Fever-Tree

Ungava, Harris, Stirling & New Strathearn

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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.

Harris Gin

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.

http://www.pipinglive.co.uk/events/piping-live-presents-glasgow-gin-club/

http://www.pipinglive.co.uk/events/piping-live-2016-presents-a-summer-session-with-glasgow-gin-club/

 

Thanks

 

Graeme

 

 

 

Pickerings

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So this one I have planned ahead.  Yes go me.

For our third Gin we have the amazing Pickerings back.

Pickerings was launch in 2013 and founded by Marcus Pickering and Matthew Gammell, at the Summerhall Distillery which was the former School of Veterinary Studies.

Pickering’s is based on an old Bombay recipe which was kept as a family secret for over 66 years,and resurfaced in 2013. The gin is a recreation of this original recipe where Pickerings have increased the amount of juniper compared to the original.

The Gin itself consists of nine botanicals – juniper, coriander, cardamom, angelica, fennel, anise, lemon, lime and cloves.

The process involves macerating the botanicals for 24 hours with neutral grain spirit in a copper still, nicknamed Gert. The still is heated in a unique way almost like a custom-built water bath allowing the heat to be altered and applied directly.

To me Pickerings is a smooth bu almost earthy Gin.  Its fresh with an initial hit of Juniper (it is a Gin) with a piney taste.  There is an after taste of fennel and cardamom, leaving you with the overall spice.

We have no idea how we are serving this yet.

I may have time to fix the blog before tomorrows pre alert.

We do love this Gin though.

 

Glen Wyvis Gin

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So again this should have been part of a blog which I half finished from my trip to Inverness where we at Gin Club (I say “wee” I mean me, Caldow was moving into his new flat, like that’s a worthwhile excuse), were helping with the NIP festival.  There we met the lovely folks from Glen Wyvis which is our second Gin for this Fridays Sold out Gin Club at the Hidden Lane Tea Room.

Not much is known about this distillery.  Essentially its the creation of the local “Flying Farmer” (I need to check what this is, it sounds too exotic for Scotland and more like something you hear about in Australia). The gin launched in summer 2015 and is the first from Dingwall. The distillery (which is in construction still) takes it name from Glenskiach and Ben Wyvis, two old now defunct distilleries from the area.  Incidentally a skiach is Gaelic for  Hawthorn which is one of the botanicals in Glen Wyvis.

So like I say when I was with the guys from the Gin I got a bit too drunk and appear to have forgotten everything useful, like the distillation process.  I do know that there are nine botanicals (As I emailed Craig from Glen Wyvis shamefully). These botanicals are locally picked hawthorn as already mentioned, Juniper (it is a Gin), Orange & Lemon Peel, Coriander Seeds, Angelica Root, Cinnamon, Orris Root, Almond Powder.

To taste there is a straight hit of Juniper, which lingers just enough for the Citrus Peel to come through.  A very pleasant fresh tasting Gin which tastes like its made with love and attention.

Definitely the best thing off my top of my head to come from Dingwall, I hear they have some football team too 😉

We will be serving Glen Wyvis with Fever Tree tonic, Orange Peel and Coriander.

Gin and Tonic Club

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Gin and Tonic Club

I have been trying to get this post done for ages.  Like ages.  It has been months since we spoke to Fever Tree and started working together (they came us some free stock).

I also think I have made this blog (in some form) before too, I just don’t know where I saved it so let’s start again.

Right from the outset, when we call it Gin Club we usually mean “Glasgow Gin with some form of mixer in it Club”.  We rarely offer up the Gins without something to compliment it.  We do give people the chance to taste Gin neat but generally when we are running the nights we want people to enjoy the Gin the same way they would at home.

Lots of people give you the “nope” face when you offer them a straight taste of Gin, as in the past it’s not the most enjoyable thing to taste neat, which again stems from the fact they have only accidently drank Gordon’s straight, as students or at the end of the night when the mixer and ice has run out and it’s the only option.

We at Gin Club can assure you a good Gin can be drank neat, but we usually always have something in it.  With the exception of the EG night with the dry martinis using Cannonball, but that ended differently so we won’t be doing that in a hurry.

Right so let’s talk about Gin and Tonic club.

