The London Dry gin is the brainchild of the trio behind the hugely popular podcast The Good, The Bad & The Rugby. It is not just for the joy of gin, but to raise funds to support rugby around three key pillars of research, risk and recovery, with the Blackeye name reflecting the physical nature of the sport. £1.50 of every bottle sold will go towards the fund, with the goal of becoming one of the largest donors to rugby-related causes.

“We’re thrilled to launch Blackeye Gin. It’s been a journey full of challenges, but a whole lot of fun too. James, Alex and I have had various battles along the way, both on and off the pitch,” said Mike Tindall, who won 75 caps for England, winning the World Cup in 2003. James Haskell was capped 77 times by his country, while Alex Payne was a rugby presenter for Sky Sports.

“The name reflects the physical and emotional resilience and kinship we share. I think it really captures the essence of what this brand is all about: for those who give their best even when times are hard – and celebrate the good times.”

The three founders have partnered with Hawkridge Distillers, to create a smooth spirit, with a blend of fresh, citrus-forward flavours, subtle floral notes, and a burst of juniper, rounded off with a combination of botanicals drawn from a range of rugby nations. Blackeye Gin is marketed by Catalyst Spirits and distributed by Maverick Drinks, retailing at £35.95.

As well as hand-crafting white label gins, Hawkridge, based in Compton, near Newbury in Berkshire, is the distiller behind its flagship Hawkridge London Dry Gin, with infusions of lavender and blackcurrant leaf, and described as ‘exquisitely decadent and an embodiment of Victorian opulence, extravagance and discovery’.

Blackeye Gin is one of the drinks brands featured in the BBQ Turkey Shoot (p7), partly in homage to Haskell’s love of fire cooking. 

“I get a real buzz from the different flavours and textures you can create. My favourite BBQ food is buffalo chicken wings,” said Haskell, when interviewed in the first issue of BBQ magazine three years ago.

“A lot of my recipes are vegan and vegetarian friendly. Balance is key and, most importantly, meat needs to be responsibly sourced, organic and ideally British.”