The Gin Kitchen’s journey began in early 2016 when Kate was inspired by an article on the gin revival, a light bulb moment occurred and she knew right then that she had to open a distillery with her good friend, Helen.
They invested in a copper still from Portugal called Dinky Dragondale and the rest is history. A simple idea in the Surrey Hills now means that their small batch gin is now found as far as Vancouver!
Resurrection Rum is a rich, smooth subtly spiced golden rum capturing the beauty of Surrey Hills Oak.
The rum is double distilled in copper pot stills, made from Guyanese molasses, lightly infused with spices and then aged in contact with toasted seasoned Surrey oak to impart characteristics of ancient woodland into the spirit.
Ageing removes impurities and imparts flavours to the spirit. In barrels, this takes years due to the low surface area to volume ratio, but we increase the surface area by shaving the charred oak and accelerate the infusion by heating the cask to 50C. They remove the impurities through double distillation, so they start aging with a very pure spirit, although not too pure as they need to maintain its rum signature.
Contact with too much oak for too long can lead to an overpowering taste. Just like making the perfect pot of tea, their distillers halt the aging process when the spirit has attained its peak, so their rum is rich and smooth with just the right amount of oak.
The nose ushers biscuits, warm buttered toast and vanilla notes while the palate carries smooth caramel and vanilla biscuits layered with the autumnal flavours of seasoned Surrey oak.
Th finish gives a touch of pepper as the character of the spices gently reveal themselves.