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Our selection of cask ales and key keg beers will change throughout each day and evening, as each barrel is finished and replaced by a new one. Please ask to see our blackboards or check realalefinder.com or download the Real Ale Finder app and follow us for live updates.
CLICK HERE FOR LIVE BEER BOARD:
Our draught cider and perry is made from pressed apple or pear juice: no added flavourings, carbon dioxide, glucose syrup or concentrates. We aim to curate our ciders from small craft cider makers and people who make the cider that tastes of where it comes from.
Our selection of cider and perry will change throughout each day and evening, as each cider is finished and replaced by a new one. Please ask to see our blackboards or check realalefinder.com or download the Real Ale Finder app and follow us for live updates.
CLICK HERE FOR LIVE BEER AND CIDER/PERRY BOARD:
Picpoul de Pinet Reserve, Roquemolière, Languedoc-Roussillon, France
Crisp, light and aromatic, with lovely freshness on the palate. This Languedoc classic is wonderful at any time.
Sauvignon Blanc, Longue Roche, Côtes de Gascogne, France
Vibrant and zesty, with the classic sauvignon nose of gooseberries and a hint of tropical fruit. Light bodied, crisp & unoaked
Bacchus, Chapel Down, Tenterden, Kent
Intense aromas of grapefruit, gooseberries and freshly cut grass. Fresh, with green apple flavours leaving a clean, crisp finish 11.5%. Made only 56 miles from The Hop Inn.
Garnacha Rose; Liso Veinte, Bodegas Agronavarra, Navarra, Spain
Easy going, dry rosé with attractive strawberry fruit. Juicy and fresh with plenty of body. A lovely deep colour with distinct notes of cranberry, raspberry & summer fruit cordial.
Tempranillo Jolaseta, Bodegas Agronavarra, Navarra, Spain
Aromas of red fruits lead to a full-bodied palate Well balanced, good structure and a long finish.
Malbec: Les Mougeottes, Languedoc-Roussillon, France
With aromas of ripe plum, blackberry and a touch of floral violet. A rich palate of blackberry fruit with a spicy smokiness. Deliciously soft and easy drinking.
The Stump Jump, GSM, D’arenberg 2016, South Australia
Warm and Spicy: Grenache 62% ; Shiraz 20% ; Mourvedre 18% Tasting Note: offers dark plum fruits, mulberries and licorice with plenty of concentration, depth and velvety tannin. The Grenache adds a lovely lusciousness to the wine with raspberry, blueberry and floral notes adding prettiness. Both of the afore mentioned varieties also give a little white pepper character which has been accentuated in the cooler vintage and really acts as a point of interest. Finally, the Mourvedre provides elegance and restraint through its red fruits with a hint of dried herb and fine chalky tannin. Vineyard: The grapes used in this wine are mostly from very old bush vines from around the McLaren Vale region.
La Sagreta, Nero D’Avola, Planeta, Nero D’Avola Grape, Sicily DOC, 2017
A soft, rich red from one of our favourite Italian varieties, Nero d’Avola. It gives classic Nero d’Avola aromas of ripe plum, cocoa, violets, wild fruit and delicious spiciness. On the palate it’s full with ripe smooth tannins.
Prosecco: Stelle d’Italia, our ever-popular Prosecco, moreish and not too sweet. Vivacious, aromatic and appealing, all lemony delicacy and fresh, green pears.
Chapel Down Sparkling Bacchus, Tenterden, Kent
Sparkling Bacchus characterised by aromas of pineapple, grapefruit and elderflower. The palate is tropical and floral with a crisp texture and a refreshing finish.
