Honestly its been weeks! Why do we wait so long to update you on the last event. Well in truth its down the fact that Stuart and I still haven’t adapted ourselves to the adult world. I still think it’s acceptable to sleep until 12 and play Xbox until 2am. So when our day time adult lives (Word 2010 assures me that “lives” is right and not “lifes”), become busy we flap and have no idea what to do. Stuart will also use the excuse that he is “snowed under” with work all because of some music festival he was at working in the portacabin putting wrist bands on people🙂
I didn’t get that nonsense from Kate – Actually she just went AWOL
So we had our last main Gin Club event in June and it was yet again another great night. This was heightened as for once I didn’t have to give up my house to my in laws. No sacrificing my bed for the living room floor, no getting woken up at 8am with “right”, “ok” and the inevitable conversation through walls my new family do.
Also randomly at the June event we had a late night visit from a bearded Policeman who was escaping down the lane so he go have smoke of his over-sized vapor pipe. I did get a bit nervous thinking the local constabulary were here to shut us down in some thought that we were a speakeasy serving drink to cake loving citizens.
Anyway, lets focus on the gins. And in no particular order but lets jump on Gin number 1. Ungava (the yellow one).
Ungava is a Canadian Gin which takes its name form Ungava Bay, along the Hudson strait. Ungava uses “Nordic Botanicals.” Calling them Nordic Botanicals is a good description as most of the contents of this Gin will be uncommon to the London Dry fans here in the UK
So in Ungava there is; Cloudberry, Wild Rose Hips, Crowberry, Artic Blend (which is quite like Rhododendron), Labrador tea (which is also like Rhododendron) and Juniper (it is a Gin), in this case it’s Nordic Juniper.
Ungava is yellow. Remember how we discussed the cold infused method used in Bathtub gins where Botanicals go into a large tea bag and steep in the alcohol until infused, well a similar process is employed here. There is not steam or boiled distillation so the hew of the botanicals remains in the final product.
On the nose its sweet, a hint of lemon zest but a good deal of juniper (it is a gin), same on the taste. We served it as a G&T with Fever Tree, garnished with Grapefruit. All round Ungava is a great Gin to have in the cabinet (or the shed) its more on the Junipery side so will be for the Gin Lovers but a really unique gin to offer people which are new to the game. Its Yellow so it stands out.
Next up came from one of our favorite small distilleries, Strathearn.
I know we bark on and on about them loads, but honestly Tony and the crew really make some of the best Gin’s Scotland has to offer, I don’t think I’ve ever not had a bottle of Heather Rose in the house.
This time thought Strathearn were featuring their new one, Strathearn Juniper.
As its name suggests, our latest gin is strongly juniper-led. A smooth, sweet start switches to a light peppery mouth-feel which is followed by a gentle sherbet finish as the citrus develops towards the end. The balance is achieved by a double distillation, ideal for the ultimate G&T.
A proper Gin for the real Gin lovers, if you don’t like strong gins because of the overwhelming Juniper taste then this might not be the Gin for you. But if you are like us and love the taste then get buying.
We served it as a Classic G&T with Fever Tree, garnished with Orange Peel.
As you might of thought this is distilled on the isle of Harris in a wee copper still, known affectionately as ‘The Dottach’. The spirit is made up of nine specially chosen botanicals which capture the elemental nature of Harris, particularly the maritime influences of the seas.
Juniper, Coriander, Angelica Root, Orris Root, Cubebs, Bitter Orange Peel, Liquorice and Cassia Bark, but it is Sugar kelp which provides Harris with its key seaside flavour. Hand-harvested by a local diver from the deep underwater forests of the Outer Hebrides.
To smell it has a well-defined juniper note with pine needles, to taste it has a good balance between the bitter juniper and pine with the sweet fruit flavours.
It’s fair to say this Gin is selling like mental at the moment, so much so that the distillery is struggling to keep up with demand. So much so we had to do a trip to the Park bar to steal theirs for the event. Its a fine product though, really lovely. And marketed so well. I think we actually gave away all the empty bottles of the gin. Hopefully the good spirit company have plenty of stock
We served it as a classic G&T with a lime wedge. You can buy the seaweed essence to add to the flavour too.
The last Gin on the night (again no order) was Striling.
Before the event I hadn’t tried or read up on Stirling Gin, Stuart was the champion of this one and I soon worked out why.
Stuart and I differ loads, he is tall, with loads of hair, skinny and people like him. I’m shorter, losing my hair, my once amazing hair is leaving me and people like me less. Our Gin tastes are different, I like fresh and citrus and he likes the savory herby side of things (which might explain a few things tbh).
Stirling is the only gin to come from Stirling. It is distilled in Glasgow, as stills are large, expensive and pricey to run.
So whats in it: Juniper, basil, nettles, angelica root, orange and lemon peel.
To taste there is a firm hit of Juniper, and then a slight peppery to spicy taste, its a very interesting Gin. If you are in the Good Spirit or other decent place we strongly suggest you give it a try.
Right so whats next. The August Gin Club is sold out on 12/08.
However we are doing two events on the 10/08 and 11/08 with Piping Live in Glasgow.
Piping Live is the festival for the World Pipe Band Championships where people from all over the world descend on Glasgow.
Throughout the city there will be a whole host of events.
We are holding two Gin events, one on the 10/08 in the Piping Centre
And a larger event on the 11/08 in George Square.
Both will have music and food.
Gins to be feature are: Pickerings, Eden Mill, Minus 33 and Shetland Reel.