Cream gin goes back to the victorian gin palaces, modern iterations use cold distillation or lactose to create this classic gin style. At OY we wanted to create as authentic a version as possible so just like those gins of old, after distillation we mixed our gin with cream and threw it into a barrel for a week. This style of gin just doesn't get made in it's traditional form, so we're bringing it back. Tim knows of only three modern distilleries that have made a cream gin, so odds are, there's only been a handful released - and none in Australia that we can ascertain.
Angelica, Orris, Licorice, Aniseed, Lemon Myrtle, Lemon, Orange, Grapefruit, Raspberry Leaf, Blackberry Leaf, Black Tea, Green Tea, Almond, Cream
Pot, infusion & barrel
This was the most labour-intensive of the JSoc gins because we chose to do this in the traditional way. The phrase “we are never making a cream gin like this again” was definitely heard in production.
"Cream" by Prince