Pet Nat: Davenport English fizz, Rotherfield, Sussex 2019
-Organic & Sustainable Native Wine Making
From our hero English winemaker, Will Davenport, this is our favourite organic bottle of bubbles. This Pet Nat, a purely natural wine, is fermented by natural yeasts with no added sulphites (SO2). It is a light, soft refreshing, slightly cloudy sparkling wine, softer than Champagne. Like summer in a glass. Bottled during harvest, while the wine was still fermenting, keeping a light fizz (the Frence call this Pétillant, the Pet in Pet Nat) in the bottle. It has a slight yeast sediment adding a great yeasty edge to the fruit aromas. This is a natural wine in every way and is difficult to make, so we only use the best grpaes available to us that we know will end up with the right flavours and balance in the wine. The alcohol level in low, at 8.5%. Ingredients: 100% grapes and nothing else. Grape Varieties: Auxerrois (73%), Pinot Meunier (13%), Faber (14%)
Davenport Limney Estate Sparkling Rosé 2016
Will Davenport’s third vintage of this sparkling Rosé, made from 70% Chardonnay and 30% Pinot Noir. The wine has a light rose colour and shows the characters of Pinot Noir, with the backbone of the Chardonnay giving it some structure. This is hand made English fine sparkling wine. The winery is sustainable and Limney is the only certified organic English vineyard.
Dr Loosen, Riesling Kabinett, 2018, ‘Urziger Wurzgarten’, Mosel, Germany
The blazing red volcanic soil of the Würzgarten (“Spice Garden”) vineyard make it unique. It’s an insanely steep site whose wines burst with spicy aromas, exotic fruit flavours and a mesmerizing earthiness. The quality of fruit is underpinned by a mouth-watering acidity. It is naturally light in alcohol and is an ideal aperitif wine. Riesling Kabinett. Award-Winning: 91 points 2011 vintage, Wine Spectator. Silver Medal 2011 vintage, International Wine & Spirit Competition. Gold Medal 2009 vintage, International Wine Challenge.
GRACE WINERY, KOSHU GRAPE, HISHIYAMA PRIVATE RESERVE, JAPAN 2017
100% Koshu Grape, unique to Japan, from Yamanashi Province in Japan. Ethereal and elegant with depth on the nose, this has melon but also peach, minerality in there in spades from the complex granite soils found in the Hishiyama district. The remarkable freshness and elegance of the Koshu is present but with a linear, crisp, length with gorgeous mouth-watering acidity and wonderful minerals and peaches on the finish – this leans towards a classy Albariño or Cru Chablis.
“Humilitat” Priorat, Spain, Franck Massard, 2016
From the excelent Domaine Franck Massard , made from 50% Cariñena & 50% Garnacha Grapes. Plenty of black fruit on the nose with touches of sweet spices. It is very smooth with an excellent concentration of summer berry fruit and a cinnamon aftertaste. This wine ages for 12 months in 500 litre used French oak barrels with a light to medium toast. This is deliberately produced in a lighter, fruitier style, showing bright flavours of plum and red cherry, plus nice acidity. An antidote to the over-ripe school of Priorat.
East London Liq. Co., Bow Wharf, East London
Our closest gin distillery to The Hop Inn and the first whisky, gin and vodka distillery in East London, London’s historic home of distilling, in over 100 years. E L L C’s signature London Dry Gin is distilled using the finest 100% British wheat spirit, both vapour and direct infused with fresh lemon & grapefruit peel, coriander, angelica root, juniper berries, cubeb berries and cardamom. The bright, fresh flavours of the citrus and juniper give way to the spiciness of the cubeb berries and cardamom, making this an excellent gin & tonic spirit, topped off with a wedge of lime.
Beefeater London Dry Gin was first made in 1820 by James Burroughs. It is still, to this day, made to the same recipe. Still made in Kennington, with the sound of cricket from Lords in the near distance and the tubes rattling by. Master distiller Desmond Payne is one of the most respected ginsmiths in the industry.
