Cheshire may not immediately conjure thoughts of gin. But in the town of Knutsford, two men with more than 60 years’ combined experience in the drinks trade wanted to create a gin in Cheshire, for Cheshire, and the Hunters brand was born.

Ian Cass and Jon Jones, two long-term friends with a shared passion for all things spirits, formed the plan whilst drinking gin and tonics in the sunshine at 11.30 one morning. Managing Director, Cass, and Chairman, Jones, wanted to develop a quality gin that you could enjoy from early in the day, to late at night.

After years of working at a major gin distillery, Cass developed the Hunters formula based on a 300-year-old recipe for a London Dry formula. “We wanted to develop a good gin that you could enjoy from early in the day, in a good cocktail at night and suited the Cheshire lifestyle,” he says. The recipe tweaks the 300-year-old base with its own botanicals to create a distinctive citrous taste. What makes Hunters unique is the addition of the Cheshire apple peel, an unusual flavour for gin.

“The first thing we wanted was the liquid to be of an excellent standard,” says Cass. “You have to go to small distilleries for this, but we couldn’t find anyone to make our recipe. I’d almost given up, when I decided to talk to Langley Distillery again. They said they understood what we were trying to do, but were struggling to make the recipe and the only person who might be able to help was their head distiller.

“Half an hour later, my phone rang and a voice said, ‘Cass. Is that you?’ The voice belonged to Peter McKay. Now, Peter and I had previously worked together years before. I explained to Peter exactly what we were trying to do with this recipe, and he said he’d give it a go. It was almost like it was meant to be, having an old colleague producing it. About a week later I received three medicine bottles. Each with an ABV volume and a note.

“One at 37.5, 40% and one at 43.3%. The note said: ‘At 40% you’ve got a bloody good gin, but at 43.3% it’s sublime.’ It was just what we wanted.”

“One at 37.5, 40% and one at 43.3%. The note said: ‘At 40% you’ve got a bloody good gin, but at 43.3% it’s sublime.’ It was just what we wanted.”

The higher ABV balanced out the powerful citrous flavours to create the perfect taste for the brand.

For Cass and Jones, the packaging had to match the unique liquid it held. The distinctive, translucent appearance of the Hunters bottles was inspired by old-fashioned ginger ale bottles. The finishing touch came with the addition of the Cheshire wheat sheaf.

Having only launched in November, 2012, its first year of production has proved that good gin really can be produced anywhere (London Dry gin does not define where the liquid is distilled) with 500 cases sold at around £30 for 70cl. Hunters has now developed the “Baby Hunters”, a 20cl version to appeal to the off-licence market. With stockists spread from Cornwall to Glasgow, Hunters has definitely put Knutsford on the map when it comes to gin. Who said the North-West of England was ale country?

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Try a Truly Hunters:

• 50ml Hunters Gin
• Splash of elderflower cordial
• Pressed apple juice
• Wheel of lemon

In a 12oz glass, fill with ice and add the generous measure of gin. Add a small splash of elderflower cordial, and top up with freshly pressed apple juice. Garnish with a finely sliced lemon wheel.

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Amy Hughes is a journalism student based in Salford. Despite her degree, she is all food and drink. Constantly tweeting @_amyhughes and never blogging at www.amyh-eats.blogspot.com

 

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