Foxhole Spirits specialises in the creation and production of high quality, premium spirits with a focus on using otherwise unused resources, promoting sustainability and creativity within the drinks industry.
Established in early 2016 by co-founders James Oag-Cooper and Sam Linter, we distill our knowledge and expertise to create hand crafted products that are beautifully unique, of the highest quality, honest to their origins and most importantly, exceptionally delicious.
Our first product Foxhole Gin, launched in September 2016, is created using the rare and valuable by-products from the Sussex grape harvest. The unused juice is pressed from the grapes before being fermented and distilled, a process which helps to reduce wastage from the English Wine industry and helps to make Foxhole Gin beautifully balanced, smooth and aromatic with flavours that subtly change with each new vintage.
Along with our grape spirit, Foxhole Gin is also infused with the botanicals Juniper, Coriander, Angelica Root, Orris Root, Liquorice Root, Bitter Orange, Fresh Lemon Zest, Grapefruit Zest, Angelica Seed and diluted with natural spring water.
The company takes its name from the narrow, winding Foxhole Lane that leads to the vineyards that the grapes are sourced from.
It takes two days to distil the wine into grape spirit; another two days to blend it with neutral spirit and carefully selected botanicals. Then it's back to the still for a second time, and the real magic happens.
But because no two grape vintages are the same, the raw material changes from year to year, too. So they work with their distillers to achieve the perfect flavour balance and ensure consistent quality. The result is a smooth, aromatic gin whose flavours subtly change with each new harvest.
Foxhole Hyke (like bike) Gin is created using grape spirit produced from internationally sourced, fresh table grapes that are surplus to the requirements of the supply chain. Every year, Britain's supermarkets import table grapes (the ones you eat, not those used to make wine) by the boatload from as far as afield as Egypt, South Africa and Chile. For packing, the grapes are cut and trimmed to fit the punnets, leaving loose grapes and tiny bunches that can't be sold as fresh. The sheer size of the trade means hundreds of tonnes of grapes end their long journey either as animal feed or in an anaerobic digester.
Foxhole Spirits and importer Richard Hochfeld Ltd thought these grapes, which can't be supplied as fresh product, could be reinvented in a different, more delicious way. Together, they came up with an ingenious solution that takes surplus grapes to a brighter destination as their newest gin.
Made in England, Hyke is flavoured with a blend of botanicals inspired by the grapes' African and South American origins. The botanicals used are juniper, myrrh, nigella seed, rooibos, cumin, bay leaf, green cardamon, black cardamon, coriander, angelica root, angelica seed, orris root, liquorice root, aniseed and lemon zest.
A lively, aromatic nose begins with plenty of rich baking spice, an underlying forest-air-freshness and a touch of flint. Warming citrus notes are present throughout, with soft aniseed, floral vanilla and piney juniper in support. A full and silky palate begins with delicate juniper, a touch of liquorice and a little pink grapefruit bitterness. Earthy spice flickers away underneath, among plenty of fragrant cardamom and menthol herbaceousness. The finish is long and peppered with dry, spicy citrus.