Juniper Festival – Glasgow

Its been over a year since we at Gin Club along with Gin Superfan Ger (And Gers mate, who ever he was), attended Juniper Festival in Edinburgh and now it has come around again but this time Solid Liquids have brought the event to Glasgow, our home turf (unless you count Blairgowrie).

Btw I like the awkward photo of Stuart at Juniper Festival

Our first experience of Juniper festival was their first year and ours, even though it only involved Kate and Stuart, I think I was uninvited by the cousins so they can chum out and get drunk without me.  Thankfully though as it was our first year it was where we met 90% of the Gins we would go on and feature that year (lots of those Gins are still in the shed too).

Last year in Edinburgh was my first taster of Juniper festival, but before I delve into it let me go through what Juniper Festival is, in their own words:

“The Glasgow Juniper Festival will be the first outside of Edinburgh and we will have over 30 vareties of Gin from 18 different producers as well as some lovely tonics to try. Our Festivals are set up where once inside you can taste any of the gins on show which are all served up by the people who know them best – the people behind them! If that wasn’t enough we are also taking over the Poetry Club at SWG in which to host talks on Gin related subjects presented by some of our exhibitors.”

What that means you get to wander around the SWG, where 18 lovely Gin Distillers will have a station of their products, you get to wander up learn about the gin, the brand and history then the samples, the glorious tastings of Gin.  Not only that but you can sign up for special masterclasses and tastings.

Event link:

https://www.facebook.com/JuniperEvents/

We only know of a handful of the Gins which are going to be there such as: Caroun, Minus 33 (Sam will be making cocktails no doubt), Strathearn, Daffys, Pickerings, Shetland Reel, Makar, Porters and Sipmsith to name a few.

Gin Club will be heading along on Saturday evening to wander chat and drink Gin.

Tickets available from:

http://www.solid-liquids.co.uk/juniper

 

Thanks

 

Gin Club

 

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Piping Live & Gin Club

Right, so, ok, right (as my mother in law says constantly to herself).  Two blogs in one week!  How creative of us, or we have just plagiarised from the website we are about to promote.

As hopefully most of you are aware we are teaming up to host two special events for Piping Live.  What is Piping Live I hear you ask to yourself (assuming you are not a Teuchter or a member of the traditional music fraternity), well dear reader as I send in my work emails, “see below”:

“The spectacular evening is part of this year’s Piping Live! Festival, the world’s biggest week of piping which sees over 50,000 people flock to Glasgow to enjoy over 200 events throughout the city”.
Piping Live! is a week-long celebration of bagpipes and traditional music, taking place between 8 – 14 August.  It brings over 50,000 music fans to Glasgow and sees over 200 events, with over 8,000 performers, take place in various venues across the city.  Each event will showcase the world’s most talented musicians in modern trad music, with this year’s festival being headlined by the globally-famous Red Hot Chilli Pipers (Saturday 13th, O2 ABC).

 

We your Gin facilitating friends will be working with this fine festival on their Summer Sessions. Where we will be hosting two events on Wednesday 10th August at the Piping Centre and the 11th August in the George Square Marquee.  At these events four of the finest Scottish Gins will be there for you to taste  which are; Eden Mill, Pickerings, Shetland Reel and Minus 33.  You also get a mini masterclass, get a full Gin and Tonic but not only that  eat a selection of delicious canapes which will be provided from a variety of specially selected Glasgow restaurants, courtesy of the Glasgow Restaurant Association.

The night will be rounded off with toe-tapping musical performances from some of the best celtic artists from the Piping Live! bill, as well as the opportunity to pipe up and give the bagpipes a go with exclusive come-and-try sessions.

Tickets for Piping Live!’s Summer Session with Glasgow Gin Club are £20 and available now at www.pipinglive.co.uk

Some words of finery about us too:
Roddy MacLeod, festival director of Piping Live!, said: “Piping Live! is famous for bringing the very best talent to Glasgow and this collaboration is no different. The Glasgow Gin Club are renowned for their great events, knowledge and love of gin and I’m excited to have them join us to add a refreshing twist to this year’s festival line up.”

There are load of things happening all over the city for Piping Live, try and get involved.  Most of it, drink, food and of course music related.  If you get the chance head over to the Piping Centre for the tents outside, whiskey galore btw. There is also the Pipers’ Market which includes food trucks by Fire Dog and Bowl Food, supplied by Good Food Glasgow as well as a range of stalls filled by a variety of independent traders. The market will be open from 11am-6pm from Monday 8th to Friday 12th August.

