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Fruit gins were once all the rage: lemon gin, orange gin, even asparagus gin once graced the shelves of liquor stores the world over. Now, they’re back with The Boutique-y Gin Company Cherry Gin. They’ve taken a Classic Gin and added a combination of sweet and sour marasca cherries, as well as a good pinch of spice. A fun and fruity gin, this is delicious as a sipper, but eminently mixable, too; try it with a splash of cola and a wedge of lime for a taste sensation.
Who doesn’t like a chocolate orange, but we all know the perils of ownership; you could leave it on the parcel shelf in the sun, then even refrigeration won’t save it – all you will have is a congealed, hardened cricket ball of chocolate. But what if there was an answer? Here’s your answer, folks: Chocolate Orange Gin. Made using a mix of classic gin botanicals, orange peel, and cocoa nibs, this is even suitable for those who don’t like milk or milk chocolate.
Clean, green juniper notes on the nose. Maybe a touch of a cool camphoraceous/menthol tinged lightness. Lime zest and sweet orange add a colorful citrus touch. Very bright, and surprisingly little literal aged gin effect greeting you. Cotswolds Batch 1 comes off as a bright, fruity, and slightly floral gin. Quite nice, and very inviting.
The cucamelon is a wonderful fruit native to Mexico and Central America that looks like a tiny watermelon but tastes similar to a lime-dipped cucumber. Frankly they seem ridiculous, but cucamelons really do exist – and we made a gin with them!
D.C. Gin, a world first, is a blend of botanical distillates from five different distilleries in Washington D.C.: District Distilling, New Columbia Distillers, Jos. A. Magnus & Co., Republic Restoratives and One Eight Distilling! A harmony of flavours with grapefruit posset and creamy juniper up-front, joined by a hint of rye bread. Floral leafy notes follow with rich, aromatic tarragon and rosemary.
Sloe, but more so. The folks over at Whittaker’s Gin in Harrogate created Double-Sloe Gin by combining macerated-sloe gin and distilled-sloe gin, then lightly sweetened with liquorice root. The result takes sloe gin in a new direction, and it’s ace. The label features two local landmarks – the Ripon Cathedral and Bettys Tea Rooms, as well as a rather ghostly hare, staring straight into your soul.
East London Liquor Company Batch 1 has a nose rich with citrus, orange and lemon zest, dusty rose tinged toasted coriander and a resiny pine branch aroma. Though citrus comes on early, the finish seems dominated by those subtle toasty spice notes.
One for the adventurous of heart or mind, a new release from The Golden Moon Distillery in Golden, Colorado USA: Expeditionary Gin. This gin is a twist on their classic Golden Moon Gin. Master Distiller Stephen Gould has gazed across the Atlantic and put himself in the shoes of his British cousins to make a gin more tailored to their tastes and temperament. Bottled at 44.5% ABV, it looks as though the Atlantic Angels have taken their share. The final result is a dry gin with more citrus – very important for making Gin Tonics – less lavender and an extra spicy bite courtesy of grains of paradise.
In these times of uncertainty, especially regarding the UK and its place in Europe, a friendly American distillery has produced a gin to calm the nerves and show the way. This Brexit Gin was created by Paul Hletko of FEW Spirits in Illinois. There is botanical democracy and the angelica, lemon, orange, and orris of classic gin recipes have been voted out, leaving behind juniper, coriander seed, lime, and fennel.
Australia has given us many great things, including AC/DC, Hugh Jackman and big things (there are over 150 sculptures of things that are big all over Australia, including a big pelican, a big rum bottle and a big bench). However, we’re so fond of one Australian export that we made a gin dedicated to it – finger limes! These odd fruits have a texture that’s a bit like caviar, and they taste absolutely amazing. They were destined for gin!
This gin is a bit of a mash-up of Greensand Ridge Distillery’s London Dry Gin and their Raspberry Ghost. The gin has a selection of locally-sourced ingredients, such as cobnut (squirrels are nuts for them), rosehip, honey, and hawthorne berries. The raspberry ghost is more fruity than spooky: it is a mix of raspberry juice and wheat spirit that is then distilled. This edition has a re-jigged botanical mix – less spice and less cobnut (leaving more for the critters), but has a fruity twist in the addition of surplus raspberry juice and quince to the still.
