Batch Distillery is proud to present one of its most daring and distinctive collaborations yet: Methylated Gin, a bold London Dry created in partnership with legendary British musician and artist Tim Staffell.

Crafted in small batches with precision and character, Methylated Gin is a celebration of rebellion, refinement, and rock ‘n’ roll roots. It’s a spirit that doesn’t just stand out on the shelf it tells a story.

The Taste of Methylated Gin: Crisp, Citrus-Led and Classic

Don’t let the name fool you  Methylated Gin is anything but rough around the edges.

This is a clean, crisp London Dry that leans heavily into tradition, with a high juniper content giving it a bold pine-forward backbone. But what sets it apart is the unmistakable brightness from lemongrass and dried citrus peel adding an invigorating, zesty top note that dances across the palate.

Smooth, dry, and confidently aromatic, this gin is designed for classic cocktails like the G&T, Negroni, or Martini but is equally satisfying served neat over ice.

Why “Methylated”?

The name Methylated Gin is a tongue-in-cheek nod to old-school counterculture and gritty rock heritage, a subtle rebellion wrapped in refinement. It captures the contradiction that defines both the spirit and the man behind it: Tim Staffell.

Meet the Maker: Tim Staffell

If you’re a fan of British rock, you might know Tim Staffell as the original frontman and bassist for Smile, the band that would eventually evolve into Queen. Alongside Brian May and Roger Taylor, Tim helped lay the foundations of one of the most iconic rock acts in history. When he stepped away from the band in 1970, a young Freddie Mercury stepped in… and the rest, as they say, is legend.

But Tim’s creative career didn’t stop there.

The post Introducing Methylated Gin appeared first on Batch Distillery.

Distilled rose and raspberry, Ryan worked hard to make sure this gin isn’t overpowering with perfume-y notes. He says…

“This gin was a task for me as personally, I don’t like floral gins. I was challenged to create something that was subtly floral with hints of sweetness.”

“My plan was to add juicy fruits and other botanicals to balance out the floral note, leaving a predominantly raspberry flavoured gin – well-balanced with slight floral undertones is how I’d describe what I achieved.”

“With this being made exclusively for Booths when the gin launched, I headed down to local stores in Barrowford and Preston to offer tastings and promote the product. From the feedback gathered whilst I was there, my mission was complete as I had comments from customers who said they might not ordinarily try a rose gin due to the flavour profile, but they really enjoyed it and were glad they did.”

“I hope you give it a try and enjoy the balance of flavours.”

This product launched in Booths stores last year and we had fun creating the not only the gin, but the label too. Here are some examples of labels we sent to our buyer at Booths whilst we were developing the product – do you have a fave?

Delicate and elegant, this gin is best served with a light tonic and garnished with berries and a slice of lemon.

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While it remains largely true to a London Dry recipe, it is however, sealed with a proper Batch stamp; unique, bold and leaves you wanting more. Classic botanicals such as, cinnamon, cloves and of course juniper, are blended with orange peel and lemongrass along with the unusual appearance of frankincense and myrrh. Although conceived around Christmastime, this gin is a year-round supper but we have to admin, it’s perfect for the cold weather we can’t quite seem to shake off at the moment.

It was our only gin for many years and we now have a collection that spans to almost 100 recipes! However it’s still a firm favourite and we get asked for “the original” quite a lot. It was sent out to tens of thousands of homes across the country in 2017, as Craft Gin Club’s December Gin, and off the back of that, it was votes the UK’s Favourite Craft Gin. Many years later we thought is was a great time to share it with our own gin club members and we hope you’ll understand what we love about this original Batch recipe.

Ryan says…

“Signature Gin will always have a special place in my heart, as it was the only gin I distilled for a very long time. Imagine being an Apprentice crafting an amazing gin – it was a great start to my career.”

“Each time I make it I’m taken back to the early days. Although the recipe remains the same, over the years the label and bottle have been upgraded to make it even more special for our customers.”

An image of our original Batch

Serve it…

Keeping it real here and serving up the classic Batch G&T! Pour 50ml of Signature Gin over ice, top with Indian tonic and garnish with frozen raspberries and lime peel Enjoy!

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HQ is well known for knocking out some of your festive favourites – of course you already know our Signature Gin, although drunk all year round, was inspired by Christmastime and is distilled with frankincense and myrrh, and Christmas Cookie Gin, Merry Citrus Gin, Cool Yule Gin and Mince Pie Rum form part of our impressive winter line-up. Orange and Cranberry Gin is another festive showstopper and combines some of our favourite, seasonal flavours. Bursting with notes of juicy orange, warming cloves and sharp cranberries, it’s dry gin with hints of warming spice and zesty fruit.

Distiller Ryan says…

“When asked to work on this year’s Christmas product I wanted to work on something that was very versatile in how it can be used, I wanted something that can be drunk with a mixer, made into a cocktail and of course with the time of year a drink that can be warmed up to enjoy on those cold nights.

The tartness from the cranberry makes it a great gin for a cocktail and the citrus and spice from the orange and cloves make it a great mulled wine/hot toddy type recipe!”

Serve it…

Serve warm mulled with Cointreau, festive spices and cranberry juice.

