With so many gin blogs out there and so much information to be found online, do you ever get the craving to hold the information in your hand? That traditional desire to sit and read a magazine rather than trawl through a lit screen? If so, then you’ll be pleased to hear that Paragraph Publishing have launched a magazine dedicated to our favourite tipple.
With the continuing rise in gin’s popularity, Paragraph Publishing decided it was time the drink had it’s own dedicated magazine. Responsible for publications such as Whisky Magazine which launched in 1998, they clearly know their stuff when it comes to readers with a dedication to distillation.
The first issue of Gin Magazine was launched on 17th November 2017 with a fabulous launch party in London’s Merchant House. It was wonderful to meet and greet some of gins finest and make some new friends, as well as catch up with some familiar faces in what is in my experience, one of the most friendly industries out there. The evening saw us tasting the 22 featured gins of the first issue, including spectacular gins such as Isle of Harris, Elephant and Swedish lovely Hernö, who I covered last year. They aim to continue this generous amount of reviews, with the magazine keeping to 22 gins every quarterly issue.
As well as reviews, there will also be interviews and articles on producers as well as botanicals, production itself and naturally cocktails that you can make at home. (I do so love a home project!) Plus, it’s aimed at gin enthusiasts at all levels so it’s sure to be a brilliant way of keeping up with the gin world with something in there for everyone.
Where can you get your hands on a copy? Well it’s available from Waitrose as well as W.H. Smith. It’s not just limited to the UK though and is also available in the US from Barnes and Noble. It’s also available online through https://gin-mag.com/ and there are print and digital subscriptions though https://ginmag.imbmsubscriptions.com/. If you’re looking to subscribe, good news! Right now, if you subscribe then the first issue is free. If there’s any of you out there thinking you’d like to advertise then you can contact them through firstname.lastname@example.org.
Gin Magazine is a quarterly publication with issues to be released in February, May, August and November. The next issue is due on the 16th February and I’m pleased to say that I’m contributing a little something so keep your eyes peeled. It will also contain details of the winners of the World Gin Awards 2018, an award which I’m lucky enough to be judging with some amazing people tomorrow. Needless to say I’m ecstatic to be getting involved with such a fantastic publication and wish it all the best for the future.
Well, almost. But that’s close enough, right? With all this dashing around, find the perfect gifts for everyone, it’s important to take a minute to yourself to well, have a little indulgence too.
At That Boutique-y Gin Company, they claim to have ‘distilled Christmas’, in their new Yuletide gin. And, with the incredible list of botanicals, I’m inclined to agree with them. Are you sitting comfortably?
Juniper, cassia, cinnamon, nutmeg, raisins, medjool dates, cloves, allspice, clementine, cardamom, ginger, whole pomanders (oranges studded with cloves), Basam and Douglas Fir Christmas tree needles, Christmas cake, charred oak, chestnuts, Christmas puddings, lebkuchen, mince pies, panettone, a whole gingerbread house and finally, to give it that final finish of Christmas, frankincense, myrrh and 24ct gold flakes which give it a beautiful snowglobe effect. Believe me when I say that I have shaken the bottle several times since getting my hands on it.
An absolutely amazing list, but how does it taste? As good as you’d hope, seeing as its packed with more goodies that a Christmas stocking. The nose is beautiful, smelling sweetly of juicy Christmas pudding warm spice and with a hint of the pine needles on the finish, giving a foreshadowing of the excellent balance between so much rich flavour and the juniper. As we move into the palette we have the exquisite balance of clementine, pudding and confectionery, all those sweet and spicy flavours we associate with picking at by an open fire. The finish leaves us with the appropriate lingering of glace cherry, the cherry on top of what is a wonderful, wonderful gin.
There’s a lot you can do with this. As a basic G&T it works fantastic with Aromatic tonic and orange twist, a sprinkling of pomegranate seeds to give it some extra panache.
There are alternative recipes on That Boutique-y Gin’s website here, including a White Christmas Negroni and a Fireside Punch. I’ll also be taking the festive period to experiment with some hot gin recipes.
Another successful offering from Boutique-y. Well done!
Nestled in the countryside of Shipton-on-Stour is a tiny and unassuming property, the Cotswolds Distillery. It was so sweetly hidden in the rolling hills and golden fields that only those with intention could find it. And what a reward for those who do, as these quiet buildings are hiding something truly magical.
I first met Jack Barnard of Cotswolds Distillery at one of Gin Festival.com‘s Festivals in Bristol. Now, one of the perks of my job as a Brand Representative for Tinker is that I get to work these festivals and rub shoulders with other gins, terrible stuff, I tell you…with a wink and a smile. I spent a little time talking to Jack and fell in love with their 1616, (more on that later), which had me quickly asking to visit and write up on them. It’s a fantastic drink, but I didn’t realise quite how much they had going on there.
We begin our story with Dan Szor, a New Yorker that had moved to London. The Cotswolds were a regular holiday away from the city. He decided to make the move and being a whisky fan, he looked into setting up a distillery. I have to say, I made one trip to that place and I can see how he fell for it. It is utterly stunning, and this beauty has become the ideology behind their range of spirits in everything between the initial concept to the final product.
Dan brought the two barn buildings and warehouse and set about renovating them. The first now houses the visitors centre and shop, the second is where every part of the production process happens and there’s also a warehouse housing one cask from each batch of malt spirit for them to check regularly. The rest lie in a specialist warehouse built next to the river Mersey. The whisky is ready soon, the 7th October, however the first batch is already sold out. Having tried the malt spirit, I’d say its a sound investment as it’s looking very promising that they’ll have created something very special. And, we need to thank this aging process, as the spirits they’ve created in the meantime are very special too. Unintentional and incredible, humble yet wildly spectacular.
To begin the tour we were sat in a room to watch a brief video giving an introduction to the distillery. The video opens with the gentle strumming of an acoustic guitar and panning shots of the hedgerows and wildlife. The video covers the contributing companies including Warminster Maltings who supply the barley to make the Cotswolds malt spirit, and are local to the Cotswolds. There is a focus on the whisky as this was Dan’s primary intention however, it was the beginning of a path into lots of different spirits, included of course, the glorious gin.
