Wiltshire Cocktails

How about asking your friends to join you in a Coven? You don’t need a cauldron or to be a pagan or an upcoming solstice.

All you need are 40ml Witchmark Single Origin Vodka, 120ml Tomato juice, 10ml Henny & Joe’s Masala Chai, 10ml Lemon juice, 5ml Willy’s Cider Vinegar, a dash of chilli sauce and a pinch of sea salt.

Then build the ingredients in a glass with plenty of ice. Give it a good stir with a celery stick and garnish with a lemon slice.

A distillery not far from Stonehenge is the latest English spirits success story.

The new Wiltshire-based Witchmark Distillery, which is located 12 miles from the historic megalithic stone circle structure aligned with the solstices and built in several phases from 1300 to 1600 BC.  has become the highest-scoring B Corp-certified English spirits producer.

Alistair Munro, Managing Director of Witchmark Distillery, commented:

“Achieving B Corp certification with an outstanding 124 points is a monumental milestone for Witchmark Distillery. As a producer of premium whisky, gin and vodka, we believe that great spirits should not only taste exceptional but also be crafted with integrity, sustainability and social responsibility at their core.”

One of the largest capacity distilleries in England, the facility houses a 5,000-litre wash still and a 3,200-litre spirit still.

Witchmark Distillery, which commenced production in 2023, derives its name from the medieval ‘witch marks’ carved into its stone buildings dating back to the 1600s. The symbols of interlinking circles were believed to protect the occupants and the products within. They were engraved to turn away evil spirits. Now the building turns out spirits.

Witchmark’s first single malt was laid down in 2024. Aged in a combination of virgin American oak, ex-Bourbon and red wine casks and will debut in 2027.

The distillery sources barley from Fonthill Farm, near Salisbury, close to Stonehenge, is a local, regenerative agriculture system supporting biodiversity. The farm generates energy from a 100kw solar array on the warehouse roof.

The site powers its stills with bio-liquid propane gas recovered from eco-fuel production from vegetable oils, which it claims are 40% more sustainable than fossil fuels. It also uses state-of-the-art heat recovery systems to reduce energy waste in the distillation process.

Witchmark uses 100% recycled glass bottles in its packaging. It also supports the community via partnerships with organisations that align with Witchmark’s values and mission.

Witchmark is stocked by Berry Bros. & Rudd, Amathus Drinks, Hedonism Wines and Master of Malt, alongside a growing network of independent bottle shops.

Co-founder Jon Carson, said:

“We’re incredibly honoured to see Witchmark represented by so many respected retailers and hospitality partners in less than a year of trading. It’s a testament to our distilling team’s dedication to crafting world-class spirits and to our sales and marketing team’s passion for building meaningful relationships across the trade.

“To be listed alongside some of the most iconic names in British hospitality so soon after launch is both humbling and energising for what’s ahead.”

Director of operations Alasdair ‘Eddie’ Large founded the distillery along with Carson. The 3,200-litre spirit is located in a Grade II-listed barn.

Witchmark and the Wiltshire Distilling Company has been supported by Espey Obe, co-founder of The Last Drop Distillers and his daughter, Beanie. MD of the Distillers One of One, as well one of the founders of Sipsmith. Alan Rutherford, former chairman of The Lakes Distillery and Colin Scott, the ex-master blender for Chivas Brothers.

To make a Witchmark Martini you will need 2 part Witchmark Gin or Vodka, 1 part Dry Vermouth (Dolin or Noilly) stirred over ice and strained into a Martini glass. Finally garnish with one large lemon peel twisted over the drink and dropped in but no olives as they can turn the drink cloudy and make it look greasy.

Wiltshire is also the birthplace of Asian Parsnip and Great Bustard gins.

Asian Parsnip Gin was launched in 2021 by British TV Presenter and former Top Gear Grand Tour-ist, James May, who conceived the idea to combine the flavours of parsnip and Asian spices before teaming up with Hugh Anderson of Downton Distillery to create Asian Parsnip Gin.

Having originally planned to just make enough gin to sell in his pub, The Royal Oak in Wiltshire on Hugh’s advice, May produced 1,400 bottles. The first batch sold out in days, and the range has since been expanded to include American Mustard Gin, London Drizzle Gin and a Navy Strength edition of Asian Parsnip Gin. And has gone global.

The Downton Distillery makes its own Great Bustard Gin. Proceeds from sales go towards the ongoing reintroduction of the bird with fingered wings which was declared extinct in 1832.

In 1998 David Waters created the Great Bustard Group to bring back the world’s heaviest flying bird- to its old breeding grounds on Salisbury Plain.

Founded in 2018 by two former Scots Guardsmen, Charles Andrews and High Anderson, Downton Distillery opened in 2019, operating from a former carriage shed beside Downton Manor, a Grade I listed building with one of the longest continuous records of habitation in southern England. In 2021 the distillery relocated to Domaine Hugo, set high on Wick Down. The new site overlooks the village of Downton and offers panoramic views across the Avon Valley to the New Forest.

The Downton Manor House is reputedly one of the longest inhabited houses in the South of England. In 1560, Queen Elizabeth I gave the house to Sir Walter Raleigh who reputedly, built the first floor of the house using timber from one of his own ships for a royal visit from Queen Elizabeth I. The boat was navigated up the River Avon and dismantled in the water meadows below the Manor. The Raleigh crest sits above the Great Hall fireplace. During restoration, the painting The Man with the Pearl Ring was found hidden behind panels. It became the first acquisition of the National Portrait Gallery.

So why not try a Great Bustard in a Green Wing Sour for which you will need 40ml Great Bustard Flight Strength, 15ml yuzu liqueur, 70ml basil and citrus syrup, 15ml lime juice, one egg white and one slice of dehydrated lime.

The ingredients needed to make the syrup include 100g finely chopped mixed lime and lemon peel, 50g finely chopped basil and 100g sugar.

Put all the syrup ingredients into a medium pan, add 100g of cold water and put on a medium heat, stirring to dissolve the sugar. Then strain the cocktail into a glass of your choice.

If you fancy making a Bicycle Thief, you will need 25ml Great Bustard Gin, 25ml Campari, 75ml Grapefruit Juice, 12ml of lemon juice, 12ml Simple Syrup, some Club Soda to top up and a handful of ice.

Simply put the gin, Campari, juices and sugar syrup into a shaker, adding a handful of ice. Close the lid and shake for 15 seconds until chilled and then strain into a glass. Finally add some ice into the glass and garnish with a slice of orange, grapefruit or some rosemary.

An alternative variation is to use Fever Tree Blood Orange Soda and replace the Grapefruit Juice with Pineapple Juice and then heat and leave to cool.

On the other hand, James May recommends a Rhubarb and Custard, for which you will need 45 ml James Gin Asian Parsnip, which is available at Waitrose, 30 ml Advocaat, 10 ml simple syrup, 90 ml Fever-Tree Light Rhubarb & Raspberry Tonic Water and some rhubarb as a garnish.

Fill a highball glass with ice and add James Gin, Advocaat and simple sugar syrup which you can make by dissolving 300g caster sugar in 150ml water over a low heat and leave to cool. Then slowly top with the tonic to create a layered appearance and garnish with a stick of rhubarb.

You will then be set to howl down the moon!

Author Bio:

Kevin Pilley is a former professional cricketer and chief staff writer of PUNCH magazine. His humour, travel, food and drink work appear worldwide, and he has been published in over 800 titles.

Photographs courtesy of Witchmark Distillery and James May Gin