When people say “I don’t like Gin” we always say “nope you don’t like Gordon’s Gin and Schweppes Tonic.  Generally out of a tiny wee glass, a thin slice of lemon and one cub of ice.  That’s enough to put everyone off.

But there is something that will change your mind even with the dreaded Voldemort (I love how Voldemort is in the MS Word dictionary) of Gins Gordon’s.

Fever Tree!! Ta Dah…

Fever Tree has saved Gin for a lot of people.  We use it in pretty much all our drinks.  I should halt for a minute and say there are many other artisan tonics out there too, but instead of picking up a Schweppes pick up a few bottles of Fever Tree first, it really does change the whole Gin and Tonic game.

Those of you who come to Gin Club will have no doubt read and been preached to by Stuart and I about Fever Tree, but for those who haven’t read our Gin tasting guide check it out word for word below (yes I’m lazy, it’s my work lunch break):

Fever-Tree Indian Tonic Water launched in the UK in early 2005, the brand name chosen as a Fever Tree is the name for the cinchona tree, the bark which gives us Quinine.  One of the main uses of Quinine is in the treatment of Malaria, one of Malarias main symptoms is Fever, hence the name the fever tree.  Using Rwanda Congo Cinchona Bark and blended with spring water along with eight botanicals, such as: marigold and a bitter orange from Tanzania.

Fever trees have a range of products which they also make from Low Calorie tonic to their own Ginger Ale.

Right then let’s go through some mixers and Gins and their merits.

Fever Tree Tonic:

For which Gins: All of them

Notes: The standard amazingness which is Fever tree a must for all Gin’s and Tonic.  With maybe one exception of Gin (although I disagree but the distillers swear on it, more later).

Others: This also comes in Low Calorie, and a Lemon Tonic.

32

Fever Tree Mediterranean Tonic:

For which Gins:  Anything Salty or Olivey, Good in Gin Mare and EG Seaside

Fever Med

Fever Tree Ginger Ale:

Gins: Anything with a spice that ginger can help with.  Ophir.

Others: Ginger Beer and light of both.  We used the Ginger beer in Firkin Gin last month.

Fever All

Schweppes Tonic:

Gins: Experiment with Fever Tree first but according to Tony at Strathearn Distillery he says Schweppes is the perfect tonic of the Heather Rose.

Others: Load but I can’t be arsed.

Summerhouse Walter Gregory’s Tonic:

Gins:  This artisan Tonic has an almost minty taste and works well with Daffy’s Gin.

Others:  Summerhouse do a host of artisan Lemonades.

Summerhouse

1724 Tonic Water:

Gins: I haven’t experimented with one taste group but this is a perfect product which compliments all Gins, Stuart loves it and he usually goes for the savoury Gins.

1724

Supermarket Home Brand:

Notes: So this sound stupid but I generally find that Tesco, Morrison’s, Asda’s tonic own Tonic waters perform better across the Gin board to Schweppes.  Experiment.  I’m a fan of Waitrose own to be honest.

Bottlegreen Elderflower Tonic:

Notes: Bottle Green do a range of products, their standard tonic is lovely   across all Gins.

Gin: All

Others: They do things in pink, pomegranate.

Bottlegreen

Fentimans Tonic:

Gins:  For the floral Gins

Notes:  Not my tonic of choice, I love the Fentimans brand and adore the Curiosity Cola but it’s too sweet and brings out floral notes in Gins which are already too flowery.  They actually did a bottle of Gin and Tonic Mix with Bloom Gin.

Fentimans

Septembers Gin’s – FIRKIN & Edinburgh Seaside

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So this month we are doing something a bit different.

The main reason being Stuart and myself have been busy as hell the whole of September and we haven’t had a chance to do the blogs the same, hence all the “ghost blog” posts for the Great British Bake Off.  But that will happen when you gallivant off on something called Honeymoon.

Right so this time we are doing the blogs in reverse order, we usually do a blog for each featured Gin, then post a small blog about how we served it after it.  But we are doing the latter first.

So our first two Gins for This month are:

FIRKIN

FIRKIN Gin was launched in April 2015 by Gleann Mor Spirit Company.  Before progressing any further Gleann Mor are mainly a Whiskey company, they specialise in bottling rare whiskeys.  This is the Gleann Mor distilleries foray into Gin and can I just start by saying brilliant start folks.  So Frikin Gin has a distinct whiskey look, it is golden brown and this is caused by the American oak whisky casks, it is rested in.