As we find with some distillers, they distill a malt spirit but then start looking into other spirits while waiting for the aging process to make it whisky. Being that gin doesn’t require this aging process, many distilleries then turn to gin to keep “the lights on” until the whisky is ready. I am truly thankful that this is the case, as this has led to the production of some fantastic gins and other spirits to boot.
With Cotswolds, they wanted to create a classic London Dry “a gin that could stand up to tonic”. They began by distilling some 150 botanicals to create what they call ‘The Library’. Three distillers then set about creating a gin and they were blind tasted to chose a winner. The idea with the gin, as with the whole range of spirits, is that they are a taste of the Cotswolds, they evoke the peaceful countryside and the rich nature surrounding the distillery. Quality of process was paramount to evoke the status of the renowned landscape.
The botanicals in the Cotswold Dry are a heady mix with key botanicals lavender, bay leaves and pepper. Fresh zest of grapefruit and lime are used, requiring regular hand peeling as mechanical peeling includes the piff which gives the gin a bitter taste. When they originally thought up this plan they were making one batch every six weeks. Now however, they make two a day, every day. Has this changed their process? Of course not. This is a major part of the gins flavour and mouthfeel, so as Distiller Zoe Rutherford puts it “We’ve got to deal with it now”. This is a prime example of their attention to detail and their ‘roll the gloves’ up attitude to hard work.
The process of distillation is precise. The base botanicals juniper, coriander and angelica go in to the 96.3% NGS (Neutral Grain Spirit) overnight for 12 hours before the final 6 are added the next day before distillation. The still is steam powered and heats the mixture to temperatures under 100 degrees but above 78.5 as this is point in which alcohol evaporates leaving the water. They heat it slowly meaning a longer and more gentle distillation with 6-7 hours of heat. For each distillation they get 150L of hearts at 83% and they the leave this to rest for 5 days before watering down to the required ABV and bottling. As Zoe explains, its important to let all the flavours bind. “When we cook a stew or a curry it always tastes better the day after”. They’re quite happy to give the patience required to make a higher quality product. Even so, including the rest period the whole process of making a batch, from start to finish is still just a week, which in relation to the whisky, makes the gin a very practical staple.
And, the gin is doing very well. Since it’s launch in 2014 it’s won various awards, including the IWSC Silver in 2015 and the World Gins for Best London Dry in 2016. It’s now being stocked in Selfridges, and now in Waitrose’s around the local area. It’s also being exported to 23 countries around the world, which is impressive stuff for such a short amount of time. However, despite how far the gin is reaching, Zoe admits they “couldn’t have done” it without local support and that their core focus is still their backyard. The distillery prides itself on keeping business as local as possible and for operating in the most eco-friendly way. For example, all the waste, the heads and tails that come off each distillation get put into an effluent tank and taken to a local anaerobic digestion plant that turns it into bio gas.
After a look at the whisky process we are taken through to the warehouse by Ellie. We learnt some very interesting facts here. For example, the hotter the whisky is in the barrel, the quicker it ages (which makes sense) however more is lost to the normal 2% angels share, hence they are aged slowly at a lower temperature. The barrels are a mixture of American oak bourbon barrels from companies like Woodford Reserve and Jim Beam, giving warm vanilla tones and wine casks. For other projects a collection of wine casks, sherry butts and port barrels amongst other interesting casks.
Then, the exciting part. The tasting room. The tasting room is welcoming, a cosy front room, complete with log fire, sofas, tables and chairs and its own corner barn. There wasn’t one thing even slightly ‘business’ about this space. It was so comfortable and homely and had me immediately wondering how amazing it must be around Christmas. This for me, and most likely the others on the tour, was the grand finale. Because one of my favourite things about this distillery is the diversity of the other spirits that they produce. All of the other valuables that have come from their natural creativity and restless attention to detail.
First up the Dry. Dry on the nose with lavender, peppercorn and lime, there is a high quantity of a high quality botanicals, around 10 times more than some distillers. In tasting I found the lavender so well balanced with the lime and peppercorn dancing at the end. With ice it becomes creamy, the citrus oils giving a thicker feel and a louche, an effect where the gin becomes slightly cloudy and iridescent in colour. This generally happens when there’s a lot of citrus oil in the gin and it reacts with water. Louching has has mixed reviews in the past and rather than shy from this, Cotswolds are very proud of their ‘cloudy gin’. I’m really behind them looking to change this opinion to be more positive. I love the citrus flavour, you can taste the freshness and hard work put into hand peeling all of the fruit. If this comes as a slightly cloudy gin then I’ll take my gin cloudy. More information on the technicalities of louching can be found on their website here. Recommended serve of this is with grapefruit and a bay leaf.
Secondly the 1616. The 1616 is what made me fall in love with them from the start. It’s essentially a Genever, a malt based spirit with juniper, but being a locally protected term they still refer to it as gin. Cask aged in specially toasted and recharred wine casks, it’s a truly fabulous drink and with the addition of ginger beer it sets ablaze, a glorious taste alluding to hot cross buns. As far as I’m concerned, this drink is a triumph. A tribute to William Shakespeare on the 400th Anniversary of his death, their malt spirit is re-distilled with juniper, coriander, cassia, nutmeg and orange peel amongst other secret ingredients before going into the casks to mellow. This is one exquisite libation. As Shakespeare wrote in the Merry Wives of Windsor “Come, gentlemen, I hope we shall drink down all unkindness”.
They’ve made a summer cup. I tried this with ginger and it was a beautiful ode to the old English tradition. Made using their dry, homemade Vermouth a splash or Triple Sec and their Spirited Sherry, it’s just gorgeous. They’ve made some experimental gins, the Countess Grey Gin and Bahorat with cardomen chili, cuman and black pepper, a gin that starts with sweet fruits moving on a gentle spice.
