DRINK IN THE LANDSCAPE

Refreshing mouthfuls influenced by Test Valley’s chalky terroir.

WATER The pristine taste of award-winning Hildon Natural Mineral Water is the result of a 50 year journey of natural filtration and purification deep below the Hildon Estate. This is nature at its simplest – fresh, clean and crisp as country air.

PH neutrality makes Hildon the perfect accompaniment to food and fine wines. World class sommeliers at the Institute of Masters of Wine single out Hildon as their preferred bottled water. Serena Sutcliffe, Head of Sotheby’s International Wine Department and Master of Wine, explains: “You need pure, neutral water, with no perceptible smell, saltiness or oiliness, to keep the palate fresh and clean.”

Hildon was founded by Christian Heppe in 1989, after acquiring the Estate and discovering the purity of the water, sourced from an underground aquifer. Country house hotel Chewton Glen was Hildon’s first customer, and Hildon also carries the prestigious Royal Warrant after several years supplying Her Majesty Queen Elizabeth II.

ALE As water is the biggest component in brewing beer, the Test Valley’s pure water undoubtedly led to the growth of the brewing industry in Romsey. Strong’s was Romsey’s best known brewery, however it closed decades ago. The market town’s brewing heritage is now carried by Flack’s, established in 2010 by an experienced trio including MD Nigel Welsh, who learnt his craft from Peter Austin, the father of micro-brewing. They use local ingredients and the traditional double drop method to make award-winning ales such as Romsey Gold. With a nod to history, Flack’s original logo featured a version of Strong’s portcullis design – this one using ears of wheat and barley, a link to the area’s agricultural and brewing heritage.

GIN The River Test’s gin-clear waters has provided inspiration for gin distilleries. The River Test Distillery, owned by Jonathan and Sarah Nelson, distil and bottle their award-winning London Dry Gin on the banks of the Test.

Sarah Nelson (pictured above) says: “Perhaps our most important ingredient is water; we take pure chalk-filtered water from the aquifer that feeds into the river for an exceptionally smooth gin.”

It is infused with local botanicals, including handpicked angelica and meadowsweet flowers, to create a classic London Dry Gin with gently honeyed, floral notes, and a true river spirit.

Another local gin is Test Valley Gin, one of a portfolio of small batch spirits created by Kate Griffin of Wessex Spirits. Test Valley Gin was the first, a fresh and savoury gin infused with local basil and thyme and initially made in her grandfather’s garden shed. The name references the location, as Kate explains: “I live in the Test Valley, I make it in the Test Valley, and I use herbs grown in the Test Valley.”