Tag Archives: drinks enthusiast

Jägermeister

Jägermeister
I think it’s safe to say, Jägermeister has become Germany’s most famous drinks export. But other than its consumption within energy drinks, I’ve been looking forward to actually understand Jagermeister, and how it became one of the biggest brand calls the bar scene has ever seen.

So, here goes.

Jägermeister can trace its way back to 1878 and a gentleman named Wilhelm Mast, who founded a wine-vinegar business in his home town of Wolfenbüttel, Lower Saxony. The business is successful, and his son Curt Mast, comes on board, yet decides to turn the company into a different direction.

Curt showed great talent in the preparation and mixture of herbs, and in 1934, after many years of experiments, he developed a recipe that would become the profile we see of Jägermeister. Curt Mast dedicated his new recipe to all hunters and their honourable traditions. A toast of which every hunt would begin and end due to the spirits combination of only natural ingredients and pure alcohol. It’s with this that the stag would be become the figurehead to Jägermeister. However, it’s not just any stag to emblazon each bottle, but it’s said to be the stag that appeared to a wild hunter and converted him to Christianity. The same hunter who later became the patron saint of all hunters: Saint Hubertus.

The bottle itself is durable, with Curt tried and testing a variety from great heights to make sure the bottle was reliable in transporting his recipe across Germany. He also instructed that the doors to the “Kräuterkellerei”, where Jägermeister is produced, are only open to the 56 secret exotic herbs, blossoms, roots, and fruits, delivered here in sacks from across the world.

After selecting raw materials that are of high-quality for Jägermeister, their master distillers then carefully weigh them as specified in the original traditional recipe. They will then prepare several different dry mixtures of herbs. These are then gently extracted by cold maceration in a process that can take several weeks. Once complete, the master distiller will blend the macerates together and transfer them to one of 445 oak barrels within the cellar at Kräuterkellerei, themselves hewn from wood grown in the local forests of the ‘Pfalzerwald’.

But how does it fare? Well below, I give to you my tasting notes –

Jägermeister – 35%

Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamom present. Light, fresh notes of anise present on the palate first, with the rich, bold notes of burnt sugar, toffee, roasted coffee and tobacco leaf coming together. A lingering finish of sweet oak, raisin and orange peel.

Jägermeister Manifest – 38%

Pipped as the ‘world’s first’ super-premium herbal liqueur, Manifest is based on the brand’s original recipe of 56 herbs, roots and spices, but contains additional botanicals and is made using five macerates rather than four, whilst also being double-barrelled matured in both small and large oak casks for more than one year to intensify the flavour.
Light honey notes upon the nose, with a subtle sweet caramel profile sneaking through. A thin texture on the palate that warms up to an anise led profile of honey, raisin, cinnamon stick, clove and ginger. A lingering lick of spice on the finish.

Two fantastic herbal liqueurs, and would be enjoyed chilled or over ice for many years to come. However, this did catch my eye;

Jagermeister - Root 56
Root 56

Glass – 

Highball

Ingredients –

50 ml Jägermeister,
Top with Ginger Beer
Squeeze of fresh lime
Garnish with a slice of cucumber

An underrated brand to those who choose to shot, but take the time to experience it and it may surprise you. Make sure you have a bottle of either in your drinks cabinet, and grab some ginger beer too.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

 

Isfjord

Isfjord
Got to love a good back story for a brand. Here’s Isfjord’s;

“It all started a little more than 100 years ago when a few good men made the first expedition to explore the Arctic region of Greenland – probably the roughest, cold and hard-hearted area on Earth. Then men who came back, came back with a wisdom of nature: They had discovered and explored the biggest island in the world, a country of nothing but ice and snow.

Today we still salute the brave men who took great great risks and discovered the wonders of nature – The amazing Ice Cap and the beautiful country of Greenland.”

Has you intrigued doesn’t it? I mean, no one ever really thinks of Greenland other than ice and snow, but someone had to discover it, and with many brands these days looking for a unique position within the category, it seems Isfjord may have found theirs.

In 2007, Isfjord realised that the extremely pure and soft water from the icebergs that naturally break off the Greenland Ice Cap and into the sea in Ilulissat (far north of the Polar Circle), are free from any pollutants and is some of the purest natural water on Earth.