Then we have the other drinks. There’s a cream liqueur, which I shall be using to make the most delicious cheesecake. There’s an absinthe, modelled on a 19th century recipe. Absinthe is an interesting drink, botanicals like wormwood are believed to hold the power to give the drinker hallucinations. Don’t panic, they’ve tried and tested this and have concluded that you would need to consume 20-30 glasses of absinthe to feel this effect and at 60% it’s highly likely that would hit you first. There’s a gorgeous and warming apple brandy and my favourite of the off shots, the Spirited Sherry. They first got the idea from the Sherry-seasoned barrels for maturing the whisky. They left Dan pondering that “if sherried whisky tastes great, then so should whiskied sherry.” A blend of Spanish Olorosso and Pedro Ximenez are used along with the single Malt spirit. This is on my Christmas list for sure. If you could keep a note of that, Jack and Zoe, I’d really appreciate it.
Just in case this has wet your appetite somewhat, all of the delightful libations can be purchased through the Cotswold Distillery’s online shop, here.
When I write, I like to go into detail. And, the Cotswolds Distillery have so much detail, it’s almost easy to get lost in it. For this reason, this article needs a sum up, a conclusion at the end. My conclusion is this: that The Cotswolds Distillery has my respect. It’s a distillery that doesn’t cut corners, that tirelessly works to produce spirits to shine as a testament to their beloved local area, from the hard work of farmers plowing the fields of golden corn, to the beauty of the sunset after the day of work, to the light fragrances and soft sounds of wildlife that drift around in the evening; to the Cotswolds themselves. Their creativity has produced a large and varied range of spirits, wild and free, that still share a similar nature, a certain magic that can be found there and only there. And as harvest season is upon us, I raise a glass to everyone who works those beautiful fields and those whose imagination allows me to drink such an evocative thing and to imagine I’m sat amongst those fields myself.
Many thanks to Jack Barnard and Zoe Rutherford for hosting, for your assistance and the photos – courtesy of Cotswold Distillery.
With the summer slipping away like sand through our fingers, That Boutique-y Gin Company have done it again with a lovely little speciality, Spit Roasted Pineapple Gin.
Inspired by the second Golden Age of the cocktail (1950’s – 60’s), their Pineapple Gin is a lovely little ode to this bygone era, when liqueurs, cordials and fruit gins were all the rage. Some of the favourite flavoured gins were organs and lemon but there were other flavours, passionfruit, grapefruit and pineapple. Some of these fell out of fashion.
That Boutique-y Gin Company have brought back one of these fruit gins and has given it a 21st century twist. The result is the 40.1% ABV Spit Roasted Pineapple Gin, awarded the Master Medal at the Gin Masters 2017.
The gin is made from whole, peeled pineapples that have been coated with Demerara sugar and spit-roasted until caramelised. This is the combined with a base gin of a classic recipe, with a sturdy base of botanicals including Juniper, Coriander, Angelica, Orange, Lemon, Nutmeg, Cassia, Cinnamon, Orris and Liquorice.
On the nose, I can really smell the pineapple with a hint of caramel at the end. These flavours move onto the palette nicely with the freshness of the sweet and sour pineapple moving onto a lovely, tart ginny finish, even after its died away the pineapple and gin are left mingling on the tongue.
And it seems that this wonderfully indulgent spirit is also very versatile. It’s good with ice and tonic, ginger beer, sparkling wine or Ting grapefruit soda. It can also be used in with fresh lime in daiquiris and Tiki cocktails. Spit-Roasted Pineapple Gin.
This lovely little gin is available in 50cl bottles, RRP £29.95. They can be purchased through Amazon, House of Malt, Master of Malt. It can also be found at Hedonism Wine, Selfridges and Starmore Boss.
What a lovely thing that is. Well done Boutiquey! Keep them coming!
Friday 24th February, I went on a lovely jolly up to London with the illustrious David T Smith and delightful Cherry Constable, in order to research for a new book. It’s a hard life, I tell you.
First up was the monumental Sipsmith Distillery. Now any discerning gin drinking will know the importance of Sipsmith. Back in 2009 they successfully completed a court process to allow small batch distillation again and set up the first distillery in London for approximately 200 years. Due to this, they are arguably the forefathers of the ‘glorious’ revolution we have been experiencing the last few years. They are essentially the gardener who pulled up the paving slabs and let the flowers grow.
With this in mind, you can perhaps understand my overwhelming excitement at visiting their distillery with new bar. It’s an interesting thing, discovering where the magic happens. The entrance to the distillery is purely functional, looking more like a garage for your MOT than one of the most successful and established gins in the artisanal range. As soon as we get inside however, it is apparent that the humble exterior is concealing all sorts of delightful surprises. A beautiful copper bar sits along the right hand wall with members of staff to run through the gins and give the all important tastings.
We were lucky enough to have a tasting session with the man himself, Master Distiller, Jared Brown. We began with their sipping vodka, the 40% spirit used to make the gin. The taste is sublimely smooth and sets a good standard for the quality and flavour of the gin. ‘Sipping vodka’ is an extremely adequate name.
We slowly worked through the range. Beginning with the London Dry a classic soft pine, sweet citrus “dry meadow flower warm spice, lime grass with pepper in the long finish”. During distillation a narrow heart is collected and there are differing opinions on filtering, Jared putting forward the good point that filtering can remove qualities as well as impurities. When it comes to the recipe they had a mission: “In the absence of a bench mark we set out to create a bench mark, a dry gin made in London”.
The tasting session was full of really delicious and interesting and information on the distillation process. or example during the production of the Lemon Drizzle, fresh fruit was used plus hand squeezed peel. That’s a lot of work and a lot of love in every bottle. I thought that it tasted good, and now I know why.
We also tried the VJOP (Very, Junipery Over proof), London Cup (a punch using the London Dry) and the Sloe, all fabulous gins indeed. The wall to the left of the bar is covered with large round bottles of experimental flavours. It’s quite clear that Sipsmith do strive to create spirits of quality with a specific, almost scientific approach but that creativity is still thriving. I’d definitely recommend a visit there. It’s a fantastic place and the people are lovely. Well done guys and girls!
Feeling considerably light headed, we then moved on to ‘The Distillery’, the Portobello Road Distillery with Gintonica bar and hotel. What a beautiful place that is and a fantastic idea to boot. The decor is gorgeous with deep blues and greens on the walls with huge sash windows giving a beautiful sense of decadence to the building. There was something romantic about it, as if it had the capacity to transport us back in time to the days of the true gin palaces. It really is a lovely place.
