Oxley Gin Announces First UK On-Trade Competition In Search Of The Country’s Most Inventive Gimlet

DISHOOM17

OXLEY®, the unbelievably cold distilled gin, announces its inaugural cocktail competition open to the UK on-trade centred around one of the world’s most classic cocktails – the Gimlet. Accounts across Edinburgh, Manchester and London are being challenged to invent their unique twist on the Gimlet serve, a drink traditionally made with only two ingredients – lime cordial and gin. The use of sub-zero distillation in a quest to keep the botanicals in OXLEY gin faithful to nature, combined with using only fresh-frozen citrus, the Gimlet showcases this bright and flavourful gin – essential in controlling and balancing the essential cordial element. With the Gimlet’s current revival and dividing of opinions, almost as much as the martini, OXLEY gin will tour the three cities from February through May in search of the unexpected, inventive expression of this serve.

CORDIALLY INVITED
With many different takes on the Gimlet featuring across the UK’s top on-trade accounts – 12% of bars polled the serve in their top 10 cocktails* – from Mint Gun Club’s staple three versions, each prebatched and kept in the freezer and served in frozen liqueur glasses, to Scarfes Bar’s twist using a home-made cordial infused with zara lebu skin, lemongrass, shiso and kaffir lime leaves, OXLEY gin is inviting bartenders to experiment and create their own cordial that will complement the thirst for flavour and unmistakable taste of OXLEY gin. Each bartender will be gifted an OXLEY Cocktail Kit to support their own innovative interpretation of the Gimlet with the winner walking away with their own bespoke, co-branded fridge.

The winning recipe will be selected by Karine Tillard, Brand Ambassador for OXLEY gin, along with a special guest, who will visit the competing bars before crowning the most inventive bartender in each region.

Florent Demars, UK Brand Manager – OXLEY gin comments “Since the invention of OXLEY, we have continued to champion flavour and freezing nature in its tracks. We are excited to see how bartenders across the UK can create a truly adventurous take on the Gimlet, a cocktail that has been gaining popularity and momentum rising 26% in the last year alone as one of the world’s best-selling classic cocktails.”

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Emily Says . . . . ‘Martin Millers’

Martin Millers

In her thirteenth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at what’s next in her journey now Dry Ginuary is over;

So Ginuary may be officially over on the calendar, but that doesn’t mean my obsession with the good stuff is over. At all. Forever being on the look-out for the perfect gin, I have come across this fantastic little number and it is certainly one not to be missed.

Launched in 1999, Martin Miller’s gin was founded by the man himself, Martin Miller. Mr Miller and two friends were regular drinkers in and around the London bar scene, and were generally appalled by the poor quality of gin available in pubs and bars. Wanting to bring something new to the back bar and to encourage a younger group of consumers to gin, Miller and his two friends set out to try and create the best gin possible; and, in my opinion, they did rather well.

Pot distilled in the Langley’s distillery, Martin Millers is distilled here in the UK; but the story doesn’t start in England. It indeed starts in Iceland in which the distillate is diluted with fresh Icelandic water. A pollution free country, and one of the world’s most active volcanic hot spots, Iceland is the perfect geographical location in terms of sourcing only the best fresh produce.

Taking on a ten day journey for Martin Millers from Immingham on the East Coast of England, Borganes is located at the head of Iceland’s remote west coast. From the depths of the beautiful basalt mountains that frame the Icelandic skyline, the water is drawn from Martin Millers very own spring in this remote and exclusive little location.

The botanicals that go into Martin Millers consist of the relatively straight-forward ingredients, such as juniper, coriander, angelica root, cinnamon, cassia, liquorice, nutmeg and Seville orange; straight-forward, perhaps, but timelessly perfect.

In terms of tasting notes, fresh juniper and bitter orange flavours are instantly apparent. Notes of Seville orange gently dominate the overall taste, with the distillation of Icelandic water delivering a beautifully smooth texture. These notes last throughout the entire drink, leaving a fresh and slightly peppery taste on the palate to finish.

