Alright Gin Clubbers, so we were actively told last Friday at Gin Club “your website is out of date”.
We know. That’s what happens when one of you decides to move to Broughty Ferry of all places.
So first on behalf of my Gin Life Partner (Stuart) thanks for coming to all of you that turned up to our February event, some apologies from me; yes there were no booklets that was my fault and secondly to the two Irish girls at the bottom of the stairs, Stuart’s pouring is more reserved than mine, I was coming back.
Thanks also to the girl (from Gin Club) on the train who confused the old man sitting next to me by saying “thanks for last night” when leaving, making people look at me in confusion thinking “Maybe he isn’t gay”.
Right so we kicked of 2017 with a Scottish vs Wales theme, in time for the rugby (which was completely meant and not a coincidence at all).
First up and again this is in no order of importance we had:
Misty Isle Gin
Misty Isle Gin has been “a long time in the making” says brothers Alistair and Thomas Wilson. “It’s become something of a passion. From our family home in Portree on the Isle of Skye, we have created a spirit which we are proud to call our own. Distilling this beautiful craft gin anywhere else but here on Skye was never in question. Provenance is everything – that abiding sense of belonging and community. Over time, we have perfected our recipe; a marriage of crystal clear spring waters from the Storr Lochs and the right balance of the finest botanicals”.
Misty Isle is produced in Portree (for those Glasgow folk, Portree is the main town in Skye), at the Isle of Skye Distillery. The original name of the Gin was meant to be Isle of Skye Gin however they changed it in 2016 to Misty Isle.
The actual Gin itself was launched in February 2017 (see we bring you the newest Gin), to make Misty Isle, Alistair and Thomas use hand foraged Juniper from various wild locations around Skye and slowly distill it in a copper still, then vapor infused the botanicals some of which are coriander, angelica and lemon; We can get the full list if you want 🙂
To taste Misty Isle is smooth, you get the initial hit of Juniper (it is a Gin), then citrus and licorice (well I certainly did). We choose to serve it with a sprig of Thyme and Fever Tree tonic.
Misty Isle is made with love and you can tell.
Wild Island Gin
Sorry for thinking there is an island theme, there is but it wasn’t intentional.
Created by the folks at Colonsay Brewery, this small batch gin takes its design inspiration from the colours and contours of the island’s beautiful Kiloran Bay, and takes its flavour inspiration from the wild botanicals that grow on Colonsay. For those of you who dont know, Colonsay, an island of only 120 inhabitants, is located more than two hours by boat of the Scottish mainland.
Wild Island Gin is made up of 16 botanicals 10 of which are base botanicals with a further 6 make of hand-foraged island botanicals, botanicals which we have been able to identify are; lemon balm, meadowsweet, wild water mint, heather flowers, bog myrtle and sea buckthorn.
Colonsay Brewery purposefully opted for a gin base which was heavier on lemon than other gins which translates the Colonsay lemon balm aroma and you can really taste this, sometimes the Citrus flavor makes you feel like your not drinking.
To Taste Wild Island is summer holiday in a glass, its fresh and zesty with the Lemon coming through, there is Juniper there but its not the usual punch in the throat you get. You might be tricked into thinking you weren’t drinking Gin.
We added to this by serving Wild Island with a Lemon Slice and Mint, and this just further added to the feeling of being on holiday.
Furthering or little Island hoping adventure Kirkjuvagr Gin, pronounced ‘kirk-u-vaar’, is made on Orkney by residents Stephen and Aly Kemp in 2016. Kirkjuvagr means ‘Church in the Bay’ in old Norse which is what the Vikings described Orkney’s capital, Kirkwall (see you can see it now). You should all try and say it with an Orkney accent, it makes it more fun.
The gin is hand crafted in small batches using traditional copper stills, for the botanicals alongside the Juniper there is a wee tale about a local legend that spoke of a variety of Angelica brought to the islands by Norsemen centuries ago, which can still be found growing wild today and is one of Kirkjuvagr defining ingredients, including a host of local botanicals; Ramanas Rose, Burnet Rose and Borage. Uniquely and traditional Orkney bere barley in our recipe.
We serve Kirkjuvagr with Orange Peel and Fever Tree (we some how managed to go through three bottles of it too despite only going through two of others). To taste the Gin is well balanced between the sweet and herby, the organe peel bringing out the citrus.and some people were saying there was a sherbert-y taste while others found a peppery taste.
We loved this, and again somehow managed to go through three bottles.
Also they have a Kirkjuvar pouring tap, which we should have requested.
If only Cardiff Gin was an ironically name Gin for something which was actually made on a Scottish Isle then we would be laughing with our well sculpted theme. I’ll come clean there was no theme, we just get what we want to drink. Luckily though Scotland were playing Wales the next day so there’s our them, boom.
Launched at Cardiff Gin Festival in 2015, the gin started its life after a public call on social media, where they got hundreds of responses to what people wanted to see in their own gin. After weeks of submissions and trawling through recipe ideas they created samples of three gins, which were reviewed by some expert-y type people (Btw we didnt get bloody asked). Then we stuck with the one we have now and launch 150 bottles at the Gin Festival
The Gin has no citrus fruit and is dry like a Gin should be, to smell you really get Aniseed or Licorice this we presume comes from the use of Rosemary and Sorrel which is then combined with Caraway and Fennel seeds. You would think you get the Citrus from the Sorrel but you don’t. Obviously as its a Gin there is Juniper which is home grown we have believe, there is also Lemongrass and Verbena (we think)
To smell you could be confused with drinking a Pastis, obviously nothing as strong as that. The Ginny smell doesn’t come through until the taste. Everything changes when you add the tonic, the strength of the licorice notes soften and then you know your drinking a Gin. We served it with Cucumber to see if it would smooth the drink out, which it did.