Cask-Aged Gin #1
When Professor Cornelius Ampleforth acquired some octave casks (only 50 litres capacity as opposed to the more usual 250 litre hogshead) what did he decide to do with them? Make cask-aged gin of course!
The professor filled the casks, which previously held either sherry or bourbon, with some of his small-batch Bathtub Gin, and left the spirit to mature for six months. Because the casks are smaller, there is a higher surface area to volume, which means the gin has far more contact with the wood.
This has imparted a well-integrated spiciness to the fine artisan spirit.
Packaged using brown paper, string and wax, the presentation puts us in mind of a Victorian apothecary!