Their gin and vodka expressions begin with the iceberg water, and either combined with Blonde wheat if creating the vodka, or botanicals such as juniper, lemon grass and cardamom if producing the gin, before being carefully distilled in accordance to the special process when distilling with iceberg water.

It’s the gin that will be the focus today though, as twelve different botanicals create the finished product. But how does it fare? Well below, I give to you my tasting notes –

Isfjord – 44%

Orange peel and subtle lemon grass are present on the nose, with cardamom pods shifting through near the end. Orange water blended with fresh juniper and candied oranges are a bold presence on the palate, leading to a fresh, light and long finish.

Great over ice, but even better within a gin and tonic;

Isfjord and Tonic

50 ml Isfjord Gin
Topped with premium tonic (Double Dutch Indian Tonic recommended)
Garnish with a slice of orange.

A great go-to premium styled gin, perfect for the supposed British summer too, but wouldn’t look out-of-place over the festive season either. One for the drinks cabinet. Now, where’s that vodka they have . . . .

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Tappers

Tappers

It’s hard to tell these days what the term ‘small batch’ can entail. What’s the limit of bottles to produce before you’re no longer coined with the term? Does it stop when a brand becomes commercially available to the public? I only ask as it becomes increasingly difficult to differentiate, but in the end, surely it’s down the liquid being created, not the terminology it comes under?

Tappers is a great example. Hailing from West Kirby in the Wirral, they produce their gin on site, creating 40 bottles per batch, with the labels and bottling all done by hand. But they also highlight another creative production method named Compounding, which can also irk some gin purists the wrong way.

Again, surely it’s all about the end product?

Compound gin was associated with bootleggers evading the law during Prohibition times, and was generally seen as poor quality. Tappers have used this idea to better effect, using 8 different botanicals to create a recipe that took over a year to prepare. Their Master Compounder develops the botanical recipes with ingredients inspired by Britain and the local coastal area, including red clover, chickweed, sea beet, pepper and spicy black cardamom seeds, juniper, angelica root and orris root.

Infused into a 100% wheat neutral base, the brand is said to reflect the coastal heritage of West Kirby. But how does it fare? Well below, I give to you my tasting notes –

Tappers Dark Side – 39.6%

Orris with hints of the red clover come through on the nose subtly, with an intense kick of the cardamom once onto the palate. Fresh herbal notes strike through, with a subtle honey and thin angelica profile, leading to a ling finish.

Intense profile, which would work well within its signature serve;

Darkside G and T
Darkside G&T

50 ml Tappers Darkside Gin
East Imperial Old World Tonic
Sprig of thyme and wedge of orange to garnish.

A unique gin for the drinks cabinet, and with only 40 bottles made per batch, and their branch out into other styles, it could be one to invest in.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

Italicus Rosolio di Bergamotto

Italicus

Italian drinks are a big focus for me at the moment, with the opening of my ‘The Bassano Bar @ PizzaExpress‘ in Manchester a great example of utilising a variety of Italian styles. The rosolio aperitivo category escapes me though, until the arrival of Italicus Rosolio di Bergamotto!

I’d imagine the rosolio category isn’t one that strikes too many bells to many, so a little rundown before heading to Italicus.

Rosolio is an ancient type of Italian liqueur, deriving its name from ‘Drosera rotundifolia’, itself a species of sundew. It used to be flavoured exclusive with the herb, but now it’s known for more homemade low alcohol content spirits. The liqueur is common in Piedmont and in Southern Italy. It enjoys a special popularity in Sicily, where it has been prepared since the sixteenth century and was given to house guests as a sign of good luck.
Local ingredients are typically used depending on the region (for example Sicily with Cedro citrus fruit and fennel) and aromatized with herbs and spices.

Giuseppe Gallo has brought the category from the 1850’s of Rosolio back to the new-age with the launch of Italicus back in September 2016. Using peels from bergamots grown from Italy’s UNESCO-protected area Calabrian region and Cidros from Sicily, they are infused into cold water to release the essential oils (a process named sfumatura) prior to being blended with Italian neutral grain spirit, all within a family-owned distillery in Moncalieri, Torino.

