The science of haycocks
how does haycocks work?
coriander’s amalgamating properties
Haycocks works by using the “amalgamating” properties of coriander seed and building on it.
When two drinks have similarities in their flavours, they tend to go well together. Coriander seed is very useful in this respect, as it has many different flavour characteristics at the same time. It is simultaneously citrussy, earthy, spicy, floral, green, woody and a little fruity and is brilliant at linking together ingredients with any of these characteristics.
versatile by design
When creating Haycocks, we selected a blend of botanicals that were each versatile in their own right, but which also complemented the existing character of coriander seed. These botanicals were macerated in alcohol and redistilled, just like London Dry Gin is made, and finally sweetened, to make a spirit with supreme mixability.
Once our recipe had been finished, we wanted to test out how successful we’d been in our aim of creating a genuinely versatile new spirit, so we started experimenting by mixing Haycock’s with different flavours.
We quickly established that it was indeed very versatile, so we decided to use this research to build an asset to help mixologists create new and interesting Haycock’s serves.
The road was long and winding
haycocks flavour pairing wheel
Our Flavour Pairing Wheel shows all the flavours we have so far discovered that go well with Haycock’s. While not completely exhaustive, it does cover most ingredients readily available to the modern bartender.
We’ve used it to create many signature drinks, and now invite you to embrace the spirit of Haycock’s and be as inventive as you can ~ explore the world of truly unique possibilities that Haycock’s offers.
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