Wiltshire

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson5.jpg" alt="James May Hugh Anderson" class="wp-image-36362" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson5.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson5-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson5-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson5-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Image: James Gin</figcaption></figure>



Ever wondered what James May gets up to when he’s not behind the wheel? Turns out, quite a lot – and it’s all happening right here in Wiltshire. The Grand Tour presenter, Wiltshire resident and all-round legend has joined forces with Hugh Anderson, founder of Downton Distillery, to create his very own range of gin. The unusual flavours – think parsnip, mustard and beetroot – have gone down so stonkingly well that <a href="https://www.jamesgin.com/?srsltid=AfmBOoro3TU0SuNHEMb-4P2Y9-bgOyn3CeMilH_hsWqQscOGJb_xhchA" target="_blank" rel="noreferrer noopener">James Gin</a> is now sold in a whopping 41 countries.



Muddy caught up with James and Hugh to talk cocktails, hangover cures and sending gin to Ryan Reynolds&#8230;



<h2 class="wp-block-heading" id="h-talk-us-through-james-gin-what-inspired-you-to-go-into-the-gin-business">Talk us through James Gin – what inspired you to go into the gin business?</h2>



James: <a href="https://www.jamesgin.com/" target="_blank" rel="noreferrer noopener">James Gin</a> started as a bit of a laugh, during a fallow TV period after the Covid era. We thought it would make a nice YouTube video. I was introduced to Hugh (who is local to my Wiltshire house) and he said if he made 1000 litres it would eventually sell at drinks festivals and what have you. So, I came up with a flavour, Hugh made it, and it sold out online within a day or two. 



So, we made some more. And now we’re stuck with a gin business. I come up with ridiculous flavours and Hugh works out how to make them, in his gin retreat. He’s one of those slightly feral ex-military types. His distillery is permanently freezing cold but he doesn’t mind that, because soldiers enjoy being uncomfortable.



Hugh: After Covid, I was asked to show James how gin was made. As we went through the process, a parsnip was handed to me with the challenge. Could I create something with it? In the military, we were always finding ways to make ration pack meals more exciting so, making a parsnip look sexy? Challenge accepted!



The ‘Distiller’s Cut’ of Asian Parsnip gin sold out in just 48 hours, leaving people wanting more, and the rest is history. My role? Bringing James’ nonsensical (bold) ideas to life, one distillation at a time.



<h2 class="wp-block-heading" id="h-you-must-have-had-some-good-times-building-the-brand-did-you-fall-on-your-sword-and-indulge-in-a-lot-of-gin-tasting-along-the-way">You must have had some good times building the brand. Did you fall on your sword and indulge in a lot of gin tasting along the way? </h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson.jpg" alt="James May Hugh Anderson" class="wp-image-36359" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Image: James Gin</figcaption></figure>



James: Whenever a gin tasting day is entered in my diary, I know there will be nothing else. There is a great deal of tasting involved in finalising the recipe for a new flavour. We will start with a base gin, and then the same one with, say, mushroom added. Then with a different type of mushroom. Then with an essential oil in varying proportions. And so it goes on. In working out <a href="https://www.jamesgin.com/products/california-dreamgin" target="_blank" rel="noreferrer noopener">California Dreamgin’ </a>we needed several sessions to get it right. 



Hugh: This isn’t your typical brand, experimentation and tasting are at the heart of it all. I often distill a wide range of botanicals and vegetables to refine a shortlist of conceptual ideas, which we then taste together. For London Drizzle, I distilled every type of beetroot imaginable, and then some. The final gin comes together through careful blending of these distillates. With the distillery being ice-cold, focus is key, but one thing’s certain – no one is driving anywhere afterwards!



<h2 class="wp-block-heading" id="h-your-flavours-are-pretty-unusual-which-are-your-favourites">Your flavours are pretty unusual, which are your favourites? </h2>



James: They’re all excellent, obviously, but I retain a special fondness for the original,&nbsp;<a href="https://www.jamesgin.com/products/asian-parsnip" target="_blank" rel="noreferrer noopener">Asian Parsnip</a>. I think the combination of parsnip and spices is unlike any other gin I’ve tried. It’s also a slightly silly name for a gin, but that’s what it is.



