French Gin (Diplome) and German Stills (Sipsmiths)

Our last two Gins, which we have the pleasure of announcing for tomorrow night, are Diplôme and Sipsmiths London Dry (I know we have had it before but it was a dedicated Sipsmiths night so technically it doesn’t count).

So Diplôme is created in Dijon (famous for mustard) France and have been created roughly the same way since 1945, however the recipe was perfected during WW2.  Along with other cuisine and mustard Diplôme is very famous in France for its unique recipe and long standing stature.

After the end of the war, Diplôme Dry Gin became the official gin for the American Army stationed throughout Europe.

Using botanicals sourced from Europe and Morocco, Diplôme Dry Gin is made up of;  Juniper (it is a Gin), coriander, whole lemons, orange peel, angelica, saffron, orris root and fennel seed.

On the nose of Diplôme gives a slight smell of cherry trees and cloves, you also get the Juniper and Coriander.

To taste you get the natural hit of Juniper (it is a Gin) but it also has zesty citrus fruit, slightly nutty and possibly lavender.  I have heard people say it almost feels oily.  I haven’t got that however I stress that we at Gin Club tend not to be wearing Tweed waist coats, while doing tastings and try to thing how the Gin will work and how it will be enjoyed.

I would say that Diplôme tastes old.  Old class, it is very French but I can’t describe why.  Its French in the way you know Daft Punk are French just by listening but in no shape or form did the French invet Funk music they just seem to excel at creating their own unique identifiable funk based genre.  It is a very smooth Dry Gin which works well in many drinks.

So Sipsmiths, well lets begin by saying we love Sipsmiths, their whole range we also have in the Gin Shed.

Anyway…

In 2009, Sipsmith was launched by Sam Galsworthy, Fairfax Hall and Jared Brown to pursue their passion for handmade spirits.

Sipsmith became the first copper-pot based distillery to start up in London in over 150 years, a fact that made the process of being granted a license a long and tiresome affair.

Sipsmith is made using ten botanicals: Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Seville orange peel and Spanish lemon peel.

Each botanical plays its part however a few liquorice, coriander and angelica play distinctive roles.

To taste Sipsmith has strong notes of juniper but there are also definite citrus notes and a depth to the liquid that lingers.

The gin is distilled in a beautiful still affectionately named Prudence where she lives alongside Patience her sister at the Hammersmith HQ.

Tickets can be purchased here:

http://www.ticketweb.co.uk/event/glasgow-gin-club-tickets/178989

Minus 33 – Not the average summer temperature this year!

For our second July Gin, we look to the East…  Of Scotland.  Sadly we haven’t found a Gin from Japan or China, there probably is and we at Gin Club have not found them yet.

Anyway Minus 33 our second “Gin” (Why this is in quotation marks will be explained in due course) is crafted by scientist at the Locabev Laboratory in Rosyth.  Yes this Gin is really made in a lab.

So why did we use “Gin”?  Well if any of you read this regularly then you should know the rules.  And I don’t mean the NO Gordon’s rule.  But the Government rules of what defines a Gin.  In the EU, the minimum bottled alcoholic strength for gin, distilled gin, and London gin is 37.5% ABV.  However Minus 33 comes in at 33% so technically does not qualify even though it ticks all of the boxers of what is a Gin.  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.  We had the pleasure of sampling it at the Juniper Fest a few months ago and went back several times (rude not too).

We haven’t decided on how we are serving this on Friday though.

If you haven’t got your tickets yet them please follow the link below.

http://www.ticketweb.co.uk/artist/glasgow-gin-club-tickets/944334

July Gin Club – Shetland Reel

Shetland Reel is our first Gin for July.  We have been trying to get this fine product along for some time, but it’s no easy feat.  Last time we were emailing about get the Gin along, there was a storm and some power cuts.

Shetland Reel comes from Unst, which is part of the Shetland Islands and as stated by the storms and power cuts it’s not an easy place to live, but also beautiful (I have never been, maybe one day Gin Club will get the boat for Up Hella Aa, drink Gin and pretend to be Vikings.

The Shetland Distillery Company was created by four people sharing a passion for producing top quality products in local communities (Direct Quote from the web there). Frank  / Debbie Strang and  Stuart / Wilma Nickerson.  Apparently the work of the distillery is split between couples, the Strangs turning the area at Saxa Vord into the award winning tourist resort and the Nickerson’s handle the whiskey and the Gin.  Thank you Strangs and Nickersons!

