This bottle has been sitting on my shelf for a while as a gift from my former housemate (the one that organised gin judging awards). Hailing from one of the world’s most prestigious wineries, the Spanish Bodegas Williams & Humbert group, the gin is made in stills that are over 100 years old. The company was founded in 1877 and focused on making sherry and brandy, and in the 1960s moved towards making wine. Since then they have expanded to make a huge variety of products including gin, rum and vodka. The gin I am drinking today is made from high quality English grains, and distilled at the Langley Distillery in Birmingham to make a traditional London Dry gin. Alongside usual botanicals juniper, coriander seed, angelica root, orange and lemon peel, orris root and liquorice root, they also add almond shells, sweet orange, orange blossom, cassia bark, and Buddha’s hand lemon. Buddha’s hand is a variety of citrus fruit from Asia, shaped like a hand with a number of thin tendrils. It is less bitter than a traditional lemon, but with a lot of fragrance which makes it a great addition to cocktails.
This month’s Craft Gin Club is another special addition – luckily not a flavoured gin, but instead an award winning gin featuring a heritage botanical. Sarah and Jon set up The River Test distillery after attending a distilling course in 2017. On this course, they learnt about iStill, an innovative and fully automated still which uses less power than a traditional copper still. The team are based on a site of special scientific interest in Hampshire which means they are responsible for conserving the flora and fauna on their land.
Their commitment to the environment doesn’t end there. Their bottles are made of 55% recycled glass, and are made here in the UK to reduce their carbon footprint. They also invested in an electric van to carry out their local deliveries! Their original gin uses botanicals from their land – rosemary and bay grow in abundance, alongside their key ingredient: meadowsweet. Their original gin ended up winning Best London Dry Gin in England at the 2020 World Gin Awards, and when Craft Gin Club got in touch, they were up for a new challenge. For this version, they teamed up with a local farmer who introduced them to Maris Otter barley, a variety bred specifically for brewers and distillers. So, how does it taste?
Note: This gin was gifted to me by Sian and Andrew, but as always I’ll let you know what I think.
Happy Valentine’s day! Last February, Gower Gin company launched their newest gin through the Craft Gin Club, a gin designed to be shared with the one you love. The Rhamanta gin features pomegranate seeds, red rose petals and pink grapefruit zest. For 2021 we have been treated to a limited edition version of Rhamanta which has been steeped in fresh redcurrants. Redcurrants are sharper than blackberries, but with an equal amount of sweetness. What I really like about the Rhamanta gin is that, despite the botanical list, it isn’t too sweet and brings a good amount of dry, tart citrus, so I think the added redcurrants will ensure it doesn’t become too sugary. As well as the added redcurrants, this is bottled at 40%, instead of 43%, and the label has been redesigned to feature the redcurrant plant. So, how does it compare?
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
Note: The blog includes some affiliate links which are recognised by [Ad]
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.