You’ve probably already heard of Thomas Dakin gin, and I’m sure you’ve seen the red square bottles on the supermarket shelves before. But did you know that they’ve been distilling since 1761? Thomas Dakin was just 25 years old when he started making gin in Warrington. Considering the reputation that gin had at the time, Thomas Dakin continued experimenting and innovating and is now widely considered as the forefather of modern British gin. His daughter-in-law Margaret become the world’s first female distiller, his son was friends with the Greenall family, fast forward 250 years later and Thomas Dakin Small Batch gin is launched. Thomas Dakin gin is juniper led with big hits of orange and infused with root botanical red cole – a member of the horseradish family.
What feels like forever ago, I was very lucky and won a bottle of Loch Ness Gin from Master of Malt during their #whiskysanta giveaway. And with an amazing amount of self restraint, I haven’t cracked into it. Until today. The husband and wife team come from a family that have lived and worked in the Highlands since before 1520 and they hand gather their own native crop of juniper for their passion project. In fact, it’s not just the juniper that is hand picked. All of their botanicals can be found on the banks of Loch Ness, and their branding is phenomenal because I love Loch Ness. The film with Ted Danson was a childhood staple, and we spent a dreadful family holiday touring around Scotland – one day of which was spent Nessie hunting on my insistence. Give me a myth and mystery around something ridiculous and I’m there. Continue reading
It’s January! After the madness of Ginvent and general December frivolities, I’ve been taking a bit of time away from the blog to recharge. That and I’ve got a hacking cough. Yay January. But back to the gin. My sister got me a bottle of Hoxton Gin for Christmas. I have to admit, I wasn’t the most thrilled when I opened it because I know the main flavour is coconut which I’m not a fan of, and haven’t heard the best things about it. But it’s also heavy on the grapefruit which I do love. So let’s give it a go. Continue reading