In 2013, pharmacist-entrepreneur Yvan Vindevogel discovered an interesting link between Gin and his profession. Intrigued by the ancient powers and the medicinal history of Gin, he would bring his experience of mixing and experimenting to the art of making Gin.

Copperhead didn’t want to create a new western dry Gin, but rather looked to create the best London Dry, bringing Gin back to its roots.

Different ingredients were listed to create Copperhead Gin. During a process of months, different batches were made to search for the perfect balance of ingredients.

TASTING NOTES
AROMA           Sweet and citrusy.
PALATE           Orange zest, cardamom, juniper and a light sweetness.
FINISH            The finish is all about the pine.
SUGGESTED SERVES
Copperhead Serve

PERFECT SERVE

Pour Copperhead Gin and tonic into glass with ice cubes, use orange peel and coriander as garnish.
Copperhead Serve

NEGRONI

Stir Copperhead Gin, sweet vermouth and Campari into glass over ice and garnish with orange zest.
Copperhead Serve

THE SOUTHSIDE FIZZ

Muddle mint in shaker, with Gin, lemon juice, simple syrup and top with soda. Garnish with mint.

COPPERHEAD

In 2013, pharmacist-entrepreneur Yvan Vindevogel discovered an interesting link between Gin and his profession. Intrigued by the ancient powers and the medicinal history of Gin, he would bring his experience of mixing and experimenting to the art of making Gin.

Copperhead didn’t want to create a new western dry Gin, but rather looked to create the best London Dry, bringing Gin back to its roots.

Different ingredients were listed to create Copperhead Gin. During a process of months, different batches were made to search for the perfect balance of ingredients.

TASTING NOTES
AROMA           Sweet and citrusy.
PALATE           Orange zest, cardamom, juniper and a light sweetness.
FINISH            The finish is all about the pine.
SUGGESTED SERVES
Copperhead Serve

PERFECT SERVE

Pour Copperhead Gin and tonic into glass with ice cubes, use orange peel and coriander as garnish.
Copperhead Serve

NEGRONI

Stir Copperhead Gin, sweet vermouth and Campari into glass over ice and garnish with orange zest.
Copperhead Serve

THE SOUTHSIDE FIZZ

Muddle mint in shaker, with Gin, lemon juice, simple syrup and top with soda. Garnish with mint.
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