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A Week on the Estate: Gin Foraging, Plum Jamming & Not Raining

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Whisper it but we may have seen summer’s last heatwave. Last week brought clear skies, temperatures above 30C, high humidity and little wind. This week, high pressure was displaced by westerly frontal systems bringing scattered and sometimes heavy rain across the UK. We had useful and sometimes heavy midweek showers in the Lincolnshire Wolds, but the enduring relief our region needs remains elusive. The coming week is set to give us highs of 23C and lows of 11C, a more clement but still generally dry outlook.

As expected, the Environment Agency has declared drought conditions for eight UK regions including ours. While water supplies to consumers are believed secure for now, the agricultural sector is likely to be strongly affected. Like other farmers, we began our harvest much earlier than usual, and in drilling next year’s crops we’ll have to consider the condition of the soil and the prospect of a dry winter.

Groundwater levels will need a sustained wet season to recover, not least because it could take weeks of gentle rain to make baked earth sufficiently permeable. According to the Environment Agency, 13 monitored river levels are at a record low and the moisture deficit in soil samples is comparable to the aftermath of the 1976 drought. They also warn that a dominant westerly weather pattern means that regions east of the Pennines could remain unusually dry until at least October.

harvest, oats & Lincoln Reds

Our plans to revitalise the Estate for the 21st century feel more vital than ever. The time, money and effort we’re investing in renewable energy, water conservation, drainage, energy efficiency, tree and hedgerow planting and boosting biodiversity will help us deal with climate change and thrive in generations to come.

Taking aside the current drought, many crops large and small have done well this summer. In last week’s heat, the harvesting team cracked on with the naked oats. These oats are ‘naked’ because they naturally part company with their hulls without the need for threshing, saving us time and energy.

At a smaller scale, you may have noticed that apple trees, walnut trees, brambles and all manner of shrubs have produced abundant and early fruit this year. The Walled Garden has just yielded a bumper crop of plums and Jacqui Rhodes sensibly turned it into half-a-dozen jars of plum jam to grace our toast through autumn and winter.

At the Massingberd-Mundy Distillery, Tristan Jørgensen has also been making the most of our fruitful hedgerows. While he’ll never disclose the full recipe for his multi-award-winning gins, they all feature locally grown ingredients. When you sip one of Tristan’s fine gins, you’re tasting essences of the landscape that inspired them.

bay, elderflower & apple

Every summer, Tristan harvests elderflower from hedgerows around his distillery at Driby, apples from his garden and bay from South Ormsby Hall. These ingredients are blended and balanced with juniper, angelica, orris and cubeb to give Burrell’s Dry Gin its core botanical profile. Citrus accents from lemon, lime, orange and coriander give the gin’s moreish flavour a final polish.

As we approach meteorological autumn, Tristan is working on his next special edition. Every few months, he releases an exciting new variation, typically evoking the changing seasons, nature’s bounty or just a master distiller’s need to get creative. Each special edition is limited to 150 bottles and tends to sell quickly. His most popular one-off gin to date is last winter’s Mulled Winter Berry.

As we await Tristan’s new creation, we took a straw poll of what our Massingberd-Mundy followers would like him to try next. James Barclay-Smith and Sarah Payne were firmly behind rhubarb, and Andrew Coppack went one further with rhubarb and ginger. Pam Ormond-Tong also lobbied for the dry spiciness of ginger partnered with elderberry. Carmel Kirby suggested “a little Christmas spice”, thinking ahead to the festive season and perhaps thinking back to Tristan’s very popular Mulled Winter Berry.

Watch this space for Tristan’s next big reveal!

 

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