Ungava, Harris, Stirling & New Strathearn

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.

Piping Live! Presents Glasgow Gin Club

Piping Live! 2016 Presents A Summer Session with Glasgow Gin Club

 

Thanks

 

Graeme

 

 

 

Pickerings

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

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.

Eden Mill – Hop Gin

Oh god I am properly late with this one.

See what happens when the day job takes over.  Who said that 3pm on a Wednesday was the best time for social media engagement???

So Gin numero quarto, Eden Mill Hopped Gin.

It’s safe to say we have been trying to get the folks at Eden Mill along to Gin Club for a long time.  They have a huge product range and the Gin is very different to the other London Drys out there, so we have to have them feature at least once.

The Eden Mill story is quite a different one, historically there hasn’t been any spirit production on the site in over 150 years, between 1810 and 1860 where the Haig family produced Whiskey.  The brewing element has been long established, then in 2014 they decided to start producing Whiskey and Gin again.

There are no other distillers / brewers in Scotland like this.  It is a unique combination which only serves to produce unique, highly crafted spirits.  Bringing their own brand of distilling, which definitely comes from the craft beer world, gave birth to the Hop Gin.  The first of its kind in the UK! This is a fairly decent achievement to be honest, I haven’t ever done anything (nothing savoury at least) which was the first in the country.

The Gin contains botanicals: Juniper (it is a Gin), Australian Galaxy Hops, Sea Buckthorn, Oak, Hibiscus, Hickory and I think others are in there Citrus peel, Coriander and Liquorice (Sorry Eden Mill I couldn’t find a full botanical list, but I was sure I could taste coriander and maybe the Hops were giving me the citrus flavour).

To taste this, it really does confuse you, again in a good way.  It already has that beer-esq hue about it when you pour it, you half expect when you smell it that it might froth on the top (thankfully it doesn’t, I don’t know if frothy Gin would sell).  Yeah so the taste confuses you (in a good way) as the Juniper slides away to this hop like citrus taste, which lines the mouth (I believe that’s called oily but I’ve never liked that expression).

It’s a lovely drink, Gin lovers you will love the difference this drink does to your impression of what a Gin should be.  Make sure you try their other range.  Not a clue how we are serving this yet.

Darnley’s Spiced Gin

Gin number 2 for October (again there is no order to this) comes from a distillery we worked with on our second ever Gin Club event, those wonderful people over at Darnley’s View, however this time there is no London Dry and instead the spiced Gin, it is Halloween after all.

So let’s begin with some history on Darnley’s:

Darnley’s View Gin is created by the Wemyss Whiskey Company (Wemyss Malts) in fife.

The name Darnley’s View comes (apparently) from the moment when Mary Queen of Scots spied her husband and baby father to be Lord Darnley from a window in Wemyss Castle.  Randomly every time I hear the name Wemyss I think of a school trip there.  I think we also went to the Scottish Dear Centre that same day too.

You might remember the Darnley’s Gin we featured way back in August last year (the blog says August so I’m going with that), which is a stunning Gin, a lovely crafted smooth spirit.  We served it with Fever Tree and Cape Gooseberries (Cape Gooseberries are easier for Dyslexics to spell than Physalis or pronounce).

In 2015 Darnley’s ventured out into a sister Gin the Darnley’s View Spiced Gin, which is what we are featuring in October.

The Spiced Gin is distilled using 10 botanicals:  Juniper (it is a Gin), Cinnamon, Nutmeg, Cloves, Cumin, Ginger, Grains of paradise (BTW grains of paradise do not look as impressive as they sound), Cassia, Angelica and Coriander.  Compared to the six botanicals in the original.  It also comes in 2.7% stronger than the original Gin too.  According to Wemyss they say that the stronger alcohol content helps bring out the spicy flavour.  You will get no complaints from Gin Club on this alcohol increased – not that we are trying to promote excess drinking though.

This is a hard Gin to pin down.  This is in no way a derogatory comment though, it’s great that you can’t pin down the Gin, it means every time you drink it, you get something else.  The original citrus tastes you get from the normal Darnley’s view are there but they vanish quickly to a warm spice.  Everyone who knows me knows I am a total wimp with spice, but this spice is perfect, it doesn’t over the Gin, its just there.  I almost want to compare it to a mulled wine, but it’s nothing like it, it just give you that warmth and difference of flavour, most people know red wine and it’s taste but when you try a mulled wine it confuses the senses in all the right ways.

