The second pressing of our succulent berries is used to produce a still wine which is then distilled by our talented friends at the Gin Kitchen to create an Eau de vie de Vin then infused with botanicals of High Clandon. Hand distilled by a rocket scientist in traditional copper to 48% vol – a taste explosion! The name is inspired by the Rare Blue butterfly, Cupido minimus, swooping over our wildflower meadow, sipping nectar, dependent on the one herb for procreation. Come along and taste for yourselves.
Also available
We also have our lovely liqueur ‘The Essence of High Clandon’. We’re sure there must be a fabulous cocktail combination waiting to be discovered with these two.
The High Clandon cocker spaniels were stars of the show appearing on BBC Local News in January demonstrating their newly-found training to hunt out these rare delicacies, the Burgundian truffles.
Opening Art and Sculptures in the Vineyard 2021, The Lord Lieutenant of Surrey, Michael More-Molyneux was taught how to sabrage by Sibylla Tindale…with a flourish of the sabre and a whoosh off popped the Cuvée cork to the delight of all.
15 years after planting our truffle orchard in a secret location in the Surrey Hills, we were delighted to watch as these beautiful autumnal treats emerged.
The second pressing of our succulent berries is used to produce a still wine which is then distilled by our talented friends at the Gin Kitchen to create an Eau de vie de Vin then infused with botanicals of High Clandon. Hand distilled by a rocket scientist in traditional copper to 48% vol – a taste explosion! The name is inspired by the Rare Blue butterfly, Cupido minimus, swooping over our wildflower meadow, sipping nectar, dependent on the one herb for procreation. Come along and taste for yourselves.
Also available
We also have our lovely liqueur ‘The Essence of High Clandon’. We’re sure there must be a fabulous cocktail combination waiting to be discovered with these two.
The High Clandon cocker spaniels were stars of the show appearing on BBC Local News in January demonstrating their newly-found training to hunt out these rare delicacies, the Burgundian truffles.
Opening Art and Sculptures in the Vineyard 2021, The Lord Lieutenant of Surrey, Michael More-Molyneux was taught how to sabrage by Sibylla Tindale…with a flourish of the sabre and a whoosh off popped the Cuvée cork to the delight of all.
15 years after planting our truffle orchard in a secret location in the Surrey Hills, we were delighted to watch as these beautiful autumnal treats emerged.
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The second pressing of our succulent berries is used to produce a still wine which is then distilled by our talented friends at the Gin Kitchen to create an Eau de vie de Vin then infused with botanicals of High Clandon. Hand distilled by a rocket scientist in traditional copper to 48% vol – a taste explosion! The name is inspired by the Rare Blue butterfly, Cupido minimus, swooping over our wildflower meadow, sipping nectar, dependent on the one herb for procreation. Come along and taste for yourselves.
Also available
We also have our lovely liqueur ‘The Essence of High Clandon’. We’re sure there must be a fabulous cocktail combination waiting to be discovered with these two.