Paul Bower – Twisted Nose

Paul Bower, the creator of the locally renowned Twisted Nose was the first distiller I had the joy and good fortune to meet. Not only was he a gentleman,  he was also to keen to tell the secrets of a gin that continues to grow in popularity. Produced locally in Winchester, Twisted Nose is an ode to the surrounding area. The trademark peppery watercress and lavender have been grown locally for centuries (the name Twisted Nose itself comes from Nasturtium – Latin for watercress). Keeping defining notes in the recipe to local ingredients was an intentional move from Paul, who insists that the best gins come with their own story, and a bit of history. image His passion is apparent in his words and his obvious enthusiasm in his craft. Bringing along his first copper pot still, there is a certain sense of well earnt pride in what he’s established. The years of experimenting with flavours and timings are starting to pay off. Having a new premises on the horizon and with business booming, he hasnt let it go to his head and still personally distills each and every batch to determine where the best hearts are and he sets his standards high. “Yes” he acknowledges, ‘”I still take extreme care with each distillation”. image Meeting him was a true eye opener to my early days of gin knowledge, as he had also brought along a small kilner jar of each of the botanicals he uses so we could identify the individual scents. This was a huge stepping stone in my understanding of each botanical and what it delivers to the overall ‘gin flavour’ we know and love. Juniper, citrus peel (Paul chooses grapefruit to give a different twist), cassia, fennel and with angelica and oris root to seal it, all became definable and I’ve ever since been able to pick those flavours out of any gins I try, and understand how the varying intensities affect each flavour.

The success of his gin has also allowed him to explore new territories. He let us sample his new sloe gin, with a more fresh and natural approach to flavour than what we taste in the sweeter existing varieties. Next was an incredibly flavourful wasabi vodka (a must for any bloody mary) and a remarkable and very different vermouth. A strong hit of wormwood gives this a beautifully earthy and rustic taste and I immediately wonder what a gin martini would be like. There is also a barrel aged gin, for those after something a little special. His knowledge is astute and the gin is aged in German oak barrels for several weeks. The choice of barrel is a reference to those widely used to transport gin in days gone by and the delivered flavour is wholesome and honest. There is most certainly a sincerity in natural flavour that is dazzling but humble and this style is really what makes his range stand out. The vermouth is definitely on my wishlist (It’s my birthday in August, in case you were wondering Paul).

Now I wouldn’t be surprised if you’re feeling thirsty. If you want any info on the Twisted Nose range (including where to find it), you can find out more at the website here and if you’re local to Portsmouth, why not pop into Gin and Olive for a quick tipple. Thank you Paul for creating a fabulous range of drinks, for putting your heart and soul in to such a dedicated task and for allowing my realising gin fanatics would love to read about distillers such as yourself. Good luck with the move! Can’t wait to see what you’ve got lined up next!

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What’s coming up

One of the main perks of my job are the wonderful people I get to meet through gin training. With permission I’m writing up small pieces on each and I wanted to let you in to what I have in the pipeline:

Paul Bower – Founder and distiller of the delightful Twisted Nose gin. Produced in Winchester, with hints of locally grown watercress and lavender, this gin is a homage to its surroundings and the wonderful gentleman who created it.

Luke from Fever Tree, cream dela cream of the tonic world. 7 of the top 10 bars in the world use them and for good reason, as they only use the finest ingredients in their range of topics and mixers.

An evening on HMS Diamond – 2 evenings on the new destroyer and I’m looking forward to both. A rum tasting evening with a representative from Pussers and a gin tasting evening presented by myself.

Tom Edwards of Warner Edwards is hitting our own Gin and Olive, Portsmouth for a decedent evening with his gin. Guests will enjoy a 4 course meal paired with each of his 4 gins (the rhubarb gin is a particular favourite) whilst he talks us through his gin story. I can’t wait for that one.

We’re also embarking on a distillery tour in the next few weeks.

All in all, lots going on here at ginfluence head office. As I said to my mother last week, she (as a non drinker) had always worried that drinking was a problem, and I am close to proving it’s my solution!

Tell me, what’s your flavour?