The gin uses 8 botanicals including locally grown apple mint.  On the nose there is a strong hit of Juniper and coriander, with fresh floral notes. To try it neat (most of you who normally read this know I’m now a neat trying convert, I don’t know if that makes me sound like I am officially old or an alchy).  Anyway neat it is dry with a juniper spine and a clean dry bite.  This then becomes smoother and sweeter.

As usually a good tonic (Fever Tree people, cheap stuff is banned) rounds the Gin off and compliments the fruitiness of the apple mint.  The more you drink the fruitiness builds making it a wonderful Gin, a truly loved product with of course a decent solid Juniper taste (it is a Gin)

We haven’t decided yet what we are going to garnish or serve this with yet!  According to the UK Gin Law (The London Gin Club) Coriander Leaf or Raspberry really compliment Shetland Reel in a G and T.

Tickets for July:

http://www.ticketweb.co.uk/artist/glasgow-gin-club-tickets/944334

Botanist Foraging Event – 4th July

So this week’s Blog is a very brief one and it is going to be dedicated to our Foraging event.

So on the 4th July we are hosting along with The Botanist a foraging event.  But what does that mean, well hopefully you know that 22 of the botanicals which are in The Botanist are made up with wild plants (flowers, weeds, berries etc) which grow in the area around the Bruichladdich Distillery on Islay.  Because of this The Botanist often take their brand ambassadors and mixologists on foraging events along with these amazing tweed packs, which contain trowels, vials, tools and a foraging guide (which we will be giving out at our event too).  At these events those who attend get taken on a wee walk where they are shown how to identify much of the botanicals which make up The Botanist and how to gather (forage) them for use in drinks, distilling and food (I’ve been using Sorrel in salads).

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Our event will be exactly the same it will start at the Botanic gardens then walk through Kelvingrove park, stopping along the way to forage for wild ingredients which are used in the production of The Botanist and for botanicals which can be used to garnish or make Gin cocktails with.

The foraging event walk will finish at the Kelvingrove Café on Argyle Street where the lovely Mixologist Danny Whelan will walk you through The Botanist.

What do you get for your ticket:

Obvious the foraging walk, where you get taught how to forage.

Your foraging guides

Brand talk on The Botanist – along with a neat serve

Three Gin and Tonics using the Botanist all garnished with the ingredients foraged that day

Nibbles

Then upstairs at the Kelvingrove Café for a Botanist foraged Cocktail (devised by Danny Whelan)

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Tickets for this event will be very limited as numbers have to be small.

Here’s the link for tickets (Golden ticked doesn’t include this sadly):

http://www.ticketweb.co.uk/event/182875

The Birthday & The Botanist Foraging Event

First I would like to say thanks to everyone that came down for our Birthday party, it was one of those rare Gin Club’s now where Kate, Stuart and myself got to ditch the car (#carsgettingditched) and have “some” Gins for ourselves.  I completely hogged the Heather Rose.

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I have said it in a couple of other Blogs, our best ideas are conceived drunk at 1am, Gin Club was one of them.  Going to the Cat House when you are 31 after a Gin Club is not up there with the greatest of ideas, but worth it for all the looks “Alternative” teens (btw alternative doesn’t exist anymore, alternative is so mainstream that word is now null and void) were giving us when we were dancing, not a single f*ck was given.  Teens really are self-conscious, if only they had had Gin.

So after that minor expletive (I couldn’t find an alternative for that saying), we have moved out of our first year as Gin Club.  Again a massive thank you to all you Guests who came along drank Gin, learned about small batch and craft Gin, ate cake, cracked jokes and join Kate, Stuart and I in the art of social drinking.  When we started Gin Club (at the time we never thought it would come to anything), all we wanted to do was make something fun but at the same time have something the Gin brands would want to be part off.

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So on our first birthday we went back to our first event and used The Botanist, Strathearn Heather Rose, No.3 London and Caorunn.  These at the time were our most commonly used and favourite Craft Gins.  The Botanist was the first Gin we confirmed for Gin Club and picked up from Lynne McEwan before heading off to Ritchie Patton’s wedding at the time we had the date for the event but didn’t even have a venue.  Strathearn is a distillery close to our Perthshire homes and Heather Rose is one of those Gins I go back to time and time again, like a perfume you constantly buy as you like the smell, my drinks cupboard isn’t complete without it.  No.3 London was the Gin we used for our first dedicated single brand events, which we did in a Kroma Hair and again who we used for the Abandon Ship online and London shop launch events.