The ingredients are a traditional line up with juniper, coriander seed, angelica root, and orris root all added into the still.  The Gin is 4 times distilled and bottled at 46%.  There is a good hit of juniper on the nose, followed by mint and lemon peel, then lemon barley sweetness develops followed by flint and elderflower;  a lovely balance between sweetness and crisp aromas.  On the palate, fudge-like sweetness with clean eucalyptus, then more mint.

I find the Gin straight better than in a G&T as it gives a good mix of Juniper and Toffee type flavors.  To me tonic takes the Juniper away however, for Gin Club we are keeping the tonic or possibly attempting another mixer.  Trust me the flavor wont be lost, I think I have drank too much Gin now so Juniper gets lost unless its above 40% 🙂

Serving Suggestion: G&T served with Fever Tree, garnished Orange peel (maybe Ginger beer)

firkin

EDINBURGH SEASIDE

Edinburgh Gin have been constant innovators in the world of Scottish Gin.  For some time the Gin was bottled down south but in summer 2014 Edinburgh Gin move the distillation process to the capital.

The Edinburgh Gin range is rather impressive with Raspberry Gin (which we have been told are Rasps from Perthshire) and Elderflower Gin (and other flavoured gins), we featured the Cannonball Gin in February, this time though we are using the Edinburgh Seaside Gin.

Head Distiller David Wilkinson and the team scowered the coastline in search of the perfect ingredients to give a Scottish seaside flavour. After experimentation, they settled on a combination of seaweed, scurvy grass and ground ivy combined to the other Edinburgh Gin Botanicals making a slightly sweet yet refreshingly minerally taste, you can taste the salt.

Its a really strange taste at first.  Its like when someone lets your try potatoes cooked in sea water.  Its strange but brilliant.  This is a truly unique approach to adding flavor to a spirit which inst just making it another fruit infused Gin.

Serving Suggestion: Served with Fever Tree Tonic (possibly Mediterranean Tonic) & lemon twist.

edinburgh-seaside-gin

The Birthday & The Botanist Foraging Event

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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.

ginbirthday-1-5ginbirthday-1-14

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.

ginbirthday-1-10

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.

ginbirthday-1-3

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.

BotanistForage2BotanistForage1

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.

 

 

Edinburgh Gin – Cannonball (Not Damian Rice)

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EGD_circle_logo6 EG Cannonball

Our third Gin for the February Gin Club is the mighty company of Edinburgh Gin.  When looking for Gins to be involved in February we weren’t initially think about Edinburgh.  This is mainly because we could have done a whole gin club just on them, their product list seems to grow and grow.  For February’s Gin Club we are getting something rather special, they are bringing along the new Cannonball Gin – along with other goodies too.

Edinburgh Gin is part of Spencerfield Spirit Company and was launched in June 2010. Edinburgh Gin’s parent company – Spencerfield Spirit Co also have Sheep Dip and Pig’s Nose whiskies.

Now here comes the bit we at Gin Club debated for a long time, we always thought Edinburgh Gin was made in England and only bottled in Edinburgh, however…  For the first four years of its life it was made in England in a still called “Jenny”.   Then the spirit was shipped to Edinburgh and a selection of locally sourced and grown Scottish botanicals such as juniper berries, milk thistle, pine, heather were combined with the gin distillate from England, watered down and bottled.  But since summer 2014 the whole process now takes place in Edinburgh – thus ends the argument of Edinburgh Gins true origin.

The Edinburgh Gin range is rather impressive with Raspberry Gin (which we have been told are Rasps from Perthshire – hopefully Blairgowrie as Stuart and I have strict rules about the berries we eat as essentially our entire teenage years were paid for by working on the berries) and Elderflower Gin. And for us we will be using the strong “navy strength” stuff called Cannonball.

Edinburgh Gin has a full juniper hit (I keep saying this but Gins really should taste of Juniper) with heathery notes.  We haven’t tried the Cannonball yet though, I’m guessing it’s the same just stronger.  We might and I say might be making Martini’s for the evening which I want to call Mongs Meg Martini’s (doubtful if this will stick though).

