BrewDog LoneWolf Cloudy Lemon Gin - Neues Design

Volume: 0.7 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

Fresh Sicilian lemon peel gives LoneWolf Cloudy Lemon its distinctive citrus character. After distillation, the peel steeps in the gin for seven days. This maceration adds another layer of lemon to the distilled botanicals and contributes to the colour. The gin also has a characteristic cloudy appearance.

The recipe combines juniper with coriander seeds, angelica root, green cardamom, pink pepper, orris root, mace and almonds. Lavender flowers, Thai lemongrass, kaffir lime leaves and fresh grapefruit and lemon peel complement this base. The additional lemon peel infusion shapes the flavour without overshadowing the juniper. The gin is offered at 40% alcohol in a bottle containing 0.7 litres.

Tasting Notes:

• Nose: A bold, fresh lemon note leads on the nose. Spicy lemon peel and juniper complement it, while lemongrass adds another citrus accent. Coriander and cardamom remain in the background.
• Palate: Lemon makes an immediate impression on the palate, with lively acidity and a sweetness reminiscent of candied lemon peel. Spicy, bitter peel notes combine with the gin’s spice notes. The juniper remains clearly perceptible, providing a counterbalance to the lemon.
• Finish: Lemon carries the long finish, with the flavour of lemon peel lingering particularly clearly.

Distillery/Bottler:

BrewDog Distilling Co. grew out of the Scottish brewing company BrewDog. Its founders, Martin Dickie and James Watt, expanded the range to include spirits in 2017. In Ellon, Aberdeenshire, the team led by Master Distiller Steven Kersley developed the first LoneWolf Gin through 192 trial distillations.

The distillery’s production methods included making its base spirit in-house: the team milled and mashed grain, fermented the wort and then distilled it. Wheat and barley, together with water and the distillery’s own yeast, formed the basis. A custom-built copper pot still with three bulges and a rectification column almost 18 metres tall were among the equipment used to produce the base spirit. Production therefore began with the grain, rather than simply flavouring purchased neutral spirit.

Facts: