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Black Cat Father Whiskers Christmas Gin Cumbrian No.4: Gingerbread and Clementine from the Lake District

Black Cat Father Whiskers Christmas Gin Cumbrian No.4: Gingerbread and Clementine from the Lake District

7 /10
EDITOR
Distillery: Black Cat Distillery
ABV: 43% ABV
Price: £38

Tasting Notes

Nose

Spiced vanilla richness — gingerbread warmth, tangy sweet clementine, cinnamon and nutmeg creating instant festive associations

Palate

Warm winter notes — gingerbread and tangy sweet orange, cinnamon providing warmth, nutmeg adding depth, liquorice smoothing the spices, juniper maintaining gin identity beneath the festive botanicals

Finish

Sweet cinnamon character — warming and festive, clementine brightness persisting, a gin that tastes like Christmas morning

First Impressions

Black Cat's Cumbrian No.4 — nicknamed Father Whiskers — is the festive expression from Penrith's newest distillery. A London Dry base infused with the botanicals of Christmas: cinnamon, nutmeg, clementines, liquorice, vanilla, and ginger. The result is a gin that captures the warming character of a Lake District Christmas without becoming a novelty spirit.

Tasting

Festive botanicals: cinnamon, nutmeg, clementine, liquorice, vanilla, and ginger alongside juniper. The nose is spiced vanilla richness with gingerbread warmth and tangy sweet clementine. On the palate at 43%, warm winter notes — gingerbread and sweet orange, cinnamon warmth, nutmeg depth, liquorice smoothing the spices. Juniper maintains gin identity. The finish is sweet cinnamon — warming and festive.

The Bottom Line

Black Cat Father Whiskers earns a 7 — a Christmas gin that avoids the novelty trap through quality distillation and genuine botanical skill. The gingerbread character is the standout: warm, sweet, and inviting without becoming a dessert. Best with Indian tonic and a cinnamon stick, or in a Hot Toddy-style serve on a cold Lake District evening. At £38, a festive Cumbrian gin with warmth and character.

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Amelie Farnham
Amelie Farnham
Gin & Botanicals Editor

Amelie came to gin via botany — she studied plant sciences at Edinburgh before realising her real interest lay in what happened to botanicals after they reached the still. She has visited over a hundr...

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