spirits

TBGC Finger Lime Gin

Posted on by jennyinbrighton

Note: The team at Maverick Drinks sent me a bottle to try, but as always – I’ll let you know what I think.

That Boutique-y Gin Company have done it again. They’ve found a random new fruit for us all to try. Today is is a finger lime. Finger limes come from Australia and they burst open with caviar-like balls which pop in your mouth (FYI this is not something I am a fan of, I have a strange thing about textures) to release a zesty burst of citrus. There’s some debate around whether a finger lime is actually a citrus fruit – currently it is classed as a “microcitrus” although apparently on a molecular level it is nothing like citrus fruits at all. But anyway. Enough nerdy chat. Let’s drink some gin.

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TBGC Cucamelon gin

Posted on by jennyinbrighton

Note: The team at Maverick Drinks sent me a bottle of this to try, but as always I will let you know what I think.

That Boutique-y Gin Company seem to have exploded recently. At first, there were a few collaborations using the unwanted spirits from distilleries. Then a few more. And a few more. Then suddenly they had a massive range including some gins they have made all by themselves. Today we are trying the Cucamelon gin. What is a cucamelon I hear you ask? Basically, it’s a native plant to Mexico and Central America which looks like a mini watermelon, but tastes like a cucumber injected with some lime. Obviously. TBGC distil these whole along with other botanicals to create what they call a “fresh, citrusy drink”. They say this works well as a G&T, but even better as a gimlet or a Cucumber Cooler with watermelon juice and mint leaves.

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Cabin Pressure gin

Posted on by jennyinbrighton

We’ve all heard of small batch gin where small teams hand craft their gin and run the whole business from their homes. Cabin Pressure gin is about as small as it can get – a husband and wife team working out of their garden shed in Horsham; indeed when we met David at the Sussex Festival of Gin, his wife was frantically bottling the next batch back home as they didn’t have enough stock for the coming week. They’re able to distil their gin in their shed as they use the lesser used method of vacuum distilling which allows them to distil at a lower temperature and generally in a much safer way. Due to the lower temperatures, they manage to retain more flavour from their botanicals. Talking of botanicals, they use just six of them, all of which are either organically cultivated or organic wild harvested. They use juniper (obviously) along with green cardamom, angelica root, ginger, liquorice and coriander, unusual perhaps in that it lacks a citrus fruit.

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Langley’s Old Tom gin

Posted on by jennyinbrighton

Note: I was sent a bottle of this to try, but as always, I’ll let you know if I don’t like it.

I am often asked how I got into drinking copious amounts of gin, so today I tell the story. Basically, at my first proper job I was the only one that didn’t drink gin and tonic. So I started drinking gin and lemonade (which I stand by as a drink) but that wasn’t good enough. I just couldn’t get on board with the tonic. Randomly there was an event being hosted by Yelp at a bar in London with Langley’s gin and Fever Tree tonic. So off we went and I discovered a world bigger than Gordon’s gin and Britvic tonic. Since then, Langley’s has always had a place in my heart as I think of it as the first proper gin I tried. So when I was offered a bottle of their Old Tom gin recently, I jumped at the chance. Langley’s was founded in 2011, but it took them until 2013 to get the first bottles of Langley’s No. 8 gin into the market. Since then they have won a plethora of awards and they launched the Old Tom gin in 2016 and First Chapter gin in 2017. If you’ve read my blog before, you’ll know I’m a fan of Old Tom gins and a Tom Collins cocktail, and Langley’s version is based on a recipe from 1891 using eight botanicals with notes of orange, tangerine, fennel and nutmeg.

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Gin Eva Bergamot Gin

Posted on by jennyinbrighton

Note: I met the Gin Eva team at Junpalooza and they kindly gave me some samples to try. As always, I’ll let you know what I think.

You might have already read my blog on Gin Eva‘s Mallorca Dry gin (if not, you can catch up here) and today we are trying their artisan bergamot gin. This started back in 2016 when they were looking for a farm that grew yuzu as they were planning a collaboration with a Michelin starred chef which would be their featured botanical. Whilst researching this, they met Franc who specialises in citrus fruits on his farm in Valencia. They specifically loved his bergamot oranges which is a hybrid of a lime and a bitter orange. They distilled this and blended it with Macedonian juniper and nothing else. That’s right. Two botanicals. That’s it. They released the first batch in October 2017 with just 1,000 bottles, which was followed up by batch two in April 2018 of 3,000 bottles. They say this is a great sipping gin, G&T or 50/50 martini.

