Innehållsförteckning för Mar/Apr 2022 från Gin Magazine

Do you remember your first real gin and tonic? I don’t necessarily mean the first chronologically (for most of us, like our first kiss, it’s probably not the auspicious occasion we would like it to have been). No, I mean the first gin and tonic that made you say, “Wow – this is good.” Mine was on the rooftop terrace of a pub near Clapham Common, south London, on a warm, sunny afternoon in June 2015. The friend I was there with – the one who had introduced me to gin in the first place, in our halcyon days at university – took one look at the back bar and ordered us Portobello Road gin and tonics. I remember my naïve surprise at the wedge of pink grapefruit in the…

As the weather starts to warm in the Northern Hemisphere, our minds are turning once again to getting out and taking on new experiences. And this can, of course, include a bit of gin! With Mother’s Day in the UK and Easter around the corner, now is a great time to explore the different experiences that are out there to bring you closer to the world of gin. GIN AFTERNOON TEA You’ve heard of sipping a glass of sparkling wine alongside the typical English afternoon tea spread of sandwiches and scones – but what about a gin and tonic? Pairing food and gin is by no means a new concept, but it’s one that more distillers and venues are embracing, and the culinary variety you can get in an afternoon…

MOTHERS’ RUIN Women have played a pivotal role in the long history of fermenting and distilling, and were highly skilled at both. As the primary caregivers, women through the ages made beer – which was safer to drink than water – and distilled medicines for their families. However, as both processes moved from the domestic domain to the commercial, women’s attempts to earn an income were subject to such condemnation that they were demonised and ostracised by men who feared their nascent independence. Sumerian women first fermented beer around 4000 BC, and it continued to be considered women’s work until the 1500s. By contrast, despite it being a woman (the firstcentury Egyptian alchemist Mary the Jewess) who was credited with inventing the first alembic still, it wasn’t until the dissolution…

Produced at De Gekroonde Brandersketel, part of the Dutch Jenevermuseum, Old Schiedam is made according to principles from the 17th century. The mash is made from one part rye and two parts malted barley. The only botanical in its flagship Malt & Rye Genever, which matures for three years in bourbon casks, is juniper. A product of Herman Jansen, Notaris Jenever is made from equal parts malted barley, rye and corn. Eight botanicals are used, including juniper. The range consists of several products, including an unaged genever, a three-year-old genever and the Bartender’s Choice, which is a blend of different styles. Old Duff Genever is the result of a collaboration between spirits educator Philip Duff and master distiller Ad van der Lee from Herman Jansen. The mash is made from…

Over the last few editions of Gin Magazine, we have looked at a variety of flavour profiles – from savoury to sweet spice, and from citrus to floral – but now the time has come to address the essential element of gin: juniper. The term “juniper” is typically used to refer to common juniper (juniperus communis), which is one of three native conifers in the UK. Gin produced for sale in the UK or the European Union needs to be made using at least some common juniper, but may also include other types. After all, there are more than 60 varieties across the globe (although you wouldn’t want to use some of these, since they’re poisonous!). The table below right shows a range of the non-communis varieties currently being used…

I have long been an advocate of the gin and soda, but I am often met with puzzlement, or sometimes even horror, when I recommend it. Only occasionally do I get the knowing smile of a co-conspirator… So what is it? The gin and soda is striking in its simplicity: a combination of gin and sparkling water (or carbonated water, fizzy water, club soda, soda water, or seltzer). Whilst there is some variation between each of these, they are by and large the same thing: as the Spanish would say, ‘agua con gas’. The concept of a gin and soda is not necessarily surprising, given that the most popular mixer for gin – tonic water – is essentially a flavoured sparkling water, and a great part of its appeal is…