The resulting bergamot and cedro flavoured spirit is then blended for several days with a separate maturation that contains Roman chamomile from Lazio, lavender, gentian, yellow roses and lemon balm from Northern Italy.

But how does it fare? Well below, I give to you my tasting notes –

Italicus Rosolio di Bergamotto – 20%

Very fresh lemon balm, bergamot, citrus peel and gentian coming through on the nose, followed by a naturally sweet chamomile flavour upon the palate. Notes of subtle lavender, honey, rose petal and lemon balm ride a lingering fresh finish.

italicus
A fantastic liquid on its own, but one recommended to be enjoyed in the following way;

“50/50 with Prosecco, over ice and garnished with three green olives”

Better get a bottle for the drinks cabinet, there are friends and family to impress.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Balblair

Balblair
It’s fascinating to experience a brand of whisky that offers a whole host of expressions that are not to the norm. Vintages can be seen as an exclusive way to release something special, whether it corresponds with a certain milestone year, or a particular one-off style that’s never to be seen again. Indeed these sort of expressions become highly sought-after, and are rarely seen on a shelf within your favourite whisky haunt.

Balblair have seemed to buck the trend on this.

They only create vintages that are ‘timed to perfection’, and have done since 1790. No 12-year-old in sight. No 18-year-old to speak of. But a 1999 vintage? No problem.

But why this way? Lets take a look.

The Balblair Distillery was established back in 1790 in Dornoch Firthby by a local man, John Ross (although the first known records date from 1749) and was soon joined by his son Andrew. Eventually, the sons and grandsons of John Ross operated the Balblair farm and distillery until the last years of the 19th century until the sale of Balblair Distillery to Alexander Cowan in 1894. Cowan brings Balblair into the 20th Century by building the present offices, still house, mash house, kiln and barns.

After the launch of the Highland Railway Company rail line between Inverness and Ardgay in 1862, Balblair started to take advantage of its use and moved the distillery half a mile north to its current location in 1895. Unfortunately, due to the tough economic times, Balblair Distillery shut in 1911, with the last drop of whisky leaving the warehouse in 1932.

Despite a brief use of the building by the army, 1948 saw Robert James “Bertie” Cumming, a solicitor from Banff, purchase the distillery for £48,000, with production resuming just a year later and expanding with extra warehouses and the first steam boiler in 1964. In 1970 though, Cummings sold the Balblair Distillery to Hiram Walker, the company that later becomes Allied Distillers. This era saw the renovation of the distillery throughout the 1980’s until its sale to Inver House Distillers in 1996.

It was in 2007 that Balblair opted for the bold move to only release Balblair as a Vintage Whisky, with the first vintages released being 1997, 1989 and 1979 in March 2007. It’s said that “Each Balblair Vintage captures the essence of its year in a bottle. They’re only ever selected at the absolute peak of perfection. Handpicked, to represent the very best our Distillery has to offer”.

I’ve been lucky enough to enjoy some of the Balblair Vintages, so below, I give to you my tasting notes –

Balbair 1975 – 46%

Fresh citrus and coconut notes on the nose. Sweet and spicy on the palate with honey and fruits on the finish. Warming.

Balbair 1989 – 46%

Apple and raisin notes on the nose and then combines with spice flavours on the palate. A long, rich offering with raisin dominating throughout.

Balblair 1991 – 43%

Bold and fresh notes of honey and butter, with subtle cherry finding its way through. Soft green fruits on the palate creating a very dry, almost ash driven finish.

Balblair 1997 – 46%

Tropical fruits on the nose with apples, honey and vanilla coming through.  A hit of sweetness on the palate, but spice soon follows that creates a long, long finish.

Balblair 1999 – 46%

The second release of the 1999 that replaces the award-winning second release of the 1997 Vintage.
Honey and leather notes on the nose, with subtle hints of lavender coming through. Sharp lemon skin upon the palate, staying at the front of the mouth whilst the rest enjoys smooth vanilla and honey mixed with waves of bold spice. Long finish.

Balbair 2002 – 46%

Floral fruits on the nose with hints of vanilla and toffee following, A good mix of spice and sweetness on the palate with orange and lemons dominating.

 

 

Balblair 2004 – 46%

Bourbon matured. Light nose with no distinctive aromas coming through. Slight malt honey on the odd occasion. Dry orange with light, sweet hints available. A short and very dry finish.