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The main difference (other than the free cake, balloons and party bags) between the setup we had at the first event and Birthday party was the garnishes we used:  On Friday I met with a lovely man called Gary and there in Argyle street he handed me three bags of greenery, which I in turn handed over money.  It looked exceptionally dodgy, but it was just bags of Sorrel and Spruce Shoots, all hand foraged by his himself that very day.

All our Garnishes for the birthday party were garnishes that can be found in environment around us then Foraged to be used in Gin. For Botanist instead of Lemon and a complimenting herb we used Sorrel.  It has a naturally and surprising taste of citrus and can be foraged around Glasgow.  For No.3 London we went away from the citrus notes and used Spruce Shoots, which add a pine flavour to the gin, when you chew it, its sweet but very very dry.  For Caorunn we used fresh brambles, mint and Braebury apples.  Wild mint grows all over the UK, Brambles are often the bane of a gardener’s life as it grows quickly and everywhere (Braebury apples are from New Zealand but hey two out of three ain’t bad).

The reason for this change in tact is that as of this Blog post we are announcing our first dedicated single Gin event of 2015 which will host The Botanist.

the botanist

On the 4th July we are hosting along with The Botanist a foraging event which will start at the Botanic gardens then walk through Kelvingrove park, while stopping along the way to forage for wild ingredients which are used in the production of The Botanist and for botanicals which can be used to garnish or make Gin cocktails with.

The foraging event walk will finish at the Kelvingrove Café on Argyle Street where the lovely Mixologist Danny Whelan will walk you through The Botanist, explaining the tastes and notes as you try it neat.  Then you will try three G&T’s all garnished with Foraged ingredients which complement the botanicals which create the fine drink.  After that you will get nibbles and a Foraged Gin Cocktail.

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Tickets for this event will be very limited as numbers have to be small.

Here’s the link for tickets (Golden ticked doesn’t include this sadly):

http://www.ticketweb.co.uk/event/182875

 

Thanks for spending a year with us.

 

 

Adnams CopperHouse Gin

For our last Gin for the March Gin Club I would like you all to say “arite hen” to Adnams Copperhouse Gin.

Adnams, in my head make beer (which has since been confirmed when a work colleague who really looks like Peter Griffin from family guy, saw me writing this blog and went “great beer, I used to live next to their distillery), but they have been branching out since 2010 and now make Vodka and Gin (There was really no point in that sentence as if they only made beer and not Gin then this blog wouldn’t have even been written).

Adnams craft their Gin in a very different way to normal, for one they make the base spirit themselves “East Anglian malted barley”.  I know many Gin’s do not do this, not saying that doing it or not is better just different.  Making a base spirit is not an easy task.  Reading up on this process I see words like “beer wash”, which I only know is the initial stage of distillation (see this is actually one of the few times in life Craig Rothney would be handy to have simply to answer questions like What does Beer Wash mean? What is Low Wine? Whats a Beer Column).  This beer wash distillate is further refined into “low wine” before finally ending up as pure spirit.  From there it is infused with six botanicals in their home made copper pot still.

The six botanicals are: Juniper berries, Coriander, Lemon peel, Orange peel, Orris root & Hibiscus flowers.

The only one in here I am not familiar with is Hibiscus flower, I don’t even think I could identify the taste of Hibiscus to be honest.   Doing some reading on the wonder that is Wikipedia, it seems that our new mate Hibiscus was trialled as a fertility drug, however it can also cause mild hallucinations.  Could be an interesting Gin club then!

To try Adnams neat you would get a savoury herbaceous gin with a full hit of juniper, I’ve heard others say oily but I don’t get that texture, which could be my novice tasting skills. We are really happy to have this Gin at Gin Club and hope you taste the Beer making heritage in this Gin, I actually think you can, it’s made very differently to begin with then returned to a traditional London Dry method.

Spirit Christian Jensen

Number three in our featured Gins for March is the wonderful Jensen’s (another pluralisation, but not one like when people add the S to the end of Miller –that’s Miller lager not Martin Miller’s or when they ask for “sailor Jerry’s”.  Grrrrr).

I have to say my first impression of Jensen’s was skewed.  This was because Stuart decided to experiment with Gin one night and had the Chipotle infused version and thought it would make a mean Red Snapper.  Most people who know me know I am a complete wimp when it comes to spice, I can barely handle a Korma, so Chipotle infused Gin is a bit of a trek for me.  Well I can safely say that after that experience the taste of their Bermondsey Gin changed my initial impression of “holy hell that will burn a hole right through me”.