SEASONAL GIFT PACKS Gin gift packs are an ever-more popular gifting choice for those who want a bit more than a bottle. What is contained within these packs alongside the gin varies, from mixer and snack pairings to cocktail-making equipment and glassware. See what your favourite brand is offering with its gift packs, or take the opportunity to sample a new gin with serving suggestions and accessories straight from the distillers. CANNED GINS AND COCKTAILS Wherever you are in the world (enjoying the last of the summer rays, or making the most of that first warm spring sunshine), canned or bottled gin drinks are the perfect way to spice up an outdoor celebration. Gin makers the world over are embracing this trend, from Tanqueray and Bombay Sapphire (which stock canned…

“Would you like a navy strength gin?” It’s a question that inspires enthusiasm, or trepidation, as ‘navy strength’ is understood to be an ultimate experience. The strength is typically 57% ABV, but there is no legal definition. Similarly, when, where and how navy strength evolved is variously explained, but evidence is usually vague or absent, which means trusting in both supposition and logic. One definite fact is that the Royal Navy introduced a daily spirits ration in 1850, typically gin or rum, amounting to a ‘tot’ (1/8th of an imperial pint, around 71ml), though a financial allowance of three pence could be claimed instead. Gin was supplied at proof strength (equivalent to 57% ABV), which was the highest strength available, and perceived as a hallmark of quality. As the Royal…

Like a lot of couples, Anistatia Miller and Jared Brown met at a party. They bonded over a mutual interest in drinks. For the past 30 years, they have been researching and writing books on drinks and cocktail history together (although Jared is perhaps better known as Sipsmith’s master distiller). The couple, who live together in south-west England, are now world-renowned for their knowledge on the history of distillation, and have worked to discover the truth behind some of today’s commonly accepted drinks myths – including the origins of gin. Since the 1990s publication of their first book, Shaken Not Stirred: A Celebration of the Martini, they have released around 20 other original texts, translations and revised editions including the two-part Spirituous Journey: A History of Drink and an edition…

Sponsored by Master of Malt Taster biographies Bethany Whymark After studying English literature at university, Bethany spent five years working as a journalist for regional newspaper groups in the east of England before moving into the spirits industry. She now edits Gin Magazine, trade website TheDrinksReport.com and Rum Magazine. 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. THE PROCESS • All samples are blind tasted, with ABV and style the only information disclosed.• Samples are tasted individually over…

Induction into the Gin Magazine Hall of Fame is an honour reserved for those who have dedicated themselves to furthering gin. This could be through the production of innovative liquids; the establishment of new techniques, markets or institutions; or communicating the wonders of gin and growing its following through their work. Previous inductees have run the gamut from master distillers to bartenders and gin educators. Without these individuals, who wear their gin-loving hearts on their sleeves, the industry would not have prospered and grown to its current celebrated position. This year, we are welcoming four new inductees to the Hall of Fame: two from the UK, and two from the rest of the world. SPONSORED BY Inductee No. 10 Nicholas Cook Director general, The Gin Guild Nicholas Cook has held…

SPONSORED BY WORLD’S BEST LONDON DRY Best Australian Never Never Distilling Co. Triple Juniper Gin Export Strength 47% A big, bright citrus nose and nice juniper notes that carry through to the palate. It is bold with floral lavender, pine nuts, peppery spice, and a touch of coffee and cocoa. Lovely dry finish. SHORTLISTED Argentina Jardín Escondido Destilamos Primavera 40% Belgium Dragon Ride Oriental Spiced Gin 44% Brazil Satira  Jin Satira 40% Canada Anohka Tempest Dry Gin 47.2% China Isle’s Feast Witty Pine 40.5% Croatia Old Pilot’s  London Dry 45% Czech Republic Garage 22 Prague Distillery  Summer Gin 42% Denmark København  Klassisk Lounge Gin 40% England Henley  Gin Classic Dry 42% Estonia Elda  Distillery O1 40% France Moon Gin  London Dry Gin 45.8% Germany Euelsberger Nr 4  Eifel Gin 45%…

