Our small-batch English cocoa gin is distilled the traditional way, in soaring 200-litre copper stills that separate the delicious ‘heart’ from the fiery ‘heads’. Macadamias are crushed with a hammer minutes before they’re added, and their oil smooths and thickens the drink; Minneolas, too, are peeled at the still-side so their zests can deliver a citrus freshness. Coriander adds a fragrant element, but our Saint Lucian cocoa shells are the real stars: it’s their satisfyingly bitter back-stop that makes you reach for that next sip. Delicious on its own, with tonic or with crushed ice and a slice of lime to really lift those rounded cocoa notes, 500ml is the perfect size to bring to a party, gift to a gin devotee or open with a friend. Great Taste Award winner 2014. “Hotel Chocolat's gin includes the peppery notes of roasted cocoa shells and macadamia nuts.”  - Good Housekeeping Online "Combining life’s two greatest joys: choccy and booze." - Yahoo Style