Wicked Wolf Gin

How has your business developed over the past year?
The extension to our premises is complete and we now work there. It’s a purpose-built space, which we are delighted with. We are now far more efficient in how we work, therefore we can increase the quantity we produce, as well as the variety of gins.

How would you describe your products?
Wicked Wolf Exmoor Gin (70cl and 35cl), 42% abv, contains 11 exotic botanicals producing complex layers of citrus and pepper notes, finely balanced with flavours of juniper and coriander. Hibiscus, cardamom and kaffir lime leaves have been artfully blended with these traditional aromatics, creating a full-flavoured, smooth gin.

Our Full Moon Gin (70cl), 42% abv, uses fewer botanicals than Wicked Wolf, but a subtle amount of mango is added for a touch of sweetness and ground black pepper for a lively kick.

Silver Bullet (70cl), 57% abv, is a limited edition, containing the same botanicals as Wicked Wolf, but remastered for the higher alcohol content. Another limited edition is our Exmoor Gold Gin (70cl), 42% abv, using distilled Exmoor Gold Ale for a very smooth, gently fruity gin.

Where can we find your drinks?
We deliver to a number of bars, restaurants and shops in the South West. We also have a number of regional and national distributors.

Do you have a favourite?
Julie: “I love the Wicked Wolf, as well as the Full Moon – it simply depends on my mood.”

Pat: “Wicked Wolf and Silver Bullet of course!”

What’s in the pipeline?

It is the 150th anniversary of the publication of R D Blackmore’s Lorna Doone this year. We live and produce the gin in the valley in which the book was set, and we are currently working on a commemorative gin called 1869. This should be out in the next few weeks.

Where can we find you this year?

• 8 March: Gin tasting at Rumwell Farm Shop, Taunton.
• 29 March: Gin evening at New Inn, Kilkhampton.
• 12 April: Gin tasting in conjunction with Regency Wines.
• 11 May: Eat Taunton.
• 2 June: Gin, Fizz & Food Festival at Woodlands Castle, Taunton.
• 7 September: Eat Wellington.
• 29 September: Exmoor Swim.
• 12 October: Eat Minehead.

What distinguishes your gin from others?

1. The taste.
2. The different botanicals: juniper (of course), coriander (common), angelica (a binding agent), lemon and orange peel (common), and not so common hibiscus, cardamom, lemongrass, kaffir lime leaves, cubebs and grains of paradise.
3. We distil each of our botanicals separately, as they distil better at different temperatures, then we blend. The aim of this is to ensure maximum flavour and smoothness.