Rocking The Boat With Our Rollers In

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gin club no3 236 - Copy

It’s 6.30pm on Wednesday – scheduled weekly meet time at Gin Club HQ. I’m somewhere between locating Sri Lankan tea leaves and boiling the kettle, when Squirrel comes out with “we should do it at Kroma, I go there, they are up for it”.

The thoughts that are going through my head; I need more loose tea, I wish I’d bought chocolate, what on earth is he talking about now?

So here is a brief insight into what happens at a midweek Gin Club meeting. Contrary to popular belief, we don’t drink Gin, we usually eat cake and lots of unrelated statements are delivered as a monologue and require deconvolution.

It materialised that Kroma was being suggested as a venue for an evening with No.3 London, I was then later informed that Kroma was a hairdressers. Ok, so we had done Gin in the Tearoom and it was a hit (so much so we are doing it again) but could we really pull off Gin in a hairdressers? Guess there was only one way to find out….cue Monday the 7th of July in Finnieston.

gin club no3 079

No.3 London is an extremely classic and perfectly balanced London Dry Gin and it was raved about highly at the Hidden Lane. Having the opportunity to allow some of our Gin Club members to find out more about the Gin itself, from Amanda, the brand ambassador was such an exciting prospect for us.

Amanda gave us an insight into the fascinating story behind No.3; from the copper pot stills in Schiedam (Holland) that give birth to the spirit, to the origins of its name – 3 St. James’s Street in London is the residing address of the creators – Berry Bros. & Rudd.

Amanda Talks No.3

No.3 is a Gin which has been somewhat crafted to near perfection, and all with the undeniable expertise of Dr. David Clutton. Dr. Clutton is unashamedly my new hero, he is a chemist with a PhD in Gin. You read right, an actual PhD, he is a doctor IN GIN (the only one I should add). Nobody mentioned this option when I was considering Chemistry PhD’s – thank you University of Glasgow careers service and every graduate fair I ever attended.

So what makes No.3….well, No.3? Like all good London Dry Gins should, it has a heady note of juniper, this is combined with 2 other fruits – sweet orange peel and grapefruit peel, which are joined further by 3 spices; coriander seeds, cardamom and angelica root. Steeping these 6 botanicals prior to distillation allows their distinct flavours to really mingle and infuse into the mother liquor. Upon tasting neat, my first hit was distinctively piney from the juniper, followed swiftly by a complete citrus rush.

No.3 With Garnish

As well as a neat tasting, throughout the evening we also served; classic G&T’s garnished with lemon (plus Fever-Tree naturally), Negroni’s with a sliver of orange peel and G&T’s with a twist (lemongrass and coriander garnish), all were created and poured by the expert hands of Chris Grant. I have always claimed that Negroni and I are not exactly best friends, placing him (Negroni is a male FYI) in the exact same friendship group as Aperol – bitter with a deceptive appearance. However, I put my hands up, Chris I think I may have been converted. And although the bitter man may not have been everyone’s cup of tea, the lemongrass and coriander Gin’s went down a storm – seriously buy some No. 3 and try it!

Thanks to everyone for coming along to the hairdressers in Finnieston and drinking some No.3 with us. And of course an even bigger thanks to Amanda for bringing No.3 to a salon of Gin Clubbers in cutting chairs. A credit to Fiona for the amazing photos!

Not being content with stopping at just one night of bringing No.3 to the people of Glasgow, we packed up the silver key stirrers and headed along to the Abandon Ship womenswear launch in the Princes Square shop.

Abandon Ship

The prints for the new line are amazing, uniquely ASA and like nothing else you’ll find on the high street….hurrah! The watermelon crop tee and skirt are to die for. We selected 3 serves for No.3 – the classic and twisted G&T’s as per Monday night and a Ginger Gin Fizz. I think it’s safe to say Glasgow LOVE No.3 London (and we love peanut butter and jam doughnuts).

To end this blog post in stereotypical girl style, I would be lying if I said that sometimes I worry people don’t understand what we’ve set out to achieve. However, if I’ve learnt anything from my fellow Gin Club founders in the last 6 months, it’s stay true to what you believe is right. We really love Gin and all we want is to find a fun way to make other people fall for it too….simple really?

gin club no3 250 - Copy

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