Named ‘Mischief’ after the famous Salcombe Fruit Schooner which was built in 1856, this limited-edition gin has been developed in collaboration with celebrated chef, restaurateur and food writer Mark Hix MBE to commemorate the 10th anniversary of HIX restaurants.
A complex and bold London Dry Gin. It has a strong backbone of traditional juniper and warming citrus from sweet orange peel classically paired with bay leaf and cardamom. On the palate it is rich with a subtle anise note from the foraged fennel flowers balanced with a slightly saline note from samphire.
Limited to 1,200 bottles. 50cl, 46% ABV.
This limited-edition release is no longer available to purchase.
The third release in our Voyager Series, ‘Mischief’ was crafted to commemorate the 10th anniversary of HIX Restaurants. We worked closely with Mark Hix to bring together our combined expertise in balancing and perfecting flavours and aromas to create an exceptional gin with hand selected botanicals, each picked to add a distinct layer of flavour and aroma.
With provenance central to Mark’s culinary offering, ‘Mischief's’ unique flavour is inspired by our shared love of the South West and locally sourced ingredients. Several of the botanicals Mark chose to work with have been foraged from the rich abundant coastlines of the South West, including sea buckthorn, along with samphire and fennel flowers foraged from the shorelines of Salcombe.
‘Mischief’ is created with 10 botanicals which were selected by Mark Hix and inspired by his love for the South West coast.
MACEDONIAN JUNIPER BERRIES, English coriander seed, SEA BUCKTHORN, orange peel, bay leaf, FENNEL FLOWERS, cardamom, SAMPHIRE.
Several of the botanicals Mark chose to work with have been foraged from the rich abundant coastlines of the South West, including sea buckthorn, along with samphire and fennel flowers foraged from the shorelines of Salcombe. All of these were combined with the remaining 7 botanicals which were distilled together to the one shot London Dry method.
Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Smithfield, followed by HIX at Browns Hotel, HIX Soho, and the chicken and steak concept restaurants ‘Tramshed’ in Shoreditch, and Hixter Bankside. Located in the basement of HIX Soho and Hixter Bankside is Mark’s Bar with a cocktail list full of historical curiosities, and in October 2015, Mark opened his first stand-alone Mark’s Bar at The Old Vic. In February 2016, Mark partnered with Damien Hirst to open Pharmacy 2 at Newport Street Gallery in Vauxhall.
Outside of London in Mark’s native Dorset, is HIX Oyster & Fish House and a boutique hotel, HIX Townhouse, both in Lyme Regis. Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. He is the author of a number of cookbooks on British cuisine, including Mark Hix on Baking, Hix Oyster & Chop House, British Regional Food, which received a Guild of Food Writers’ Award and the André Simon Book Award – Special Commendation, British Seasonal Food, which was named The Guild of Food Writers’ Cookery Book of the Year in 2009, and his latest book Mark Hix The Collection. Most recently Mark received an MBE for services to hospitality, appointed within the New Year’s Honours 2017 list.
“‘Mischief’ is a refreshing take on the original gin from Salcombe Distilling Co. The botanicals have been reduced to a number of 10 partly in honour of the HIX restaurants’ decade and partly to strip the flavours back to something simple, and eminently drinkable.”