The Gintonica Bar is equally special. We were lucky enough to meet James, who is responsible for writing the cocktail menu, a fantastic twist on the growing popularity of Spanish serve gin and tonic in copa glasses, a halfway house between the gin and tonic and the cocktail. There were some fantastic options, my favourite being one including Nordes Atlantic Galician Gin with hibiscus, orange and ginger.
Portobello Road have also been experimental with their flavours. I was lucky enough to try their ‘Butter Gin’, the sweetness was strong and very nice, making this a prime base to use with cocktails holding any sort of peanut butter or chocolate flavours. They also produce a ‘Director’s Cut’, utilising the unusual botanical of late season English Asparagus. The flavour is wonderful and very unusual.
Finally getting to visit the Sipsmith Distillery was a fantastic experience and one I’ve been waiting patiently for, for so long now. It feels ever so good to finally tick it off my list! As for the Portobello Road Gin Hotel, what a beautiful building. Their Gintonica Bar is 100% worth a visit. Lots of interesting gins as well as there own variations and their cocktail menu is gorgeous. Thank you for having us!
I was lucky enough to stumble over Hernö Gin when a good friend gave me a box of various gins to look over and potentially write about. Hernö was there, both dry and sloe varieties. As I worked my way through tasting it was the sloe that caught my attention first and following that, the dry was also very impressive. I decided it was these I should write about and got in contact with Hernö to tell them so, to which they kindly sent me some information to get me started.
Now it seems I’ve been a little slow off the mark as Hernö are well up there, being the most awarded gin in Europe during the past 3 years running. They hold various awards for everything from the Master Distiller, to the distillery itself, let alone a collection of awards for all that glorious gin. In 2016 Hernö gin was awarded the World’s Best Gin for Tonic and Gin Producer of the year by the renowned IWCS.
There’s a lot of the gin too. The dry has several sister varieties, Old Tom and Juniper cask along with stronger Navy Strength, as well as flavoured gins such as the Sloe and the Blackcurrant. After trying the Sloe, I am super keen to try the Blackcurrant and perhaps try cooking with it as I can imagine it would add a gorgeous punch of flavour to fruit pies and desserts and perhaps reduction jus for dark meats.
Hernö’s story began in 1999 when Jon Hillgren went to London to bar tend and quickly fell in love with gin (well, who wouldn’t). After a lot of research, he founded the Hernö distillery in 2011. It was not only Sweden’s first gin distillery, it was also the world’s most Northwestern gin distillery. That’s quite a title. Another impressive title is that of Gin Grand Master which Jon has won twice since releasing his first gin in 2012.
The distillery is quite beautiful. Housed in a traditional Swedish Manor in wood that’s painted red and white, it has been built in the North of Sweden in the village of Dala, which is just outside the City of Harnosand in Angermanland. The area is officially one of real natural beauty and Jon takes inspiration from this in order to create the gin; clean, fresh and natural.
The process in which the gin is made is a careful one. Using the single shot method, the gin is made with only natural and organic botanicals and the wheat base spirit is distilled twice. Once it becomes vodka and the second time it becomes a gin by being macerated with juniper and coriander for 18 hours before the other botanicals are added and the batch distilled into that delightful London Dry.
Juniper Berries (Juniperus comminis) from Hungary
Coriander Seeds (Coriandrum sativum) from Bulgaria
Fresh Lemon Peel (Citrus limon)
Lingon Berries (Vaccinium vitis-idaea) from Sweden
Meadowseeet (Filipendula ulmaria) from the UK
Black Pepper (Piper nigrum) from India
Cassis (Cinnamomi cassia) from Indonesia
Vanilla (Vanilla planifolia) from Madagascar
The dry gin has a wonderfully delicate and complex flavour, serving as an ode to the attention it receives during the entire distillation process. There’s a smoothness, with the lingon berries and meadowsweet pushing for a floral flavour, a flavour that works brilliantly with the citrus and follows through into a slightly spicy finish.
The Sloe Gin is made from the London Dry base and is bottled at 30%. I really enjoyed sipping it neat, the berries give it a lovely spice, reminiscent of a good port. I finished this bottle all to quickly and am pleased to report it is one of my favourites of the Sloe Gins, only challenged by Monkey 47s variety.
If you’d like to know any more about Hernö, or more importantly buy some of their lovely gin. You can visit their website here.
I just need to try the others now…and perhaps book a trip to Sweden to enjoy it in it’s natural habitat. Authenticity, right?
All pictures care of Hernö Distillery. Thanks ever so much for the information.
Sunday 2nd October marked the first of a new run of Gin Tasting Evenings to happen at the Wine Vaults, Portsmouth. Brainchild of Business woman Tracie Sharp, they are also to be joined by brandy and even whisky tasting evenings later on. Well worth keeping an eye on.
Tracie runs ‘Your Platinum Events’ and has already been putting on occasions such as Ascot and Goodwood trips. She’s a fantastically bubbly and honest character. Incredibly determined and hardworking, she has already won awards for her efforts, Business Woman of the Year 2015 and Social Enterprise Business Woman 2015. She doesn’t do things by halves.
Held upstairs in the wonderfully homely setting, the long table managed to accommodate 20 people. On arrival there were goody bags on the chairs waiting for us, each containing miniature Hendricks, Fever Tree Tonic and Juniper berries amongst other things. What with the Williams Chase Sloe and Prosecco cocktail on arrival, nibbles on the table and 6 gins on the menu it was already shaping up to be very good value for the £25 ticket.
Once everybody was arrived and seated the festivities got under way. Helen Stevens, the General Manager of the Wine Vaults, led the evening with a talk about gin in general and then a guide through each one. We started with Sipsmith, with her telling us a little bit about Sipsmiths themselves, before our assistant put one down in front of each of us.
In front of us were trays with different botanical garnishes. Lot of options including the standard lemon and lime as well as more exotic ginger and rose petals. There were also different tonic options, standard, elderflower and rose lemonade.
