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

Gin 1 – 2015 – St. George Terroir

Our first Gin for 2015 is something special from across the Atlantic. St. George Terroir. The Wino’s among you will realise the word Terroir relates to soil region which affects the grape (There is more to this name than what I have just said but I am not copying Wikipedia out word for word). In this case the gin was already called St. George and there is a dog called a St. George terrier so “lets make a St George Terroir” Maybe…. St George Terroir

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.

Terroir Gin

St. George Terroir uses 3 botanicals inspired by the wild Golden State that is California, along with others that help bring them to life in what the team at St George’s Spirits call an “Ode to the Golden State”. The lead notes are all foresty of Douglas fir, bay laurel and sage, along with coriander seeds and juniper.

I have been trying to working out how the gin is made as they say “We distil the fir and sage individually on a 250-liter still to minimize the impact of seasonal variation. The fresh bay laurel leaves and juniper berries are vapour infused in a botanicals basket. The other botanicals go right in the pot of our 1,500-liter still”. No idea about the rest of the process though.

Terroir is unique, it really doesn’t taste like any other gin I have tried, you really do get the feeling you are standing in an American forest. Sadly in my head I’m in Yellowstone Park drinking and avoiding Yogi and not in California (I’ve never been to either).