To make this gin Cam first distills some Christmas puddings (made to his mother Wilma`s 1968 recipe) with juniper, cinnamon, star anise, coriander and angelica over the top.
Cam also ages gin in a couple of 125-year-old ex-William Grant scotch whisky barrels that had previously stored Rutherglen Muscat for 80 years. He then blends this with the Christmas Pudding gin, and to finish he adds a slight tweak of Rutherglen Classic Muscat to round out the palate. Cam also adds a touch of our own muscat that has been sitting in barrels which previously aged Pedro Ximenez. So we get even more depth, richness and complexity.