The latest addition to Warner Edwards beloved family, and a gin with real provenance. They have sourced a crop of rhubarb that was originally grown in the kitchen gardens of Buckingham Palace during the reign of Queen Victoria, and has since had quite a journey. Half of the crop was sent to the Vice Regal Lodge in Dublin, which later became the President’s House. It has now made its way back to Crown Estate land in Lincolnshire, and is being organically grown by Fraser M Key. The remaining half left in the grounds of Buckingham Palace was destroyed during The War, which makes our rhubarb very special indeed. W.E use our Harrington Dry Gin with 11 botanicals; juniper, coriander seed, angelica root, cinnamon, orange peel, black pepper, lemon peel, cardamom, dried elderflower, ground nutmeg, and one secret, as the base for our Victorias Rhubarb Gin. The rhubarb is thick and fibrous, so they freeze it to break it down and once thawed, they squeeze it through a cider press. Sugar is added to balance the acidity of the rhubarb and it is then blended with the 89% Harrington Dry Gin to bring it to 40%. An amazingly British drink! Spicy gin and robust rhubarb dominate, leaving you with a full and creamy mouth feel. Its delicious sipped neat, and comes alive with the addition of tonic water or ginger ale.