Hayman’s, London Dry, Balham
A true English London Dry Gin, distilled to a 150 year old family recipe using a traditional two-day process for a classically balanced character. Since 1863 five generations of the Hayman’s family have acted as custodians of the English Gin style – providing an unbroken lineage dating back to the original gin boom. A great distillery to visit and see the beautiful copper pot stills; Marjorie, Karin and Miranda. 41.2%
Sacred, London Dry Gin. Highgate
Ian and Hillary Hart produce this classic London Dry Gin. Each of the organically sourced botanicals is distilled under vacuum to create a fresh, creamy, beautifully balanced gin like no other. Made with fresh cut organic Spanish & Italian Pink Grapefruit, Sweet Orange, Lemon & Lime, perfectly offset by Tuscan & Bulgarian Juniper, Angelica & Orris Root and rounded off by subtle Cinnamon & Frankincense (Boswellia Sacra) from the Sultan of Oman.
Sipsmith, London Dry, Chiswick
If you have even the slightest interest in British craft spirits (or simply just quite like a good gin), you’ll undoubtedly have heard of Sipsmith. The distillery’s founders, Sam Galsworthy and Fairfax Hall, kicked open their doors in London in 2009, becoming the first copper pot-based distillery to do so in almost 200 years. With Master Distiller Jared Brown by their side, they launched their quintessential London Dry and kick-started the gin micro-distillery boom we are now enjoying!
City of London Distillery, Christopher Wren Gin 45.3%
Inspired by the architecture of famed London architect Sir Christopher Wren, this gin celebrates the buildings that make up the iconic skyline of London’s city centre. A collaboration with the then-Master-Distiller of Tanqueray, Tom Nichol, this gin again represents a very classic London Dry expression. This time focusing on just one citrus, dried orange peel, the profile is rounded with the earthy spice and bitter-sweet balance taking centre stage NOSE: Soft and rounded. Still present juniper, now followed by bitter-sweet candied orange notes. A subtle underlying floral note lightens the nose. BOTANICALS: Juniper. Coriander Seed. Liquorice Root. Angelica Root Orange Peel PALATE: Strong notes of candied orange, a touch of white pepper and a solid backbone of juniper. Seemingly a little sweeter and softer than the Authentic. A pleasant oily texture coats the mouth. The orange persists through the finish. Juniper is still present and compliments the citrus. A little earthy and woody. The City of London Distillery opened on 20th December 2012 inside Jonathan Clark’s cocktail bar in Bride Lane, within the City of London. The production of gin began on a pair of 200L copper stills named Clarissa and Jennifer (named after ‘The Two Fat Ladies’ of the BBC food show).
Plymouth Gin, Plymouth
Chapel Down Bacchus-based grape gin, Tenterden, Kent
Chapel Down Pinot Noir-based grape gin, Tenderden, Kent
Sipsmith, VJOP 57.7%
Copper Rivet Dockyard Gin, Chatham, Kent
Masons Yorkshire Gin, Yorkshire Tea Edition, Bedale
Tanqueray No. Ten, Scotland
Martin Millers, made with pure water from Iceland
Bombay Sapphire, Hampshire
Bloom Floral Gin, Birmingham
Ophir Spiced Gin, Birmingham
Ableforths Bathtub Gin, Birmingham
Cambridge Gin, Cambridge
Hills & Harbour Gin, Scotland
Hendricks, Giran, Scotland
Hayman’s Small Gin, Balham: ( serve includes a tonic water)
Small Gin allows you to mix a real gin and tonic with just 0.2 units of alcohol and 15 calories per serve. Small in size but big in flavour, Small Gin is so rich in botanical character that the recommended serve of just 5ml (one thimbleful) is all you will need for a wonderfully balanced real gin and tonic. Perfect for anyone who loves gin, but is looking to drink a little less alcohol.
