Gin Club

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.

July’s Gin Club

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Firstly, can I just start by apologising for typing this later than expected, we at Gin Club like the blog posts going out at 3pm on a Wednesday, which according to the Google Machine is the best time to post anything to Social Media.  I general find that it isn’t the timing that causes a difference but more the content.  Cake and Gin seem to do better than anything else so we are winning this race already.

Last week we had a double bill of Gin Club, in that we ran two events.  The first was our July dedicated Brand event and was all about No.3 London Dry Gin.  Anyone reading this regularly (this is where I question you all for reading these ramblings) will know that we have worked with No.3 London and several occasions.  It was featured at our first Gin Club then again at our 1st Birthday Party and it was also the first time we did a dedicated Gin free event.

This time round though we teamed up with a new Eyewear store (store is very American I apologise) called IOLLA Eyewear, which is in deepest darkest Finnieston.  At first I had no Idea what an Eyewear store was, I kept calling it an opticians and saying “look at these glasses” where I was corrected and then eventually started saying eyewear.  I am now a convert to this shop though; they even found glasses for my football shaped head and Macdonald cheeks.

Amanda Baxter from Berry Brothers & Rudd came up from London to give the 30 odd guests a brand masterclass on No.3 London.  Going through the history of Gin, Gin in London, the Berry Bros & Rudd Brand then specialising in on what makes up what we regard as one of the best Cocktail Gins on the market No.3 London Dry Gin.

In between all these talks, Stuart and I were handing out classic G&T’s, then neat tastes (cracking jokes back glasses for drinks and putting glasses next to reading glasses – classic dad humour), an alternative G&T which was Lemon Grass and Coriander, then to break up the Gin madness we served old fashioned Gin Fizz cocktails.

I really want to say thanks to Amanda, Claire, the folks at IOLLA Eyewear, the guests, Stella the dog and Betty and Bee for making it a great night with us. #IOLLAxNo.3

Then on Friday the 31st July (yes summer has officially ended – not that it began) we hosted our regular end of the month Gin Club event in the Hidden Lane Tea Room.

So July has been a wet month and something we have notice has really affected Gin Club goers, it seems not many people want to do much when it’s miserable outside and you never know if it’s going to rain.  But we did get a fair few of you out to drink the best spirit on the planet.

We decided to shake things up a bit this month and move the bar to front room in the Tea Room which I can safely say is the smartest thing we have done.  It even meant people sneaky neat tastes for those waiting for the loo.

Our first Gin for the evening (remember these come in no form of order you can bring the GinMe to the bar and chose anyone) was Shetland Reel.  I can safely say I was thrilled to be featuring this Gin and have Stuart the master distiller there to chat about it.  I have been trying to get Shetland Reel at Gin Club all year and finally it arrived.

Shetland Reel comes from Unst, which is part of the Shetland Islands. The Shetland Distillery Company was created by four people sharing a passion for producing top quality products in local communities. Frank / Debbie Strang and Stuart / Wilma Nickerson.  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 it is dry with a juniper spine and a clean dry bite.  This then becomes smoother and sweeter.

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)

Along with neat serves (on the sly) we intended on doing G&T’s with Fever Tree and Raspberry, but Stuart convinced us to try Kiwi fruit.  No surprises he was right.

Our second Gin for the night (which technically isn’t a Gin) was Minus 33.  Minus 33 is crafted by scientist at the Locabev Laboratory in Rosyth and started out in the labs at Edinburgh Uni.  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. For the serve we were going to be using lemon and coriander but again the distiller Sam convinced us otherwise and we used dried Hibiscus.  Sam even used our old bar space to create a small lab which he served Minus 33 cocktails in beakers.

Then we had Diplôme.  Diplôme is created in Dijon and has been created roughly the same way since 1945; however the recipe was perfected during WW2.  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. Which we served as a classic G&T with Fever Tree, garnished with Grapefruit

Our last Gin for the month was Sipsmith.  Sipsmiths is an old fav of ours which we would rave about all day if we could.  Sipsmith’s was launched by Sam Galsworthy, Fairfax Hall and Jared Brown to pursue their passion for handmade spirits.

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.

Thanks to all of you for braving the weather and coming along.

The next one is the 28th August.  Get your tickets from Ticketweb.

Thanks

Graeme

French Gin (Diplome) and German Stills (Sipsmiths)

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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

Mr Neill I Persume

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Whitley-Neill-Gin-Logo

Whitley Neill is distilled near Birmingham, in an antique copper pot still called ‘Constance’ who is over 100 years old. Using exceptionally pure water along with nine botanicals are which are carefully selected to ensure that they are of the highest quality. Whitley Neill’s tagline is “Made in London and Inspired by Africa” which is not only an insight to its creator Johnny Neill who is married to an African woman but also describes some of the botanical choices. In this line up are cape gooseberries and baobab fruit along with more traditional ones such as juniper, coriander, lemon & orange peel, angelica root, cassia bark and orris root.