Hugh: I was told by my grandmother &#8216;you can never have a favourite.&#8217; 



<h2 class="wp-block-heading" id="h-what-would-be-your-top-three-drinks-and-why">What would be your top three drinks and why? </h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson1.jpg" alt="James May Hugh Anderson" class="wp-image-36366" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson1.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson1-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson1-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/04/James-May-Hugh-Anderson1-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Image: James Gin</figcaption></figure>



James: Gin and tonic – refreshing and ‘on brand’. Crisp white wine – it’s like pop. A pint of bitter – a comfort, like a good pie.



Hugh: Martini, it’s about the spirit. Tequila – neat, but a really good one. It’s an experience. They can be bold, bright and citrusy, rich and smoky, or smooth and caramel-like. Nothing beats a crisp white wine on hot days, so refreshing.



<h2 class="wp-block-heading" id="h-hangover-cure">Hangover cure? </h2>



James: There’s some ‘scientific’ evidence to say this should be a big fry-up. I swear by a thick cheesy pasta, or a fish-finger sandwich made with white bread. We eat fish finger sandwiches during tastings. They’re a palate cleanser.



Hugh: Pint of water and Nurofen before stumbling into bed.&nbsp;



<h2 class="wp-block-heading" id="h-what-would-you-mix-with-james-gin">What would you mix with James Gin? </h2>



James: I like a gin and tonic. But I have had some good ‘dirty’ martinis and my pub, <a href="https://www.royaloakswallowcliffe.com/" target="_blank" rel="noreferrer noopener">The Royal Oak</a> in Swallowcliffe, does bespoke James Gin cocktails.



Hugh: It depends upon the weather and mood.&nbsp;In the summer I want something refreshing where I can quickly grab some ingredients from the garden or fridge. The Basil Smash is always a winner (basil, lemon, ice, gin).



<h2 class="wp-block-heading" id="h-your-top-james-gin-cocktail">Your top James Gin cocktail? </h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2024/06/James-May-Gin.jpg" alt="James May " class="wp-image-33592" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2024/06/James-May-Gin.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2024/06/James-May-Gin-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2024/06/James-May-Gin-768x511.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption">Image: James Gin</figcaption></figure>



James: The Bloody May. A bit like a Bloody Mary, but made with my gin and with a few other odds and sods. Jamie at The Royal Oak is the master.



Hugh: Martini &#8211; you can have so much fun with this category. I recently tried fat washing &#8216;California Dreamgin&#8217;, creating a Roast Chicken Martini. The oregano and mushroom worked so well. [For the uninitiated, fat washing is a mixology technique that involves incorporating products into spirits to infuse them with new flavour].



<h2 class="wp-block-heading" id="h-most-memorable-place-you-ve-enjoyed-a-g-amp-t">Most memorable place you’ve enjoyed a G&amp;T? </h2>



James: I had a belter on the balcony of a hotel in Zimbabwe at the end of a day’s filming. But I’ve also had a similar experience in my own garden in Wilts. There’s not much difference, except the number of animals that can eat you.



Hugh: As the sun dipped below the Pacific on a deserted Costa Rican beach, with an electric thunderstorm rumbling behind us. Also can’t beat the vineyard that the distillery is on, with friends at the end of the day (during the summer only!).



<h2 class="wp-block-heading" id="h-are-any-of-your-celeb-colleagues-or-friends-partial-to-a-james-gin">Are any of your celeb colleagues or friends partial to a James Gin? </h2>



James: Richard Hammond likes it, although he’s not that fussy. I’ve also thrust it upon a few others, such as Dara Ó Briain. No-one has spat it out yet. I’ve sent several bottles to Ryan Reynolds, a fellow gin maker, but he hasn’t got back to me yet.



Check out the full range of James Gin <a href="https://www.jamesgin.com/?srsltid=AfmBOoro3TU0SuNHEMb-4P2Y9-bgOyn3CeMilH_hsWqQscOGJb_xhchA" target="_blank" rel="noreferrer noopener">here</a>.

Cheers! Muddy talks gin with James May & Hugh Anderson

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