• Our first-ever Norwich gin makers debut gin is a coastal-inspired number with lots of lovely flavours and aromas you’d traditionally find on the Norfolk coast. It’s the same recipe that won Silver at the IWSC awards as well as Best English Contemporary Gin at the World Gin Awards in 2021.

• “We use lots of rock samphire, we use dulse seaweed - a really nice, kind of red, slightly smoky seaweed - and then lavender, bay leafs, lots of citrus - grapefruit which is fresh and kind of a dried lemon which creates a bit more of a jammy kind of citrus - and then some pepper and a little bit of spice as well. So it’s kind of savoury, herbal, floral, and spicy. And a little bit of salt after the distillation which brings out all those other botanicals more.”

• And it’s not just delicious, it’s also our first-ever paper bottle! Made out of 94% recycled paper and an inner recyclable plastic pouch, its carbon footprint is about 6 times smaller than a traditional glass bottle while still being 100% recyclable. It’s light as a feather too and looks the part.

• Whisky-loving Angels have been begging us to do a Single Malt for ages, so we paid a visit to our whisky wizz Rupert to see if he had anything special hiding up his sleeve. And lo and behold… he pulled out this beautifully-aged, smooth Speyside Scotch, poured us a wee dram, and put a great, big smile on our face.

• A single malt whisky is a little like a single vineyard wine, it’s got extra complexity and unique flavours and aromas that come from being made by a particular distillery. This 10-year-aged Single Malt Whisky from the historic Linkwood distillery was made from just three casks, each of which were re-charred hogsheads - a rarely-seen type of cask which imparts additional flavours of nuts, cream and spice.

• For many whisky fanatics, Speyside is seen as THE authentic Scotch. This is a classic example, with less of the smoky, fiery flavours of some whiskys and more delightful fruit characteristics. You get fresh aromas of green apple and orange peel, and subtle hints of spice, while the flavours are full and round, with notes of juicy orange, salted almonds, and nutmeg. It’s an outstanding taste experience, but with a limited supply of only 1,100 bottles to go around hundreds of thousands of Angels, you may need to act quick to secure your share.

• Husband and wife team David and Fiona Armstrong, forage wild clover and juniper from their sprawling 500-acre historical estate in Co. Down, Northern Ireland, and draw fresh water from their historical well to make their handcrafted Irish craft gin.

• The gin mellows in copper pots, infusing the oils from the botanicals. This gives the gin a round, smooth texture, whilst apples picked from David and Fiona’s walled garden, contribute fresh and lively sweet notes.

• You’ll be struck by beautiful aromas of orange peel, lavender, star anise, cardamom and chamomile in perfect harmony with the fresh citrusy flavours. Their Garden Gin has been blended exclusively for Angels with your comments and reviews at its heart!

• After Rupert Patrick uncovered the secret to his family’s ancient blend, he needed a Master Blender to revive it and headed straight to Norman Mathison’s door. Using the same malts and grains in the blend as the Eadie family used over 150 years ago, (including some famous names like Aberlour, Talisker, Glendronach and Blair Athol for the whisky pros amongst you), they created a smooth, complex, smoky whisky that boasts a beautifully long finish.

• It’s already making waves in the industry, picking up a gold medal at the World Whisky Awards and 90/100 points from ScotchWhisky.com - the ultimate bible of Scotch. This was the highest score ever awarded to a blend under £60. Boom.

• Angels and Archangels alike have all trekked up to Scotland to help bring this ancient blend back to life and Rupert is so grateful for such enthusiastic and heartfelt support. All that’s left to do now is pour yourself a wee dram and take a true sip back in time…

• It was very exciting for us to develop a Mediteranean gin just for Angels!
• We have a small, artisan distillery and couldn’t have realized this project without the collaboration of Naked Wines and their Angels.
• Our Rambla 41 gin has a fruity feel, with a fine creamy texture thanks to the herbs and almonds. Rambla 41 is non-chill filtered, so you might notice a slight cloudiness to the gin, which is completely harmless to drink, and only adds to the flavour!

Stefan Lismond, Ginmaker

• My gins are like my babies, and thanks to your support this is my third (and probably my favourite) gin. I’m like a proud father! This year I went a bit more classical. Citrus fruits and gin have always been a classic combination. I wanted to bring a taste of the Mediterranean and all of the wonderful citrus fruit we have.
• Orange, mandarin and lemon, but the main ingredient is grapefruit - in my opinion one of the most beautiful citrics.
• This gin is only possible because you believe in me. I hope you are rewarded with the taste of sunshine, the Mediteranean sea, fun times in Barcelona. You can taste it all in there. So sip it and see - it’s an experience, much more than a gin and tonic, it’s a party in a glass!

• At Christmas 2013 we organized a cocktail party in Barcelona to showcase the first gin I ever made...

