Note: The team at Gwyr kindly sent me a bottle of Bara Brith to complete the set, but as always I’ll let you know what I think.
Readers of the blog will know that I am a big fan of team Gower Gin. I’ve already sipped on their Original gin, seasonal Pinwydd, and Rhosili gins, and today we try their latest addition: Bara Brith. What is Bara Brith you ask? Sometimes known as ‘speckled bread’, it is a mixture of dried fruits, brown sugar, spices and black tea, and this gin is inspired by their grandmother’s own recipe. This recipe is reproduced on their signature striped labels, and included with every order inside the reusable muslin bag. They soak the fruit in warm tea with fresh citrus, ginger, nutmeg and cinnamon before distilling it and they suggest serving it with ginger ale or with tonic and a slice of lemon.
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?
Note: Siân kindly sent me a bottle of their new gin to try, but as always I will let you know what I really think.
You might have seen my post about Gŵyr‘s first gin (if not, you can catch up here) and today we try their new seasonal offering. What does Pinwydd mean I hear you ask? Well, luckily my Welsh is brilliant (and Siân translated it for me) and I can tell you it means “pine trees”. If you’re as smart as I hope you are, you might have guessed that this gin features pine tips as the new flavour. The pine tips are foraged from North Gower – a very different region to South Gower where the team live and distill. They gathered their ingredients and made up their first batch, which they quickly discovered was “too piney” and after some experimenting they found that pink peppercorns were the answer to balancing the flavours. This gin is the first in what they hope will be a seasonal range showcasing what the region has to offer , and this is the ‘winter’ edition. Other seasonal botanicals include orange pulp, zest and cranberry, on top of their original recipe of juniper, angelica, coriander, orris and lemon zest. So, how piney does this gin really taste?
Note: I met the lovely team behind Gŵyr gin at Junipalooza and they kindly sent me a bottle to try, as always I’ll let you know what I think.
Gŵyr gin (pronounced Gower for us non-Welsh language speakers) hails from South Wales. They keep the recipe fairly simple and use only eight botanicals – juniper meets lemon and pink grapefruit balanced with bronze and green fennel. They aim to “capture the freshness of the sea” – a theme which carries through to their branding and distinctive navy-inspired label. As they are based just outside of Swansea, the hints of copper on the label hark back to the 18th and 19th century when Swansea was famous for its copper industry.