Genever: Lucas Bols, Holland
Old Tom: Hayman’s, Balham
Old Tom: Poetic Licence, Sunderland
Old Tom: Langley’s, Birmingham
Glendalough Wild Botanical Gin, Co Wicklow
Drumshambo Irish Gunpowder Gin, Co. Leitrim
Dingle Gin, Co. Kerry
Bertha’s Revenge, Small batch Irish Milk Gin, Co Cork
Gin Mare Mediterranean Gin, Barcelona, Spain
Larios 12, Spain
Lola Y Vera, Madrid, Spain
Nordes Atlantic, Galicia, Spain
Xoriguer Mahon Gin, Menorca, Spain
Príncipe De Los Apóstoles Mate Gin, Mendoza, Argentina
No 209., San Francisco, USA
St. Georges Terroir Gin, California, USA
Perry’s Tot Navy Strength, NY, USA 57%
Sipsmith Orange and Cacao
Sipsmith Lemon Drizzle
Sipsmith Chilli and Lime
Tanqueray Ranjpur Lime
Tanqueray Flor de Sevilla Orange
Malfy, Gin Rosa, Pink Grapefruit, Moncalieri, Torino, Italy
Malfy, Con Arancia, Sicilian Blood Orange
Hayman’s Gin Liqueur
Sipsmith Sloe Gin
Gilbeys London Dry vintage: Bottled in the 1960’s
A unique opportunity to taste a spirit bottled in the swinging 60’s from this splendid old frosted bottle of Gilbey’s Gin. The brand was founded in London in 1857 by brothers Walter and Albert Gilbey in the basement of a retail shop on Oxford Street. Flavours now of powdered sugar and lemons and orange peel.
ASK FOR OUR CURRENT SELECTION OF CANS AND BOTTLES: WE GET NEW, SHORT-RUN LINES FROM SMALL AND HIGH QUALITY BREWERIES IN EVERY WEEK….
Lightly hopped and brewed with fresh Essex rhubarb juice, this Belgian style beer is beautifully refreshing on a Summer’s day.
This wine-like beer is fermented with 1 ale and 2 different wine yeasts and utilises hops with vinous notes to produce a complex, balanced beer. In the way a chef brings together the tastes on the plate, this beer has elements of sweet, dry, bitter and acidity. The result is a beer thats as clean, crisp and drinkable as it is unique, complex, and wild.
Peanut butter milk stout: one of our most popular beers, once tasted, never resisted. Contains peanuts.
Marshmallow Porter: Legendary sweet milk stout named after the Ghostbusters icon. Has all the classic roasty qualities of a dark ale, whilst having a smooth sweetness. Tastes of S’mores: sweet toasted marshmallows. A sweet treat.
Racer is a multi-award winning porter that is fuelled with locally roasted Sumatran Espresso coffee and Madagascan Vanilla. It pours pitch black with espresso on the nose, has a rich velvety mouthfeel and a long smooth vanilla finish. Vegan friendly.
This Fruity Gose Is Modelled After the Traditional Sour Beers Of Northern Germany. A Sour, Salted, Wheat Beer. Like a fabulous raspberryish raspbery thing with the hint of salt to make it even more refreshing
Norwegian brewery Lervig’s first Berliner Weisse. Lemony sour with just a hint of sweetness it’s a hugely refreshing beer. In a can for added freshness and zing.
Hopped Mead: Inspired by juicy IPAs, made with hops, for a drier floral finish. Juicy yet dry. Or dry yet juicy. Yes, its mead, but this is very much a drink for today. Chilled and refreshing. Bubbles from bees.
Sour: Complex layers of flavour, a puckering sourness and honey notes. We know, we had you at pucker. Gosnells is sparkling, delicate and light. Perfect for any occasion. And its natural because its made from the goodness of honey.
Only made from pressed apple/pear juice: no added flavourings, carbon dioxide, glucose syrup or concentrates.
Classic medium sparkling perry. Fragrant and delicate from the greatest perry maker.