Johnny established the company 2004 with the aim of offering consumers a new and different gin to those already in existence in the market. Despite the brand being 10 years old and this being Johnny’s first foray into gin he has family experience to back this up (Johnny Neill is from the fourth generation of the Greenall Whitley distilling family).

It’s also a Gin with morality as 5p from the sale of each bottle goes to Tree Aid in Africa to help with reforestation.  One of the few Gin brands along with Elephant Gin giving 15% of its earnings to two Elephants.

To taste you get juniper and citrus notes first followed by a subtle spice and complex finish. It really does not disappoint on the “different” quote as you do get more than you normally get from a London Dry.

We should be serving Whitley Neill with Fever Tree, garnished with a Cape Gooseberry (they have another name which sounds like an STD but no one can pronounce it), in a classic G&T.

Thanks

Graeme

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).

February Gin Club – Rock Rose

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Our second Gin at our February Gin Club is Rock Rose – when I say second there is no order at Gin Club, Just use your GinMe’s and pick which ever Gin you want to try first.

Rock Rose

Rock rose heralds from the north of our lovely country (that’s Scotland in case anyone wasn’t sure) in Caithness at the Dunnet Bay Distillery.  Now this is where I turn into the worst Geographer ever, much like our good friend Ruth Jackson who doesn’t know where anything is.  In my head (for years anyway) Caithness was just a part of Perth which was on the A9 roundabout, exactly where Caithness Glass the company is located.  Thankfully my geography has improved and I know exactly where it is.  It’s a lovely region (in name only I think not officially) near Thurso.

Continuing with a rather Scottish Gin making tradition, Rock Rose uses locally sourced botanicals.  I’m not sure if these go along with the foraging theme many other Gins in Scotland use.  The only botanicals which are not sourced locally is the juniper and the cardamom – now I don’t remember where I heard this as no doubt it was on a night where Gin was being drunk so it might have vanished into the ether of the evening but I remember someone saying that most Gin brands don’t use Scottish Juniper as it’s not meant to be that great.  Someone can confirm this for us at Gin Club though.

Rock Rose is distilled in a traditional Copper Still called Elizabeth and contains Rhodiola Rosea, Rowan Berries, Sea Buckthorn, Blackberries, Verbena, Corriander Seed, Cardamom and Juniper.  I’m sure there are more again trade secrets and all that.

So we have a wee confession on this one.  We haven’t decided how we are serving this at Gin Club.  I know normal we would be describing the perfect pour but Stuart, Kate and I haven’t sat down and went through all the pours yet.

Don’t worry.  Rock Rose tastes amazing regardless so it will be good.

So instead of our perfect taste here is a picture of Ruaridh from Rock Rose buying a new car on the Dunnet Bay Distillery expense account.

Ruh

Thanks

Graeme

Burleigh’s London Dry

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First up for February Gin Club is Burleigh’s London Dry.

According to the lovely people behind Burleigh’s (45 West Distillery), Jamie Baxter the master distiller was walking through Burleigh Wood nature reserve which is next to the distillery.

This is where he came across some of the unique set of 11 botanicals which go into Burleigh’s London Dry; silver birch, dandelion, burdock, elderberry and iris. Those of you who can count know the list you just read does not add up to 11 as some of the ingredients are secret which can be found in Charnwood Forest the main inspiration for the first recipe and from this natural woodland site, Burleigh’s Gin was born.

I have been trying to find out loads more about Burleigh’s other than the usual which is above.  I really have been struggling.  For me Burleigh’s is one of those crisp and clean gins on the citrus end of the scale.  Anyone reading anything I write will know I like the citrus side of gin.  A Gin and Tonic should be fresh and sweet.  It should make you do something my dad does when he gets his gin on a Friday which is smack his lips about eight times on the first sip then a gulp and a wee exhale of “braw” (Applies in both Danish and Scots).

Burleigh’s definitely provides that reaction to me when I have in a classic G&T.  I have yet to experiment more with it in cocktail form.  The rather swish Burleigh’s website gives lots of serving suggestions which you don’t have to be a Mixologist (yes these people used to be called Cocktail Waiters I know – if you are reading this then you are a Ginologist and we all love doing Ginology) to make.

Burleigh’s gives an initial hit of Juniper (it is a gin) then comes the citrus.  There are a lot of herbs going on but my palate seems to put mix them together to form the whole image and not isolate them.  I read one blog post stating that Burleigh’s was a herbaceous gin, I haven’t found this to be the case at all.  I get citrus and pine.  Maybe I should drink slower or just start buying the Export strength.