Some fantastic whisky expressions here, and as you’d imagine, not the range that you would start to mix up a cocktail with. The odd drop of water would open up a few of the above, but personal rule is to enjoy it as it comes, and the Balblair range, currently, do not disappoint. A couple for the drinks cabinet won’t go amiss.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

The Bassano Bar and PizzaExpress To Partner Up in Manchester This Summer

Spiced Nigroni 1_Low Res

The nation’s favourite restaurant chain PizzaExpress and pop-up innovators Bassano Events have joined together to bring ‘The Bassano Bar @ PizzaExpress’ to Manchester. Opening June 21st at PizzaExpress’s First Street restaurant, the modern Italian cocktail bar concept will be a first for the North of England after it follows last summer’s successful debut for The Bassano Bar and its winning Italian drinks formula within the busy ‘Magic Roundabout’ venue in London’s Shoreditch.

Offering a selected menu that combines a focus on classic Italian cocktails such as the Negroni with Campari, Aperol Spritz, Nardini Mezzoemezzo and Frizzante Frutta with San Pellegrino, the bar is also including innovative home-grown recipes, with the ‘The Haçienda Sour’ and ‘The Manchester Negroni’ featuring local gin producer, Three Rivers.

Augmenting the much-loved and increasingly broad PizzaExpress menu, The Bassano Bar is keen to promote a range of traditional Italian drinks, including grappa, Italy’s much under-rated national spirit. Originating from Bassano del Grappa in the Veneto region, Nardini is Italy’s most prestigious grappa brand, with the distiller’s home town providing the inspiration for the name of the bar.

Working alongside PizzaExpress, owners of Bassano Events Dave Marsland and Nick Hopewell-Smith have taken the opportunity to bring a flavour of Italian serves to the terrace of First Street, Pizza Express’ newest restaurant in the city, located in one of Manchester’s most dynamic leisure areas.

Dave is a well-known drinks expert and trainer, creating brand agency ‘Drinks Enthusiast’ in 2011, with his own spirits retail business in Altrincham and a national social media and publication presence as a drinks journalist.  A marketing professional with over 35 years experience, Nick is the initiator and creative driver behind The Bassano Bar in London and a specialist importer of Italian spirits and liqueurs from The Nardini Distillery.

With an al-fresco feel to the venue, making use of its natural light and, hopeful, Summer months, The Bassano Bar @ PizzaExpress will be a welcome addition to the Manchester bar scene.

Opening Hours;

Wednesday-Friday from 5pm – 11pm and from 12noon to 11pm on Saturdays, Sundays and Bank Holidays. 

Address;

The Bassano Bar @ PizzaExpress, First Street North, Manchester, M15 4FN

Image by Georgie Glass / www.georgieglass.co.uk / @georgieglass_

Ron de Jeremy

Ron de Jeremy
Most spirit brands in the world will have some association with a celebrity, entrepreneur, fellow brand within a different sector, or in this case, a porn star. Define Ron Jeremy as an actor and all of a sudden the taboo goes away. After all, George Clooney and Dan Ackroyd are two who stand out as a perfect example of crafting a spirit and promoting it as such.

I’m not going to focus on the man himself though for this feature, as it’s the rum that hits the table in the form of its XO and Spiced expressions.

The XO is said to celebrate the extraordinary life of Ron Jeremy, seeing a blend of selected pot and column still based rums from Barbados, Trinidad and Guyana, aged for up to 15 years within ex-American oak bourbon barrels. It’s spiced expression uses rums from Trinidad and blended with exotic spices.

But how do they fare? Well below, I give to you my tasting notes –

Ron de Jeremy XO – 40%

Honey, toasted maple syrup and walnut come through upon the nose. Smooth offerings of sweet honeycomb, toffee and slight burnt cinnamon on the palate, leading to a lingering thick vanilla finish.

Ron de Jeremy Spiced Hardcore Edition – 47%

Rich nutmeg, toffee and fudge aromas on the nose, followed by toasted marshmellow. Soft, sweet caramel on the palate, with slight orange rind and warm cinnamon powder, resulting in a long lingering finish.