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Symphonia No. 3 Gin

Posted on by jennyinbrighton

Note: Symphonia kindly sent me a sample to try and ramble about, but as always I’ll let you know if I’m not a fan.

Did you read about Symphonia No.1 and No. 2 gin? If not, shame on you and you can read about them here and here. The third (and currently final) gin in their range is a fruit cup. The fruit/summer cup trend seems to be growing from smaller distillers, perhaps due to the popularity of Pimms and the pink gin craze. So what makes the Symphonia fruit cup different? This 25% fruit spirit is made using raspberries from the distillery garden and berries foraged from the hedgerows in the Irish countryside. The lower ABV makes it perfect for sipping, or mixing with tonic, soda, prosecco or lemonade (essentially, whatever you want). One thing you instantly notice about this fruit cup is the colour – fruit cups usually have a pink/orange tinge to them but this is surprisingly clear.

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Gin Eva Mallorca Dry Gin

Posted on by jennyinbrighton

Note: I met the Gin Eva team at Junipalooza and they kindly sent me some samples to have a taste of. As always, I’ll let you know what I really think.

Gin Eva comes from Mallorca (or Majorca depending on your choice of spelling) and has a unique background. The gin was founded by Eva and Stefan, one being a Catalan oenologist (someone that studies the science of wine and wine making) and the other a German wine grower. Stefan worked for a number of wineries before setting out to make gin, a spirit which gives him far more freedom than the wine industry does. Gin Eva is a labour of love – Stefan himself admits his first attempt was rubbish, but this drove him to practice to ensure they were getting the most out of each botanical. They now macerate their botanicals for a number of weeks before distillation occurs, a slow process but they say the gin is worth the effort. Alongside Mallorcan juniper, they use lemon and bitter orange which, they say, balances well with the juniper for a creamy and zesty taste on the palate with a light and elegant finish.

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Henstone Gin

Posted on by jennyinbrighton

Note: I got in touch with the Henstone gin team and they kindly sent me a sample to try, as always, I’ll let you know if I don’t like it.

Henstone gin comes from Oswestry in Shropshire, just on the Welsh border. Their licence application was granted just before Christmas 2016 and they got cracking on their distillery – including a trip to Germany in January 2017 to find their perfect still. Flash forward a year and their first whisky was in barrels, but their gin didn’t come along until February 2018. The resulting product is packed with flavour from juniper, citrus peel, coriander, cardamom and angels wreath. They talk openly about how their product louches when a cold mixer is added, this is due to the essential oils from the botanicals distilling with the base spirit which then emulsify with cold water. They recommend serving their gin with Indian tonic, juniper and a wedge of orange (which won’t be happening in this house), so let’s see how it tastes.

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Dry Island Gin

Posted on by jennyinbrighton

Today is exciting because it’s an extra Craft Gin Club day (shout out to Lizzie for sorting my delivery problems)! I’m not meant to get my next subscription box until September, but when I saw what was in the box this month, I had to get one ASAP. Dry Island Gin is the lovechild of two great distilleries, Four Pillars in Australia and Herno in Sweden, and this is their Eurpoean exclusive launch! Being mutual fans of each other’s work, they got chatting and after discovering they had a lot in common and throwing around some ideas, they decided to collaborate and work together. The first step sounded like a lot of hard work – tasting the whole Herno and Four Pillars range side by side to work out what characteristics from their current range should go into the collaboration. They decided to aim for a classic gin using Swedish meadowsweet and Australian river mint, strawberry gum and roasted wattleseed to bring together a range of flavours and textures. This is a Four Pillars gin, made in Australia using their base spirit and the pure water which is one of the aforementioned pillars, with Jon from Herno weighing in with the distillation. Removing Four Pillars’ still plates, Jon recommended they distil at a lower temperature over a longer period to for higher purity. I’ve waited long enough, so let’s crack this open.

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Symphonia No.2 Gin

Posted on by jennyinbrighton

Note: Symphonia kindly sent me a sample to try and ramble about, but as always I’ll let you know if I’m not a fan.

Did you read about Symphonia No.1 gin? If not, shame on you and you can read it here. The second gin in their range is a bit more unusual as it is an apple gin. This isn’t a flavoured gin liqueur, this is a full on 40% gin made with crisp Bramley apples from Ireland which pairs with the juniper to create what they say is a gin filled with floral and herbal notes. Did you know that the apples grown in County Armagh have protected geographical status as the growing conditions out there are pretty unique? Apparently this creates the apple with the lowest sugar content but the highest acidity content, which Symphonia use to their advantage to flavour their gin. They counteract the sweetness of the apple with spice from ginger root and coriander.

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