Jensen’s base is in London and produce some truly fine Gin.  Along with the Bermondsey they have an Old Tom and a fair few infusions like the Chipotle one (everyone except this one appeals to my palate).  I have read that man behind this fine spirit Christian Jensen (Spirit Christen Jensen – sounds like a bluegrass Americana performer), was in Tokyo and feel in love with a certain Gin and was then told that it was defunct.  He then went on a mission and found the recipe for the Gin and worked with a team at Thames Distillers to recreate it.  To test they had it right he bought the lost spirit at auction and compared.  I haven’t worked out what this illusive spirit was thought.

How does it taste:

To smell it comes over with a strong sent juniper (it is a Gin – I might tire of this line), then you almost get sappy pine with coriander and liquorice. You also get fresh ginger, resin and violet. The liquorice carries through to the taste along with the piney juniper.  I read somewhere that one taster was getting Uncooked Runner beans – Thankfully I never got this.  No thanks to runner beans full stop, they remind me of my mother force feeding me them (by force feed I mean stern looks and ultimatums for not eating them).

Thanks

Graeme

Daffy’s Gin

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Our second Gin (I say second but remember there are no rules to the order of things in Gin Club, just hand over the #GinMe card and ask for the one you want) we get the feature (says a very excited me) the wonderful Daffy’s Gin.

I first tried this wonderful stuff while doing my now frequent loitering in the Good Spirit Company hoping that Mark will see me standing around and say “have you tried this one”, regardless of if the answer is yes I will say no just so that he whips out some glasses and whatever bottles are open under the counter.  On this particular occasion the answer was No.  I had heard of and seen Daffy’s on the shelf but never tasted and hadn’t read about it (yet).  But before I ramble on about 20 mins one day in the Good Spirit Co I should Segway back into Daffy’s Gin:

Founder Chris Molyneaux explains that he and the “Daffy’s team” spent 4 years on the Daffy’s journey learning, researching and testing.

Taking from their lovely website:

“We started by using the finest pure wheat grain spirit from northern France that we could find, then, distilling it in the same manner as malt whisky on an ancient single batch copper pot still. The botanicals that we steep and distil are a combination of the traditional – juniper, coriander seeds, cassia bark and the new – Lebanese mint and rare variety lemons.

The quality of the base spirit we use, along how we steep and distil our botanicals results in a deeply complex and well balanced spirit that is exceptionally good to drink on its own over ice, in cocktails or as a life-changing D&T with fresh mint and lime.

Lebanese mint as a botanical brings and extraordinary freshness to Daffy’s complimenting our other tasting notes of toffee, citrus, spice caramel and fresh mint”.

The Mint really makes the Gin stand out.  Its tough to place this next to other Gins.

Daffy’s also comes in a little stronger than other Gins at 43.4% proof.  I don’t know about the rest of you but I have grown accustom to stronger Gins over the years and need the larger alcohol content.  It almost makes the strength of the flavours stand for me.  This is probably a total contradiction.

Daffy’s is a perfected product; it feels like it’s afforded the same TLC of Tajima (Kobe Beef) cattle.  It’s a Gin a choose to drink straight which for me is rare.  When you first taste it, it doesn’t feel like a normal gin. It’s feels like a Gin Liqueur, which it clearly isn’t, it’s just crafted so well that it’s easy on the palate; this is a testament to creator Chris Molyneaux’s vision. There is the hit of Juniper but its masked behind the Lebanese mint.  Again you would be fooled into thinking this could be a liqueur because of this, but it is most definitely a Gin, a rather perfect one.   Chris thank you for crafting this!

Thanks

Graeme

Introducing Shortcross Gin

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Shortcross Gin was founded in 2012 by husband and wife team Fiona and David Boyd-Armstrong at the Rademon Estate Distillery which is located outside Downpatrick, County Down.  To say this Gin is a labour of love for the couple is an understatement.  Going on a Gin journey around the UK, visiting other craft distilleries to see how others did it, then decided on the flavours they want to encompass before going to our old friends Carl and ordering a custom made bespoke still from the German Still makers.  I know what you are thinking “a Gin distillery tour of the UK! What hardship” J.  I’ve been tempted to quit the day job (and evening job) and just go and drink Gin a few times.

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Emulating the Rademon Estate David and Fiona foraged wild clover then added local elderflower, elderberries and home-grown green apples. These regional botanicals are combined with juniper, coriander seeds, lemon peel, orange peel and cassia to a wheat spirit base and then local water is added to the mix.

