First Impressions
Adnams has been brewing beer in Southwold, Suffolk, since 1872, and when they turned their hand to distilling in 2010, the spirits world paid attention. Their Copper House Distillery — named for the distinctive copper-clad roof of their brewhouse — houses a bespoke still designed by the legendary Carl distillery manufacturers in Germany. The distilling process is characteristically Adnams: meticulous, unhurried, and grounded in a deep understanding of fermentation and flavour extraction.
What makes their approach to gin distinctive is the use of a beer stripping column before the spirit reaches the copper pot still and then a rectifier. This triple-stage process produces an exceptionally clean, creamy base spirit — a brewer's instinct applied to distillation.
The Distillery
The Copper House Distillery sits alongside Adnams' celebrated brewery in the coastal town of Southwold. The gin uses just six botanicals — a deliberately restrained bill that forces each ingredient to earn its place. Juniper provides the foundation, coriander seed and orris root contribute structure, cardamom pod adds warmth, sweet orange peel brings citrus brightness, and hibiscus flower — the most distinctive addition — introduces a floral dimension that few London Dry gins attempt.
The botanicals are infused in the vodka spirit overnight, then re-distilled the following day. This patient maceration allows the more delicate flavours, particularly the hibiscus, to express themselves fully.
Tasting
The nose is clean and immediately appealing. Orange zest and piney juniper compete for attention in an engaging tug-of-war — neither dominates, and the balance between citrus brightness and botanical depth is well judged. It is a zesty, inviting nose that draws you in without overwhelming.
On the palate, this is honest, classic gin. Juniper leads with proper authority — no apology, no hedging — and zingy orange zest follows immediately, sitting above candied ginger, lemon, and sage. There is a sweetness from the barley-derived spirit that gives the palate a rounded, almost creamy mouthfeel. Hints of cardamom add a subtle warmth, and fresh flower notes from the hibiscus weave through the mid-palate. The balance is impressive — this is a gin that respects tradition while expressing something distinctly its own.
The finish is where the hibiscus truly makes itself known. Lavender and floral notes emerge, accompanied by cracked black pepper and a return of pine. It is a long finish — considerably longer than you might expect from a 40% gin — and the hibiscus adds a distinctive warmth that lingers pleasantly.
How to Drink It
In a G&T, Adnams Copper House is superb. Use Fever-Tree Mediterranean Tonic — the rosemary and thyme notes in the tonic harmonise beautifully with the herbaceous gin — and garnish with a slice of orange and, if available, a few dried hibiscus petals. The floral character blooms in this serve.
For cocktails, it makes a lovely Bee's Knees — the honey syrup draws out the cardamom and hibiscus — and an excellent White Lady, where the citrus and floral notes shine against the lemon juice and Cointreau.
The Bottom Line
Adnams Copper House Dry Gin earns a 7.5 for demonstrating that a brewery can make exceptional gin when it applies the same rigour to distillation that it brings to beer. The six-botanical bill is a masterclass in restraint — every ingredient is detectable and justified. The hibiscus flower gives it a genuine point of difference without descending into gimmickry, and the brewer's instinct for clean, precise flavour shines through. At around £33, it is fairly priced for the quality, and it represents one of the most accomplished English gins outside the London distillery scene.
