October Gin Club Tasting Guide

Was supposes to do this yesterday, but here is the tasting guide for tonight.

Colonel Fox Cremorne 1859:

Cremorne 1859 was launched in 2012 and is a collaboration between CASK Liquid Marketing, PR guru Antoni Heatley and the artist Charlotte Cory. They wanted to produce a classic London Dry Gin when they came across an intriguing recipe by Colonel Fox.

Using only six core botanicals: juniper, coriander, angelica root, cassia, liquorice and bitter orange peel, they produce classic gins that hark back to Victorian England. The balance between the botanicals in Colonel Fox’s gin is perfect. The juniper is prominent on the palate, closely followed by a zesty, fruity flavour. There is a very traditional kind of sweetness, presumably from the liquorice, that gives it a pleasantly creamy mouthfeel, ending with a focused and peppery finish.

We are serving this as a G&T with Cherries.

Bulldog Gin:

Generally overlooked by gin enthusiasts but it’s worth seeking out and our “star in a reasonable priced car”. The name could be from the year of release 2006 which was the year of the dog, or as their website says it’s a reference to Winston Churchill.

This gin is quadruple-distilled and bottled at 40% ABV.  Bulldog is made up of 12 botanicals, juniper the most noticeable one (it is a gin), lotus leaves, lavender, cinnamon, cardamom, citrus fruits, liquorice, poppy and Dragons eye (I can’t remember them all).

To taste its slightly spicy with the cinnamon, cardamom and citrus leaving you with a warm finish that lingers.

We will be serving this with Pink Grapefruit and a lemon twist

Valentia:

Valentia Gin comes from the Sierra Nevada mountains in Granada, Spain where (I read) the water is known for its exceptional purity.  The Gin is double distilled in small batches in a traditional cooper pot still.  Valentia is made using “Mediterranean botanicals” which are; Juniper (it is a Gin), Angelica, Cardamom, Thyme, Coriander, Rosemary and Valencia citrus fruits.

To taste there is the initial juniper hit but it is like a punch, it’s a level hit, this fades quickly to leave the citrus fruit.  To make it had an orange sherbet flavour.

We are serving Valentia as a G&T, Pink Grapefruit and Rosemary

Minus 33:

Minus 33 is crafted by scientist at the Locabev Laboratory in Rosyth.  Yes this Gin is really made in a lab.  Minus 33 comes in at 33% so technically does not qualify as a London Dry Gin but  It is a Juniper distilled spirit (which is also one of their taglines).

After 3 years and 539 test tubes of experimentation Locabev decided that the optimum strength for a really smooth spirit was 33%.  This also makes it the perfect drink for those on a diet as that makes it just 46 calories per serve.

To taste Minus 33 it is fresh and floral with hints of juniper, citrus, lavender, elderflower and angelica.

Sam is making Halloween themed cocktails.  And G&T’s with Raspberries, Blairgowrie boys need to have Rasps somewhere.

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