Note: Wayne from the Redsmith Distillery kindly sent me a bottle to try but I will let you know what I really think.
Redsmith Distillery came about when founder Wayne decided to branch out from commercial heating and pipe fitting in 2013 into distilling. With an engineering degree, Wayne decided he would build his still from hand whilst studying at the Institute of Brewing and Distilling. In 2015, he finished building his still and gave it the name Jenny – whilst I’d love to say I inspired this, it’s actually named after ancestor who was married to a Cornish copper miner. The first batch of his London Dry style gin was ready for the public in May 2016, and in October of that year won the Gin of the Year award at the Craft Distilling Expo. Wayne uses nine botanicals in his one-shot gin, using juniper, coriander, fresh oranges, bay, cardamom, rosemary, orris, angelica and cassia – they then describe the taste as “leafy salad notes” which makes me intrigued to try it, but also wary as I don’t generally like my gin to taste of salad.
Note: The team at Wharf Distillery sent me a bottle to try, as always I’ll let you know what I really think.
Wharf Distillery are based in Towchester, a market town in South Northamptonshire, and are (currently) the only grain to glass distillery in the county. They opened in 2014 by founding team Alice, who formerly worked in a brewery, and Laurence, who made cider as a hobby until his Hard Cider won Champion Cider of Britain in 2011. This led them to experimenting with ciders, meads and apple brandy before turning to distilling. In the last six years they’ve created their own grain base spirit, which is used in their whisky, single malts, gins and vodkas, and locally source fruit for their brandies, liqueurs and aperitifs. Their range is even more extensive than it sounds, with nine gins alongside their other products. Today we are trying one of their New Town gins, a range of contemporary gins that pays homage to their base in the New Town of Milton Keynes. For this range they take their London Dry gin as a base before adding in additional botanicals. There are currently three gins in the range: orange & pomegranate, mango & cucumber, and lemon and basil. They say the lemon & basil is “perfect for those hot summer evenings”, so let’s see how it holds up in mid-December! Continue reading
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It’s December which means it is Craft Gin Club delivery time! Usually at this time of the year I am frantically writing a blog a day for Ginvent, but for many reasons they weren’t able to make an advent calendar this year which means I’ve actually get to try this box vaguely near the start of the month. This box, like the last few December editions, includes a Christmas themed gin. Cotswolds gin is a very nice gin (review here) and this version includes their signature lavender and grapefruit, alongside clementine, cardamom, black pepper and bay leaf. They used ten times the amount of botanicals to alcohol which imparts a lot of flavour, along with so many essential oils that the gin louches when mixed with water or tonic.
Whilst most distillers will chill filter this out to produce a clear liquid, the Cotswolds distillery team leave it as is to ensure they don’t lose a drop of flavour. Their recommended serve is with London Essence tonic water, and the signature cocktail of the moth is a Gin Star Martini (details below). Before we taste the gin, my last blog about CGC focussed on the ‘value’ of the box, and you can certainly see this here. Alongside the 70cl bottle of gin, we received: two bottles of London Essence Indian tonic, one bottle of Grapefruit and Rosemary London Essence tonic, a carton of Crafted Mango and Passionfruit juice, a bottle of cocktail syrup, a small bottle of Codorniu cava, two Kind nut bars, a bag of mixed fruit and nuts, a bar of Gnaw chocolate; and, most excitingly, a giant bag of Tyrrell’s crisps. But moving on from the snacks, how does the gin itself taste?
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: Please note if you join Craft Gin Club using the links in this post, you will receive money off your first box and I will receive money off a future box via the referral link.
