Why the name?
Why the cow?
Why the white bottle?
Well, our name is a simple nod to our connections with Bridgend (Pen-y-bont) and Cowbridge (Y Bont-faen) but the history behind our gin, our garnish and our bottle runs much deeper… into, believe it or not, milk!
After being founded by brothers in 1947, the hot summers of the 50s & 60s gave Bridgend Creamery a headache as the shelf-life of milk would naturally shorten. However, this gave them the idea to diversify. They adapted their bottling plant to produce an orange juice drink alongside milk, then sold it via their electric floats. The juice was an enormous success and rivalled dairy sales for many years.
The zesty orange flavour profile of Bont Gin and our recommendation of a slice of fresh orange as garnish is homage to that once famous pure orange juice. The cow on our label, our white bottle and the recyclability of it is a tribute to the creamery, it’s bottling plant and the durable, iconic British milk bottle.
WHERE CAN I TRY BONT?
We’re the house pour at Nolton Corner & The Coach in Bridgend as well as 1 Town Hall Square in Cowbridge, but we also supply a plethora of good pubs, bars, restaurants and shops across South Wales and further afield.
WHAT BOTANICALS DO YOU USE IN BONT?
We use a secret blend of cassia bark, fresh orange peel and rosemary, amongst other things. We initially macerate for 22 hours, then we distill via vapour infusion for some of the more delicate flavours. We never add anything after distillation because Bont is Llundain Sych and likewise, to ensure Bont is of the highest quality we never use any distillates below 75%.
WHAT KIND OF STILL DO YOU USE TO MAKE BONT?
Ours is a split top, rotating column copper alembic. Imported from Portugal and on display behind viewing glass for all to see in Nolton Corner. Come and see more of the methods we use by booking one of our gin experience days.