Well played Darnley’s.

So how are we serving it on Friday?  Hehe that’s a surprise, but it will be in tea pots and will be warm.

Tickets for Fridays event:

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

Thanks
Graeme

Botanical Eater (Botanivore) – St George

St. George – Botanivore

Rolling on for the October Event, and no we haven’t made it a Halloween them, Stuart will look just as scary though.  Our first Gin to announce comes from those special distillers from across the Atlantic, St. George Botanivore.  Those of you who have been reading this or coming to our “tasting” events will know we featured Stuarts Favorite Gin the Terroir.  A Gin which both Stuart and I always keep stocked up.  I think collectively we sell out the Good Spirit’s company stock of this fine product over few months or so.  I also bought Stuart a bottle to say “thanks for being my best man”.  Although he doesn’t deserve any thanks because he didn’t actually complete his “tying the knot” duties, and thus my marriage is probably null and void.

St. George Spirits was established by Jörg Rupf in 1982 after arriving in America from the Black Forest, Germany. It has taken them up to 30 years to grow into the distillery they are today from a one man to an ex Naval hangar, producing three gins along with other spirits.

Botanivore

Botanivore, or as St George call it “botanical eater,” is made up of 19 different botanicals working in “concert”, which is a lot, that’s getting up there with fellow namesake The Botanist.

St George say “Think of a meadow in bloom—herbaceous, fresh, and elegant”.

The botanicals are angelica root, bay laurel, bergamot peel, black peppercorn, caraway, cardamom, cilantro, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, juniper berries, lemon peel, lime peel, orris root, Seville orange peel, star anise!

Botanivore is very floral, there is that steady hit of Juniper (it is a gin) but it is hidden, you taste it first then it plays hide and seak. What starts to come forward on the nose is  the cardamom, fennel and anise.

Tasting it you know straight away like the Terroir that this is a herbaceous Gin, with pine and citrus up front, and a peppery herbal complexity which hangs around until its finished.  It really is a marvellous product.

St George just seem to nail this fresh mountain garden taste.  It’s hard to describe it. But I imagine drink Botanivore while summiting a munro on a stunning day. I might try it actually.

We will be serving this beauty of a Gin as a G&T with Fever tree Tonic and Lemon peel.  The citrus fruits can easily be masked behind the herbs so it will work perfectly. The Fever Tree won’t kill the subtle juniper flavour.  Oh I think I will have one later.

If you still need tickets follow the below link:

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

Thanks

Graeme

Septembers Gin Club

Right I know this is late as always.  It’s fair to say we have been mental (Moich – if you’re from Perthshire), but here goes.

So who decided that Graeme should get married head to Sri Lanka for three weeks and on the week he came back should do a Gin Club.  He did (should I say I did), twat!  That’s a sure fire way to ruin yourself.  Where was Caldow you ask, “Busy” ahaha.  Nonsense, he doesn’t know the meaning of it.  Ticketmaster sounds easy J

So Septembers Gin club was an interesting one (they all are).  We had one left field choice (which we will describe later), a choice to allow the Gin Clubbers to reach for something a bit more special when buying a standard London Dry other than Gordon’s or Bombay and a new one which tasted like the seaside.

So the first Gin we featured is one which currently has a bit of a PR problem, and this is a crying shame.

Plymouth Gin

The name Plymouth Gin is a protected brand, much like Scotch Whiskey (in that it has to come from certain casks and be made here) or Jersey potatoes which have to be made in Jersey.  It’s actually one of few Gins which have a protected name.

Plymouth Gin is essentially a London Dry in taste with a slight degree of difference that most wouldn’t taste once they fire in garnish and tonic, but as it’s made traditionally in Plymouth it gets its own Gin type, Plymouth Gin and not London Dry.

Back in the day when Plymouth was a famous naval town seeing the likes of Nelson et al there were over eight distilleries catering and facilitating the term “drinks like a sailor”, now though there is only one.

Plymouth is produced by the Black Friars Distillery. The Black Friars Distillery is the only remaining gin distillery in Plymouth, in what was once a Dominican Order monastery built in 1431, the distillery being one of the UK’s eldest in UK, dating back to 1793.

The Brand has so much history and is such a great tasting Gin for the house that I’m constantly annoyed it gets bypassed by most in pubs or the supermarket and people opt for Gordon’s or Bombay thinking its better.  The brand really has an image problem.  But Barman love it, it’s a great cocktail dry Gin, it tastes great in the home and for some reason Morrison’s always has it on special so you can get an amazing dry Gin for the same price as Bombay or a big bottle of Gordon’s.