In a personal opinion, this is the gin to go to when wanting a simply fresh and smooth drinking experience; Martin Millers have created the most fantastic gin. To be drank alongside an Indian tonic over ice, garnished with a fresh strawberry and a sprinkle of black pepper.

Photo Credit: Martin Millers

Emily Says . . . . ‘Elephant’

elephant

In her thirteenth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the Elephant in Ginuary;

With “Ginuary” in full swing, it’s natural for one to be on the hunt for a ‘one of a kind’ type of gin; something new and exciting for the New Year perhaps. The start of 2019 has already brought a range of current and intriguing gins to my attention, and I’m here to share them with you all, my fellow gin lovers!

Elephant Gin is a London Dry truly one of a kind. Whilst its story started in South Africa, it is currently distilled one hour east of Hamburg, Germany and is designed in order to capture the flavours and spirit of Africa. By doing that firstly, 15% of profits from the sale of each bottle go towards African elephant conservations, and each batch is named after an elephant supported by that charity at some time. If that doesn’t warm your heart, I don’t know what will.

The name of this gin truly gives one what is expecting: elephant strength. With its London Dry having an ABV of 45%, and its ‘Elephant Strength’ batch with an ABV of 57%, this gin stands out magnificently on the back bar.

On the nose, the initial hit of ginger is apparent alongside hints of delicate fruity notes. The use of fourteen botanicals combined with rare African ingredients and fresh apples give this gin its unique and distinctive taste, all whilst remaining on the ‘juniper heavy’ side.

In similarity to what is received on the nose, the palate immediately delivers subtle notes of ginger; not too strong but enough there to get that fiery kick that ginger is well known for. A slight sweetness is apparent, with gentle tones of elderflower and other floral components such as lavender. To finish, the dry tones of the classic London Dry round up the drinking experience nicely with slightly spiced peppery notes.

An overall fantastic little tipple for those experienced gin drinkers, Elephant Gin delivers something that ticks all the boxes. With it being a London Dry, Elephant sticks to the traditional components that one would expect, but with some delightful floral and spicy notes that create an exciting and different gin to enjoy.

Elephant Gin is best served as a 50ml double over ice with an Indian tonic water, or for those with a taste for something spicier, Fever Tree’s premium aromatic tonic water. The go-to garnish is a handful of dried juniper berries and a delicate slice of fresh ginger. Sorted.

Photo Cred: Elephant Gin

Emily Says . . . . ‘Flor De Sevilla’

tanquerayIn her twelfth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at Ginuary over Dry January;

The New Year is well and truly upon us, and a new year usually means one thing: Dry January. But I’m not here to talk about that nonsense! I’m here to talk about “Ginuary”, and what gins have appeared under my radar so far this month.

With Tanqueray being one of the most popular London Dry Gins known, the arrival of Tanqueray Flor De Sevilla has caught not only my attention, but the attention of the bartending community. But firstly, what exactly is Tanqueray all about?

Founded by Charles Tanqueray in 1830 in Bloomsbury, London, Tanqueray still holds the original recipe that has stood the test of almost one hundred and eighty years. The distillery, however, was severely damaged during World War Two in 1941. The only surviving piece of equipment was one of the stills that was nicknamed “Old Tom”, and made the move with them to the new and current distillery in Cameron Bridge, Scotland.

The story of Tanqueray Flor De Sevilla begins in Spain’s sun-drenched Seville, a place brimming with fresh and beautiful flavours; including its vastly growing gin market. Traditionally, the recipe follows the original that is used for Tanqueray London Dry, but involves a beautiful blend of sevilla orange essences and other fine botanicals, including classics such as juniper and angelica root, all of which are distilled four times over.

On the nose, the zesty aromas of the sevilla oranges dominate the first initial smell. A sweet and fragrant aroma that connotes a warm summers evening; something that we all need in this frosty month!

