Foxhole Spirits launches gin from wine grapes

The first gin to use English wine grapes has been distilled by Foxhole Spirits.

Using wine grapes from Sussex, the gin is created in small batches in a process which presses the unused juice from the grapes.

James Oag-Cooper and Sam Linter, Foxhole Spirits co-founders, created the spirit after pursuing his passion for sustainability and utilising by-products of winemaking.

James says: “In a typical English wine harvest, because of the nature of wine-making, around 30 - 40% of the grape material is not used and normally gets thrown away; however, when it is put through a second pressing, we can use the juice to create a gin with a beautiful balance of floral and citrus characteristics.”

James continues: “As a company, we want to promote sustainability across the drinks industry and reduce industry waste. This process provides Foxhole Gin with a production method that is unique and not currently used for any other gin produced in the UK.”

Along with the grapes, this premium London Dry 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 spring water.

The name Foxhole originates from one of the vineyards where the English wine grapes were handpicked, at Bolney Wine estate, near Foxhole lane. The first batch, made from the 2014 vintage, is launching as a limited edition of 960 hand-numbered bottles.

The bottle was chosen to reflect the origins of Foxhole Gin. Using a flint coloured Burgundy-style wine bottle imported from Italy, the 70cl bottle uses a Vinolok closure.

Foxhole Gin designed the bottle in collaboration with design agency Warren Creative. Each bottle is hand-numbered with copper-foiled labels, used to emphasise attention to detail, whilst the fox logo is embossed into the top of the bottle.

Foxhole Gin is available through www.foxholespirits.com and a selection of independent retailers and bars from £40.

30 November 2016 - Sam Coyne The Drinks Report, editorial assistant