DARING

£75.00

Named ‘Daring’ after a Salcombe Fruiter built in Salcombe in 1859 for owners based in Padstow and inspired by her cargo of exotic fruits and spices imported from around the globe; this limited-edition release has been developed in collaboration with Michelin-starred chef Paul Ainsworth.

‘Daring’ has a soft, velvety mouthfeel with sweet liquorice and zesty flavours of fresh lime and blood orange. There are subtle underlying umami notes from oyster leaf balanced beautifully with earthy angelica.

Limited to 10,000 bottles. 50cl, 46% ABV.

Not suitable for vegans. Gift wrapping available.

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£75.00
PRODUCT STORY
Daring

‘Daring’ brings together our expertise in developing exceptional taste and shared passion for the South West coast. Inspired by Paul Ainsworth’s dish, ‘A Tale of Porthilly’, this latest Voyager Series release is distilled with whey and foraged Cornish botanicals, showcasing the spirit of the wild Cornish coast.

‘A Tale of Porthilly’, is a signature dish from Paul’s Michelin-starred Padstow restaurant, Paul Ainsworth at No6. Celebrating the Cornish oyster sourced from nearby Porthilly Farm, this simple yet stunning dish showcases the rich, smooth and buttery texture of the Cornish oyster, with fresh umami and zinc-like properties.

  • Awards
  • 2021 - Bronze at the International Wine & Spirit Competition
BOTANICALS
Hand selected by Paul Ainsworth

‘Daring’ is created with 14 botanicals which were hand selected by chef Paul Ainsworth to mimic the flavour profile of his dish ‘A Tale of Porthilly’, including:

Macedonian juniper berries, FRESH FENNEL, WHEY, GREEN APPLE, green cardamom, LIME, OYSTER LEAF, English coriander seed.

To recreate the soft, yet rich mouthfeel properties of the Cornish oyster in Paul’s popular dish ‘A Tale of Porthilly’ we first created a distillate using milk whey, a by-product of dairy production. Using sustainably sourced whey from Briddlesford Dairy, the same dairy that Paul and his team use to make the butter they serve at his restaurant Paul Ainsworth at No6, a ‘milk vodka’ base was created and blended in a 65:35 ratio with English wheat grain spirit, to create the perfectly smooth and rich base spirit for ‘Daring’.

ABOUT PAUL AINSWORTH
Michelin-Starred Chef

Southampton-born Paul Ainsworth is the successful chef and businessman behind Michelin-starred Paul Ainsworth at No6, Caffè Rojano, Padstow Townhouse, The Mariners Public House and Mahé Chef’s Table, all located in Padstow and Rock in Cornwall.

Paul’s Michelin-starred Padstow restaurant, Paul Ainsworth at No6, is a leading modern British dining destination and has become synonymous with the highest quality, flavour driven ingredients, whilst incorporating the very best of Cornwall’s extensive larder.

ENDORSEMENTS
A cracking spirit

Buttery smooth with a rich umami kick and a hint of oyster zinc, this is a cracking limited-edition spirit. Who dares definitely wins.”

EVERY BOTTLE SOLD MAKES OUR OCEANS HEALTHIER
One percent for the ocean

We donate 1% of every bottle sold to the Marine Conservation Society to help protect and regenerate precious ocean habitats.

EVERY BOTTLE SOLD
MAKES OUR OCEANS HEALTHIER

 

Salcombe Distilling Company will donate 1% of revenue from UK sales of 50cl and 70cl bottles of Salcombe Gin to ocean recovery projects run in conjunction with the Marine Conservation Society, a registered UK charity working for seas full of life. Registered charity no. 1004005 (England & Wales); SC037480 (Scotland). www.mcsuk.org

DARING
£75.00
DARING AND TONIC
ingredients
  • 50ml Voyager Series ‘Daring’
  • 150ml Premium Indian tonic water
  • Thin slices of red or green apple
method
  • Fill a large gin glass with plenty of ice.
  • Add 50ml of ‘Daring’.
  • Add 150ml of premium Indian tonic water.
  • Garnish with thin slices of red or green apple.
  • Gently stir and serve.
WHO DARES WINS
ingredients
  • 50ml Voyager Series ‘Daring’
  • 15ml Lime juice
  • 15ml Yuzu juice
  • 25ml Star anise syrup*
  • 25ml Cloudy apple juice
  • 12.5ml Buttermilk*
  • 12.5ml Single cream*
  • 25ml Egg white*
  • Soda water
  • Apple blossom and fennel pollen
method
  • Chill a highball glass in the freezer.
  • Place all the ingredients except the soda water into a Boston shaker and dry shake for 15 seconds.
  • Add ice to the shaker and shake vigorously for a further 15 seconds.
  • Strain the mixture through a Hawthorne strainer into the chilled highball glass.
  • Garnish with apple blossom and fennel pollen.

*For a dairy free alternative, use 25ml oat milk and half a pipette of foaming bitters instead of the buttermilk, single cream and egg white.

*For the star anise syrup, bring to the boil 1 cup of water, 1 cup of sugar and 10g of star anise. Let it simmer for 5 minutes before removing from the heat. Place the syrup in a jar and allow it to cool before using.

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