We will be serving Burleigh’s with lots of ice, fever tree and citrus fruit (not sure what yet) and maybe with something special to produce a classic G&T.

Gin 71 – Gin Festival

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We at Gin Club are late to the party for chatting about Gin 71, who knows maybe on some subconscious level we thought “oh no, they are after our turf”,  which couldn’t be further from the truth (We don’t have a bar with Gin piled up to the roof, Graeme has a Gin Shed though).  So its long over due we write and blog post, collaborate and celebrate Gin 71’s latest enterprising idea.

 

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What / Where is Gin 71:

Gin 71 is Cup and Cup is Gin 71.  Located in the city centre behind the new shopping bit on argyle street where the old tea room used to be on Renfield Street you will find Cup a lovely tea shop which opened to in 2012.  From 6pm Cup becomes Gin 71, which is Glasgow’s only dedicated Gin Bar.  There has only really been one other tea gin combo in Glasgow and that was Heston Bluementhal’s horrible attempt to combine earl grey tea and gin.  Please never buy this gin, if you have ever been bought it fire it at the back of the drinks cabinet only giving it to the family member you don’t like.

Gin 71 is excellent for those of you who like small batch or lovingly made gins.  They really do some great work to promote the small man and I think I am right in saying they observe our number rule of No Gordons (btw Eileen from Gin 71 if this is not right please correct me).

Ginfestival:

Continuing the love for all things Gin, Gin 71 have crafted a selection of events to form a Gin Festival, all eight nights of joy.  Sadly we are nearly at the end of the festival but there is still time to catch up on drinking (responsibly, these are school nights after all).  The festival opened with on Wednesday the 11th with one of our favs at Gin Club, Mr Martin Millers and up until this evening has hosted a selection of dedicated gin brand evenings, with the likes of Edinburgh Gin (featured at this month’s Gin Club) and specialist gin cocktails for Valentine’s day.

This evening is featuring another Gin Club firm favourite which is all things Sipmsiths.  There is still time to head down this evening from 7pm, try Sipsmiths, learn about the brand, drink some more, then keep going until the bank card appears, the buses have stopped and you regret not having the day off (or week off when you see what else is on).

We at Gin Club will be heading along tomorrow for the Gin Tour of Scotland event which will feature gin stalls from Makar, Pickerings, Strathearn, Darnley’s View and the Eden Mill Distillery.

http://www.gin71.com/gin-festival/

Again there is definitely still time to get yourself organised and come along to the remaining events.

Thanks

Graeme

Ginuary

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The forgetful January

So the first Gin Club of 2015 is over, before I prattle on I would like to thank NB, St George, Martin Millers and Brecon Gin for being part of Gin Club January.  All these amazing brands went down a storm, my only regret is even though the car was ditched, #thecarsgettingditched, which led to #lettheginbegin, was that in no way did I drink enough of these fine brands.  Rothney (the help) and Ritchie (the photo man) did though.  Caldo and I as per were left too dry for our liking.

Caldo and I weren’t sure how the evening would go as we were minus our mother hen Kate, who had decided to bugger off on a ski holiday, even though she can’t ski and is always moaning about being too busy .  So we drafted in the services of our beer / wine making hermit of a friend Craig Rothney, tt was a pleasure to allow this man to escape his Perthshire cave for the evening and come and serve booze instead of standing by around with his usual side kick Colin (i’m average height) Clayes.  Those of you at the first Gin Club may remember that our #Gindout  hashtag comes from Mr Clayes as he cannot handle his booze (nor social interaction tbh).  Anyway Rothney saved us on Friday so thanks to him.

Another surprise blinder for the evening was that the Hidden Lane laid on a special Gin Club treats menu, which might I say was rather special.  Even though I was too busy to purchase anything, the pile of dishes at the end of the night was a clear sign of a successful gin related menu.   I did help myself to some off cuts of sponge.  Yummm.

Massive thank you to DJ Malky B who was sober…  No wine for him, just soul music, making our already couple-esk night feel like a Tinder speed dating evening with Gin to ease the inhibitions (thankfully nothing clatty happened).

There was no order to the gins this evening as me (Squirrel / Graeme) forgot to bring half of what he was meant to (I’m blaming Kate for not reminding me).  The booklets were absent for the first 20 mins and the Gin Me cards were in no colour coded order.  Some lovely guest asked “Are the Gin Me cards colour coded to the gins flavours”!…  Blank expression from me then a laugh/ As we have a tangerine colour and sea blue colour.

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Our first gin to arrive and most people’s first gin of the night was NB (this is down to bottle placement on the bar nothing else).  We served NB with a slice of orange served with Fever Tree.  I love NB, it really is a classy well-made spirit.  You can check out our blog dedicated to NB or google it, but if you haven’t had some go and grab a bottle from the Good Spirit Co and enjoy it.  If you’re not wanting to be really adventurous (I am in no way saying NB is simple btw, its anything but) but wanting something expertly made and tastes incredible get yourself some NB.

