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 bitters Pedro
Ximinez + vanilla ice cream
25ml
Sanchez Romate Pedro Ximinez
25ml
Single Origin Coffee Digestif
25ml
Coconut water So
many tasty things, we very much enjoyed making and drinking them all.
Next up Chocolate on the seventh of April, we have chosen the
chocolates and drink development is well underway!
We love collaborating with other local independent producers in a variety of fields and like all other local chocoholics, we are massive fans of Zara’s Chocolates! We have previously been inspired by her products for ‘Distillers Table-CHOCOLATE’ and love tasting what the talented team create from each of our seasonal recipes throughout the year. Here Zara lets us behind the scenes on her process in creating the latest Spring Gin Truffle with ‘Freyja’. Process: On looking at the botanicals in the 'Freyja', and smelling the aromas, we immediately felt an urge to trial the gin with a frangipan style filling, to pair with the apricot and orange blossom notes. We felt like a lighter, sweeter take for Spring this time with our gin truffle, a change from our stronger boozy, fruity pairings we've done previously. Grinding up some freshly toasted almonds to make a smooth nut paste, we then paired this with a white chocolate, and some organic orange oil for a sweet frangipa...
51 weeks ago we opened the doors to Circumstance, to introduce the world to a little project that had been several years in the making. We had one hell of a party, over 200 people came to join us, Eatchu served up some tasty dumplings and Messrs Scott and Keegan knocked out copious amounts of gin and tonic from the makeshift pallet bar. We launched C.D.T. (Circumstance Distillery Tokens) and some lucky customers got their hands on some limited edition playing cards to mark the occasion. Once we had sorted out the hangovers and cleaned up after the party, it was time to get Circumstance fully up and running. Over the past year we have had a whole lot of firsts, fermented our first mash, distilled our first wash, filled our first casks and launched our first products. It has been a super steep learning curve and it's been a hell of a lot of fun! Time has flown by, but we have also managed to achieve a lot in 12 months. As well as releasing Barley, Cane and Mixed Grain...
We are on the look out for the right person to come and join our distillery family. We have a new position available for a distillery apprentice. The position involves working with the teams at both of our distilleries, learning on the job as well as through external accredited courses in distillation. There is no experience necessary, but there are a few attributes that will certainly come in handy. Attention to detail, computer literacy, an interest in science, a driving license and a good head for numbers would all certainly help. However the most important things we are looking for are a desire to learn and a passion for flavour. The role is based on 30 hours a week of work and 10 hours a week of independent learning leading to internationally recognised qualifications. We are a living wage employer, we have some great perks and we pride ourselves in being a good employer. We will genuinely consider all applicants. If you're interested, then email a C.V. along with a cover l...
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