As gin continues to take over the world, the endless flow of new US gins is overwhelming, even for an aficionado. Beyond the massive, Covid-motivated increases in home bartending, bottled cocktails and home delivery apps like Minibar and Drizly (the latter’s sales increased 350 per cent year-over-year in 2020), more under-theradar trends are emerging. We’ll explore a few of them here. SPIRITS TRENDS Amid the campy silliness of releases like Indoggo Gin from Snoop Dogg, some ideas that appear ill-advised on the surface can surprise. Case in point: Bimini Coconut Gin from Round Turn Distilling in Biddeford, Maine. It tastes like a quality coconut fat-washed spirit made by a top bartender, adding silky mouthfeel and subtle coconut to cocktails rather than being a gimmicky, coconut-flavoured gin.… Then, there are the…

Pioneering Swedish gin maker Hernö has announced the launch of Slow Sloe Gin, which it calls “a homage to the art of slowness”. The new spirit has spent time in juniper wood casks, which Hernö was the first to use in gin maturation with its Juniper Cask Gin, released in 2013. To create the new expression, Hernö’s Sloe Gin (created by infusing its Dry Gin with ripe sloe berries for four months) was matured for a further four months in 39.25-litre juniper casks, then slightly sweetened before bottling. The Slow Sloe Gin was devised by Hernö distiller Magnus Ernstsson. He said: “I wanted to try to mature Hernö Sloe Gin in juniper casks that have been used to mature Hernö Juniper Cask Gin. The path from thought to action is…

We all know how important it is to have a place to call home. Until last year, one of the UK’s most successful gin brands, Whitley Neill, didn’t have such a place. Since launching in 2005, Whitley Neill’s range of predominantly flavoured gins had been produced (along with around 80 other gins) at Langley Distillery in the West Midlands. However, for Whitley Neill founder Johnny Neill, finding a permanent home for his gins and having greater control over their distillation became an ever more pressing priority as the years passed. “The brand is 16 years old and has not really had a home; it has always been third-party distilled,” he says. “We wanted to be producing in what we felt was the right way, in small batches.” As any homeowner…

Pan-Am Gin No airline was as synonymous with the glamour of international air travel in the 1960s and 70s as Pan-Am. The US airline is long gone, of course, but Silent Distillers has created a gin in its honour for these more testing times. Set to launch this summer and priced at £30 for a 70cl bottle, the travel-retail exclusive Pan-Am Gin is a classic, juniper-forward London dry gin with floral and fresh citrus notes. Beefeater London Travel Edition Beefeater Gin has launched a London Travel Edition, which is available in World Duty Free airport stores across the UK. A London street artist has created the label for the Beefeater London Travel Edition, featuring a design evocative of the London street art scene. Inspired by modern city living, the design…

Why are gins at 47.0% and 47.3% often referred to as “export strength”, and what difference does it make? ROBBY, NORTH YORKSHIRE This is a superb question, not least because I’m rather a fan of gins at this strength. There are a number of established gins that are bottled at two ABVs (% alcohol by volume): one for the domestic market and another for export. These include Bombay Sapphire, Gordon’s, Tanqueray, Broker’s, and Beefeater; all of these are 37.5-40.0% domestically and 47.0-47.4% ABV for export markets (although it’s worth noting that Beefeater has recently cut its bottling strength for the US and many other markets to 44% ABV). These higher-strength gins are made using the same recipe as the domestic ones, but with less water, which means that there is…

Sponsored by Glencairn Crystal Master Distiller of the Year TIM BOAST, NEVER NEVER DISTILLING CO. Tim Boast is dedicated to creating bold, innovative and exciting gins, from Never Never’s core juniper-forward gins to its more experimental releases. He directs a team of five production staff, but has personal creative control over innovation, quality and products, and the reputation the Australian distillery has gained on the global stage is testament to his exacting standards. His fearless experimentation with flavour and technique has led to the creation of other groundbreaking liquids such as Black Juniper Amaro, a world-first made with roasted juniper, and Stockholm Syndrome, Never Never’s answer to Scandinavian aquavit. Highly Commended Dave Withers, Archie Rose Distilling Co. Sustainable Distillery of the Year BREWSTILLERY Brewstillery is a brand built on the…

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