So most Old Toms are sweetened with sugar, honey or sometimes agave, but there are other sweet things, right? Having a penchant for the Canadian tipple icewine, That Boutique-y Gin Company have used this dessert wine to sweeten a pot distilled gin whose botanicals include juniper, liquorice, lemon and lime. The wine not only adds a decadent sweetness, but also a complex array of herbaceous grape notes and a succulent fruitiness.
Every gram of the botanicals used to make this gin was sent into near-space (over 24km) and exposed to an air pressure of less than 1/100th of that at sea level! That’s seriously low. In fact, if you were to find yourself above just 18km, also known as Armstong’s limit (where the pressure has already dropped to around 6.3 kPa or 1/16th of that at sea level), then the fluids in your body would vaporise! Juniper, Coriander, Chamomile Flowers, Fresh Lemon Peel, Cardamom, Dried Bitter Orange Peel, Cinnamon, Cubeb Pepper, Liquorice Root and Angelica were used. Oh, and Moon Rock. Obviously. Once they returned to earth, we vacuum distilled them at room temperature (at a pressure nearer 1/10th of that at sea level, in case you were wondering) for freshness and elegance.
Neroli Oil is extracted from the blossom of the bitter orange tree through steam-distillation, and is as awesome as it is pricey, requiring over a tonne of flowers to produce just 1kg of oil – so of course they wanted to make a gin out of it! An aromatic, fragrant nose, with lily of the valley, soft juniper and pink grapefruit initially, before incense rises above balsa wood and a touch of fresh coriander.
Rhubarb isn’t just for puddings or boiled sweets anymore. The herbaceous perennial is enjoying a resurgence in popularity not only in the culinary world – the terrific tang of rhubarb is carving out its own place in the world of booze! We wanted in on the fun, and thus, our Rhubarb Triangle Gin was born. We’ve sourced rhubarb solely from the famous Rhubarb Triangle, formed by the cities of Bradford, Leeds and Wakefield, to make it – you might even recognise a hint towards these cities on the label…
A gin inspired by and distilled in the glorious and beautiful countryside of Northern Ireland. They put their own David T Smith to work, foraging in the brambles for blackberries on the Rademon Estate, as well as apples from the Walled Garden. These are part of a new botanical mix that is based on the recipe of the original Shortcross Gin.
Popular in the 1920s, but long since forgotten, pineapple gin is back with a 21st century twist. Whole pineapples are roasted on a spit with Demerara sugar until a beautiful caramelisation occurs. The pineapple is then combined with some bold and bright gin. The result? The height of decadence and avarice that needs to be tasted to be believed.
They’ve created an astoundingly decadent tipple with Strawberry & Balsamico Gin. A classic gin base acts as a canvas for the addition of fresh strawberries, strawberry and black pepper distillates and the very finest balsamic vinegar money can buy – Aceto di Balsamico tradizionale di Modena DOP, aged between 12 and 25 years in casks made from chestnut, cherry, oak, mulberry, ash and juniper (of course). So yeah, we HAD to find a way to use it in a gin. Ta-da!
From the far flung reaches of Sweden comes a collaboration between Hernö Distillery and That Boutique-y Gin Company crowned the world’s best London Dry gin when the International Wine & Spirit Competition (IWSC) awarded it The London Dry Gin Trophy 2017! This reimagining of the classic Swedish Excellence gin includes subtle hints of fresh rose petal and added body from being blended with spirit aged in juniper wood casks. A bright and complex gin with a luscious texture.
Do you like yuzu? We do too! In fact, they are such big fans of the curious citrus fruit that we went ahead and made a gin dedicated to showing off its fabulous flavour profile! The nose begins with composed and measured citrus, sweet Amalfi lemon and tart grapefruit, which blends with vanilla and clean juniper tones. Subtle floral notes add perfume, while zesty blood orange fills the backdrop.
