Innehållsförteckning för Mar/May 2018 från Gin Magazine

As I sit here in my office, the night before Issue 2 of Gin Magazine goes to press, I know there’s still one column that needs to be written. It doesn’t seem to matter how organised I am on deadline week, editor’s word always ends up being the last thing I do. You may question my priorities, or even dedication after admitting such a thing, but for me, there is no better time. By now, I know this issue inside out. I’ve worked with the team to plan the content, briefed my writers to produce said content, and liaised with the designers to put it all together. I’ve read, and reread everything on these pages and I now feel that I know my product well enough to say my piece.…

Lavender and coriander may at first seem like opposites. Coriander’s popularity in gin is as old as the spirit itself, featuring in gins like Gordon’s, Beefeater and Plymouth. Coriander’s rate of inclusion in gin is second to only juniper. On the other side, there’s lavender. Once a staple of soaps and perfumes such as Guerlain’s Jicky, has become one of the most popular botanicals in contemporary style gins. Its frequency of inclusion, especially in contemporary American distilled-gins has led some to call it ‘the quintessential American botanical’. As different as they may seem, they have much in common. But to see the similarities, we must start at the molecular level. On Linalool Linalool is surprisingly one of the most important aroma molecules in gin. In 2005, an analysis published in…

Rutte Distillery in The Netherlands has launched the first ever Single Oat Genever. The Single Oat is a 100 per cent malt wine genever, fully distilled from oat. The use of oats as a grain isn’t unusual in genever, but choosing to use only oats is unique. It started as an experiment a few years ago, and at the end of 2017 it resulted in a proud new member of the Rutte family. When Single Oat Genever was first distilled, the distillate turned out slightly too sour for master distiller Myriam Hendrickx’ taste. Maturing the genever for two years in American oak casks turned out to be a masterstroke, transforming the liquid into a rich and balanced drink, with sweet aromas, lifted by the subtle use of spices. Together with…

Composers think in terms of notes to create symphonies, artists use colour and perspective, but what is the starting point for master distillers to compose their own masterpieces? ‘I think of a style of flavour, rather than any key botanicals. When creating the recipe for Bloom I wanted a floral profile, and then I went into more detail about what would constitute that,’ says Joanne Moore, master distiller, Quintessential Brands. Another approach is constructing a recipe in ‘layers’. ‘My approach is like a perfumer, first building the denser base notes, such as vanilla and pepper, then the top notes which are the lightest, including citrus and pine (from juniper), finally I build the bridge to the heart notes. Top notes appear first, followed by the heart notes, then the base…

The bubbles and popping corks of Christmas and New Year’s may be over, but drinkers can still add a little sparkle to their gin drinks in the first few months of 2018. After the Gin and Tonic, Martini and Negroni, perhaps the next most famous drink is the Collins, but there is another drink of a similar age and province and with similar ingredients – although it certainly tastes different – the Gin Fizz. The Gin Fizz (also spelt Fiz in some early recordings) is a variation on the Gin Sour and is made up of gin, lemon juice, sugar syrup and soda water. The drink was created in the mid-19th century and the first written reference is in the second edition of Jerry Thomas’ How to Mix Drinks, or…

Tweet us @ginmagazineuk or email editor@paragraph.co.uk for a chance to feature I can never seem to finish a bottle of vermouth before it goes off – any suggestions? LAURENCE, ST ALBANS A great question that has baffled many minds for some time! What’s happening is that the vermouth, once opened, reacts with the air and oxidises; vermouth is mostly wine, after all. The oxidation strips out the more nuanced flavours and aromas of vermouth and can make it rather bitter. Dry vermouth is the most susceptible to this and, even though you only use a splash in most dry Martinis, an oxidised vermouth can really spoil the drink. I’ve tried a whole host of methods to protect vermouth from oxidation from freezing it in ice trays to using wine preserving gases…

As I write this, a little box is blinking away in the top right-hand corner of my computer screen, reminding me to update my operating system. I know I must do it – and I will do, tonight, I promise – but sometimes it feels like there’s no escape from the constant pressure to update, renew, refresh, evolve. As a journalist, it’s my professional duty to be restless. To always ask – what next? But just occasionally, I wish I could pause the relentless churn of new product launches and innovations and breathless Instagram posts, and spend a bit of time savouring some of the stuff we’ve got already. That includes some of our most venerable gins. Because it’s been wonderful to witness the rise of the craft movement in…

In a bid to help popularise genever, Philip Duff launched his own brand of genever, exclusively available in the state of New York. Old Duff Genever is an homage to traditional, authentic genever as it was made in the 1800s. Duff, a well-known bartender, educator and consultant, has created two different expressions. Both his Old Duff Genever and his Old Duff Genever Single Malt are fully milled, mashed, fermented, distilled and bottled in The Netherlands. Now a resident of New York, Duff lived in The Netherlands for close to 15 years. During that period his interest in genever was piqued. Living not far from Schiedam, a city steeped in genever history, he learned about genever’s storied past at the National Jenevermuseum. ‘At the time it was probably the least known…

It’s all very well drinking your favourite gin in the comfort of your own home or in your local, but where can you go for a truly immersive juniper-based adventure? We explore some of the world’s best… Make gin at the end of the world Ok, maybe not quite the end of the world, but the McHenry Distillery in Tasmania is the world’s most southern family-owned distillery. Located on the side of Mount Arthur, overlooking Port Arthur, with its historic former convict settlement, this humble distillery was founded in 2010 to make craft spirits. Founder William McHenry has been producing a vast number of gins, and some whisky here, and Fridays see him open his distillery to visitors keen to learn about cold distillation and Australian botanicals. Following an educational…