Gold Rush #7 is Oliver’s 7th transatlantic cider making collaboration, this time between Tom Oliver (of Oliver’s Cider) and Ryan Burk of Angry Orchard, New York, USA. A full tasting, sparkling 6.5% cider with some residual sweetness, balancing acidity and full-bodied tannins. Carefully selected vintage bittersweet and sharp cider apples from traditional Herefordshire orchards were slow fermented by wild yeasts in old oak barrels and tanks then, after a malolactic fermentation in the spring Tom and Ryan once again met up in Ocle Pychard, Herefordshire to blend this bright, rich cider with an ‘apple skins’ nose, spice and oak cask that gives way to a robust taste with a very satisfying finish. Chill and savour this unique cider with family and friends and celebrate the “family of cidermakers” on both sides of the Atlantic and around the world. This is certainly showing the influence of some recent Speyside oak casks. Celebrating Ryan’s first trip to Scotland and Tom’s continuing work with The Proclaimers. (Tom Oliver’s other job is as sound engineer for Scottish pop act The Proclaimers)
Medium bittersweet fine cider infused with UK Cascade & Czech Kazbek hops. Made by the king of cider and perry, Tom Oliver of Ocle Pychard, Herefordshire.
Made by Sam at Gibbet Oak Farm in Tenterden, Kent. This is a sparkling medium-dry cider made from 100% wild-fermented Kentish Discovery eating apple juice. With floral, red apple and rose aromas. Fresh and zingy on the palate with a clean finish.
Lightly sparkling eating apple cider blended with home made elderflower syrup
Naturally sweet keeved ciders made from Somerset bittersweet apples, harvested late. fermented on wild yeasts, bursting with rich natural fruit flavours, these exceptional ciders have huge length and intensity. Ask for our current selection.
The ultimate “fruit” cider! Somerset grown blackcurrants were harvested in July, squished through a pump and fermented on-the-flesh with an inoculation of cider yeast. When the fermention was done, the fruit pulp was pressed off and the juice aged in ex-Tamoshanta barrels for six months. The following Spring, this sharp blackcurrant wine was blended with naturally sweet new season keeved cider and dry-hopped for an extra layer of flavour. Ripe red fruits on the nose, sour currants on the palate, real cider tannins on the finish.
No ordinary cider; it’s made in the Eastern England tradition from culinary apples (eaters and cookers, rather than the traditional West of England specific cider apples) and the bubbles are added much more like a fine wine. The sparkle comes from “Methode Traditional”, as in fine English sparkling wine and Champagne; the time consuming and expensive second fermentation in the bottle technique, rather than adding CO2 at the end. To taste, it is all freshness, delicious aromatics of elderflower and green apples, with a dry refined character. Truly a fine cider.
Gospel Green blended with a dash of English Pinot Noir wine. Dry with a slightly lifted flavour of wild strawberries, baked apples and a beautiful pale pink shade. Made with a blend of the finest dessert apples from The Blackmore Estate in Hampshire
”A cider, like all our ciders, without additives like colouring, aromas or sugar produced using 100% Swedish apples. A new standard for Swedish cider and what it should be.” Andreas Sundgren Graniti, Brännland Cider. A cider that strikes an honest balance between the the two specific characteristics of Swedish apples. Sweetness and juicy acidity.
A thoroughly invigorating and inspiring light and fresh aperitif style of cider. Made like Moscato d’Asto from North East Italy, so unpasteurised with the fermentation being stopped by filtering out the yeast cells to prevent further development. The result is a delicious, balanced off-dry style of apple crispness with lip-smacking, ‘drink me again’ acidity – rather like crunching into a ripe apple, it implores you to drink again. Aromas of fresh apple, notes of stone fruit, peach and melon. To taste fresh, juicy apple flavours supported by vibrant notes of citrus and apricot and racy freshness. Its has a soft tannic backbone with a lingering finish of pineapple and apple peel. Brännland Cider produces artisanal cider on the Baltic seaboard of northern Sweden based on 100% apple juice and completely free from additives.
Tom Oliver’s ability to make and blend perry is rightly, legendary. The Herefordshire grown perry pears are fermented by wild yeasts and matured for 8 months before bottling for maximum taste.