The name of the game was to mix and match, initially trying the straight gin to talk amongst us and work out the base flavours. From that we then added ice and our choice of tonic and garnish. Sometimes it worked and sometimes it didn’t, but it was fun and all part of the learning process. In all fairness I’m pretty sure the only wastage was a nice lady next to me choosing to add wasabi peas to one of her creations. Helen was careful to confirm the base notes with us before we added the extras so we had something to go on.
We worked through Sipsmith, Ophir, Gin Mare, Monkey 47, William Chase Extra Dry and Tanquery Ten, with intervals after each two. As the night went on, everybody naturally limbered up and became more talkative. The group were very social and I believe are all planning to return. There were some nice twists and I learnt quite a lot. For example, Monkey 47 going with tarragon. That is a new and lovely thing for me.
Finally, things got serious with the surprise quiz. 10 Questions on what we had learnt that evening and a bottle of Hendricks was at stake. Not having one in my collection (shame on me, I know) gave me sweaty palms. Competition was tight though and it seemed that I wasn’t the only one. Four of us scored almost perfect and had to approach the front for the tie breaker question. I’m sad to say that I fell at the final hurdle but we all warmly congratulated the very happy winner.
Tracie and Helen clearly put a lot of effort into the night. It was generous, informative and really good fun. I can highly recommend it and I’ll certainly be going again.
There is another night, a special ‘Gins of the World’ edition on 6th of November. Tracie and Helen explained that they wanted to try different gins as much as possible so people could come another time and experience a new thing. This attention to detail is one of the most exciting things about these nights as I can see them growing better and better each time.
There I was, minding my own business when I get a message from a JJ Lawrence of Tiger Gin asking if I had tried the gin and would I like a sample.
Well, of course I would.
In a matter of days the ‘tiger cub’ 50cl sample bottle arrived. I was working on other articles at the time so promised myself I’d wai. until I could give it my full focus. Occasionally I’d look up from my laptop and my eyes would naturally fall to rest on the curious vessel. Enticing, intriguing, there was something reminiscent of the temptation of the Alice in Wonderland ‘drink me’ bottle. What magic would I unlock? I had to keep reminding myself that patience is a virtue.
JJ Lawrence is an intriguing character. From his initial contact I had a little root around online and couldn’t find too much about him. To talk to he seems friendly and buoyant, a true Shropshire lad. No pushover either. His love of all things stripy led to the name Tiger Gin. Tiger tattoos, tiger attitude and an intention to donate towards Save the Tiger/Born Free, meant the name was close to his heart and he trademarked it. To multi billion pound global company Heineken however, it was a little too close to one of their products, the infamous Tiger Beer. Heineken contacted him to drop the name and in true tiger spirit he fought the whole way through, from 2 years of an appointed top London Trademark Attorney, all the way to Court where he had to appoint a top London Trade Mark Barrister to make his defence. Despite the financial concerns and his wife’s pleas to call it ‘Big Cat’ instead he stood his ground and eventually and triumphantly he won. Beating such a large company in Court is quite the achievement. As he put it “No one likes a bully”.
Indeed no one does like a bully and in my mind it’s important for this modern day David to stand up to one of this worlds Goliath companies. This astonishing gin revival we are blessed to be experiencing in recent years is built solely on the change of law allowing small batch distilleries. This in turn led to the boom of independent business, men and women chasing gin flavoured dreams and by doing so delivering us, the humble consumer, a spectrum of taste and smell so colourful, Van Gogh could take them and paint a masterpiece. As beautiful as trees are in a forest, they still need to let a little light into the undergrowth to allow rare and individual flowers to grow. What a beautiful forest that is. I personally think he has every right to feel proud of his victory.
A long love of gin, it’s history and the eastern spices that give Tiger Gin it’s personality have led to him thinking he could contribute a valuable product and he’s jumped head first into a new endeavour in an unfamiliar industry. “The process” he says, “has been very challenging indeed”.
As recommended I try some over ice. I’m immediately hit by the sweetness. The quality of a gin is immediately notable from it’s taste. There’s a strength in flavour but no harshness. The ingredients come from the far reaches of the world including juniper from the Balkans, coriander seeds from Eastern Europe, cut and dried angelica root from France and Belgium, dried sweet lemon and orange peel from Spain, cassia bark from China, liquorice root powder from the Mediterarranean, ground nutmeg from the West Indies, cinnamon bark from Madagascar, orris root powder from Italy and two secret ingredients that I just can’t put my finger on. It’s an impressive set of credentials.
Sipping a glass of perfect serve Tiger Gin, marbling in Fever-Tree tonic and orange garnish is the drinking equivalent of laying in the heady glow of an Indian summer, basking in nature’s warmth, absorbing and recharging by the power of the glorious sunshine. That’s what Tiger Gin feels like to drink.
Now it should be apparent to readers of my previous articles that I’ve a soft spot for the sweetness of orange with gin. Be it in botanical make up or garnish, it compliments the flavour so well on my palette. Refreshing as well as indulging, the delicacy of that gentle sweetness is difficult to match. Bathtub Gin was once my gin of choice…I also have a particular soft spot for COLD’s Christopher Wren, but now, I have also discovered Tiger Gin. How would I describe the difference? Tiger Gin is bold. The strength of flavour is only matched by the strength of attitude in JJ Lawrence himself. The future will hopefully see his intention of sharing his lovely gin with the world (he’s currently exceeding 60,000 followers) and things are going up with him being rewarded with silver in the Gin Masters 2016.
Although his sights are aimed on being recognised as one of the best gins in the world, one of my favourite things abut JJ Lawrence is his recognition of others. When I asked what advice he could give others getting into gin making he replied ‘I would wish them well. I don’t concentrate on what other people are doing. I don’t compete, I create”.
One of the things that baffles me about our hometown of Portsmouth, is that despite our Victorian and nautical heritage, there is a distinct lack of gin in our history.
Am I missing a trick here?
I’m wondering if it simply wasn’t documented. It’s a subject I am highly interested in and dedicated to uncovering. If anyone out there has any stories or information, please do get in contact. It would satisfy my restless heart and I’d love to write about it.
