Clotted cream in a gin — now there's a conversation starter. Wrecking Coast Clotted Cream Gin is one of those bottles that immediately divides opinion before you've even cracked the seal, and I think that's rather wonderful. At 44% ABV, this sits at a confident strength that tells you the distillers aren't hiding behind their headline ingredient. They want the spirit to do proper work.
Style & Character
What fascinates me about this gin is the technical challenge it represents. Incorporating dairy into a spirit is no small feat — cream introduces fats and proteins that have to be carefully managed during distillation to avoid off-notes and haziness. The fact that they've chosen clotted cream specifically, with its rich, almost caramelised character, suggests they're after a textural roundness rather than outright sweetness. It's classified as a London Dry, which means the botanical character must come through distillation rather than post-distillation additions, making the cream integration all the more impressive from a craft perspective.
Best Served
This is a gin that begs to be mixed thoughtfully. I'd reach for it in a Gin Alexander — shake 50ml of the Wrecking Coast with 25ml of crème de cacao and 25ml of double cream over ice, then fine-strain into a chilled coupe and finish with freshly grated nutmeg. The cream character of the base spirit should amplify the cocktail's velvety body beautifully. For something longer, a simple serve with a premium tonic and a twist of lemon zest would let that distinctive mouthfeel shine without overwhelming it.
At £36.50 it's fairly priced for a gin with this level of intrigue. It may not be your everyday pour, but it's a genuinely creative addition to any collection — and a brilliant talking point when guests are over. I'm giving it a 7.4 out of 10: inventive, well-executed, and pleasingly different.
