Indholdsfortegnelse for Mar/May 2019 i Gin Magazine

Finally, we roll into February and March after what has been a cold couple of months. This time of year is definitely my favourite, as we look towards warmer days and longer nights. Gin, and its various serves, is no-doubt a drink for any time of year, but I would much rather be consuming it somewhere warm and with the sun shining. Befitting that sense of seasonal optimism, I’ve been looking forward to this issue for a while too, because it’s our opportunity to present the winners from the World Gin Awards 2019, along with the Icons of Gin and Hall of Fame. The awards present a great opportunity to distil the trends in gin from the past 12 months and often they provide a glimpse as to what lies…

As I mentioned in my column in Issue Five, one of the highlights of the 2018 Bar Convent Berlin was the Italian pavilion, which was chock-full of gin from the “Bel Paese”. When I think back and consider, I’m slightly surprised that Italian Gin hasn’t made more of a splash until now, given some of the advantages of making spirits in the country. Firstly, there is a great history of making wines and spirits in Italy, with evidence of distilling going back to the 12th century and fractional distillation being developed by Taddeo Alderotti in 13th century Florence Secondly, many of the gin drinks popular today can trace at least part of their heritage back to Italy. The Negroni originates there, as well as two of the drink’s key ingredients:…

Few things cause arguments among Britons as gin and tea. Few things repair the damage of said arguments, as gin and tea. The order in which you add milk to tea, or vice versa, drives families apart with a force only equal to the debate over how much tonic you ought to add to a G&T. No exaggeration. If we cut out the middle man here, it seems about time then that we start combining the two for one almighty crowd-pleaser Let’s keep things simple to begin with – how about gin with tea included as a signature botanical? The Kyoto Distillery took its Ki No Bi Kyoto Dry Gin and created the limited-edition Ki No Tea (45.1% ABV) using Gyokuro and Tencha teas. Gyokuro, a tea hailing from Japan,…

The world of the Gin & Tonic has changed dramatically with the introduction of the Spanish Copa, or Balloon glass, in 2010. Designed specifically for the Spanish serve of “Gin Tonica”, this originated in the kitchens of some of the Basque Country’s finest restaurants, where a large glass was essential to hold all of the ice cubes required to keep the drink cold in the hot conditions; the chef’s natural culinary flair also came through with the creation of imaginative garnishes. But, after such a dramatic transformation that left both the familiar tumbler (aka rocks glass) and the highball (aka Collins glass) behind, what’s next for Gin & Tonic glassware? What does the future hold? And does the glass really make a difference? These were questions posed to me by…

Botanicals deliver on so many levels, with juniper and coriander providing their own distinctive flavours, while others such as cardamom and nutmeg add spice, sweetness or dryness, which enhance their colleagues (without necessarily revealing themselves). But, for all their versatility and ability to interact, the botanicals can’t extend the character of a gin in the manner that ageing can. Deciding to age a gin entails a vital question: the desired balance between the character of the gin and the influence of the cask on that character. Achieving this balance depends on a number of contributory factors. An initial consideration is that lighter, more elegant styles of gin are influenced more immediately and extensively by the cask, compared to a fuller-bodied gin. Meanwhile, the range of characteristics a cask contributes and…

There is not a gin enthusiast the world over that doesn’t know about Hendrick’s gin. A ground-breaking gin, made by a unique distilling method, a flavour profile of cucumber and rose, distinctive Victoriana branding and a signature serve G&T with a slice of fresh cucumber. But it is the mastermind behind it that is less well known. Lesley Gracie is master distiller of Hendrick’s; a warm, endearing, nature-loving, gardening fanatical Yorkshire woman who is modest and brilliant in equal measures. Awarded ‘Distiller of the Year’ by Gin Magazine last year, we now find her at the centre of the groundbreaking new distilling home: The Hendrick’s Gin Palace. Lesley is as delightful and curious as the gin she invented. Listening to her speak about flavour is wonderous. She bubbles with joy…

The Savoy’s American Bar in London is the longest surviving cocktail bar of its style in the city, providing you with classic sophistication in every glass. It opened its doors in 1893, paying homage to the boom in transatlantic travel at the time and creating a home for eccentric and world-renowned bartenders to unleash their creativity. Many of the aforementioned bartenders’ signature cocktails remain popular to this day and have been included in the Savoy Cocktail Book. Having gained its prolific reputation through providing classic cocktails with a twist, the bar has gained numerous accolades and most recently has been named World’s Best Bar at Tales of the Cocktail Spirited Awards 2018 and in the World’s 50 Best Bars in 2017. The new drinks menu in the bar, titled ‘Every…

Plymouth is a city with a naval port and a really old distillery. Did other naval ports, such as Portsmouth, have distilleries too? ABBY, STUBBINGTON A great question and one that’s really close to my own heart. Having a dockyard in your town or city was a great asset for the local economy – providing supplies for a ship, including spirits, was big business! Distilling in Portsmouth goes back to at least 1747 (for reference, the current Plymouth Distillery was founded in 1793), when Pike, Spicer & Co. purchased a distillery in Queen Street from the Ribouleau family. The distillery was run by Samuel Spicer, who was related, by marriage, to company founder William Pike. An invoice from 1761 details purchases of juniper berries, cassia bark and other botanicals that indicate…

SPONSORED BY Excellence in the gin world can clearly take many shapes and forms. It’s a rapidly changing industry, with new twists and turns surely on the horizon. However, it’s a well-used phrase that class is permanent. The Gin Magazine Hall of Fame is the highest accolade that the magazine bestows. It is a mark of an individual’s worth within the gin industry. Last year we announced our first inductee, Charles Maxwell of Thames Distillers. This year another two will be introduced alongside Charles. Our second inductee continues a family history in gin and has recently secured that legacy for the future, by moving into a new distillery home in London. Inductee number three has led a brand that has taken the gin world by storm with its quality products…

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Recent years have seen unprecedented growth of small-scale distilling ventures the length and breadth of Britain, making everything from gin, vodka and whisky to vermouth and liqueurs. Where once distilling was for established commercial organisations, now a spirit of experimentation has emerged, often led by entrepreneuring newcomers. If you have been tempted to turn distiller yourself, then The Microdistillers’ Handbook is the book for you. Even if the idea remains fantasy, you can learn how it’s done, discovering more about the practicalities of distilling than you ever knew before in the process. Starting with a history of distilling, the Handbook guides the would-be distiller through the structure of the spirits industry in the UK, the story of modern micro-distilling and the equipment required to turn pipedreams into reality. That reality…

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…

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