• This new adventure took a fabulous turn when Naked came into the picture in 2015. In honour of our relationship we botted an exclusive, limited edition, of my first gin creation; BCN GIN! 
• It’s an elixir of Priorat grapes combined with the purity of fresh cut Mediterranean botanicals. Made exclusively for Angels. Salut!  

Stefan Lismond, Ginmaker

• Thanks to the success of our first Angel-funded gin, we decided to make a limited edition version using the same base gin to share with you this year.
• Rambla 41 Lot d'Hivern is a smooth and fruity gin, with a balance of aromas including juniper and figs amongst the flavours you should experience. 
• It has been non-chill filtered, so you might notice a slight cloudiness to the gin, which is completely harmless to drink, and only adds to the flavour!

Stefan Lismond, Ginmaker

• Husband and wife team David and Fiona Armstrong forage wild clover and juniper from their sprawling 500-acre historical estate in Co. Down, Northern Ireland, before drawing fresh water from their historical well to make their handcrafted Irish craft gin.
• Like the name suggests, their Angels' Edition Gin has been blended especially with Angels in mind. To add a lovely balance and make the local botanicals sing, David blended Australian lemon myrtle for creaminess and Grains of Paradise for a sweet and spicy kick.
• The gin mellows in copper pots for one-and-a-half days, infusing the oils from the botanicals and giving the gin a round, smooth texture. Elderflowers & elderberries combine to create both uplifting floral notes and smooth sweet flavours, while apples that David and Fiona pick from their estate's walled garden, contribute fresh aromas and lively sweet notes.

• We sipped our way through 20 different gins in one day to pick out the perfect one. In the end, Stefan Lismond’s brand new Lemon version of his Angel-favourite Rambla 41 came out on top.

• Citrus fruits and gin are a classic combo - think gin, tonic, slice of lemon/lime… magic - and Stefan has access to wonderful fruit working where he does on the Mediterranean. He sourced local lemons from the hills around Barcelona and, with his famous care and attention to detail, he imparted their bright, refreshing flavours straight into your craft Gin.

• This is a standout citrus Gin, beautiful aromas of lemon thyme and orange peel on the nose. And when you take a drink it’s like sipping the freshly squeezed juice of lemons, orange and grapefruit. With all that soft, juicy citrus on the palate. For a special G&T experience, mix this with your natural tonic water from Bermondsey, then pop your feet up on the sofa and sup away to some classic telly.

• When we launched our first ever single malt whisky, we were amazed at just how quickly Scotch-loving Angels gobbled it up. It wasn’t long before we were on the phone to Rupert, asking what he’d got planned as an encore. And as luck would have it, he had just the whisky in mind hiding away in his cellar, which he can’t wait to share with you.

• Just like Rupert’s first single malt, this one is also from Speyside but just a wee bit richer, meatier and sweeter in flavour. The nose is alive with tantalising fruit aromas of orange and lemon complemented by lovely toffee and vanilla notes. And the palate follows on really well with sweet flavours of citrus, apple, pear and butterscotch. The texture is soft, smooth and creamy, with a nice long finish.

• Dailuaine is very rarely made as a single malt, it usually ends up in famous Scotch whisky blends, including Rupert’s own Trade Mark X. But Rupert thinks whisky this good deserves the chance to shine on its own. Which is why he was so keen to bottle it for Angels as his second single malt. Just one word of warning - this is a proper small batch whisky, we only have around 1,000 bottles to go around. So you’ll need to act quick to secure your share.

• We’ve been on the lookout for a decent lower-alcohol alternative to gin for ages, but never found a bottle that really hit the spot - that’s until we met Nick Johnson, the owner of ‘Spirit of Bermondsey’, a London-based artisan drinks company.
• His Trinity25 instantly turned heads at Naked HQ. With an ABV of 25%, it’s a lighter alternative to full-strength gin. It’s distilled using 100% English grain spirit, cold-infused with juniper and a holy ‘Trinity’ of spiced botanicals - cardamom, coriander seed and black pepper, giving a dry, well balanced and delicious taste.
• He’d experimented with a lot of different strengths but found that 25% ABV was the sweet spot, retaining all the bite and botanical flavour of a full-strength gin, while offering something lower in  alcohol, calories and hangovers!

• Our village is famous for its vermouth. It’s a gorgeous drink that we whip out at any excuse and I wanted you Angels to taste it too - your investment has made this whole thing entirely possible.
• Thanks to the local botanicals you get orange peel and elderflower on the nose. It's slightly sweet to start, with a deliciously complex palate of herbs and a bitter ending - a truly authentic experience that's ideal as an aperitif.
• My vermouth is non-chill filtered, so you might notice a slight cloudiness, or even tiny botanicals floating about. These are completely harmless to drink, and only add to the flavour!
  
  Stefan, Winemaker