I’m going to be straight with you. I was considering cancelling my [affiliate] Craft Gin Club subscription this month, mostly because the pictures teasing this month’s gin featured coconuts and mangoes and tropical fruits and I was really worried it was going to be a fruity/flavoured gin which is just not my thing. But I decided to give it a chance and make a decision after this box. Boy am I glad I didn’t cancel. This month’s gin is Stranger & Sons hailing from India – this was actually part of the 2019 Ginvent calendar and you can read a fairly in depth review of it here. Whilst a part of me it is sad that it is a gin I’ve already tried, I’m excited to have more than 30ml of it to play with. Continue reading
Stonecutter Spirits are based in rural Vermont, in a 12,000 sq foot distillery overlooked by mountains. Situated as it is, their weather frequently changes humidity, temperature and pressure, and here they set up their distillery where they create whiskey and barrel aged gin. The gin is not only gluten free, but also certified Kosher, made with cardamom, orange peel, juniper, liquorice root and coriander, plus unusual botanicals rose petals and green tea. The botanicals were picked to complement the Kentucky bourbon barrels and enhance the caramel notes; they say that the barrels help bring the flavours together and blend the cardamom, orange and green tea. In 2019 their gin won a Double Gold at the San Francisco International Spirit Awards, so let’s see how it holds up.
Vanagandr gin is the product of Enrique Pena, who left his career in business to set up and build his own distillery from scratch. Made in the autonomous community Galicia in northern Spain, he distils his gin in super small batches of 440 bottles at a time. Alongside the usual suspects juniper and angelica root, he also adds in sweet orange and lemon peel, green cardamom, nutmeg, cassia and ceylon cinnamon. The gin is then blended with fresh water sourced just 100m from the distillery. As well as handpicking his botanicals, Vanagandr gin uses a base spirit which is 100% wheat which, combined with the 14 hour slow distillation process, produces a rich gin with a soft finish.
For today’s blog we raid the shelves of the random bottles given to me by an old housemate, and with this head to the Netherlands with Sculte gin. Based in a former monastery near the German border, founder Gerard Velthuis set up his distillery and now makes whisky, gin and brandy capturing the spirit of the Twente region. Using barley as a base, they make their gin with juniper, herbs and onions. Now, that sounds a tad strange (and it is), but the town they are based in, Ootmarsum, is also called the Siepelstad (Onion town) which is their main tourist draw. I’m confused, hesitant and slightly curious about how this will taste – but having just learnt to make a Gibson martini, if it tastes of onions then at least I have a starting point…
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So you might have seen my previous posts about the City of London Distillery – I’ve already tried their Six Bells gin, Square Mile gin and Authentic London dry gin, and today I’m drinking the Christopher Wren edition. Now, you might know that the City of London Distillery was the first gin distillery within the City of London for nearly 200 years, and you might know that Christopher Wren is very famous for designing, amongst other things, St. Paul’s Cathedral. But, fun fact, when I went to visit the distillery and bar (which I recommend doing after lockdown as it’s lovely) there was a poster in the toilet advertising that it takes less steps to walk to St. Paul’s from the distillery than it does to climb to the top of St. Paul’s. Now, I haven’t fact checked this, but it just shows how close the two are. This gin was created in collaboration with Tom Nichol (who, at the time, was the master distiller at Tanqueray) and this is made to be a classic London dry gin. In this expression, they use only one type of citrus (dried orange peel) alongside juniper, coriander, liquroice and angelica root. The tasting notes on their website say the candied orange flavour carries throughout, and as someone that isn’t massively keen on orange, this might have been a poorly thought out purchase on my part. But, here we go.
Now, if you’ve ever been in a shop or a bar, you’ve probably seen and heard of Hendrick’s gin. The one that people think is fancy because it tastes of cucumber and has a nice bottle. Last March, they released a Midsummer Solstice gin which focused on the floral flavours of a summer bloom, and in June released the Orbium gin. Now, we all know the ‘history’ of gin and tonic, the quinine from a tree bark had anti-malarial properties, we mixed it with booze etc etc. Here, Hendrick’s have made a ‘quininated’ gin, as in they took their gin and added quinine, wormwood and blue lotus blossom. On their own website they say “it is almost certainly not for everybody” which intrigues me. It seems like a bold move for a major brand, even for one that builds itself around the unusual oddities of life. They’ve clashed together the flavours traditionally found in tonic and vermouth, which bring bitter boozy notes to mind. They say these are balanced by the blue lotus flowers, which takes the flavour from floral to bitter via a long slow finish. They suggest making it into a martini or a Martinez, or simply mixing it with soda. So, this should be an interesting taste test.