The word legend gets thrown about nonchalantly, however the gin industry certainly has a few deserving individuals worthy of such a title. The highest accolade that Gin Magazine bestows is to induct members into its Hall of Fame. These individuals will be drawn from distillers, company owners and writers, but all linked in that they have left a lasting mark on the gin industry. It is our permanent tribute to the people whose work we all cherish and enjoy. This year we induct our first member, who has helped to shape countless brands and stories while otherwise remaining outside of the limelight. We hope that you will join us in celebrating this inspirational character for whom quality is a hallmark of his work. SPONSORED BY Inductee No 1 Charles Maxwell…

The new year often finds some seeking a detox after the overindulgence of the festive period – health kicks, a better diet, more exercise. But all of this seems to fade, often in part because of the prevalence of chocolate soon after, either in heart-shaped boxes for Valentine’s Day or chocolate eggs and bunnies at Easter. Chocolate has been a popular luxury for centuries and there is an increasing number of collaborations between this cocoa-based treat and juniper-based ones. Having said that, anyone who’s had a disappointing box of super-sticky liquor chocolates knows that the combination of ingredients alone does not guarantee delectability. Luckily, I’ve tried a lot of these so you don’t have to! Here are some of my highlights. Chocolate as a botanical In 2018, there is a…

As our thirst for gin continues, so does our appreciation of its wider context. The history of gin has been well-documented. From the birth of Genever to the 1700s ‘Gin Craze’, from the plague doctors’ botanical masks to the 21st century explosion of micro-distilleries, we all know and love recounting anecdotes about gin’s continual evolution. Alongside quaffing our favourite drink, we have learnt a lot about juniper. This evergreen shrub provides the heart and soul of our tipple, but what do we know about the other botanicals? The fruit, nuts, herbs and spices which form the full expression of our gin. If juniper creates gin’s structure, the other botanicals weave melodies, harmonies and complex rhythms. None more so, perhaps, than spice. A spice is defined by being a seed, fruit,…

GIN: The Art and Craft of the Artisan Revival By Aaron Knoll GIN: The Art and Craft of the Artisan Revival explores gin as it is at the peak of the Gin Renaissance. Includes tasting notes for over 300 gins from around the globe, cocktail recipes broken out by style – including Holland style and aged gins, and distillery and distiller profiles from gin makers stationed around the world. GIN includes a look at the history of recreational juniper drinks and examines the role gin played in European trade, power, and fashion. In short, GIN is the ideal book for curating a deeper appreciation of gin and where it’s going. (GIN is also available in Italian, Spanish and French). Gin Tonica By David T Smith The Spanish-style gin tonica currently…

When you buy a bottle of gin, do you give much thought as to where it came from? A small distillery nestled in green hills next to a sparkling river, perhaps? Or sitting proud on the wild coastline from whence the brand gets its marine-based botanicals? While this could be true, the very opposite is also possible. Because one of the less well-known aspects of the gin world is contract distilling, where an individual or company commissions a distillery to help them develop and make a product that they can then sell. The leader of the pack when it comes to contract gin distilling is Charles Maxwell and his Thames Distillery. Located in a nondescript industrial estate in Clapham, this isn’t the realm of green rolling hills. This is the…

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. •…

There was a time when the gin offer even at large UK airports was limited to well-known brands such as Gordon’s, Beefeater, Bombay Sapphire and Tanqueray. There’s nothing wrong of course with these tried-and-trusted favourites, but the more adventurous gin lover was invariably left disappointed by a visit to the duty-free store. Thanks to the boom in craft gins, that’s no longer the case, I am pleased to say. A case in point is Word Duty Free’s giant new walk-through store at London Gatwick’s North Terminal, which officially opened in December last year. The spirits area features a whole wall-bay dedicated to gin called the Gin Collection. The best-selling variety there is the local Surrey-based Silent Pool gin, which is produced on the Duke of Northumberland’s scenic Albury Estate. It…

SPONSORED BY WORLD’S BEST Gin WORLD’S BEST OLD TOM Best Swedish Hernö Old Tom 43% A floral nose, not too sweet with lots of juniper coming through, leading to a sweet and well-rounded flavour on the palate. A strong finish. Good, well balanced, lovely gin. Just superb! SHORTLISTED Belgium Meyer’s Gin First Class M1 Canada Dixon’s Wicked Licorice Gin Iceland Himbrimi UK That Boutique-y Gin Company Icewine Old Tom WORLD’S BEST CLASSIC GIN Best British 1897 Quinine Gin 45.8% Very quiet nose. Easy on the palate, maybe a little juniper heavy. A touch of pepper, angelica and liquorice. A little hot on the finish. Addition of tonic opens up the citrus and sweetens the finish. Beautiful. SHORTLISTED Canada Empress 1908 France Source Gin Ireland That Boutique-y Gin Company Monastic Gin…

World’s Best GIN DESIGN World’s Best BRAND DESIGN SPONSORED BY McQueen Gin Sweet Citrus Gin Distinct and highly differentiated, lovely cobalt blue against the yellow wax. Tradtionally modern, a wonderful blend of historic bottle shape finished with modern striking colours and minimal use of type help this bottle stand out on the shelf. Beautiful embossing and handmade look. Clear variance and labelling. BEST Label Design Dodd’s Organic London Dry Gin Clean design and highly distinctive, while retaining gin category cues. Level of craft and detail managed to achieve strong brand presence. BEST New Launch Kintyre Gin Botanical Gin Strong bottle top with an interesting brand history. Environmentally responsible. A clever use of contour lines as a design feature – beautifully minimalistic. Delicate looking feel. BEST Relaunch Strathearn Gin Heather Rose…