So, as I see it there are 8 main brackets of gin flavour (Do let me know if you think otherwise). To know and understand these is a good starting point as no matter how well made a gin is, it’s all still a matter of taste. The next step is to understand how each botanical tastes and smells (we’ll get into that another time). Sooner or later you can gauge what bracket a gin will fall into by looking at the listed botanicals.

A list of gins and their flavour brackets can be found in my post Make a suggestion – The gin list This list is sure to grow and if you have any comments – suggestions, I’d love to hear them.

Sweet
I do love a good sweet gin. Old Tom gins are my particular favourite. With a nice hit of liquorice (and sometimes added sugar), the gin has a deep and naturally sweet undertone. Haymans were one of the gin makers to look at reviving this older forgotten recipe (a brief story of old tom is included in my fantastical history of gin). Many have followed suit including those big hitters Tanqueray. Their Old Tom gin is a limited edition (only 150,000 bottles have been produced). If you’re sweet enough then try mixing it with bitter lemon for a well balanced and unusual flavour (this also works fabulously with Cream gin created by the Worship Street Whistling Shop).

Savoury
Savoury flavours are big at the moment and the gin on everyone’s lips has to be Gin Mare (pronounced Mar-ray). Served with basil and Fever Tree’s Mediterranean tonic water it makes for a crisp and refreshing G&T. The rosemary and lemongrass in the tonic sets the sweetness of the basil off nicely. Savoury flavours are bursting with herby botanicals and foodstuffs such as Olives. They also comfortably lend themselves towards other brackets so some fantastic balances can be achieved. Twisted Nose for example, is a wonderful, locally produced gin with peppery watercress and floral lavender.

Spicy
Some like it hot. This is also true with gin. Some G&Ts can be served with a garnish of fresh chilli giving an extra kick to an already warming flavour. Great to take your summer drink right on through the autumn before we’re all drowning in a sea of hot toddies and mulled wine. Bathtub gin is a favourite of mine with hints of comforting clove and orange. Monkey 47 also certainly deserves a mention, with 6 different peppers and one of the longest lists of botanicals in a gin.

Citrus
Gin needs citrus. It’s a fundamental part of most gins and most products use peel for their flavour. There are a handful that don’t, including the world renowned Tanqueray Ten. Tanqueray have also been pretty clever with the creation of Tanqueray Rangpur. Based on an old tradition of using the rare rangpur limes to smooth down the flavour, it delivers a gorgeous hit of fruitiness when sipped on it’s own. There are others out there so if you like your drink a little tart these will be the ones to look into.

Floral
Floral gins are summer in a glass. Delicate and flavoursome they are a stark contrast to the enormity of the Juniper we can taste in standard gin recipes. That said, they are the perfect base for any elderflower cocktail. Bloom is well worth comment. With camomile and honeysuckle it delivers a superbly sweet and gentle flavour. The Botanist Islay is up there as one if my favourites. Created by a whisky distiller, there are at least 31 botanicals in its recipe and 22 are native and hand foraged. The result is a complex floral taste with deep hints of earthiness from the surrounding bog and its as if the drink itself is a homage to our earth.

Dry
This is what most gin drinkers expect and in fact, this is a underlying flavour in the huge majority of gins as Juniper does have a naturally dry taste. For those of us after something special, No 3 London Dry Gin delivers. Keeping the recipe simple with only 3 fruits and 3 spices used, it’s clean, crisp and everything you expect from gin. This drink stands for good quality and makes the valuable statement that excellence comes from simplicity, just as much as complexity.

Juniper Driven
One for the true gin drinker. Juniper is the original and definitive gin flavouring. Although we’ve had a recent explosion in flavour experimentation there are some drinkers that feel if you can’t fully taste the juniper, it’s not a real gin. A wonderful example is Sipsmiths VJOP (Very Junipery Overproof). At 57% – Navy rum strength, this stuff really packs a wallop. There are plenty of other gins that are juniper driven but still carry a notable background flavour.

Liqueur
There are a variety of tasty gin liqueurs to be tried. Being a liqueur the abv is much lower than the standard 40% and at around 20% they are lovely to sip over ice. Spencerfield Edinburgh gin have a fabulous range including a raspberry one that really tickles me in the right places. I’ve also found it works brilliantly as a replacement for desert wine.