Nonetheless, every day is history in the making and look at us now, in the midst of this gin revolution. The number of distilleries in Britain has doubled in only 6 years according to a recent article in the Telegraph and let’s be honest, with the huge array of flavours achievable through natures glorious palette of botanicals, there is room for everyone. Along with distilleries, gin bars and gin evenings have been popping up like straws out of fizz since the law was changed in 2009 and there’s a world of gin out there for the discerning drinker. Even JD Wetherspoons have managed to bag some very good brands for their ‘gin palace’ selection, including craft gin revolution forefathers, Sipsmiths themselves.
So, what to do as a beginner. Well, we can research online. Or more fun we could venture into a local gin bar for recommendations and explanations of flavour. We now have another option. The Gin Festival, an opportunity to learn together, stopping on its national tour in the Guildhall of our beautiful city.
Lock your doors. The gin fiends are out in force and tonight I walk amongst them.
The queue was full anticipation and the well dressed and it moved quickly. Once inside we had an introduction from Laura, and provided with very own copa glass, gin book, pen and order form, we were ready to be let loose. There were four areas as such, the main arena with live music and the gin stalls: A&B: British, C: International and D: fruit/sloes/liquors, the cocktail bar with vendor sample stalls, the masterclasses and an outside space with food and a punch bar.
The people were plentiful and our immersion into this collection of chic, geeky and fun loving drinkers was quick and natural. The gin books with introduction, recommended Fever-Tree tonic and garnish for each and every gin proved incredibly effective for those still learning and took the weight off the staff if they didn’t know an answer about a particular one of the good 100 gins on offer. It was however, very impressive what they did know and there was a definite passion, pride and patience in explanation that made learning a more fun and comfortable experience. It was also obvious that they were enjoying themselves too and the bubbling correspondence between them and the drinkers made for a tantalising and somewhat boisterous atmosphere.
My advice is, that it’s imperative to try a sip before the adding tonic. By adding tonic you are creating a completely different drink, garnish an additional element entirely. Some gins are made to be sipped on their own, some are made to be opened up by the right tonic pairing. To get a true understanding of the complexity of flavours in a gin it’s important to try it both ways. Terribly hard work, that.
With so many to choose from it made it difficult to choose at all. We started with Bluebottle, a gin that made an appearance as part of the Craft Gin Club on Dragons Den and has also won both a gold award in the San Francisco World Spirits Competition and the Gin Masters 2016. Not a bad set of credentials and with such a beautiful and powerful taste including notes of floral and spice it delivers what it promises.
As we enjoyed our first of many, we took time to contemplate the offerings in the Gin Book and our next selection was a no brainer for me. Dictador Columbian Ortodoxy Premium Aged Gin, a Columbian twist on our favourite tipple. The sugar cane spirit base and ageing in rum barrels gave a deliciously sweet underbelly to its more tart juniper and citrus elements.
It was shortly after this, and still with two gins left, I started to contemplate the possibility of buying more tokens. I then started considering how much I would have to spend to try every gin I wanted, finally reassuring myself that although that wasn’t possible, the Dictador had already been a brilliant discovery and had made my night worthwhile. This voyage of discovery is the very magic at the heart of the Gin Festival.
It was about time to check out the cocktail bar. With a lovely little collection of gin themed cocktails such as the Rhubarb Rumble with proceeds going to charity, there was something for everyone. I spoke to a seasoned chap who had clearly found his place and had decided the Rumble was his favourite thing ever. His joy was infectious and he wasn’t the only one. Two hours in everyone was beaming brightly in their gin tinted glasses.
The vendor stalls were fantastic. I just love the opportunity to meet distillers and representatives to talk to them about their gin in detail. I firmly believe that understanding the story behind the gin gives the flavour an extra depth that’s simply unachievable by taste alone. I counted Locksley, Masons, Whitley Neil, Copper House, Conker, Pinkster and Brockmans, who together were a brilliant collection with lots of variety between them.
Sir Robin of Locksley Gin was a delight. Elderflower and Dandelion with pink grapefruit that gives it a wonderful sweetness. In addition, elderflower tonic lights it up into a fresh and dewy spring day of a drink. This was one of my favourites and recommendations of the evening.
Brockmans have been on my list for a while and they didn’t disappoint. The blueberry and blackberry tones came alive and fizzled like sparklers with ginger ale. Absolutely made for the Autumn months to warm our hearts when creeping chills hint of the coming winter and the crackles and smoke of bonfires fill the air.
It was lovely to meet a couple of the guys from Conker. Living in Bournemouth for a while, I’d heard of them bringing out the first Dorset gin for over 100 years and I’d been, as once a local, rooting for them to do well. They certainly have with a combination of earthy compounds including elderberries, samphire and gorse which they forage regularly in their local area, a delightful pastime if it weren’t for the prickliness of the bushes.
It was good to see Masons there too. I’m already a fan of their tea gin (marvellous in a marmalade Martini) and was lucky enough to try their lavender gin which was stunning. Not the heavy floral taste we’d expect, but soft, gentle and sweet. It’s on my Christmas list, which was by that point, growing longer by the minute.
The food smelt incredible and on venturing outside we found two stalls and the punch bar. A nice chat with host Peter revealed we had just missed the last of his special punch, an unusual milk and citrus marvel that he based upon a recipe that was over a century old. I would love to go into more detail on this, and fingers crossed that may happen down the line, so watch this space.
Back to the main arena and the music was flowing. Speakeasy style fiddle and guitar from two very talented musicians really got the mood going. I went in for a Strathearn Oaked Highland Gin, on the rocks as recommended by the rather knowledgeable barman. The website recommends serving with an equal measure of orange juice for a brunch drink, the Gin Harvey Wallbanger. I’m doing that as soon as possible. Life has many heavens to me and one of them is sipping on a whisky gin.
And another would be Tarquin’s Single Estate Cornish Tea Gin Ltd Edition. This absolutely outstanding gin has been made exclusively for the festival. With Tregothan tea Camellia sinensis, kaffir lime, ginger and bee pollen it is both a delicacy and a triumph. Floral notes, warmth and the most wonderful sweetness that lingers on the tongue. I am heartbroken at its passing and live in hope they release a public batch. If you like the sound of this, it’s worth checking out South Western Distillery, they are creating some wonderful things at the moment.
