Assay

The Sheffield Distillery is based on the banks of the Blackburn Brook River in Chapeltown, to the North of the city. It's also sited in the car park of The Commercial Pub, a fantastic boozer with an vast range of whiskies and gin that host tasting events almost every week. Manager Paul Harrison and his team - along with several of his regular customers - decided that they'd venture into making spirits themselves, and in 2017 distillation began. Paul and his father Keith dedicated research time reading up on the full processes involved rather than diving head on, to ensure that they hit the ground running in producing a richly textured spirit that would be the base for a selection of flavoured spirits using local natural produce, with a strict rule of non chill-filtration. A whisky is on the cards, but in the meantime the Assay gins and vodkas (named after the 5 offices across UK that certify quality of precious metals, for which Sheffield is so well-known) are more than providing a great reputation. Paul himself even suffered second-degree burns after the still set alight in May of 2019, resulting in him being put in a coma for 2 weeks to aid recovery. He was quickly back at work, determined not to let the incident set production back.

The Rhubarb Triangle is a 9 square mile area between Wakefield, Morley and Rothwell in West Yorkshire which is famous for growing 'forced' rhubarb. The region used to encompass around 30 square miles and at one point produced 90% of the world's rhubarb output during winters, where rhubarb takes advantage of the cold, wet weather in Yorkshire. Paul and the team purchase local rhubarb, chop it up into chunks, cover it in caster sugar and split Madagascan vanilla pods and roast it in the pubs oven to caramelise and release the flavours from the fruit - wait, no, rhubarb is a VEGETABLE. They then tip the mix into the still before distillation, having it sit in the base spirit for 24 hours as the still slowly warms up. The resultant liquid is clear, so natural pink colouring is added, along with a natural rhubarb extract flavouring to maintain a consistency of flavour in batches.

The rhubarb is not too sweet in the gin, fortunately, as there was a danger this could become a bit sickly, as some rhubarb gins and liqueurs tend to be (looking at you, Edinburgh Gin) and there's a lovely spiciness which cuts through. It's great in a Yorkshire Mule, which is simply Assay Rhubarb Gin, Jamaican Ginger Beer and fresh lime. But put this with a plain tonic and you'll be onto a winner as well!