Indholdsfortegnelse for Dec 2017/Feb 2018 i Gin Magazine

Welcome to the launch issue of Gin Magazine! Here at HQ, we believe there is no spirits category more deserving of a dedicated magazine title right now than gin, and we are so excited to be able to present this quarterly juniper journal to the world. The current gin boom is unrelenting. As gin producers pop up faster than juniper berries on a juniper shrub, and more and more bars produce menus entirely devoted to gin, it would seem the recent craze is set to last. Gin is a new-found love for many, leaving the trusty old tipple of choice feeling somewhat cheated… but who can resist that copa glass crammed with ice, your favourite gin, premium tonic and a garnish that would make a Michelin-starred chef proud. Now that…

Once an avid gin drinker said to me, ‘…and I’m never drinking an American gin again.’ Puzzled, I asked him why he would swear off an entire nation of gin after one experience. He then talked about how a bottle of gin he didn’t like said ‘American’ on it. He swore to me he would stick to London Dry gin from now on. How we as gin drinkers talk about gin is tricky. We rely on a set of terms that describe process, while most gin drinkers, like the aforementioned gin aficionado, are using those terms to describe taste. WHAT DOES ‘LONDON DRY’ REALLY MEAN? Often times we associate the term London Dry gin with some of the juniper-heavy stalwarts of the gin world. Gin quaffers think of esteemed and…

How did you first get into the distilling and gin business and what made you take this up as a career? I started my career at Harrods, in the wine cellars before becoming a trainee with Seager Evans & Co, a London based wine and spirits company that also had a gin distillery. The sheer mixture of flavours and aromas from the botanicals fascinated me. I enjoyed learning about the various techniques involved in distilling and, from that moment, I was hooked. I moved to Plymouth Gin where I spent about 25 years, and this was ultimately where my love of great gin was nurtured. After which, I moved on to Beefeater, which is where I’ve stayed to this day. It really has been the dream job. What do you…

In the thorny world of spirits and food mixing, where suggested pairings often fail miserably, one gin brand is making great strides ahead. Gin Mare, the distinctive Mediterranean gin brand with botanicals that include thyme, rosemary, basil and arbequina olives, which results in a distinctively savoury flavour profile, has been working with top chefs for years in fascinating ways. From Albert Adrià, to Mark Hix and José Pizarro, plenty have explored the gastronomic edge of this unusual gin. But why? ‘It really works with food,’ enthuses Stuart Bale, a top drinks consultant who often creates Gin Mare drinks to pair with chefs’ menus. ‘When I first came across Gin Mare when I was a bartender, I didn’t really think it tasted like a gin. It’s recognisable as a gin, but…

Having recently completed its restoration, Pulitzer’s Bar is an intimate taste of the old world. Housed in an Art Deco style 47-year old former canal house along the famous Keizersgracht, it’s a home away from home. Discreet and elegant, with a cocktail menu that bursts with flavour and an array of classic and Genever-style gins, the bar at Hotel Pulitzer Amsterdam has become a charming destination in its own right. Here’s what head barman, Andrei Talapanescu, has to say about it… Tell me a bit about your journey before joining Pulitzer? Originally from Romania, Bucharest, I first moved to Amsterdam seven years ago and have since had the opportunity to work for a number of great bars. I started out working at House of Bols, which has been producing Dutch…

Her Majesty Queen Elizabeth II is one of 29 monarchs reigning today. Since the United Kingdom’s first monarch, Queen Anne took to the throne in 1707, our country’s history has been shaped and influenced by its figurehead. Whilst our modern day royal family may not have the same level of political power as their ancestors, their portrayal and role in society still inspire many. ‘Kings and Queens’ are one of the first historical topics children learn about. Our fascination with the wealthy and our desire to emulate their lifestyle has stretched across generations. Art, fashion and food have all created and responded to trends within the royal family. Opulence, luxury and finesse are all qualities eagerly sought after as an escape from everyday life. If a monarch happens to accompany…

Indulging in the scent of my favourite gins, then taking a sip to revel in the flavour, provides instant fulfilment for which I’m deeply grateful. But who should I thank for such an experience? The credit can of course go to the distiller, though without the botanicals there’d be no source of aroma or flavour. That raises the question – how are botanicals, such as juniper berries and lemon peel, converted into a liquid triumph? The essential fact is that botanicals contain essential oils and flavour compounds, which are soluble (ie. ‘dissolve’) in alcohol. This vital rendez-vous between alcohol and the botanicals takes place within a pot still. ‘When the flavours are extracted by the alcohol is when the magic happens,’ says Alexandre Gabriel, master distiller, Citadelle Gin, distilled in…

