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 team at Whitby gin kindly sent me a sample to try, but I will always let you know what I think
What is Whitby Gin?
When I think of Whitby, I always think of Dracula, but it turns out the seaside town in North Yorkshire has more going for it than the place the Count landed in England. When Jess and Luke went on a camping trip to the Outer Hebrides in 2017, they were inspired by the amount of distilleries the islands housed, and Jess wondered why her hometown didn’t have one. Luckily, Jess has a background in business planning, and Luke one in food manufacturing, so they had a bit of a head start on the process. They ordered a still before they even got home and decided on three key botanicals: heather (sustainably sourced from the North York Moors), sugar kelp (from Robin Hood Bay) and honey (bought raw from their local bee keeper). 45 trials later and they had found the perfect combination of botanicals to complement these, including juniper, coriander seed, citrus peels and liquorice root and so Whitby Gin was born. These are added to their copper column stills (Stanley, Stockwell and Scripps, obviously) with their grain spirit and distilled once before hand bottling and labelling their products. Since their launch, they have won a host of awards including winning the Best London Dry Gin (UK) at the 2019 World Gin Awards.
Note: The Artisan Drinks team sent me some samples to try, but I will always let you know what I really think.
Who are The Artisan Drinks Co.?
The Artisan Drinks Co. started as all good partnerships start – when a group of people met in a bar. Steve, an entrepreneur who previously created Feel Good Drinks, and Alan, a Yorkshire based artists, met Mikey, an award winning bartender, and the Artisan Drinks Co. was formed. They created their drinks in the bar as accompaniments for their favourite spirits. They use 100% natural ingredients and produce in both the UK and Australia in some damn fine bottles. So what is their range?
Welcome to June and that means only one thing: Junipalooza time! Kidding (well, I’m not) but it is also time for a Craft Gin Club delivery. This box was literally larger than normal, but on opening it turns out we have a very fancy bottle inside that needs protecting – welcome to the world Nelson’s Gluggle Jug gin (try saying that five times). I’ve never tried Nelson’s gin before but I’ve long admired their bottles, and this is no exception. The bottle was made exclusively for this gin by Wade Ceramics who have been making ceramics since 1810. Inspired by the classic gluggle jug – so called for the sound it makes when you pour water from it – which is a Staffordshire icon, Nelson’s wanted to make a gin that would withstand the long summer evenings. Founder Neil experimented with various botanicals before settling on his recipe, then called in team Craft Gin Club to help him pick the best iteration. Botanicals that made the final cut include green cardamom, sweet orange, grapefruit, lemon, hibiscus, lime, pink peppercorn and star anise; lots of citrus up front complemented by the richer cardamom and spices. So, how does it taste?
Note: The team at Glacier Fire tonic sent me some samples to try, but as always I’ll let you know what I really think
What is Glacier Fire tonic?
Based in Iceland, Glacier Fire produce a range of tonic waters (alongside a host of soft drinks, spirits and beers) using glacier water which has trickled its way down the mountains towards Reykjavik. This water is naturally filtered as it comes down through lava fields and so is free of pollution. They use responsibly sourced, non-gm quinine from Africa and all their tonics are sugar free. Alongside an Indian tonic, they also make a fiery tonic (with chilli), elderflower tonic, volcanic tonic (ginger and cinnamon), botanic tonic, and a berry tonic (both of which I am trying today).
Note: Bruce at Brentingby gin kindly sent me a sample to try, but all the opinions below are my own.
What is Brentingby gin?
Brentingby distillery sits in the Leicestershire countryside, distilling and bottling in Melton Mowbray (halfway between Leicester and Nottingham). The team came up with the idea to make their gin back in 2015, and after three years of development which involved training with master distiller Tom Nichol (of Tanqueray gin) and building a distillery with a 10 plate copper still, they made their first batch of gin in the summer of 2018. Bruce grew up on the Durban coastline of South Africa and wanted to bring this into his gin; they use hibiscus as ab botanical and a feature on the logo and they named their still Ayanda which is proliferation in Zulu. Ayanda is powered by sustainable wind energy from the wind turbine based next door and ties into their care for sustainability. Since the launch of their London dry gin, they have also released a pink gin (no raspberries here, instead they use rooibos and baobab) and the black edition gin that I am trying today. This gin features botanicals ginger, lime and meadowsweet – they say this brings spice and warmth, so how does it taste?
Note: The team at Henstone Distillery kindly sent me a sample to try, but as always I will let you know that I think.
You might have previously seen my ramblings about Henstone Distillery‘s classic London dry gin and their navy strength gin, and today we are trying their rosé gin. Note the accent, it isn’t rose or sugary sweet, this instead is their gin taken off the still at 65% and put into American oak casks before being bottled. The ageing process imbues a light golden colour to the gin, as well as a “subtle vanilla flavour”. The ageing also brings this down to a more drinkable 44.9% ABV – the same as their London dry gin. The rosé gin recently was a runner up (and highest scorer for England) in the cask aged gin category for the Gin Guide awards – so, how does it taste?
Note: Chris at Henstone Distillery kindly sent me a sample to try but as always, I’ll let you know my real thoughts.
For the avid readers, you might remember that I tried Henstone gin back when I first moved house, well now that time has moved on we are trying their navy strength offering. When Henstone Distillery set up shop in 2015, their goal was to make whisky. When they were collecting their still, they tasted the manufacturer’s gin and suddenly had a new goal (although, FYI, the whisky is currently in barrels and is available pre-order as it should be ready in January 2021). Their navy strength gin is bottled at 57.3% and uses juniper, coriander and citrus like their original gin along with angels wreath and cardamom plus some secret ingredients. So, how does this taste?
I’m a fan of Pothecary gin, so when they announced their new Trinity Blend, I was excited to give it a try (thank you to Martin for kindly sending me a bottle). I’ve written about their British blended gin here, and tried their Thai blend (which is delicious) at Junipalooza. So, what makes the Trinity blend different? This gin was created as a rebellion; a rebellion against all that is wrong with gin, the pink gins, the glittery gins, the liqueurs masquerading as gins, the list goes on. Instead, they use just three botanicals: juniper, coriander, and bergamot. I am a BIG fan of bergamot, if you are too I’d recommend trying Italicus which is delicious with prosecco. I digress. So, a brand I like and three flavours I love – plus a hike up to 49% ABV AND it’s still organic. So, how does it taste?
If you have a TV, you’ll have seen Lidl’s adverts doing the whole “You can buy X from Tesco for £Y, or you can come to Lidl and buy A, B, C, D and E for less than £Y”. One of those adverts features their own brand gin, Hortus. Developed with Kevin Love, a Michelin-starred chef (and prodige of Heston Blumenthal), Hortus ranked higher than big brands Gordon’s and Thomas Dakin in a blind taste test run by Good Housekeeping Institute (coming 7th overall) and winning a silver medal at the ISC 2016. They use botanicals such as lavender, lemon verbena, rosemary and cubeb in their London Dry gin, as well as producing some limited edition seasonal variations. For most people, craft gin comes at a price too high to drink all the time, so if this really tastes as good as some craft gins but for a fraction of the cost, this could be why it is proving so popular with gin drinkers.