Good sipping rums, and a cracking base for something like this;

Ron de Jeremy
Cherry J Sour

Glass – 

Rocks

Ingredients – 

50 ml Ron de Jeremy Reserva
20 ml Fresh Lemon Juice
20 ml Cherry Marnier
10 ml Creme de Cacao Dark
1 Barspoon Galliano
5 Drops Plum Bitters
20 ml Egg White

Method – 

Shake all ingredients over ice and double strain over ice filled rocks glass. Top with grated chocolate.

A great talking point for your drinks cabinet, and the spirits stand up, so it’s not just the expected gimmick!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Windspiel

Windspiel
German efficiency is world-renowned within the engineering world, but the last few years has seen it up its game when dabbling into the wider world of spirits, including that of gin. Monkey 47 set the benchmark for the German style of gin, and Windspiel have decided to come across and raise it further, dabbling itself into the potato side of the spirit.

Friends Sandra Wimmeler, Denis Lönnendonker and Tobias Schwoll bought in 2008 the Weilerhof farm in Berlingen, itself within the Volcanic Eifel region of western Germany, where Tobias, with a background in agriculture and a desire to become a farmer, immediately took to tending to the land. The team initially grew Elephant Grass before moving onto potatoes and it was while feasting over the latter one evening, gin in hand, that they apparently hit upon the idea of making a spirit out of their growing supply.

With the likes of Chase Distillery proving that potatoes are a great base for a spirit, the resulting two years had the team craft and develop alongside master distiller Holger Bolchers, who creates the raw alcohol in his home town in Northern Germany.

But how is it all created?

The first step taken is the harvested potatoes by Tobias, which are then sent to Holger, who grinds them up and mixes them with drinking water. The mash (the alcohol producing mash, not the food) is then gently heated to trigger the conversion to sugar, then cooled and mixed with yeast to stimulate the conversion to alcohol. The resulting liquid is distilled twice in a large continuous still to raise the ABV and to purify the spirit. The neutral spirit is further finished in a small 150lt still to add a final dose of smoothness.

To create the gin itself, each botanical element (including juniper, lemon zest, coriander, lavender blossom, ginger and cinnamon) is added to the spirit separately and then distilled as individual components. After a few weeks of resting, the team blend these distillates together, before adding further spirit and cutting to bottling strength, producing around 800 bottles per run.

And the name itself? Here’s an extract from the Windspiel website to explain;

“. . . . . the four friends remembered a visit to a woman in the neighbouring village. At that time, they were new to the village and everyone wanted to know who these four newcomers were. Sandra, Denis, Rebecca and Tobias did not want to be impolite and were happy to take up her invitation. She told them plenty about the surrounding area, about old Mr Weiler who used to own the farm, and the later it got, the further back she went in German history. Eventually, when it was getting quite late, the lady began talking about King Frederick the Great of Prussia. According to her, he was supposed to have met Leopold Joseph Graf von Daun in 1757 and talked about the Eifel „Tartoffel“ or potato. Frederick the Great was very impressed. So impressed that he had the idea of conjuring up something special from this fine tuber – creating an exquisite liquor would have been the crowning achievement of his life‘s work. Unfortunately, it didn‘t turn out that way. As they thought about this story, the four friends simply had to laugh. But still, what if it were true? They wanted to establish the facts and researched everything they could find on Frederick the Great. The dog lover, Sandra, was particularly enthusiastic about his passion for greyhounds. He even wanted to be buried with them. Her enthusiasm was contagious and quickly spread to the others and this is how they linked one passion with another. They called their exquisite liquor: Windspiel Premium Dry Gin. Dedicated to Frederick the Great, who discovered the potato in Germany and his second great passion: the greyhound, or in German „Windspiel”.

So how does it fare? Well below, I give to you my tasting notes –

Windspiel – 47%

Fresh, subtle notes of lemon, lavender and coriander upon the nose, following onto the palate nicely as it coasts alongside the smooth potato spirit. A slight earth note, with waxy lemon peel, juniper and bark, finishing with a lingering spice freshness.

