First Impressions
The second expression from Berkshire Botanical's pub-distillery at The Royal Oak on the 9,000-acre Yattendon Estate. Nine hand-picked botanicals — including Norway spruce from the estate grounds — are distilled, then gently infused with natural British Morello cherries. Morello cherries are the sour cooking variety, prized for their intense flavour and natural tartness that prevents the cloying sweetness of dessert cherries.
Tasting
Nine botanicals: juniper, angelica root, coriander, orris root, cassia bark, orange peel, lemon peel, pink grapefruit, and Norway spruce — infused with Morello cherries. The nose is inviting fruity sweetness with piney juniper. On the palate at 40.3%, rich bold cherries — tangy and sour — balanced with fruity sweetness and citrus. The Morello cherry's natural tartness prevents cloying sweetness. The finish sees fruitiness give way to juniper spice with lingering cherry tang.
The Bottom Line
Berkshire Botanical Morello Cherry earns a 7 — the choice of Morello over sweet cherries is key. That natural tartness creates a genuine fruit gin rather than cherry-flavoured sugar water. The Norway spruce from the estate adds a unique resinous depth. Best with cloudy lemonade or apple juice, or in a G&T with lemon tonic and a lime garnish. At £35, a cherry gin with genuine botanical credentials from one of England's most charming distillery settings.