The post A Gin For The Season appeared first on Batch Distillery.

Bodie says…

“Punk Glitch came about through my infatuation with corrupting software operating systems, Punk Rock and lifetime love of Dark Rum. Luckily for me the ever supportive beans at Batch let me fully indulge this. So I began glitching out and made a limited amount of different label designs, a folder full of free digital doodads, a recipe inspired by a certain notorious Burnley drinking establishment and a mix to listen to whilst having a sip or two.  Hope you enjoy it. Charrrrrs!”

Serve it…

Director Phil says serve this one over ice, topped with ginger beer and if you fancy, a wedge of lime to garnish.

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Wicked in many ways, you can find out how and why we first distilled Peddler’s Pins Gin here

Serve this gin over plenty of ice, top with Mediterranean tonic and garnish with fresh/frozen cherries and a slice of lime.

Or try Peddler’s Pins Gin in one of these cocktails

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The gin

Packed with juniper and citrusy orange and lemon, we have used spices such as cassia, cinnamon, cardamon, allspice berries and coriander to deliver a clean gin that’s fresh and aromatic.

The artwork

Graphic Designer LadyJane says..

“A classic gin deserved a classic Lancashire landscape! As I drive over the A682 into work, this is my view of Pendle Hill. It’s also the view from Coal Clough where the mill is. Green is also the classic colour for a London Dry Gin so all of these elements just fell into place when creating this mont’s label.”

Perfect Serve

Serve over ice, top with Indian tonic and garnish with a wedge of grapefruit.

Cocktail

This gin works great is any classic gin cocktail. Pop it in a negroni or a French 75 or follow the gimlet recipe below:

50ml Lancashire Dry Gin
50ml freshly squeezed lime juice / lime cordial
5ml sugar syrup (optional)
Ice
lime to garnish

Add the ingredients to a shaker with ice and shake until cold. Strain into a chilled coupe class and garnish with a lime wheel.

The post Lancashire Dry Gin appeared first on Batch Distillery.

The Cambodian Adventure

Read along as Poppy sets the scene on her Southeast Asian adventure…

Poppy says…

“My Dad and I embarked on a ten day Cambodian adventure in early June 2024.  As well as celebrating the end of my Uni days, it gave my Dad the opportunity to show me a backpacking style holiday. I documented the trip in a little notebook that I carried around in my bum-bag. So, for the release of the Songsaa Gin, I thought it would be cool to share some of the stories from our trip to Cambodia, where there was a surplus of exciting food, drink and experiences.”

As we’ve already mention, we were lucky enough for Phil and Poppy to pick up some of the authentic ingredients for this month’s gin. It’s no secret that our vast travelling has inspired many a Batch recipe with Thai, Vietnamese, Indian and Chinese recipes – to name a few – under our belt. Ryan jumped at the chance of using kampot pepper, an unusual pepper due to its aromatic herbal and citrus notes, and so Poppy tells us why she brought it home.

Good things come to those who wait

The best meal of the trip, that Dad and I both agree on, has to be the little restaurant we went to in Siam Reap on the 4th day of our travels. It was the first night we experienced the consequences of going to Cambodia in the rainy season. Sitting in a small, beautifully decorated bar, our pre-dinner cocktails were interrupted by an incredibly loud rumble, and assumed that someone upstairs was rearranging furniture. However our assumption was proved wrong when we saw a flash of lightning. It was so interesting to experience a thunderstorm without the rain! Although the rain did come later…

After the excitement of the storm and the consumption of the cocktails, our appetites were suitably whetted for a lovely meal. Nestled next to the bar was a small restaurant, run by a small, older lady on her own. We perused the menu as she gave us some cans of Cambodian Lager and ordered a selection of dishes to try. As we were waiting for our food, a group of Australians walked in also looking for grub. Due to the size of the restaurant, they had to push some tables together to fit them all in. So, we moved to a smaller table to make this task easier for them. They began speaking to us about how they were worried about how long they would have to wait for food, as it was just the one lady running the place. We attempted to calm their nerves by saying she had been very quick in serving us, but they were out the door almost as quickly as they came in. The lady was very eager for them to stay and seemed very disappointed when they left anyway.

Almost immediately as they walked out our food was ready. We tried the traditional dish of Cambodia, called Beef Lok Lak, which came with fresh Kampot pepper. It was our first time trying this dish, and it was amazing. Such fragrant flavours and tender beef and the Kampot pepper was the star component that brought it all together. We tried a few other dishes, such as the Fish curry and a noodle soup, with a few more beers for good measure. As we were finishing our delicious spread, the lady came over to say how disappointed she was that the big group left, as she had cooked for 20 people before, so was perfectly happy to cook for them. We said how amazing the food was and how they had missed out. As we journeyed back to our hostel, we ended up walking past a bar filled with the Australian crew. We were tempted to go and tell them how good it was and that they should go back. However, through the window we could see them digging into their quicker, but I imagine less delicious meal. More fool them! This was the same evening we ended up having quite a lot of red wine (served chilled due to the heat) and singing karaoke with the locals.