I confess, through the fun I was having what with talking to all the lovely people about gin, drinking said gin, furiously writing notes and having the occasional dance time just raced past and I missed the masterclasses. I did however catch up with the lovely gentleman from Locksley Distilleries who explained that during his masterclass (120-140 people in attendance), he had spoken a little about EU regulation and explained that they were about lots of different aspects of gin and between them they’d tried to cover lots of these.
I wish I could have stayed longer, the time ran out far too quickly but that’s always a good sign. All the extras like Hobo Tom Photography really kept the party moving. Tom is the official photographer for the Gin Festival and you can see his work in much of their marketing. He took some amazing photos taken there, and some a bit of fun, one of my good friend Dave and me is posted below. Before we knew it, we were spilling out into the streets of Portsmouth, clinging defensively to our copa glasses and chattering excitedly about all our favourite findings. It seems that everyone was in agreement that it was a big step up from last year. The Gin Festival began in 2012 when Jym and Marie Harris wanted to up the ante on the gin bars they’d visited and that idea has grown and grown. Four years down the line and business is booming. This year there are 28 locations around the UK. Next year it’s looking to be 40.
Since I first discovered the gin revolution it has blossomed into a renaissance, with Artisan distillers putting love, money and pride into creating truly beautiful gins. It’s an interest for adults to indulge and socialise in, sharing knowledge, enthusiasm and a bit of good old fashioned fun. Despite Portsmouth’s lacking history in gin, we are gaining momentum for the future. What with establishments such as Gin and Olive offering very good selections, local distilleries like the Isle Of Wight offering mighty gins such as Mermaids and the Might HMS Victory Navy Strength Gin and now the Gin Festival, maybe it’s Portsmouth’s time to shine and to take on the gin torch that it’s deserved for so many years. Who’s with me? Raise your glasses! Chin chin!
Many thanks to Laura at the Gin Festival for the press passes.
Also huge thanks to my good friend David Scotland for the photography. If you like his style you can find out more about him here and look at and purchase his work from here.
Being lucky enough to work at the Historic Dockyard in Portsmouth, I have developed an enormous appreciation for all things nautical. This concept goes exceedingly well with gin, which has a place in naval history, including cocktails originating from naval roots. What we see today as created for taste was once created for functionality. Even the humble gin and tonic was suggested to be born during the navies voyages to colonial India, with quinine being recognised for anti-malarial qualities and the addition of lime a necessary shot of Vitamin C goodness to fight scurvy.
Bearing this is in mind, you can imagine my excitement at the opportunity to meet Xavier Baker of the Isle of Wight Distillery, creator of the mighty HMS Victory Gin. So, I hopped on the catamaran and made my way to Ryde on the beautiful Isle of Wight just over the water and a world away.
Xavier has many years of brewing experience under his belt and it shows. Years of brewing on the island plus a three-year stint setting up a brewery on the Dingle Peninsula of Ireland. With such a rich background, distilling felt like the next natural step. His 20 yearlong friend Conrad Gauntlett of Rosemary Vineyard provided the perfect opportunity and over an idea and a handshake one day they decided to set up the IOW Distillery.
The premises is a kid in a candy store situation of all things farm shop. Shelves of indulgent chutneys, chocolates, liquors and wines gleam the rich colours of temptation. Xavier admits he has been very lucky, despite the intensive two-year experience to obtain a full distillery license; he got there eventually. Not one to do things by halves, he went for a full license so he could create whatever he wanted. “It was like being on the apprentice” he smiled, “They were sat at a desk facing us and they asked what we wanted to make and our response was whisky, vodka, gin…oh and moonshine”.
It is absolutely worth mentioning the moonshine at this point. Before we even got into the gin I was lucky enough to sample the 30% Apple Pie Moonshine, grain spirit mixed with fresh apple juice from the Island, brown sugar and vanilla. It’s honest, natural goodness and it tastes incredible. Meant to be mixed with hot chocolate or lemonade, I confess that I’d be quite happy sitting next to a fire sipping it straight from the jam jar. This along with an Isle of Wight Whisky currently ageing in the cask (6 months in and tasting fabulous), Rock Sea Salt Vodka and let’s not forget the gin; shows the ambition and creativity of their distillery. Still, it’s all taken in stride and he seems quite comfortable with the new pace of life. There are more ideas on the boil…but unfortunately, he’s not able to tell me about them just yet.
It was a wonderful moment when I arrived to find a distillation in progress. Watching the gin flowing down the insides of the column still evokes the peace of watching a water feature in a nice garden. Oh? Would I care to try some freshly distilled at 90%? Don’t mind if I do! When it comes to distillation, Xavier cuts the hearts off early, leaving longer tails which admittedly is an extra cost implication but it really does boost the quality of the drink. Even at 90% it’s still incredibly smooth. Botanicals are maturated in the gin for 24 hours, distillation takes equal time and the resulting gin is left to rest for 7 days before being bottled.
So let’s get onto that all important gin. We’ll start with the Mermaids (named after the boats out near Seaview). It’s light, bright and airy. It reminds me of an old, white walled, high ceiled room near the sea, with the big sash window open and a breeze gently twiddling long net curtains between its delicate fingers. As well as freshly peeled lemon zest, botanicals include Grains of Paradise for extra peppery hues, rock samphire to give that sweet and salty almost carrot like quality and a hint of elderflower. Bodecian hops grown in Ventnor botanical gardens seem to be a nod to Xavier himself, with him living in Ventnor and with his brewing history. It’s an eclectic collection of botanicals that politely sidestep the idea of forefront flavour and dance together harmoniously. Woken with an eager prod of tonic and cucumber garnish, it’s a refreshing twist on the popularity of Hendricks style sweeter gins.
