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?
Based in Glasgow, the team have a strong ethical baseline. They donate a portion of their profits to environmental charities and they aim to raise awareness about some of the issues that exist due to climate change. With the classic tale of four friends that got together and after a few drinks decided to make a gin, they started this in their garden shed. They are inspired by the botanicals that grow around them – blackberries from their garden, dandelions that are usually disposed of and some bee friendly lavender. They bottle their gin at 45% and say it is filled with floral and spiced notes. So, how does it taste?
Note: Jim at Mackintosh Gin kindly sent me bottle to try, as always I’ll let you know what I think.
The team at Mackintosh Gin come from Angus, the area just north of Dundee on the east coast of Scotland – affectionately known as “the birthplace of Scotland”. James and Deborah met and fell in love at a young age, after travelling aroujnd they settled in Angus and like all gin lovers, started attending gin festivals and building their gin collection. Around bottle 50, they joked that they should make their own gin – a joke that became reality two years later. They use nine botanicals in their gin – juniper, angelica, coriander and elderflower, which is picked a few minutes from their door. Each morning when they start a distillation, they go and buy fresh grapefruits from their local shop. They import their base spirit from the West Midlands, before the gin is distilled and bottled in Arbroath. Once off the still, it is combined with pure local water from Glen Isla.
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: The team at the Ice & Fire Distillery sent me a sample to try, but as always I’ll let you know what I think.
You might have read my review of Caithness Highland gin, and today’s gin also comes from the Ice & Fire Distillery. Crofter’s Tears uses purple heather as the signature botanical, alongside fresh orange and lime peel. The (full size) bottle reflects the contents with purple heather flowers snaking around the bottom of the bottle and on the neck stands tall a Highland stag. They suggest serving this with Mediterranean tonic and a twist of lime.
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?
Note: The team at the Ice & Fire Distillery kindly sent me a sample to try, but as always I’ll let you know what I think.
When you hear Ice and Fire, I don’t blame you for thinking about that little show Game of Thrones. But in this case, I’m referring to the Ice & Fire Distillery, a family of Crofters from the Scottish Highlands. Making the most of the beautiful land, they use local water and use purple heather as their signature ingredient in the Crofters Tears gin (review to come). The heather carries through to their branding, their bottles are surrounded by heather and embossed with a highland stag. The Caithness Highland gin that we try today uses rhubarb – a staple in a traditional crofting garden – along with salmonberries. No, not the fish, they are similar to raspberries and so called as traditionally they were eaten with salmon or salmon roe. They combine these with their other botanicals (lots of which are home grown) and put them in their pot stills in the shed, before hand bottling and labelling them.