There are more than 100 types of perry pear — each one as unique as a wine grape. Award-winning fine cider & perry makers Mike and Albert Johnson bring us this rare and beautiful perry made from 2 specific perry pear varieties: 66% 2017 Oak fermented Gin Pear and 34% 2018 Blakeney Red.
Westmalle Dubbel is a dark, reddish-brown Trappist beer with a secondary fermentation in the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste. Since 1856 the monks have been brewing a dark Trappist beer at the Westmalle Abbey, this belongs to the Cistercian Order, which was founded in the eleventh century. The Westmalle Dubbel is widly accepted to be the first, and benchmark, Belgian Dubbel ale.
Known as the “Mother of Tripels”, this gorgeous beer is thought to be the first example of the Belgian tripel style beer. Golden and slightly hazy, this beer has a fantastic deep fruit and spicy aroma, with banana bread-like flavours and herbal notes to balance the sweetness. It’s both the original and best tripel beer, and a shining example of how good Trappist beers can be.
This classic Belgian Trappist beer is a dubbel-style ale with huge depth of flavour. It has lots of banana-like aromas, as well as plenty of dark fruit notes from the big, smooth malt base. You can expect fig, dates, raisins and even a little coffee on the palate of this complex and warming dark ale.
Chimay Blue is principally distinguished by its character of a strong dark beer. This is a dark, quadruple beer that has an aroma of fresh yeast with a light, floral touch. Its flavour has a surprisingly light touch of roasted malt. This top fermented Trappist beer, refermented in the bottle, is not pasteurised and will develop in the bottle over time.
Rochefort is one of the most famous and revered breweries in the world and makes three stunning beers. The 8 is a dark Trappist dubbel, with a gorgeous dark copper colour and big aromas of raisins, dates and banana. It’s smooth and slightly sweet before the drier, herbal finish. Brilliant with cheese and stews, it’s a great warming ale.
This Belgian Trappist beer is one of the best and most revered beers in the world. It is a dark quadruple ale with loads of dark fruit, chocolate and liquorice, as well as some banana from the Belgian yeast. Thanks to the fact that it’s bottle conditioned it changes completely over time and is a great beer to cellar and crack open for a special occasion.
A unique Trappist beer that is rested and sorted by year in the cellars of the abbey for further fermentation. The strongest beer of La Trappe with a beautiful amber colour. The warm taste is full and well-balanced. A little bit sweet and pleasantly bitter.
Award Winning* Rodenbach Grand Cru (Alc. 6% Vol.) is a blend of “young” beer (33%) and an older beer (67%) that has matured in oak vats. It is the high percentage of the older ripened-in-oak beer that gives it the complex and intense bouquet with a very long aftertaste like a Grand Cru wine This is a complex beer with lots of wood and fruity esters, wine-like and with a balsamic vinegar aroma. A sharp taste, fruity, refreshing and with a balanced Madeira-like sweetness. The late Michael Jackson bestowed upon this beer the titles of “World Classic” and “the Burgundy of Belgium.”. Medium bodied and challenging, fruity oaky-tart, Dark Flemish Red. A beer that distinguishes itself by its refreshing, fruity taste and bright red colour. The result of a mixed fermentation of top yeasts and bacterial flora, followed by 24 months of maturation in oak casks like wine, whereby organic acids are converted into higher alcohols and fruity esters.
The quintessential Belgian blonde ale against which all other blondes are compared. It is made in Bruges by the Halve Maan Brewery using 4 different malts to give it a distinctive big body and sweet malt character, while the unique yeast adds notes of banana and plum. The beer has a crisp, clean finish thanks to the hops that also bring a dried-fruit-like edge to the beer.
This traditional Witbier (Wheat beer) has been developed in cooperation with Master Brewer Pierre Celis, the Godfather of Hoegaarden and Celis White. It has a second fermentation in the bottle. In our opinion the benchmark Belgian wit beer.
