As you should know by now, I am a big fan of team Gower. In fact, the entire bottom shelf of my gin collection is their bottles #fangirl. So when they announced their limited edition festive release, I jumped on board. This is a sloe gin made with juniper, coriander seed, pink peppercorn and fresh citrus which has been infused over a number of months with their locally foraged sloe berries. After making this within their family for a few years, they decided to make it on a larger scale and enlisted local foragers to help them collect enough berries. The base spirit is specially designed for this gin, choosing to make a new gin with pink peppercorns rather than using one of their existing gins. In their pursuit to fully embrace the Welsh language throughout their brand, they discovered that ‘sloe gin’ translates to both sloe and damson gin in Welsh. To add clarity, their labels are printed with “jin eirin duon bach” aka ‘gin made with little black sloes”. So, how does it taste?
Note: I was invited to the launch of the new Gin Superior range and got sent a bunch of goodies for the event, as always I’ll let you know my thoughts.
Lumber’s Bartholomew gin exists because Pete Lumber decided he wanted to have a go at making gin back in September 2017. He was determined to make his gins distinctive, selecting the botanicals that would “conjure up vivid images” in the drinker and currently makes four signature gins. The London dry is designed to be the classic combination of juniper and citrus; the Berkshire dry uses grains of paradise, white pepper and cassia to make you dream of winter – having tried this myself, it is very woody and warming; the Country Garden goes with floral notes led by lavender; and finally the Navy Strength is a smooth drinking classic gin that is juniper led.
This gin however is the first of the 137 Gin Superior range. The Navy Royal gin comes in at a hefty 58% ABV, and has been a year in the making. Pete wanted to craft a gin that created an experience, rather than just another gin. Not only does Pete put care into the gin distillation, he also hand bottles, labels and waxes every bottle that comes out of his distillery, each leaving with the gold topped seal of approval.
Note: The Jüst gin team got in touch and offered to send me a bottle, as always I’ll let you know what I really think
Jüst gin (pronounced Yust) was crafted with an ethos in mind: people are starting to drink less, but what they are drinking is better quality. How true this theory is, I don’t know (especially with lockdown in full swing) but I like the thought that they deliberately designed a drink that should be savoured and enjoyed, rather than swigged and forgotten. Based by Lake Boren (about three hours south west of Stockholm), Janne and Anders wanted to make a classic London Dry gin but with a Swedish twist. After lots of experimentation, they settled on the final recipe using just five botanicals, the key one being Swedish Crown Dill. They also use juniper (obviously), alongside grains of paradise, liquorice root, and sweet and bitter almonds. Not only does the dill add a hint of lemon sweetness, but in old Norse it means to soothe or lull, exactly what they hope the experience of drinking their gin will be. So, are we ready for the mindful experience?