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A quadrupal distilled Cornish gin made with locally foraged wild botanicals including rock samphire from the Cornish cliffs and Kombu seaweed sourced by The Cornish Seaweed Company. Try a little neat over ice for the full evocative experience.
Crisp and fragrant with coastal flora and sea spray!
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I tried this in The Housel Bay Hotel, Cornwall with an amazing meal. Really compliments fish meals and very smooth. Really enjoyable with lemonade and definitely recommended xx
26th September 2020
Given the prevalence of strong, salty, characterful botanicals you'd likely expect this to be a particularly potent or divisive tipple but the balance of flavours on display is remarkable. It's easy drinking - both neat and with tonic - and very refreshing. Delicate, smooth and one to drift away with.Absolutely perfect with tonic, ice, lime zest and a pinch of good quality sea salt.
28th August 2020
My wife loved the bottle, and the gin even more. Worth checking out!
8th June 2020
Absolute favourite now!
11th May 2020
The best gin I have ever tasted and so smooth. It is great neat too.
7th January 2020
We think it is the nicest gin we have ever tasted. Having bought some at The Eden Project in Cornwall, we tried it when we got home and now it is almost gone! 🙀. We are buying more and will try and make it last more than a week.
14th October 2018
I sell this all the time to hordes of visitors to Cornwall, but only got around to properly enjoying with a friend at the weekend, brought as a present. The salty tang is wonderfully pronounced and the gin is very smooth indeed. Under orders to bring more back on next visit. Tasted with Mediterranean tonic which lifted the drink even further. Tasted against another seaweed gin and this is unbeatable.
14th May 2017
We love the Windspiel and are now also trying Curio Rock Samphire
11th November 2016
I have tried this gin in a hotel in Cornwall and I have to say I have never tasted a gin that smooth. A slight salinity lifts this gin and makes it lovely to drink even neat or on the rock. Good with food too
19th March 2016
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