The team at Callington Mill Distillery has curated a selection of our favourite Poltergeist Cocktails for you to enjoy in the comfort of your home.---Poltergeist Gin & Tonic: Ingredients:• 30ml of Poltergeist Unfiltered Gin• 60ml Tonic water from Tasmanian Tonic Company• 10ml Tasmanian Pepper Berries Tonic Syrup• Ice• Garnish (Optional)This drink is equivalent to one standard drink.Preparation:• Place plenty of ice cubes into a chilled glass.• Add 30ml of Poltergeist Unfiltered Gin.• Pour in 60ml of tonic water.• Add 10ml of Tasmanian Pepper Berries Tonic Syrup.• Give it a slight mix to combine.• Add garnish (optional)This Gin & Tonic is refreshing and delicious, with a flavour profile that does not overpower the premium gin. It has a slightly herbal note, giving it a breezy and summery feel, yet it is classic enough to be enjoyed all year round. The Poltergeist gin itself is smooth and balanced, embodying a London dry style that maintains its distinct character.---Poltergeist Citrus Negroni:Ingredients:• 25ml of Poltergeist Citrus Gin• 25ml Campari• 25ml Sweet Red Vermouth• Large ice cube• Orange Peel (optional)This drink is equivalent to two standard drinks.Preparation:• Fill mixing glass with ice.• Add Poltergeist Citrus Gin, Campari and Red Vermouth into glass.• Stir well.• Strain into a glass with a large ice cube.• Garnish with orange peel (optional)The Negroni is a classic aperitif made entirely of liquor, offering a robust but not overly strong drink. It has a complex flavour profile with notes of cherry, wine, and citrus, balanced by noticeable bitter undertones.---Poltergeist Barrel Aged Martini:Ingredients:• 45ml of Poltergeist Barrel Aged Gin• 30ml Dry Vermouth• Ice• Olives (optional)This drink is equivalent to one and a half standard drinks.Preparation:• Pour all Poltergeist Barrel Aged Gin and Dry Vermouth into a cocktail mixer with ice cubes.• Stir well and strain into a chilled martini cocktail glass.• Garnish with 3 olives on a cocktail stick. (optional)The martini has become one of the best-known mixed alcoholic beverages over the years so why not try our spin on things. The Poltergeist Barrel Aged Martini flavour is intriguing and botanical, perfectly balanced with the subtle tang of the dry vermouth. Delicious.
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When it comes to the crafting of a fine single malt whisky, every step matters. From the quality of the barley to the whispering influence of oak barrels, every detail plays a role in giving life to the spirit that enthrals connoisseurs worldwide. At Callington Mill Distillery, we have always upheld the principles of purity and authenticity. That's why we have chosen not to chill filter or use flocculation techniques on our whiskies. Let’s delve into the reasons behind these decisions.
THE ESSENCE OF CHILL FILTRATION
Chill filtration is a process often used in the whisky industry to remove certain compounds from the spirit, mainly fatty acids, esters, and proteins. The goal? To prevent the whisky from becoming cloudy when cooled or when water is added. Here's how it works: The whisky is cooled down, often to around 0°C (32°F), which causes these compounds to solidify or "flock." These solid particles are then easily removed through filtration. While this process does produce a clear spirit, it's essential to understand that these compounds – the very ones removed during chill filtration – play a significant role in the flavour and mouthfeel of the whisky.
THE CASE AGAINST CHILL FILTRATION
By opting not to chill filter, we preserve the richness and full-bodied character of our whisky. The compounds that might be removed in the process are responsible for enhancing the texture and depth of the spirit. They add to the overall experience, making each sip a journey of complex tastes and aromas. Yes, our whisky may turn slightly hazy under cold conditions or when water is added. But this is a natural testament to its authenticity, a sign that you are enjoying the whisky in its most genuine form.
SAYING NO TO FLOCCULATION
Flocculation is another method to clear up the spirit - by removing fats and esters that solidify or ‘flock’ under cold temperatures on bottom of a vessel - the very fats and esters that add flavour, richness and mouth feel to the whisky. While effective in making the whisky ‘look’ clear, it's another step away from the purity that defines Callington Mill Distillery. Our approach has always been to let nature and craftsmanship dictate the course of our whisky. By avoiding artificial means to clear the spirit, we ensure that our patrons experience the whisky as it was meant to be: pure, unaltered, and full of character.
At Callington Mill Distillery, we believe in transparency and dedication to the art of whisky-making. Our decision to eschew chill filtration and flocculation is a testament to our commitment to delivering a product that is as close to its natural state as possible. Each bottle from our distillery is a celebration of tradition, craftsmanship, and the raw beauty of nature. By enjoying our whisky, you're not just savoring a drink; you're experiencing a legacy.
Cheers to the authentic spirit!