Kampot pepper in Kampot

A few days and a horrendous sleeper coach later, we ended up in Kampot, which is in the Southern region of Cambodia. It was nice to be near some water, as the city had been so humid. Here we were able to try lots of types of Kampot pepper, where in one restaurant we were given a mortar and pestle to grind our own selection of white, red and black Kampot pepper. One particular dish, I found really exciting was the vanilla and red Kampot pepper ice cream, which was delicious! This was to finish off a scrumptious meal we had in a hotel that used to be an old cinema, filled with lots of cool artwork. We also tried the local Cambodian Gin, as I admired a particular piece that had a lot of dogs. Fun fact about Cambodia – the dogs are very well-treated and well-fed, which was perfectly captured in this piece of art, which now hangs on my bedroom wall. Thanks for the birthday gift Dad!

A beautiful country with incredible food, drink and culture, perfectly encapsulated by the Songsaa Gin.

Ryan says

“I had already started looking at Cambodian botanicals, even before Phil went on holiday. I love discovering new ingredients to get creative with and the candied notes on the nose from the kiwi and rambutan fruits I distilled with, are delicious. It’s not as sweet when you actually try it as a drink because the kampot pepper cuts through the sweet flavours. A brand new recipe for August was a much welcome challenge; from researching Cambodian flavours, to discovering tropical fruits I’d never even heard of, I’ve found a new set of botanicals that will definitely feature in future recipes”

The Artwork

The label for Songsaa Gin was created by Bodie who was very happy to be working on our Cambodian inspired spirit! Bodie even came up with the name for this gin. He says…

“I have used references to Angkor Wat and the Romduol Flower and given it the style of a 1960’s Cambodian Film Poster/Rock N Roll Single, that are all cutup collage-like!”

“Songsaa means the Sweethearts and it is a commonly used Cambodian phrase. I thought it dead cute that this is used instead of boyfriend and girlfriend.”

Perfect Serve

Fancy trying this month’s tipple? Here’s how we recommend you serve it…

Fill a tall glass with ice. Add 50ml Songsaa Gin and top with FeverTree White Grape and Apricot Soda. Garnish with a wedge of lime.

Or shake up the cocktail below…

Rambutan Sparkler

The post Songsaa Gin appeared first on Batch Distillery.

Another release from the Bring it Back survey, A Quarter of was first produced in September 2019 and is possibly one of our most asked for releases. A throwback to our memories of asking the shopkeeper for ‘a quarter of’, this blackcurrant and liquorice gin transforms one of our favourite childhood flavours into an adult’s treat!

A Sweet treat

Just as your mouth would water as the shopkeeper measured out the sweets, this gin will do the same as you pour your measure for that sweet, yet sharp, G&T.

Botanicals

Juniper, Coriander seed, Star anise, Angelica root, Aniseed, Fennel, Liquorice , Apricot kernel, Lime and Blackcurrant

Ryan says …

A quarter of has to be up there in my top three products to have come out of the distillery. Although I can’t take credit for creating the recipe myself (master of recipe creation Ollie did), I’m so glad it’s been brought back. It’s everything that I could ask for in a gin – it’s sweet fruity and has a nice old skool liquorice kick. If you loved the sweets growing up you’ll be sure to love this one. Every sip will have you taken back to being a excited little kid in the sweet shop

Artwork

The artwork was produced by our favourite artist Bodie Cameron (@curse273). The eagle-eyed among you may notice the names of Batch staff (past and present) on the names of the sweet jars!

Perfect serve

Serve 50ml of A Quarter Of over ice. Top with lemonade and garnish with dark berries and a slice of lemon, or try our delicious cocktail below.

The post A sweet treat! appeared first on Batch Distillery.

Chef Michael says…

“The reason I chose these ingredients is because they were in the first dish I made at college when starting out to be a chef – a chocolate and caramelised banana cheesecake with a chilli and nut praline. Yes it could have been better, however it tasted well for my first ever dish and that’s why where possible I’ll always have that combination somewhere through my menus.”

Ryan was intrigued by this unique combination of botanicals too.

Ryan says…

“The botanicals Michael had submitted reminded me of when Walkers released a chocolate and chillI flavour crisp and in my opinion they were a really good flavour combination.  It made me wonder whether I could take those unique flavours and make them work as a gin. And lone behold, it’s a banger.”

Taking the three botanicals mentioned above, Ryan balanced them with more traditional gin botanicals but also added coffee beans to round off the flavours and a touch of vanilla to add to the creamy mouth feel thins gin presents.

Artwork

When designer, LadyJane, was presented with the botanicals the first thing that popped into her head was ice cream! She says…

“Ice cream! Why not? The artwork is a nod to Bodies frappe on Mocha Gin and this combination of flavours gave me that vibe. Boozy, creamy, nonsense!

The texture in the background of the label is fabric from Kumasi in Ghana – where chocolate, chilli and bananas all grow!

I took my inspiration from Michael’s words – weird but it works! And everyone who has seen this piece of artwork loves it.”

Perfect Serve

Serve over ice in a chocolate rimmed glass. Top with lemonade or tonic and garnish with a slice of dehydrated banana / a banana coin – cheers!

Choco-Heaven Cocktail

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