It has seven botanicals – juniper, coriander, sweet orange, cardamom, angelica and orris root that are redistilled with pure grain spirit. For a Gin you don’t get the dominance of Juniper instead its almost sweet, with orange and cardamom giving it a soft fruity yet spicy finish.

Please reach for this instead of your traditional choices.  Plymouth should be in your drinks cabinet or globe J

We served it as G&T served with Fever Tree, garnished with Strawberry

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Edinburgh Seaside

So we have featured Edinburgh before and we can safely say the first time when they brought the Cannonball and we made Dry Martini’s along with bottles of all their other products, it was a pretty ruckus night.  Caldow had to carry women out in cuddieback form.

Edinburgh Gin has 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.

We at Gin Club think this is the best thing they have made.  It is a truly unique product.  I know they have a huge product list, but the liqueurs are more like Gin Crack…  As in “here come and try this” to get you into it.  They are great and in fairness Mrs Macdonald drinks them all the time, but the Seaside is their best innovated Gin to date.  Well done Mr Wilkinson.

Thanks to Finlay and Ruairidh for popping down and the patter, and drinking hehe, no ruined Gin Clubbers from the mini still this time.

We served it as a G&T with Fever Tree, but to get the most out of it you should use the Mediterranean Tonic and a lemon peel twist.

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Whitley Neill

So we have Mr Niell before but this goes along the same lines and the Plymouth choice.  It’s in all the supermarkets and the usual retail price is £22-£25 which is around the same as Bombay, please pick this more (unless of course Bombay email Gin Club tomorrow saying “please promote us here’s eight bottles”).

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, 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.

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 served it as a G&T served with Fever Tree, garnished with Plum.

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Firkin Gin

So I mentioned earlier about our left field choice.  By this I’m not saying “this is our crap option” quite the opposite it’s the different choice, by different I mean greatly different (not sure if I’m showing different in a good light here or not).

FIRKIN Gin was launched in April 2015 by Gleann Mor Spirit Company.  Gleann Mor are mainly a Whiskey company, this is their successful Gin experiment.  Firkin Gin has a distinct whiskey look from the American oak whisky casks, it is rested in.  I really need to learn more about the brand and the history of Gleann Mor Spirits, they seem to have a great foot hold in the rare bottled Whiskey world.  Yum yum yum.  Gleann Mor, feel free to bring some along J

It really confused my senses at first.  As when you crack open the bottle you think “ohh Whiskey” but it’s not, it just looks and at first smells like one.  We served it with Tonic and orange peel which was wrong, completely wrong.  Yeah it worked for some, but as soon as you swapped the tonic for ginger beer or ale and the orange peel.  Different drink altogether.  Like Jerry Maguire “you complete me” says the Firkin to Ginger.  So much more was gained from the ginger combination.

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.

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Right so that was the round up from last week.

Some thanks to Firkin (FIRKIN), to Whitley Neill, Plymouth and Edinburgh Gin.

Thanks to the Tea Room for the cakes, which we will get the recipe and post btw.

Thanks to Blonde Bridget for the vegan, and all other allergen cake.

Thanks for coming.

Plymouth and Whiteley Neill

So again we are doing this backwards but tonights Gins are:

WHITLEY NEILL

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.

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.

Serving Suggestion: G&T served with Fever Tree, garnished with Plum

PLYMOUTH

So at Gin Club we often get fancy unheard of Gins but one thing we are keen to let you try are Gins that you can get in many places instead of reaching for the Gordon’s or the Bombay.  The name Plymouth Gin is a Protected branding which is any Gin made in Plymouth in tradition way.  Once there were many now there is only one. Plymouth, which is produced by the Black Friars Distillery. The Black Friars Distillery is the only remaining gin distillery in Plymouth, in what was once a Dominican Order monastery built in 1431, the distillery being one of the UK’s eldest, dating back to 1793.

The Brand has had a hard time in the past as it was abused by their parent company and as such the brand has suffered an image problem, lets fix that!

It has seven botanicals – juniper, coriander, sweet orange, cardamom, angelica and orris root that are redistilled with pure grain spirit. For a Gin you don’t get the dominance of Juniper instead its almost sweet, with orange and cardamom giving it a soft fruity yet spicy finish.

 

Serving Suggestion: G&T served with Fever Tree, garnished with Strawberry