Corner Fifty Three Lemon Meringue Pie Gin is the answer to the question “what would happen crossed a lemon meringue pie with a fine gin”? It really is a taste of lemon meringue pie and a good dollop of juniper in glass.
The Corner Fifty Three set-up is small, it consists of a small distillery in founder 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 Lemon Meringue Pie Gin is made with 100% natural ingredients even if the pie might be a little deconstructed. The process begins with the botanicals being macerated in a neutral grain spirit. In addition to juniper, orris root et al., is the addition of some fine, homemade lemon curd and toasted almonds. This is macerated for 24 hours at a temperature of 24C, this means that there is a good extraction of juniper, which does lead to a fairly juniper driven gin. This mixture is then distilled and the vapour is evaporated through home-cooked, sweet shortcrust pastry and meringue to reconstruct the Lemon Meringue Pie Gin in the final spirit.
Corner Fifty Three Lemon Meringue Pie Gin pretty much does what it says on the label, i.e. taste of Lemon Meringue Pie, however, the menthol, juniper does manage to keep everything in balance.
Bottled at 47% ABV.
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