Relax with the world’s first asparagus gin made in London - thanks to the star ingredient grown in fields around March

Portobello Road Gin director Paul Lane in the fields of Cambridgeshire

Portobello Road Gin director Paul Lane in the fields of Cambridgeshire - Credit: Daniel Lewis

Gin, the most quintessentially British beverage, has been given a world’s first, must-try, twist thanks to farmers from the Fens.

Portobello Road Gin director Paul Lane in the fields of Cambridgeshire

Portobello Road Gin director Paul Lane in the fields of Cambridgeshire - Credit: Daniel Lewis

The classic spirit has been infused with asparagus grown in March thanks to the Portobello Road Gin company.

With a limited edition run of 1,000 the spirit is on sale at £39 a bottle.

The Directors’ Cut distillation contains a botanical blend including gentian root, juniper berries, cassia bark, nutmeg, lemon, orange peel and more.

But the star ingredient is a very British spring vegetable grown by the Aveling family on their farm in Badgeney Road.

Asparagus picking at Avelings Farm , Coldham. Asparagus grower Will Aveling with a picked crop ready

Asparagus picking at Avelings Farm , Coldham. Asparagus grower Will Aveling with a picked crop ready for the pack house. Picture: Steve Williams. - Credit: Archant


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Portobello Road company director Paul Lane harvested 2,000 (10kg) spears from March last June, with the help of renowned local asparagus producer Will Aveling.

Paul said: “We take immense pride in our craft when producing Portobello Road Gin, distilling with integrity and individuality. But with the Director’s Cut we’re able to take our passion for experimentation to a whole new level.

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“We’ve been experimenting with the more unusual botanicals for years and have dreamed of hand-picking our own botanicals to go into a special edition gin. “We actually use asparagus as a botanical at Ginstitute, where gin fans can come up with their own creation but this is the first time we’ve worked with an asparagus producer directly to handpick the spears from the ground for a gin that customers can buy.

“This is not a gin for everybody but those who like it love it. Before you ask, no it doesn’t...”

Director's Cut asparagus gin using asapragus grown in March

Director's Cut asparagus gin using asapragus grown in March - Credit: Archant

Paul travelled to March during the last days of the asparagus season last summer, tasting and selecting the thinnest spears for their high concentration of flavour.

Once picked, the spears were added to the blend to create the curious concoction that packs a 47 per cent punch.

Portobello Road Gin director Paul Lane and asparagus grower Will Aveling

Portobello Road Gin director Paul Lane and asparagus grower Will Aveling - Credit: Archant

All photography © Daniel Lewis 2015Portobello Gin

All photography © Daniel Lewis 2015Portobello Gin - Credit: Archant

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