Boann Distillery is a family company, born and believed in by Patrick and Marie Cooney, along with their family; Sally-Anne, Celestine, Peter, Patrick and James. With a combined wealth of experience, including forty years in the Irish drinks industry building up the Gleeson Group from a small independent bottler to a company with a turnover in excess of €300 million per annum, the Cooney family understands what it takes to create successful, premium brands!  They recently turned their hand to distilling in County Meath and they built a phenomenal distillery on the banks of the River Boyne. Inginuity is their brand new Gin, and we are delighted and excited that you will be one of the first to see and taste it, after 3 years of pre-production and recipe testing.

Inginuity is a small batch gin and it is distilled in a copper pot still using 14 finest botanicals…….the result? A crisp, clean spirit with citrus notes and a dry finish. Best served with tonic water and a slice of lemon or lime. It is made in the London dry style, so we tried it with lime and lemon and both brought out the crisp refreshing notes that we expected – delicious!

The Copper Pot still used for this gin is a 500 litre custom built still, built especially for the Cooney family. Copper Pot Stills have been used in Ireland for more than 250 years to develop flavour and produce a purer spirit.  We discovered a new tonic water this month, designed and conceived by 4 bartender college graduates. We tried it with Inginuity and the proof as they say is in the pudding. The concept with Three Cents tonic water is to have a tonic water that you can enjoy on its own (no judgement, but no thanks!) but also for it to remain extra fizzy in a long gin and tonic. What better gin to put it with than a London Dry Style gin which demands a crisp, clean and refreshing finish!

Lastly, and keeping it Irish, we’ve included some snacks in the form of Mella’s Irish fudge. From a small kitchen just outside Clonakilty in West Cork, Mella makes everything she sells by hand, using the finest local ingredients and the cream of West Cork butter. Mella started making fudge with her mother in their kitchen at home in Bantry back in the 80s, and after much experimenting and trying every recipe they could find, they decided on the very best recipe, that produces a unique crumbly buttery fudge. Today, using small batch table top cookers, they make the fudge in that same way to produce that original taste. It comes in a range of flavours but we have included the Salted Caramel which is made using freshly blended caramel with a final addition of freshly harvested Atlantic Sea Salt at the end.


The exact botanical recipe for Inginuity Gin has unusually not been publicly disclosed, but we do know that it includes juniper berries, coriander, citrus peel, angelica root, and various herbs and spices.



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