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.