Masons Yorkshire Gin was created by Karl and Cathy Mason, gin enthusiasts with no prior knowledge of the industry who set out to produce a drink that stood out from the crowd – a unique gin with more character and more taste.
The first Masons gin was launched on International Gin Day 2013 – and since then Masons Yorkshire Gin has grown phenomenally.
All the gin is distilled in copper alembic stills (known as “Steve” and ‘Leftie”) in 200 litre batches.
Using a traditional slow distillation method, pure Yorkshire water and just the right balance of botanicals to create Masons Yorkshire Gin is made on a 300lt still, The botanical line-
Masons Gin Ambassador Sarah Peel describes a typical week at the distillery:
“We distil using a single shot process Tuesday-
Harrogate spring water is used to cut the spirit down to get it to the 42% ABV bottling strength, with the 275 bottle batches then labelled (each of the Masons Gin bottles are individually numbered) and packed in-
Soft juniper, lime and orange rind flavours lead to a peppery finish with a subtle fennel fragrance on the nose, whilst on the palate there’s a ripe & sweet aniseed start, with bold citrus flavours, plenty of cardamom & green apple blending into a warm, mouth-
NOSE: Saffron, glazed hot cross buns, aniseed and lemongrass. Some maltiness too.
PALATE: Specifically fennel now, getting towards liquorice. This is still very much gin though, with notes of juniper and pine
FINISH: Juniper, a hint of parma violet and some lingering lemon zest.
THE IDEAL SERVE