Audemus Pink Pepper gin hails from Cognac in France, when founders Bob and Bert met in 2014, over soup. Obviously. Their Pink Pepper gin is widely known as their flagship product and they dedicate each batch of their gin to their family, friends and people who have helped the brand over the years. They say the flavour changes as you drink the gin. The first prominent flavours are pink peppercorns (yup, who’d have thunk it), juniper and cardamom, however when served over ice the vanilla, tonka and honey come out. I’m very excited about trying this – on which note I’d like to thank Orla for kindly donating a sample to me. I highly encourage you to check out her Instagram account to see her puppies Kyuss and Paloma. Continue reading
With the number of mixers now available, how do you know which one is best? Well, luckily I’m here to take one for the team and to try them all. Netherlands born and raised Double Dutch have won an award from Richard Branson for their innovative brand. I’ve tried their Indian tonic as part of my tonic taste test blog – which can be read here – which also has a slim version. But they also have a number of slightly different flavours… Continue reading
I’ve wanted to try Marylebone Gin for a while now, and was gutted when it was included in a delivery from the Craft Gin Club…which I didn’t get as I don’t get deliveries every month. However, my good friend Orla (who, by the way, has two insanely cute dachshunds which obviously have their own Instagram account) did get that delivery and kindly shared the gin love with me. Founder Johnny Neill is the eighth generation descendant of John, a Liverpudlian solicitor, and Isabella, the daughter of Greenalls gin founder Thomas Greenall. With distilling in his blood, Johnny set out to make his name in the gin world, and launched Marylebone. He matches traditional botanicals juniper, orange and lemon peel, and liquorice root with newer flavours such as grapefruit peel, cloves, lime flower, lemon balm and chamomile. These botanicals were carefully selected from around the world to bring together balanced flavours and aromas designed to reflect the magic and excitement of the old London Pleasure Gardens. Continue reading
If you haven’t heard of Monkey 47 gin before, then where have you been? It’s delicious – I actually reviewed their regular gin here. Thanks to having gin friends from Twitter (Hi Andy!) I’ve managed to get a sample of their Distiller’s Cut gin. The Distiller’s Cut edition of their gin is made but once a year, bottled in a limited run of just 4,000. So what make’s it different? The 2017 edition is their traditional 47 botanicals with added musk yarrow leaves and flowers which are macerated, distilled, distilled again and then left to mature for three months. This year, the team trekked up a Swiss mountain to ensure their special ingredient is as fresh as possible – with a lovely photo story over on their website. Continue reading
As part of my ongoing quest to make sure my gin is as good as it can be, I’ve started looking at tonics and the range that is now out there. A unique player in the market is Peter Spanton who like to do things a bit differently. I’ve tried their original No. 1 tonic in one of my tonic taste tests (which you can read here), but in this post I’m going to explore some more of their flavours. Continue reading
I’ve been dreaming of visiting New York city since I was a child. This year I told myself that this was the year to do it, regardless of who would come with me. But luckily the boy is easily convinced so off we jetted with Norwegian airways for five days of adventures. NOTE: It is totally worth paying more for your flight with Norwegian as it then includes a checked bag and two meals (well, two servings. The hot food is ok, the cold is not). Continue reading
In case you didn’t know this about me, I live in Brighton. Well, Hove actually. Regency Tonic come from three roads away from me (and after chatting to co-founder Rich, it turns out he used to live just three doors away from me, small world). Regency’s aim was to create a tonic low in sugar so that you can #tasteyourgin – their original gold tonic contains just 1.3g per 100ml which is less than the Fever Tree Naturally Light tonic. Rich admits himself that this is quite divisive for consumers – the dryness of the tonic doesn’t compliment every single gin and needs to be paired with a slightly sweeter one to balance it out. So, to widen their reach they have just launched their new blue tonic. This has a higher sugar content to make it taste more like a traditional tonic and hopefully to appeal to a wider market. Continue reading
If you’re in Edinburgh, I can recommend the Pickering’s Distillery tour. Well. By tour it’s standing in one room talking all about gin, then going next door and seeing their bottling room, then back to the first room to drink gin. It’s accessed through the Royal Dick Bar (tee hee hee) at Summerhall roundabout. I went during the festival and was joined by my father, who at the end very kindly got me a bottle of the limited edition 2017 Tattoo gin. Working with the Royal Edinburgh Military Tattoo organisers, this year’s edition features indigenous Scottish heather, milk thistle, bog myrtle and Scots Pine added to their Bombay recipe gin wrapped in the official tartan of the Tattoo (not McLaren tartan though as my father pointed out…). Along with the Tattoo gin, their range features their original gin, a navy strength gin and the 1947 recipe (made precisely to their original recipe). They’re also the makers of the original gin baubles that are LITERALLY ALL OVER SOCIAL MEDIA. The bottle is lovely, they have paid real attention to the small details – the Pickering’s peacock wrapped around the bottle and a charming scale of how empty the bottle is on the side.
Note: I contacted Tyree Gin to see if they would send me a sample for the blog and they were kind enough to do so – as always, I’ll be honest about what I think
Tyree Gin hails from the Hebridean island of Tiree (go to Oban and go west past Mull and you reach it). Tiree is only 12 miles long but three miles wide, and very flat. They do however seem to have lots of local botanicals on this small, windy patch of land in the sea. The soil on Tiree is what is known as machair – a combination of soil and sand, unique to Scotland. From here they gather eyebright (a flower that can help eye infections), Ladies Bedstraw (yellow flowers that smell slightly of honey), Water Mint (a form of mint…that grows in water…) and Angelica, combined with local kelp from the Atlantic Ocean. Their kelp forests are the fourth largest in Scotland don’tcha know. So, you’ve probably noticed that Tyree Gin is not spelt the same as their island namesake. Well, Tyree is the original spelling of Tiree’s Post Office – dating back to 1802. But it was changed in 1889 to avoid confusion with Tyrie in Aberdeenshire. So that’s that.
If you follow my Instagram stories you’ll know that a little while ago I went to a gin and cheese night hosted by Brighton Gin Club at La Cave a Fromage. When I was there I got chatting to the team and mentioned that they were combining my two loves – gin and organising events (#eventsprof). They then told me about one of their upcoming events, a night of dutch genever and gin. They kindly invited me along, so I jumped at the chance (and dragged the boy along with me).