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Next to NB was a little bottle of a gin we never thought we would get, but hey if you don’t ask you don’t get.  St. George Terroir all the way from California (and not Yosemite park where I had it in my head it was from, apparently you get bears in lots of American states).  St. George isn’t a normal gin it’s much more specific and leading towards the herbaceous.  In our blog post when which we posted to announce the gins I describe the taste in much more detail but just to remind you, it tastes like an alcoholic alpine woodland, there is that hint of the smell your living room gets on the first day you get a Christmas tree.  We served it with Fever Tree and Rosemary, we originally put rosemary and lemon in there but it tasted too much like a standard G&T.

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Martin Millers was something we have also wanted at Gin Club for a while and thankfully this time round Mr Miller appeared.  I have always been drawn towards this brand, not just because of the art deco bottle or the Icelandic connection but with the self-indulgence which goes into crafting it.  Two distillates and a 3000 round mile trip to add the water, truly a huge carbon footprint but what a magical result.  For January’s Gin Club we served it with Strawberry (sadly not Blairgowrie ground ones, it is January after all and not even a poly tunnel can help us) and black pepper.  Ohhh what a smooth drink, great combination from Stuart Caldow if ever I say so.  Those of you we stuck around to the bitter end will have got to try Caldo’s garnish experiments with Chilli’s and Coriander.  I like the difference in the taste with this but preferred the sweet strawberry.  We even changed the tonic at this point.  Martin Millers is a gin that can change a lot just on the mixer and the garnish so if you have a bottle experiment.

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Last on our gin list was Caldo’s find, a left field option but still very much in the London Dry (Welsh Dry) world.  Brecon Gin is a very elegant lady of a product.  Classic gin flavours and made expertly.  It comes from the famous Brecon Whiskey Distillery and if you go on their website you can find loads about the Brecon national park, their incredible water and mainly their whiskey.  Not so much about the Gin though.  Brecon gin is a big traditional juniper laced gin with coriander and revealing hints of spicy cinnamon.  We served as a classic G&T with lime which soften the heavy juniper and complimented the cinnamon and herbs.

Once again Kate, Caldo, Rothney (I suppose) and myself would like to thank everyone there who made it another sell out gin club.  Next one is 27th Feb which is also a sell out then after that March which has just been announced

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Also thanks to Ritchie, his sheer manliness and camera skills, the ladies of the Hidden Lane for their  food, the heat from the oven, the cake smell and the cakes.  Finally to Carly Morrison who keeps it all legal and always helping us out, you are a massive legend misses we wouldn’t have a GC without you.

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Thanks
Graeme

Gin Deux – NB – 2015

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NB

 NB_logo_-_High_Res

Our second gin of 2015 and something we have been keen to use since the gin bar at Brew at the Bog in March 2014 is NB. Up until recently I had no idea that NB stands for North Berwick, which is fitting as it’s made there. I do wonder at the intelligence level of myself, I knew this was made in North Berwick but didn’t twig that’s what the NB was for.

NB is made by Husband and wife (I really want to say wife and husband) team Steve and Vivienne Muir their own micro-distillery in North Berwick (NB). It’s made from pure British grain spirit and a combination of eight botanicals, all of which have been, meticulously selected to produce a smooth and balanced flavour which is not overly complicated. We haven’t been told what those eight are though.

Launched in October 2013, NB Gin is stilled, blended, bottled and labelled by hand in North Berwick in very small batches, to ensure that every bottle is of the highest quality. The still itself was custom built in London and installed in North Berwick by the oldest still makers in the world, John Dore & Co.

Since it’s launching in 2013 there has been overwhelming demand for NB Gin. Thousands of bottles have been sold and the number of trade customers it’s attracting across the UK is growing by the day. It is already being stocked across the UK and beyond.

NB Gin was honoured with a silver medal in the Micro Distillery category at The Gin Masters 2014, just nine months after launch. Chaired by The Spirits Business magazine, the awards are staged to find and reward the finest brands and are judged by a panel of leading spirits and on-trade specialists in a blind tasting. NB Gin was one of only nine gins, and the only Scottish gin, to win an award in the Micro Distillery category.

NB Gin is a classic, when you first try it neat it is bright and fresh, you can taste the citrus coming through, and with a dominant hit of juniper (it is a gin). I was trying to think of the best way to describe this gin, I just keep thinking classic and classy. These words don’t mean much on their own but from the font, down to the quality of the distilling this is a classy gin that stands on its own. I get juniper, coriander, angelica, orris root, cardamom, liquorice and something citrus, Vivienne and Steve don’t say what goes into it though.

 

http://www.nbgin.com/

 

 

Thanks

 

Graeme