For Hibernation, the ginsmiths at Dyfi Distillery in Wales have foraged botanicals that appear later in the year, including wild crab apples, blackberries, bilberries and lingonberries. The gin was then aged over the winter – hibernating – in a port cask.
It isn't just any port cask, it was used to mature white port made by top producer Niepoort. It's the first gin to be matured in a white port cask, and it's incredibly complex.
This is a gin to sip, or mix in cocktails where it will shine – Martinis and gin-heavy Negronis are the way to go.