The museum, in collaboration with Fielden ‘Whisky of England’, has crafted Ashmolean dry gin, distilled from ancient heritage grains grown by organic farming partners. This traditional process avoids using pesticides and chemical fertilisers, supporting land regeneration and biodiversity. It is flavoured with 17 botanicals including kaffir, lime, rose, jasmine, and spices from the Middle East.
Master distiller Chico Rosa said: "Ashmolean dry gin is the true expression of Ashmolean Museum into a bottle. "A well-balanced, refreshing and rich gin crafted with botanicals brought from the same origins of the art and ‘archaeology’ collections present at the museum, with a twist of itself when the ancient grains were grown and turned into gin in Oxfordshire." In addition, the museum is offering a sloe gin liqueur, crafted by Gibson’s Organic Liqueurs.
Located just outside Burford in the Cotswolds, Gibson’s uses fruit exclusively from its farm, cultivated without the use of pesticides or synthetic fertilisers. The company started in 2007 when owner Miles Gibson returned home to his family farm, inspired by two years spent volunteering on organic farms around the UK, to begin planting fruit. He said: "I am thrilled to be involved with a local institution that is actively supporting artisan businesses rather than just paying lip-service to this idea.
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