| Product Dimensions | 8.2 x 8.2 x 24 cm; 1.2 Kilograms |
|---|---|
| Item model number | 10014326 |
| Allergen Information | Contains: Gluten Free |
| Weight | 1.26 Kilograms |
| Volume | 700 Millilitres |
| Units | 700 millilitre |
| Serving Recommendation | 1) Rhubarb & Ginger G&T50ml Whitley Neill Rhubarb & Ginger Gin100ml premium tonic waterServe long over ice and garnished with a thin slice of ginger and a wedge of lemon |
| Country of origin | United Kingdom |
| Alcohol Content | 43 Percent by Volume |
| Brand | Whitley Neill |
| Format | Liquid |
| Age Range Description | Adult |
| Manufacturer | Whitley Neill |
| Country of origin | United Kingdom |
Sale!
【2023 Special Deals + Free Shipping】Whitley Neill 70 cl Rhubarb & Ginger Gin
S$4.55
Only 24 left in stock
Each product is limited to 1 per person
413 people have purchased this in 1 days
Estimated to be delivered on Dec.28 ~ Dec.30- Free shipping:Consistently deliver goods during holidays
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- Voted the UK’s number 1 Gin Brand in Savanta’s BrandVue survey 2021. This survey is based on responses from 48,000 UK adults aged 18-74, consumers were interviewed online from 1 January 2021 to 30 June 2021
- Striking extension to the Whitley Neill range; the initial sweetness gives way to crisp rhubarb and a warm ginger finish
- The essence of rhubarb adds a tart crisp edge to a smooth English gin base whilst the ginger extract warms the palate for a full-bodied finish
- Signature Serve; Ingredients: 50ml Whitley Neill Rhubarb and Ginger Gin and 100ml Lamb and Watt Original Tonic Water. Garnish: Slice of Ginger and Lemon Wedge
- Method: Fill a large balloon glass with cubed ice and add 50ml Whitley Neill Rhubarb and Ginger gin, then top with 100ml Lamb and Watt Original Tonic. Stir gently and garnish with a thin slice of ginger and a wedge of lemon
- San Francisco World Spirits Competition 2019 – Bronze
Overview
Product description
Whilst most of Johnny Neill’s inspiration for his award-winning Gins comes from his ancestor’s intrepid exploits abroad, this Rhubarb & Ginger Gin harks from fond memories made slightly closer to home. Post-war, the Whitley Family, now settled into rural England near Daresbury, cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their experimentation with new Gins. Johnny’s latest Gin evokes childhood memories of visiting his grandparents on their farm by taking a firm Whitley family favourite in rhubarb and placed a warm twist on this with the addition of fresh ginger.
The UK’s No. 1 Premium Gin
Source: Nielsen GB Off-Trade Data, Value Sales, 2019
Whitley Neill Rhubarb & Ginger Gin
Essence of rhubarb adds a tart, crisp edge to a smooth English gin base, while ginger extract warms the palate for a full-bodied finish.
Whilst most of Johnny Neill’s inspiration for his gins comes from his ancestors intrepid exploits abroad, this Rhubarb & Ginger Gin harks from fond memories made slightly closer to home.
Post-war, the Whitley Family, now settled into rural England near Daresbury, cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their experimentation with new Gins.
Rhubarb & Ginger has become a firm favourite among the Whitley Neill range.
Signature Serve
Whitley Neill Rhubarb and Ginger Gin & Tonic
Ingredients
50ml Whitley Neill Rhubarb and Ginger Gin
100ml Premium Tonic Water
Lemon Wedge (garnish)
Method
Add 50ml Whitley Neill Rhubarb and Ginger Gin to a balloon glass filled with cubed ice. Top with 100ml premium tonic water, stir well and garnish with a lemon wedge.
Rhubarb & Elderflower Spritz
Ingredients
50ml Whitley Neill Rhubarb & Ginger Gin
20ml Elderflower Cordial
20ml Lemon Juice
60ml Soda water
Double Mint Leaf (garnish)
Method
Add all ingredients into a short glass, stir well and garnish with double mint leaf.
“My first experience of gin was discovering the collection of bottles sitting under the stairs at my Grandmother’s house. Being inquisitive, I was eager to learn more about this mysterious liquid that my family had been distilling since 1762…”
——- Johnny Neill