valentia

Piping Live – Valentia Gin

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So our first Gin to be featured at our two events for Piping Live is 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.

When we have discussed Valentia in the past we described it as the perfect Gin for that feeling that you are on holiday as itsfresh, fruity and definitely citrusy.

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.

One of the added bonuses of having Valentia along is you get to meet Alfonso. For the ladies reading, Alfonso is Spanish, well dressed and owns a Gin company. You can’t really go wrong there and his chat is on point.

I’m pretty sure he is due me a pint from juniper festival too.

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/

October Gin Club Tasting Guide

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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.

Juniper Festival – Take Two

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I like how the greatest debate I have in writing most things is weather or not to type like a teenager texting or try and be exact, knowing full well that the dyslexia will creep in at some point.   In this blog it was whether to use the word two or 2.  First word problems (the other problem being my incapable ability at proof reading).

So Juniper Festival has been and gone.  A massive well done to all the organisers and the brands for standing up for hours on end pouring and repeating the same words over and over.

We (me Graeme) went along in a working capacity and dragged my lovely wife along for good measure (still strange saying that).  I should point out that my wife Rachel gets drunk on one drink and hasn’t had a proper drink in three months.

I always forget how long the walk is to the SWG is from the bus route road.  Should have ditched the car tbh.  We arrived, got signed in and heading straight for the first faces we knew.  Edinburgh Gin.  Where we lined our stomachs with all the Gin liqueurs.  And no this was not abuse of power or stealing.  We were furthering our knowledge.  Always great to see the EG folks.  They do have the products down to a tee, luring your in with sugary Gin crack (the liqueurs) then building you up to the Cannonball.


Then we seen the smiling enthused face of Sam from Minus33.  Another one of our regular favs.  We got to catch the end of Sam telling some nice people about how it’s low calorie.  Then he made us two cocktails of the pink variety.  Btw I seem to pick all the effeminate drinks.  We also need to get that recipe off Sam.


Shouldn’t really list all the people we spoke too.  Next was Makar, where we stuck our hands deep in juniper berries.  Then to catch up with Claire from Summerhouse Drinks who deals in the wonderful Walter Gregors Tonic (Walter Macgregor if your a teuchter).


After visiting lots of other gins, like Darnleys, Strathearn, Daffys, No3 London and Sipsmiths.  It was time for our first talk which incidentally was Sipsmiths.  Where we learned some new facts, the swam in Sipsmiths signifies the still and the “Swans neck” at the top.  Straight back out to the floor together more booze.  First stop Pickerings (no Paul), but the main man himself.  The wife is a big fan of Pickerings, me too.  The old recipe (the orange top).


We then met (again) Alfonso from Valentia Gin, we can safely say that he is one of the locusts Gin Reps we’ve ever met.  Going to try sort that Gin for Gin Club as it tastes amazing.

Last talk of the night, hosted by David from Makar.  Good patter from David as always, good to learn about the relationship between Makar and Loch Fyne, also good to taste the cocktail topped with Loch Fyne Salmon.

It’s fair to say that it was a good night with lots of Gin drunk.  There were a few gins we didn’t even get to which we wish we had.

Long walk home where we we’re nearly tempted into the Park bar by some lovely ladies from Ireland and Harris.  We resisted, taxis for Macdonald’s then beans on toast.  In from a Saturday night by 11pm.  Amazing.