About York Gin Rhubarb 70cl
- Delightfully sweet tanginess of rhubarb and natural sugar syrup make this a superb flavoured gin
- Seven classic botanicals including juniper, angelica and grains of paradise add complexity, depth and balance
- Made in our small York distillery powered by 100% renewable electricity
- Bottle, label and packaging all plastic free and made in Yorkshire
- Free optional hand-written gift note
- Free leaflet with perfect serves, tasting notes and York Gin info included
York Gin Rhubarb celebrates this quintessentially English flavour - delightfully sweet and fruity tanginess. This is a truly excellent flavoured gin!
Fresh Yorkshire rhubarb combines beautifully with seven classic botanicals including juniper, grains of paradise and angelica to create complexity, depth and balance. The natural sugar syrup added after distillation provides just the right level of sweetness.
We’ve taken as our inspiration Yorkshire's famous Rhubarb Triangle, an area of seven square miles in West Yorkshire (only a few miles from our ancient city) where forced rhubarb is picked by candlelight to protect the delicate stems. Deprived of sunlight, it develops an extra sweetness of taste and a deeper pink hue.
York Gin Rhubarb is a superb example of this popular category of gin. It makes a delightful G&T with either elderflower tonic or premium light tonic. Add fresh raspberries, an orange slice or even fresh rhubarb for your garnish. Ginger ale or ginger beer also make ideal mixers, creating a classic combination of flavours.
Rhubarb Gin & Ginger
Add ice and York Gin Rhubarb to a hi-ball glass or tumbler and ginger ale to taste.
Garnish with an orange slice.
Rhubarb Gin Fizz
In a champagne flute, add York Gin Rhubarb and fill with Prosecco or Champagne.
Garnish with fresh strawberries or raspberries.
Nose: Tartness of the rhubarb is clear.
Palate: Sweetness and tanginess complement the woody juniper.
Finish: Slightly sweet.
Aftertaste: Short and clean.
Botanicals: Juniper, rhubarb, coriander seeds, angelica root, cinnamon bark, orris root, black pepper and grains of paradise.
A very short history of rhubarb
Rhubarb is mentioned by the Romans as an antidote to many ailments - we like to think of the Roman garrisons in York (or rather Eboracum) eating rhubarb here!
In the first century AD, Dioscorides the Cilician describes its medical use among the legions in his De Materia Medica. It was imported from east of the empire but was traded within it.
The Romans knew it as R(h)eubarbarum. Pliny the Elder called it ’rhacoma’, arguing it was useful for colds, liver, kidney, and spleen complaints as well as cramps and convulsions. He said it was also useful for treating wounds and bruises.
The nitrogen rich soils and cold wet climate are ideal for growing rhubarb. In the 19th and early 20th century, special trains left Yorkshire each night to supply the old Covent Garden Market in London.
More recently, in 2010, Yorkshire Forced Rhubarb was awarded Protected Designation of Origin (PDO) status by the European Commission. This puts it on a par with Parma Ham, Stilton and Scotch whisky.