The Saison Dupont is a coppery blonde beer, with aromas of fine hops, with marked bitterness, dry and very refreshing as it was originally. Coppery blond, the finest aromas and a strong bitterness transform this beer into a thirst-quencher with no equal, just the way it was created. Our selection of yeasts is the perfect base for these typical aromas and ditto taste. A real refermentation in the bottle, which will continue for a long time in your cellar, result into this complex and particular aromatic beer.
Duvel is a medium bodied and complex, hoppy-malty, classic Blond Speciality. Duvel has a fruity dry aroma, owed to the finest hops, that reminds experts like Michael Jackson of Poire William concerning its bouquet and pallet. Its dry but still alcohol-sweet flavour makes the beer an excellent thirst-quencher, with a pronounced hop aroma. Thanks to the balance between a fine aroma and subtle bitterness, this beer occupies a unique position in the rich Belgian Beer tradition.
LINDEMANS PEACHE – PEACH INFUSED LAMBIC – 2.5% – 350ML
A slightly sweet peach lambic beer made in the traditional Belgian style by the Lindemans family. Lambic beers are fermented using wild yeasts in the air and aged in oak barrels for years to give a sour tart flavour. For this beer, peaches are then added to give the beer a pleasant, aromatic sweetness that offsets the sour base before a pleasing and refreshing tart finish.
LINDEMANS CASSIS – BLACKCURRANT INFUSED LAMBIC – 3.5% – 350ML – £5.50
Easy drinking and soothing, fruity-tart, lambic fruit beer with rich cassis-blackcurrant flavours.
A medium-bodied and intense gueze with hints of malt and wheat, as well as cider and oak. More sour than the traditional gueze because it is made with more old lambic, which has a more vinous and acidic character that cuts through the deep sweet flavour.
Ceder’s Wild Spirit & Fever Tree Tonic £6.00
Price includes your choice of Original Tonic, Low Sugar or Mediterranean Tonic from Fevertree. Served as a double measure of Ceder’s with ice.
CEDER’S is a distilled, non-alcoholic alt-gin (alternative to gin) produced in Sweden combining rare South African and classic gin botanicals with pristine Swedish water. It isn’t a traditional gin since it is non-alcoholic. All our variants contain juniper, the ingredient legally required to call a product a gin. It features rare Cape botanicals, including Buchu flavours, a magical plant used for thousands of years by indigenous people of South Africa, as well rooibos, both grown in the Cederberg mountains of South Africa. Each botanical is individually distilled and extracted, these are then carefully and precisely blended with pristine Swedish water before bottling. Spicy & Intriguing: Ceder’s Wild is an intriguing blend of classic gin botanicals juniper and ginger, combined with clove and rooibos.
Hayman’s Small Gin & Tonic
Small Gin allows you to mix a real gin and tonic with just 0.2 units of alcohol and 15 calories per serve. Small in size but big in flavour, Small Gin is so rich in botanical character that you’ll need just 5ml to create a wonderfully balanced Small Gin & Tonic. The tiny serving size allows you to reduce the alcohol in a your G&T by an incredible 80%, while keeping all the wonderful gin character. Each bottle of Small Gin comes with a specially designed 5ml measuring thimble hand tied around the neck. Just one thimbleful contains the same botanical flavour as a single measure of gin. Price includes your choice of Original Tonic, Low Sugar or Mediterranean Tonic from Fevertree.
‘V & T’: Vermouth & Tonic: (Noilly Prat Dry Vermouth)
A white wine-based vermouth, made with two wines which are matured separately for a year before a secret selection of herbs and spices are macerated for three weeks, then carefully extracted. Afterwards, the wine is allowed to rest for six more weeks. Also, if you say the name phonetically it makes for a good insult. Refreshing, dry, complex and delicious with tonic and ice. 18%: or 0.9 units per serve.
ALCOHOL FREE BEERS:
Adnams Ghost Ship Alcohol Free 0.5% 500ml £3.00