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the wine was left to age for another year before release
Initial notes of boiled barley sugar sweets
Matured in Bourbon and finished for 9-12 months in a selection of Tawny and Ruby Port casks
Current owner Hannes Myburgh (who studied winemaking at Geisenheim
like a good novel
Boatyard Double Gin 70cl 46% abv Apple the wine was left toOrganically produced wheat spirit is macerated for 18 hours with 8 different botanicals, including Sweet Gale which has been harvested from the family farm. We also use lemon peel which we take from unwaxed lemons on the day that they are to be used for ultimate freshness. As our spirit runs off the still we introduce a unique juniper filtration process which Dutch gin spirit distillers call dubbel gebeide genever. This double contact method results
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