HISTORIC GIN COLLABORATION L E S SONS AT THE CAS T L E


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An award-winning gin distiller whose business started from his Kineton kitchen three years ago, is joining forces with the hotelier who became his first customer - for the launch of a new Warwickshire gin school.


A transformed formerly derelict 17th century castle tower is the unique setting for The Castle Gin School, which opens this month on February 4.


It marks an expansion for Pinnock Distillery’s Dan Beckett whose collaboration with The Castle at Edgehill, also celebrates the brands’ shared historical connections.


Dan, who now runs his distillery from the Grade II-listed tower on the border of four counties overlooking the battlefield, said: “This was our local and we’ve been coming here for about eight years. It is the first pub I got the gin into and a very special place to me.


“It couldn’t be a better fit. We’re going to be making the gin at a location where Charles I raised the standard at the Battle of Edgehill in 1642. He was the first ruler to tax alcohol in the 1630s when many people were distilling in their kitchens and regulated it all. The fact that the gin school will be overlooking the very spot where he stood at the top of the hill in the battle is unique.


“When I started out I was quite keen to keep things as traditional as possible and use a recipe from around that period. I found a recipe book that had been republished from 1636 - so based all my botanicals from that period.”


Local provenance runs through the heart of Pinnock Gin. The 11 botanicals used in its original Warwickshire Dry gin include Cotswold Lavender from Snowshill, near Broadway, quince from Warwick and honey from Red Road Nursery pick your own farm in Little Kineton.


The distillery also sources local ingredients for its Rhubarb and Strawberry and Sloe, Damson and Honey blends and is soon to introduce a new rum recipe which gin schoolers will be among the first to try.


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WINING & DINING THE CAS T L E GIN SCHOOL


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