If you’ve ever pressed your own juice at home, you may have wondered what to do with the nutritious, fibre-rich fruit pulp left over at the bottom of the juicer.
For thousands of years, winemakers have faced a similar dilemma with their leftover pressed grapes, called marc in the French tradition and pomace in the English.
The ancient Romans mixed it with water to make a weak wine fit only for slaves. Greek farmers fed it to their sheep if nothing else was available.
Gin Produced From Fermented Wine
In skilled hands though, grape pomace can become a sublime spirit in its own right. In this instance, those skilled hands belong to the makers of Foxhole Gin. This Surrey distillery is making the British wine industry more sustainable, one bottle at a time.
Foxhole Gin gets their pomace from Bolney Wine Estate, a Sussex vineyard that has been making some of England’s best vintages since the 1970s. Before Foxhole came along, the vineyard threw away up to 40% of their grape material every year. Now, the pomace gets a second pressing to save every last milligram of usable juice.
That rich, tannic juice is fermented into a wine and then distilled into a London Dry gin with a complex bouquet of aromatics, including coriander, bitter orange, liquorice, and of course juniper.
The result is a velvety, fragrant spirit that changes subtly every year depending on the nuances of that season’s harvest.
Food waste prevention never tasted so decadent.