Corner Fifty Three Cherokee Gin is a gin made in Hamphire based around Maple and Sasparilla. It is a sweet smoky gin inspired by Tennessee whisky and the flavours of maple syrup, designed so that it can be drunk on its own over ice as well as in all sorts of cocktails. It forms the core of the Corner Fifty Three gin range alongside the Pomelo and Umami gins.
Corner Fifty Three Distilling (C53) is based in Clanfield, Hampshire just on the edge of the South Downs National Park. It was a project five years in the making and eventually came to fruition in 2016. It was founded by bartender Tom Rudman who, after 4 years of mixology and creating cocktails, set out to make his perfect gin. He is able assisted by his family and friends, designer Richard Cope and sommelier Jamie Williams.
The Corner Fifty Three set -up is small, it consists of a small distillery in Tom’s parents’ back garden with two, hand-built copper stills Christened Rosie and Angus. The stills are 60 litre split top copper pot still which operate in 8 hours shifts and the lowest possibly temperature to ensure the spirit collected is as smooth as possible. In a hunt to find the most PH stable water for their gin, Corner Fifty Three use Hildon natural mineral water. The pure, clean spring water is high in mineral and contributes to the smoothness of the gin. Everything is crafted by hand in small batches, or as Tom puts it “in ridiculously small batches”.
Corner Fifty Three describe their Cherokee Gin as the “Child of Smoke”. The botanicals in Corner Fifty Three Cherokee Gin are juniper, fresh orange peel, pear, apple and sasparilla which lends a earthy vanilla note. The maple syrup is blended in after distillation which gives the touch of sweetness and a the golden colour (7ml in each bottle!). Corner Fifty Three Cherokee Gin can be drunk neat, over ice or as a gin and tonic with an Indian or Elderflower tonic water. It is also great in cocktails, try it as a substitute for whisky in a Manhattan or Old Fashioned.