Best talk about the Gin I suppose, as I always state to taste you really get Juniper (it is a Gin), with elderflower and elderberry hints, particularly on the nose.  Shortcross is very much a classic expertly made Gin. From the mix of juniper and clover with a citrus taste leading to peppery finish, there is also something in the texture which is different, can’t put my finger on it though, which means there is only one thing for it.  Drink more Shortcross Gin to decide!

We are really looking forward to featuring Shortcross at the March Gin Club.

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Thanks
Graeme

Gin and Proposing

Gin and Proposing.

Let’s just start by saying that this blog post has very little to do with Gin, thankfully by the time the Gin started flowing I was already past the point of no return and Caldo was in charge of the Gin Shed and its contents.

First steps to propose to a woman (or a man it is 2015):

  • You need to wait until she is essentially in tears and is waiting to be asked. Any minor event you are at together be it a walk up a hill or a night out where you end up alone she needs to be expecting it.
  • Don’t’ cave to peer pressure, get into an argument and propose by proxy.
  • Let her choose the ring (making sure she sends you the correct ring information and NOT a picture where the ring is slightly out of shot).
  • Be personal, so what if you’re up a tower in a capital city or any high cliché building…
  • Remember it’s no big deal “it’s just a ring”. (Forgetting this is her confirmation that she is not wasting her time with you and she wants babies and all the rest, a house clearly isn’t enoughJ).

The Method:

Ask your mate Sarah Leonard to sort four lovely ladies to form a string quartet which can play her favourite love song in your conservatory.  For the purposes of “Her” (or my mothers words, “who is she the cats mother” – I have never understood this saying). Her favourite love song is The Book of Love and mainly the Peter Gabriel arrangement which is brilliant as it has a full string intro.

Cover the house and conservatory in fairy lights on the ceiling and church candles on the ground.

Get you bearded mate to play First Day of my life by Bright Eyes after she says yes.

Make sure she is home for 5:30 no later or earlier.

Once she enters signal the strings to play.

Lead her through, watch her cry, get down on one knee and ask “so ehhh.. How about marrying me”?

When she says yes, the bearded one appears and sings.

After that and we are all drinking Champagne, politely inform her that she needs to go get changed as in 15 mins people will be arriving.

At this point revealing that you have organised an engagement party where the guests will all arrive at 15 mins intervals.

Make sure the food from Mad Chef Danny at Bloc arrives and the oven is prepped and ready – On this note I was running around daft for the whole day getting food and booze for the evening, putting up fairy lights and tidying (golden rule, girls do not like visitors when the house is potentially a mess).

Serve food and booze all night, making sure all she has to do is drink pose with the ring, and chat to her friends and family.  My job is to host the thing making sure no glass is empty long.  Making sure you never refuse to not pose as a couple even though it’s one of your most hated things to do on the earth along with having to watch Made in Chelsea.

So that’s how you propose in a lovely personal way.

Lessons Learned:

Ensure the right ring information is provided:  If there are two rings in the picture then do some subtle checking before buying one.  Like me you might think you know her, well you would be wrong!  But don’t worry this corrected itself one night when she was moaning and clearly in a state that it might never happen I said “what if I’ve already bought the ring”.  Sending her into both a slightly happier mood but also panic when she remembered that the photo she sent was dubious.

The following day you may receive a text stating “I found the receipt and don’t get mad but you bought the wrong one”….  Once you have calmed down casually calling the jewlers to explain the mistake only to be told by the love Jade from Bernstones  Glasgow that (she’s a Geordie btw so read it as one) “Don’t worry Mr Macdonald, Rachel has already been on the phone and its sorted, we are resizing the correct ring and it should be ready by next Wednesday, it happens all the time”.

Now if you me; A – you don’t like a woman saying “don’t worry it happens all the time” as it sound like you’re not being the man you could be and B – I have been further demasculinised (is that a word) as not only is the surprise removed but I didn’t fix the problem Rachel did.

Subtly of timing:  Try to be more tactful with telling her when she needs to arrive as being too specific will give the game away.

The Ring Box: Don’t present the ring box upside down, it kills it.

Gin Shed:  Do not say to “just grab some gin from the shed”. Keep it looked.

Your own drink consumption: Don’t drink more booze than the guests and forget to eat.

The Garden secret spew: Don’t say you’re going for “air” then spew in your garden and try to hide it.

The Sleeping host:  Don’t go to your room to plug your phone in, lay down then not wake up until 12:30 the next day, ultimately not saying goodbye to your guests.

Feel free to use this formula.  She did say yes after all.

Now to see how much Gin we can get for the wedding.