THE GIMLET In the cocktail canon of gin there is both simplicity and variety. Drinks such as the Martini, Gin Tonic and the Negroni typically contain no more than three ingredients, yet they are popular drinks and receive the most attention in terms of variation. They are also the most controversial – do you shake or stir? Do you garnish with lemon, lime or both? Is an equal parts Negroni too simplistic? Another drink that fits into this camp is the Gimlet – a simple mix of gin and preserved lime juice (lime cordial) that has strong naval connections. Thanks to research by Scottish naval surgeon, James Lind, lemon and lime juice have been used since 1753 as a preventative against scurvy, a disease caused by a lack of Vitamin…

We promise to take you on a voyage of discovery, tastings, recipes, the best mixes and where to drink the most amazing gins along with all the latest news from around the world… Why Subscribe? • Save 25% and get the first issue free when you subscribe for one year• Never miss an issue• Have every copy delivered to your door anywhere in the world• Get your copy before anyone else GO TO www.gin-mag.com/subscribe or email ginmag@subscriptionhelpline.co.uk or call +44 (0) 1293 312 254 and quote code G1 To view all international postal rates, go to www.gin-mag.com/subscribe *Price quoted is for a UK postal address based on a one year subscription All discounted rates & offers are inclusive of the local & international postal rate…

As a fan of navy strength gin, I’d always thought it had to be 57% ABV in strength, but have noticed that some navy strength gins on sale are not as strong. Is there more than one navy strength for gin? STUART NEW FOREST It can certainly be a confusing issue and it has been a bit of a hot issue in gin circles recently. Whilst there is no legal definition for navy strength gin, you are correct that it is generally recognised as 57.15% ABV (often rounded down to 57% ABV), also known as 100 British Proof. ‘Proof’ was the scale for measuring alcoholic strength before the adoption of specific-gravity test in 1816. The confusion arises from the assumption that navy strength gin and navy strength rum have the…

2017-18 looks to be the season for Japanese gin, with a number of Japanese distilleries releasing new gins and other distilleries looking to the Land of the Rising Sun for flavour inspiration. Gin being made in Japan is nothing new; Suntory have a history of making gin that goes back to 1936, when they made a distilled Dry Gin and Tom Gin. In the modern era of gin, one of the first to look east was Beefeater 24. Released in 2008, it is made using Japanese Sencha and Chinese Green Teas. The inspiration for this came to master distiller, Desmond Payne, while in Japan. Unhappy with the quality of a Gin Tonic, he noticed that many of his fellow bar patrons were drinking their gin with green tea rather than…

Of the six-or-so most commonly used botanicals in gin – juniper, coriander, lemon, orange, angelica root and orris root – it’s the latter two which are the most foreign in the average gin drinker’s everyday life. Though once common in European medical and culinary traditions, both are now merely niche plants – iris is relegated to the world of perfumes and angelica is primarily relegated to the world of spirits, and gin especially. AS FIXATIVES ‘Wow, you can really taste the orris root in here!’ isn’t the kind of thing most gin drinkers will say. But that’s not the botanicals’ fault. It’s often in gin for a wholly different reason. Distillers will often describe both orris root and angelica root as having a ‘fixative’ property in their gins. The term…

Sponsored by Master of Malt Taster biographies David T Smith David T Smith is an independent spirits writer and consultant who specialises in gin. He is a chair judge for a number of spirits competitions and has written widely on the subject, incuding The Craft of Gin, Forgotten Spirits and Long Lost Liqueurs and Gin Tonica. He was winner of the 2016 Gin Communicator of the Year award. Felicity Murray During a career spanning 45 years, Felicity has moved from early beginnings as a fashion designer to editing specialist magazines. Felicity is the founder and editor-inchief of TheDrinksReport.com. In 2007 she was awarded Gin Taster of the Year by the Gin and Vodka Association. THE PROCESS • All samples are blind tasted, with ABV and style the only information disclosed.• Samples…

Only a few years ago, a review of the gins launched at the annual TFWA World Exhibition in Cannes would have made for a very short read indeed. How times have changed. The most recent show in Cannes this October saw multiple gin launches into duty free from distilleries all around the world. English, French, Estonian and even Japanese gin brands all unveiled new products at the show, eager to grab a slice of an exciting category that is growing faster than any other white spirit in Travel Retail. One of the most high-profile launches at this year’s show was Opihr Gin Adventurers’ Edition, a new Global Travel Retail exclusive edition of the famously aromatic, spiced gin, which will be available on shelves at the beginning of 2018. G&J Distillers’…

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