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?
As you’ll probably know if you read my blog, I am a long time member of Craft Gin Club. My next delivery is due in March, but when I saw the announcement that February’s box is an exclusive release from Gŵyr, I had to get myself a box. The newest member of the family is a Valentine’s special featuring their distinct foraged wild fennel alongside pomegranate seeds, red rose petals and fresh pink grapefruit zest. The label may be pink, but the gin isn’t. Rhamanta has two meanings: the first is an old Welsh tradition of divining your romantic future, and the second is the translation “be romantic”. Because what says romance more than shovelling grains of wheat over a fire to see when they pop and then commanding someone to be romantic? Siân and Andrew liked the idea of “romance” counting as the act of sharing your gin with your partner, friends and family – sharing gin love is the best type of romance. Made in their distillery at the bottom of their garden, surrounded by their family (who are the team), over looking the sea, this gin also helps celebrate the couple’s 30th anniversary. Let’s raise a glass to Brooks’ and see how it tastes.