Sandalwood, nutmeg, orange and malted barley bring a woodsy, smoky and classic vintage essence to a gin that evokes a cosy night in when the weather is perfect for fireside reading. Wouldn't it be incredible mulled with some Molewood apple juice, Greytown honey, cloves, star anise and a small pinch of chilli flakes? With cinnamon sticks to garnish? Funny you should ask. It's a great way to balance out the richness of slow cooked meats like heritage pork shoulder.

The warm version is a perfect winter evening treat, and it's just as good cold, with a decent ginger beer over ice — which is how it tends to stay in the cabinet well past September.