Our Gin


In January 2022 Gary, Kathy and Christy Jordan worked tirelessly on their first gin recipe. They wanted to create a gin that tastes like gin– a gin for gin-lovers!

The trio experimented with different neutral spirits, quantity of botanicals and different distillation blends. Many martinis and blind gin tastings later Gary, Kathy and Christy for the first time all blindly chose the same recipe– from here our signature Mousehall Sussex Dry Gin was born! 

400L Traditional Mueller Copper Pot Still

Aromas & Flavours

Mousehall Sussex Dry Gin is a Juniper-forward, London-dry style gin. 

Flavours & Aromas: Juniper; Coriander; Fresh Citrus; Floral; Spice

Finish: The Grape Neutral spirit, along with the fennel seed provides a wonderful mouthfeel and long, smooth finish. 

Neutral Spirit Matters

Mousehall Sussex Dry Gin is unique as it is made from both Grape & Grain 96% neutral spirit. Gin cannot be called gin if it doesn't consist of 96% neutral spirit (the purest form of ethanol) and Juniper. 

Grain Neutral Spirit is a blank canvas for botanicals, it is the most accessible and affordable neutral spirit making it the most popular base spirit for most gins. 

Grape Neutral Spirit is not commonly used, it is twice the price of grain neutral spirit, but we feel it really adds a lovely light floral note and a very smooth finish, making it the perfect sipping gin or fantastic in a variety of cocktails. 

The combination of Grape & Grain neutral spirit is something unique to Mousehall Sussex Dry Gin and has not been done before by other distilleries in the UK.

13 Botanicals

We use 13 botanicals in our gin with South African Rooibos & English Coriander Seed being unique botanicals and a link to both our South African & our English heritage.

Juniper - (Technical botanical) is the reason why gin is called gin. Juniper creates a fresh piney character in our gin, typical of a juniper forward London-dry style gin. 

Orris Root - (Technical botanical) is dried for 7 years, it is then powdered and is most commonly used in the perfume industry and now more recently in the gin industry. Orris root acts as a binding agent and fixative used to make the smell of perfume last longer on your skin, or in our case the taste of gin last longer in your mouth. 

Angelica Root- (Technical botanical) like orris root, angelica root is dried for 7 years, it is also used as a binding agent, but creates a more earthy flavour and enhances the base notes of our gin.  

English Coriander Seed - (Technical botanical) our locally grown Sussex coriander seed is a smaller seed than the Moroccan Coriander Seed, it provides a more zesty, lime and intensity to our gin. 

Moroccan Coriander Seed (Technical botanical) compared to that of the English Coriander Seed, this seed provides oaty and nutty flavours. 

Cardamom - is a wonderful botanical, it makes our gin extremely refreshing and leaves you wanting more. 

Lemon Verbena - the dried leaves adds a fresh lime intensity adding to the top note aromas. 

Fennel Seed - we tread lightly when it comes to fennel seed, as too much can be overpowering. We have added just enough so that it does not taste of liquorice or aniseed, but the oily character provides a delicious mouthfeel and adds to the smooth finish of our gin. 

Celery Seed - it may be small but it adds a punch. This botanical is a foodie kind of botanical. We use a very small quantity of Celery seed which is used to round out strong flavour profiles. 

Lavender - locally grown lavender brings a floral and pretty element to our gin.

South African Rooibos (Redbush tea) - the unusual ingredient showcasing our South African heritage, rooibos adds a hint of natural sweetness and a floral lift. 

Cubeb Pepper - brings the spice of life to our gin– spicy and minty in flavour. This botanical is almost a cross between a black peppercorn and a clove, it adds a savoury character, great for Martinis. 

Fresh Seasonal Citrus - fresh seasonal grapefruit, lime, lemon, oranges and tangerines are used. We cut all the fruit up whole, except grapefruit, we only use the peel from the grapefruit to avoid an overly bitter taste. 



This process takes 3 weeks to avoid shocking the gin which can cause saponification (unwanted soapy and waxy character when the oils in the gin react to water).

To avoid this, we dilute every second day allowing the gin to rest in between dilutions until we reach our desired alcohol percentage of 43.2% ABV. 

The gin rests once more before bottling our Mousehall Sussex Dry Gin to ensure we have the accurate alcohol reading.