Piping Live – Minus 33

Minus 33 was originally crafted by scientist at the Locabev Laboratory in Rosyth.  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 makes it the perfect drink for those on a diet as it comes in at 46 calories per serve. The decision to have a gin at 33% came after blind taste tests and those doing the tests came back and said they preferred the 33% version.  Which is fantastic news when you have just started a Gin company and it turns out you don’t have an EU category Gin.

Although Minus 33 was conceived in the lab, it’s now crafted by Cory the genius behind Silent Pool, to Sams recipe. 

To taste Minus 33 it is fresh and floral with hints of juniper, citrus, lavender, elderflower and angelica.

We have worked with Minus33 loads in the past and every time he does a tasting (assuming he hasn’t broken his leg), you are in for a treat, expect lab coats and cocktails.

Remember we will be running two tasting events at Piping Live on Wednesday 9th August (from 5pm) and Friday 11th at the Piping Centre, Glasgow.

Tickets are available for both nights and can be found following the below links, Wednesday is nearly sold out though.
Wednesday 9th:
https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-wed/

Friday 11th:

https://pipinglive.co.uk/events/2017-piping-live-presents-glasgow-gin-club-fri/

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October Gin Club Tasting Guide

Was supposes to do this yesterday, but here is the tasting guide for tonight.

Colonel Fox Cremorne 1859:

Cremorne 1859 was launched in 2012 and is a collaboration between CASK Liquid Marketing, PR guru Antoni Heatley and the artist Charlotte Cory. They wanted to produce a classic London Dry Gin when they came across an intriguing recipe by Colonel Fox.

Using only six core botanicals: juniper, coriander, angelica root, cassia, liquorice and bitter orange peel, they produce classic gins that hark back to Victorian England. The balance between the botanicals in Colonel Fox’s gin is perfect. The juniper is prominent on the palate, closely followed by a zesty, fruity flavour. There is a very traditional kind of sweetness, presumably from the liquorice, that gives it a pleasantly creamy mouthfeel, ending with a focused and peppery finish.

We are serving this as a G&T with Cherries.

Bulldog Gin:

Generally overlooked by gin enthusiasts but it’s worth seeking out and our “star in a reasonable priced car”. The name could be from the year of release 2006 which was the year of the dog, or as their website says it’s a reference to Winston Churchill.

This gin is quadruple-distilled and bottled at 40% ABV.  Bulldog is made up of 12 botanicals, juniper the most noticeable one (it is a gin), lotus leaves, lavender, cinnamon, cardamom, citrus fruits, liquorice, poppy and Dragons eye (I can’t remember them all).

To taste its slightly spicy with the cinnamon, cardamom and citrus leaving you with a warm finish that lingers.

We will be serving this with Pink Grapefruit and a lemon twist

Valentia:

Valentia Gin comes from the Sierra Nevada mountains in Granada, Spain where (I read) the water is known for its exceptional purity.  The Gin is double distilled in small batches in a traditional cooper pot still.  Valentia is made using “Mediterranean botanicals” which are; Juniper (it is a Gin), Angelica, Cardamom, Thyme, Coriander, Rosemary and Valencia citrus fruits.

To taste there is the initial juniper hit but it is like a punch, it’s a level hit, this fades quickly to leave the citrus fruit.  To make it had an orange sherbet flavour.

We are serving Valentia as a G&T, Pink Grapefruit and Rosemary

Minus 33:

Minus 33 is crafted by scientist at the Locabev Laboratory in Rosyth.  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.

Sam is making Halloween themed cocktails.  And G&T’s with Raspberries, Blairgowrie boys need to have Rasps somewhere.

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.

July’s Gin Club

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

Minus 33 – Not the average summer temperature this year!

For our second July Gin, we look to the East…  Of Scotland.  Sadly we haven’t found a Gin from Japan or China, there probably is and we at Gin Club have not found them yet.

Anyway Minus 33 our second “Gin” (Why this is in quotation marks will be explained in due course) is crafted by scientist at the Locabev Laboratory in Rosyth.  Yes this Gin is really made in a lab.

So why did we use “Gin”?  Well if any of you read this regularly then you should know the rules.  And I don’t mean the NO Gordon’s rule.  But the Government rules of what defines a Gin.  In the EU, the minimum bottled alcoholic strength for gin, distilled gin, and London gin is 37.5% ABV.  However Minus 33 comes in at 33% so technically does not qualify even though it ticks all of the boxers of what is a Gin.  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.  We had the pleasure of sampling it at the Juniper Fest a few months ago and went back several times (rude not too).

We haven’t decided on how we are serving this on Friday though.

If you haven’t got your tickets yet them please follow the link below.

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