A few weeks ago, I went to the City of London Distillery for one of their distillery tours (which I recommend, it was great fun on a Wednesday night [note: I paid for this myself, it wasn’t gifted]). As we left, obviously I bought myself a bottle of gin. The City of London Distillery opened in 2012 on Bride Lane (literally five minutes from my office) with their traditional London Dry gin which was quickly followed by the Square Mile gin that I am trying today. Since then, they have also launched a Sloe gin, an Old Tom gin, their Christopher Wren gin, and a number of flavoured gin such as the Six Bells gin they launched with Craft Gin Club. The Square Mile gin is distilled with juniper, coriander seeds, fresh orange and lemon amongst others and won a Double Gold Award at the San Francisco World Spirits Competition in 2017 which is a pretty big deal. Bottled at 47.3% ABV, it is also the strongest gin they make (I am slightly surprised they haven’t added a navy strength gin to their family, but hey, there’s still time).
Note: I met the team from Opera gin at Junipalooza and they kindly gave me a sample to try, as always I’ll let you know what I really think.
What is Opera gin?
To anyone looking for their next holiday destination, I would recommend Budapest. It’s a lovely city and we had a very fun week there despite falling down the stairs in a ruin pub and spraining my ankle, and falling in the Danube (sprained ankle first). You might wonder why I’m telling you this, but today’s gin comes from that fine city. Fellow WSET student, Balint Damosy (also a lawyer) realised during his training that gin was his passion and spent two years researching and learning about gin, before deciding that launching their own gin was not as insane as they thought. And so Opera gin was born. In April 2018, they received their distilling license to become the first micro-distillery in Hungary, and set up shop in a former cotton factory within the Budapest city walls. They chose to create a traditional London Dry gin as they wanted to create something that was not just high quality, but also true to the spirit. They start with a Hungarian corn spirit before adding standard botanicals: hand picked juniper from the Kiskunság National Park; Bulgarian coriander seeds; angelica; orris root; and liquorice. They then make their gin unique by using citronella grass (which I’ve never come across as a botanical before but feel free to correct me!), lavender, a touch of aniseed and cubeb pepper, and their signature botanical poppy seed. They say this all blends together for a citrus and juniper forward gin that works well with tonic, but also pairs with a dry vermouth to make a crisp martini. So, how does it taste?
Note: The lovely team at Gwyr gin sent me a bottle to try, but as always I will let you know what I really think.
What is Gwyr Rhosili gin?
If you want to know about Gwyr gin, then I will point you to my posts on their original gin and their Pinwydd edition. Today, however, we are drinking their newest edition to the family, the Rhosili gin. This has been designed with the Dylan Thomas Estate to commemorate the poet’s links with Gower and Rhosili (his body is interred around the coastline in Laugharne). Thomas is most famous for poems such as Do not go gentle into that good night, a poem that has been quoted in numerous shows and films like Doctor Who and Independence Day. So how is this gin different to their others? Where their original gin focuses on pink grapefruit and fennel, the Rhosili edition features foraged gorse flowers, fresh lime zest, sea buckthorn (a botanical that seems to be appearing more and more) and linden flowers. Linden flowers have been used by herbalists for all sorts of things – coughs, colds, high blood pressure and migraines and research has shown that the flowers may have properties that help prevent damage to your liver. Which surely can only be a good thing when added to something that is proven to damage your liver? Please note I am not saying that drinking this is good for you in any way, as always, please drink responsibly. So, moving on, how does it taste?