Trevethan Gin

Our first spirit


Our first challenge of The Spirits Society was to pick a spectacular spirit and when thinking of a show stopping gin one of our favorites came to mind straight away, Trevethan Gin.

Trevethan Gin is a quality handmade gin created using a traditional family recipe perfected in the 1920s by Norman Trevethan. Born in 1906 in Tideford, Cornwall, being a traditional Cornish family, the Trevethan’s had their own recipe for a range of the Counties best loved food and drinks.

In his early career Norman was a chauffeur to Earl and Lady St Germans and regularly took them to society events in what was then 1920’s London. It was during this heavily influential time, when gin cocktails were the height of fashion that Norman decided that the Trevethan family recipe for Gin needed to be perfected!

Fast forward to 2015 when a discussion arouse between his grandson Robert Cuffe, an engineer, and his friend John Hall, a chemist, about Norman Trevethan’s family Gin recipe, John couldn’t resist the opportunity to bust out the lab coat again to try and recreate a recipe that had been lost to the world for over 70 years. They decided to breathe life back into an old family tradition and Trevethan Distillery was re-born.


Each batch is hand distilled at their craft facility in Cornwall. The small quantities help to create unique flavour and give every batch its own signature character. Trevethan Gin is bold in flavour with subtle citrus and floral notes. Using botanicals sourced from all over the globe as well as some from their very own hedgerows in the Cornish countryside.

The recipe includes the usual suspects of Juniper, Coriander, Cassia and Angelica along with some less familiar botanicals like cardamom, orange peel, lemon peel and vanilla. The vanilla helps to leave you with a soft and oily texture on the pallet.

Finally, it is finished off with the finest Cornish Elderflower and Gorse flower, handpicked from the hedgerows of Trewonnard Dairy Farm in Treneglos. The water used comes from a natural spring on nearby farmland, the water is so soft that no mineral treatment is necessary which helps to create a truly natural flavour.


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