Slingsby Rhubarb Gin is made by a large drinks producer called Intercontinental Brands (ICB), made using their Slingsby London Dry gin as a base combined with a rhubarb distillate also created by ICB. The rhubarb is grown in Wakefield and transported straight to the ICB team in order to preserve freshness. The rhubarb is then blended with water before being mixed with spirit so at to pull the maximum flavour possible from the fruit. The extraction takes between 7, 10 days, then it is transferred to Spirit of Harrogate"„¢s rhubarb still, where it is used to create a rhubarb distillate of 80% ABV.
Distillation, of course, removes all traces of colour, so Slingsby have added natural red food colouring to the liquid and once combined with the base gin.
26 botanicals total including; Juniper, primrose, sweet cicely, nettle, rhubarb, milk thistle, rosehip and Taylors of Harrogate green and jasmine tea. This is then redistilled with a concentrated rhubarb infused spirit.
Tart rhubarb, subtle summer berries, citrus, juniper and gentle spice.
Rhubarb Ricky cocktail (Tom Collin"„¢s limey brother)
Ginger ale garnished with a wedge of lime.