And what’s the story with the infamous HMS Victory Gin? It’s the same botanical make up as Mermaid’s only stronger and it makes such a change to the flavour. The peppery citrus is pushed to the back of the queue and the rock samphire comes roaring forward like high tide. Xavier had been wanting to create a navy strength gin and had been wondering what historical approach to go for. Living so close to Victory, it became obvious that a homage to her was a brilliant idea. Built in 1765 and designed by Sir Thomas Slade, she is a Georgian first rate ship of the line (or ‘battle line’, a name that birthed the more modern day term ‘battleship’). 850 crew manning 104 gins made her a formidable opponent and her fight at Trafalgar led by Lord Admiral Horatio Nelson has made her one of the most famous ships in the world. Xavier has been working very closely with Giles Gould, Head of Commercial Services at NMRN’s Portsmouth Historic Dockyard. I for one can testify as to the passion and dedication all those within the Dockyard put into bringing these ships and histories to life, not merely for us to observe them, but to feel and truly experience them. With this in mind we are always looking for new ways to engage the pubic and spread the word of history, endeavouring to ignite a spark that could develop into a roaring interest. This was a brilliant opportunity to remarry gin with our local nautical heritage.
So work began in earnest. The gin itself was a relatively simple move, alcohol content was increased from 42-57%. For those unaware, 57% navy strength spirits were born from the fact that if they were spilt on gunpowder at 57% or above the gunpowder would still ignite. She needed something further, but what else could be done? Victory was a ship that had engaged in numerous battles and skirmishes over a period of approximately 40 years. At Trafalgar no British ships were lost to the combined French and Spanish fleet who lost 22 ships between them in a resounding win. Lord Admiral Nelson passed away on the Orlop Deck on hearing the result, over 3 hours after being shot on the quarter deck by a French gunman. She is the oldest commissioned warship in the world. Something this special deserved something special in this gin.
Four barrels were created by the Country’s only Master Cooper, Alistair Simms, using staves of oak from Victory herself. There will also be some original copper. The barrels were charred to allow the grain to open to increase the surface area and potency of the aging. The idea behind this is that over the various time periods (5 months, 1 year, 3 years and 5 years), the flavours and colour will be drawn out recreating an experience similar to what Officers drinking gin could have had all those years ago. In essence the gin will not only be based upon history, it will be made from history itself. A percentage of sales will go to support the ongoing restoration project of Victory which is incredibly important work required on one of our own National Treasures.
The first of these special casks is due to be opened during a ceremonial evening on Victory in October, along with a talk with Gin Historian David T Smith, who himself had a relative at the Battle of Trafalgar which is a fantastic link. I am just desperate to get on board for that evening. I’m sure there will be plenty I could share with you. Let’s keep our fingers and toes crossed for that one.
From the rolling hills of Rosemary’s vineyard, we took a short journey to the Seaview Hotel, right by the beach in Seaview. The link here was this hotel was one of the earliest to stock Mermaid’s gin. Tracy Mikich, the warm, friendly and very witty Executive Assistant, has been incredibly supportive of Xavier and his projects. As soon as she heard there was a locally made gin she called to order some and they’ve never looked back. They provide gin as it should be, with copa glass, Fever Tree mixer and complementing garnish, cucumber for Mermaids and blood orange being a favourite in discussions of what would best suit Victory. Mermaid’s gin is popular with the locals and is a big seller. This sort of support is exactly what independent businesses should give their local gins. Wholesalers including clauses restricting customers to purchase all gins through them have a bit to answer for. The beauty of a gin is its locality and it’s something that locals should be proud of and should support. I’m a firm believer that in this world dominated by big brands, any decent local pubs/bars should sell some local gins.
The Seaview Hotel is absolutely magnificent. In times of bland, tick certain boxes hotels it is simply fantastic to find somewhere so very true to itself and its heritage. Originally built by sea faring family the Caws who founded the village, it’s just soaked in history. (There’s even family legend amongst the Caws that Nelson used to row to the Hotel for a beer, although the only remaining Caws, William Gerald, thinks that may be an exaggeration). The museum worthy collection of nautical memorabilia that adorns a huge part of the interior walls keeps growing with additional contributions from guests and the staff there are starting to catalogue which is proving a timely but rewarding exercise.
We sat in the quiet Naval Mess Bar and Tracy brought over some glasses and cucumber for us to set up a session. With Mermaid’s gin and standard Fever-Tree it make’s for the perfect serve and I sip politely with eyes upon me and gulp when heads are turned. It’s a wonderfully refreshing drink. All the flavours play in their gentle harmony to give a beautiful all round taste. I try some Victory on it’s own and again I can really appreciate the quality. For the tonic I am incredibly lucky to try some over Fever-Tree’s new offering, the aromatic tonic with extracts of angostura. Due for release in August it is slightly pink in colour and created specifically to compliment navy strength gins in ode to the traditional pink gin drunk in the Navy. I have to say, I’m so pleased to see a new offering from Fever-Tree and it tastes wonderful, especially with the gin. For further info on Fever-Tree do check out my previous write up on them.
The food at the Seaview is divine. It should be, being the only venue on the island to be awarded a Michelin Bib Gourmand, but even lunch is special. I passed up the opportunity of the hotels speciality dish, the crab ramekin (I promise I’ll be back for that) and went for traditional fish and chips, which had a beautiful crunchy batter. Tracy takes a great interest in history. She tells me that the neighbouring village of St Helens may have been one of the last views Nelson had when leaving Portsmouth to head to Trafalgar and it is also thought that Victory was moored at St Helens with his body on board whilst they made the funeral arrangements. There is a painting that hangs in the Nelson Gallery at the Historic Dockyard that portrays this, ‘HMS ‘Victory’ Anchored off the Isle of Wight’ by John Wilson Carmichael.
After some heartfelt goodbyes and promises of returning visits, I waited for my boat back across the water. I took deep breaths of the salty air and a moment to really appreciate the setting of the sea washing out under the pier. The history behind gin is fast becoming a deep and dedicated interest of mine. I felt truly privileged to have met both Xavier and Tracy and to have had an insight into a really lovely world where history is cherished like the memories of lost loved ones. Mermaids gin is beautiful and the Victory gin is truly mighty. However, for now we play the waiting game, to see just how wonderful the cask aged gin will be. To love history so much and be able to actually consume it, to feel at one with the seafarers that gave us both our future and our heritage, well that surely is that special gesture that HMS Victory so deserves.
Special thanks to Xavier and Tracy for being so kind and hosting me in wonderful fashion and to all my friends and colleagues at Portsmouth Historic Dockyard for the support and your continued care and commitment to our precious history.