Distillers Table - 'Negroni'

We are big Negroni fans in the distillery so it felt only right to dedicate one of our Distillers Table events to the classic drink. As with most classics there are lots of great stories attached to its creation and a natural evolution from other drinks. We used this as our inspiration this month and decided to serve 4 drinks from different stages in the story.

So said first served in the 1860s the drink was originally known as the ‘Milano-Torino’ because of its ingredients (Campari from Milan and Punt e Mas Vermouth from Turin). Soda was then added and the name of the drink changed to pay homage to Primo Carnera the first Italian (and non American) to win the world heavyweight championships in U.S.A. in 1933.

Ours was served with a classic style bitter, Berto from Italian producers Quaglia and Del professore Rosso vermouth created with the Jerry Thomas project in Rome. Served long in a highball, topped with soda and garnished with a lemon wheel.

In Italian ‘Sbagliato’ …

Where we've been shopping


Bristol Wood recycling project, St Philips
A timber yard and Woodshop that is manned by volunteers and stacked with reclaimed wood from Bristol and beyond. All the wood at the distillery is from the BWRP. I love the used scaffold boards.

Playfull Toyshop, Gloucester Road
A magical little toy shop specialising in wooden toys. A great place to pick up presents for small children. Their toys and books are obviously carefully selected and all great quality.

STÎL Homeware in Fox and Feather, Gloucester road.
We bought a couple of lamps from them recently, and spent ages browsing. They have a great selection of Scandi inspired stuff.


Brockley Stores
My favorite gin delivery is the one out to Brockley stores, I always come back with boot full of awesome goodies. Rob and his team are super friendly and have a great selection of fresh produce,…


We had several ideas for directions we thought this years Summer gin could go in. Previously Charun had used a nice hit of elderflower paired with burdock root and cherry wood chips. This year for inspiration we focused on seasonal produce from outside the UK as well. We all felt pomegranate seeds with their fruity sharp taste and use in cooking would be a good place to start. We wanted to add some floral and deeper green notes. We played with hyssop before deciding on heather flowers for their aroma and soft citrus notes. Fig leaf provided the deep green notes and also a creamy, nutty taste which for us played perfectly with the other botanicals.
As with all our gins this summer seasonal recipe is named after a Psychopomp. ‘Hathor’ is named after the ancient Egyptian goddess who was daughter of the sun god Ra, she is often known as the golden one. She is a Psychopomp that is particularly fond of women and fortune tellers and is thought to have protected women during childbirth. …

Q & A with our newest team member Matthew Keegan.

How long have you called bristol home? I’ve called Bristol home since 2012. Although I first moved here in 1994 then went on a 12 year working holiday to Brighton in 2000.
What do you love about it as a city? I love that there is, now, lots of really good independent bars, cafes, restaurants etc to spend my time in and work in... along with the usual trappings of a large city... galleries, museums, music venues and the like.
I also love that one can walk pretty much everywhere....even if it is up a cursed hill!
Where are your favourite places to eat? There are many places I like to eat, but if pushed I’d say that I very much like Cargo Cantina, for the nachos. Asado, for the burgers obvs, & Souk kitchen, for the everything.
Also pi shop pizzeria, for the “quality check”.
Where are your favourite places to drink? As far as drinking goes I’m a big fan of small and I have a very special relationship.
A special mention also goes to The Hare on north street, good beer …

Distillers Table - 'Bloody Mary'

We love a good Bloody Mary, especially with a hangover, and we do have the odd hangover. So we decided to have a special one off distillers table on a Sunday afternoon to showcase some of our favorite Bloody Mary variants.
We decided to go on a little world tour starting with the classic British Mary, then on to Japan for something a little funky and then finishing up in Mexico for a real pick me up. Should be enough to see off even the boldest of hangovers.
For the classic we went with Aqvavit for the booze because it makes a great Mary, the dill seed really lifts the drink. For the tomato we made a mix of juice and passata to make things nice and rich. Celery salt, Worcestershire sauce, tabasco, lemon juice and black pepper to cover the classic must have elements. Then we added a splash of beetroot juice for depth and a color that pops. To finish we garnished with cucumber, pickles and agave glazed smokey bacon.
The Japanese twist got a little funky, we used our Japanese inspired g…

Distiller's Table - 'Sherry'

Here at Psychopomp we love all categories of delicious booze, but we do have a few favorites, and Sherry is right up there! So distillers table sherry had to happen, and boy did it happen.
We decided to use the ever delicious sherries from Sanchez Romate, a great bodega knocking out some really great liquids. We went with three very different styles, kicking off with a crisp dry Fino, we then embraced the complex nutty notes of the Palo Cortado and finished up with the sweet sweet nectar that is Pedro Ximinez. We served each sherry along side a simple food pairing and created cocktails to showcase the how versatile these wines are. Here is what we served:
Fino + roasted almonds
30ml Pinga gin (chamomile, lemon balm & bee pollen)
20ml Sanchez Romate Fino
25ml fresh grapefruit juice
75ml fever tree Mediterranean tonic
Palo Cortado + jamon
40ml Ox gin (black truffle, thyme & lemon zest)
20ml Sanchez Romate Palo Cortado
10ml Cucumber & pomello shrub
3ml Quince & Riesling b…

Distiller's Table - 'Chocolate'

1. Brazil 66% -
With a waterfall of intense flavours, I find this chocolate can definitely divide opinions. Tones of unripe banana mingle with smoky, tobacco notes; finishing with fruity and acidic aromas that linger on the palate. This blend of beans from the Atlantic forests of Bahia, and the Amazon basin create a truly unique flavour profile.
With the Brazil we decided to go a bit off piste and make a pineapple punch to work with the tropical notes of the chocolate and showcase a more interesting take on chocolate pairing. We acidified the pineapple juice to bring a refreshing sharpness to the drink. The gin we used was our Spring gin Pinga for its bright chamomile notes to pair with the pineapple. To bring the chocolate back in to play we sweetened the punch with a dark malt syrup.

2. Dominican Republic 70% -
One of our most popular origins, using beans from the Cibao valley (one of the most Northern cocoa growing areas in the world). This chocolate is full of ex…