A stunning gin to drink neat or over ice, and at 47% abv, can stand up to a simple gin and tonic;

Windspiel

Highly recommended for your drinks cabinet at home, both as a talking point amongst the gin category, and the base within its own branded gin and tonic!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Zeca

Zeca

Cachaça is a criminally underrated Brazilian spirit, with most bars and restaurants stocking it out of curiosity, rather than intent. The cachaça based Caipirinha is probably the most well-known signature serve from the category, with many venues pushing flavoured variations to their customers as if the fruit were the last available.

But what about just taking a seat and enjoying the spirit for what it is? Capturing a country within its reasoning, much the same way we look at whisky from Scotland, tequila from Mexico or Armagnac from France.

With this mindset, lets take a look at Zeca, new to the UK market and recently launched into the likes of Selfridges and Harvey Nichols.

Hailing from the apparent lush green mountains of Brazil’s hidden Zona Da Mata, in Minas Gerais, Zeca has been hand-crafted by the Matos family estate for over 100 years, using only traditional methods. Utilising once-pressed sugar cane grown at high altitude, the juice is distilled in old alambiques and resulting in Zeca, itself paying homage to Joseph “Zeca” de Matos, the first of the family to be born in Brazil and son of the pioneer Antonio de Matos, who moved from Portugal in 1891 to settle in the untamed region of Minas Gerais.

Created by Marcos Matos and Tony Austin, the focus is not solely on the liquid itself, but also the aesthetics of the brand, including the bottle illustration that brings to life the diversity and beautiful abundance of the Minas Gerais gem stones producing region of Zona da Mata. The blue colour apparently stands for the gem amethyst, whilst the purple celebrates the oxidised colour of the alambique copper, the most traditional cachaça distilling apparatus that they utilise.
The Tamanduá anteater is the brand’s most lively character, a natural pest control who roams the sugar cane fields at night eating the ants.

So how does it fare? Well below, I give to you my tasting notes –

Zeca – 40%

Passionfruit and dried banana peel come through on the nose, with hints of fresh sugarcane present. Damp earth blended with rich sugarcane and flesh fruit on the palate, bringing in a slight zest spice. A long finish.

A real kick of artisan Brazil, perfect to be sipped. Although they do recommend it, if you wish to have a longer serve, with fresh ginger beer or homemade lemonade. One to add to your drinks cabinet if you wish to pack a Brazilian offering to your friends and family.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Boodles

Boodles Mulberry

Standing out in the ever-growing gin world can be hard work. Staying in can be an even harder task as the consumer trends can waiver at the drop of a hat. It’s with this that I take a look at a gin that I’ve worked with on the odd occasion over the last few years, but never really sat down to take an in-depth look.

So, here goes.

Despite only hitting the shelves since June 2013, Boodles Gin is associated with the likes of Ian Fleming and Winston Churchill due to its history stretching back to 1845. Named after the Pall Mall Gentleman’s Club called Boodles, over time it became increasingly hard to find here in the UK. Resurrected by G&J Distillers, it continues to be different in not including any citrus botanicals on the assumption that it will always be served with lemon or lime.

The gin itself? British wheat spirit base with non-citrus led botanicals including nutmeg, sage and rosemary. But it’s not the original I want to focus on today, it’s their Mulberry expression.
Paying homage to the mulberry tree, a familiar site in the English countryside, they’ve taken the opportunity to feed a fresh interpretation of the more traditional sloe gin. Made with mulberries, the Boodles gin itself and a blend of natural ingredients, Boodles Mulberry became the first ever Mulberry expression to hit America.

But how does it fare? Well below, I give to you my tasting notes –

Boodles Mulberry – 30%

Thin notes of fresh raspberry and soft currents upon the nose, with a silky texture offering upon the palate. Slightly dry, the fresh kicks of soft berry create a sweet, warm finish that lasts long on the finish.

A tasty tipple on its own, a fizz concoction should not go unnoticed;

Boodles - Mulberry Fizz
Mulberry Fizz

Glass – 

Coupe / Collins

Ingredients – 

60 ml Boodles Mulberry
30 ml Lemon Juice
2 Mint Leaves
Soda Water

Method – 

Combine Mulberry gin, lemon juice and mint in a shaker with ice. Shake and strain into a Collins glass over fresh ice and top with soda water.

A great variation on the berry styled gin liqueurs on the market, and one that seems to offer flexibility in how it can be consumed! One to offer a space to in your drinks cabinet. 

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.