With an ABV of 41.3%, Flor De Sevilla delivers the perfect zesty balance of classic Tanqueray on the palate, with the delightfully predictable notes of sevilla orange. Whilst this gin remains citrus heavy, fresh and floral notes are present, creating a long and fruity finish.

This citrusy little number is perfect served as a 50ml double over ice with an Indian tonic water. In terms of garnish, there’s no need to go over-board for this one. A simple wedge of orange will do just nicely… not forgetting to squeeze over the finishing product! A personal favourite at the moment, Tanq’s Flor De Sevilla is a ‘must try’ in 2019.

Photo Cred: Tanqueray

Oxley Gin Unveils New Bottle Inspired By Sub Zero Distillation

Oxley_750ml_HiRes6417x8411Oxley Gin, the very first gin to be cold distilled, has launched its new bottle design inspired by the inventive production process behind its unmistakably bright and intense spirit. Available from selected retailers, the new bottle brings to life the story of this inventive spirit, from eight years of experimentation to its unbelievably cold distillation. The incredible meld of science and nature in every bottle of OXLEY gin guarantees a fresh take on traditional botanicals for a sip-worthy smoothness.

UNMISTAKABLY OXLEY
From the bespoke ice bucket mould resembling a vacuum as a nod to the scientific methods used by OXLEY, to the soft white, botanical green and pale matt silver colour palate, the new bottle is intended as a visual representation of the obsession of OXLEY gin to keeping its botanicals true to nature to give a crisp and distinct freshness.

A new neck label notes the invention date of the super-premium gin while the individual bottle number demonstrates the genuine small-batch production methods of the brand, which ensures that not even a single drop is wasted.

AN INVENTIVE SPIRIT
Florent Demars, UK Brand Manager – OXLEY gin comments “Since the invention of OXLEY, the very first cold distilled gin, we have strived to be completely faithful to nature by using the pioneering scientific techniques of sub-zero temperatures. On a quest for flavour, we have succeeded in what we set out to do and we’re proud to now have a bottle that tells this inspiring story.”

 

Emily Says . . . . ‘MFDF18’

The Gin Lounge

In her tenth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the MFDF’s Gin Lounge;

The Manchester Food and Drink Festival 2018 is currently underway, and as always, it has a fantastic range of new foods and drinks to offer. Created back in 1998 by Phil Jones, the original concept was to demonstrate that Manchester has much more to offer than just, I quote, ‘meat pies and gravy’! Over the last twenty years, MFDF has achieved a national status whilst watching the drinking and dining scene of Manchester be transformed into the incredible industry it is today.

Naturally, my attention was immediately stolen by the drinking side to MFDF this year, in particular the Gin Festival put together by the Gin Lounge. For two days only, The Gin Lounge held an exclusive event showcasing some of the UK’s favourite gins. With the number of gin distilleries soaring across the UK, the choice of what gin to drink is becoming endless, so The Gin Lounge put on display some new faces to the world of gin.
For any gin enthusiast, The Gin Lounge put on a spectacular event. Sponsored by Fentimans, a range of flavoured tonics were on hand at all times to mix and match with the different gins tasted, ranging from a standard Indian tonic to a Valencian Orange tonic. An ice and garnish station provided an array of herbs and fruits that were designed to complement perfectly each unique gin available. Gin cocktail stands and a gourmet food van finished off the event beautifully, offering something for every gin lover.

As a representative of the North and in particular, Manchester, I found myself leaning towards the Manchester-based distilleries that made an appearance at this year’s gin festival. Three major Manchester distilleries really caught my eye during my time here at the gin festival, so here are the ones that I would truly recommend in indulging in:

The Gin Lounge 2

Didsbury Gin
https://www.didsburygin.com/

Created in the heart of Manchester’s Didsbury, Liam Manton and Mark Smallwood went out to create a citrusy twist on the classic London dry gin under just two years ago. Inspiration was taken from the botanical gardens of Parsonage and Fletcher Moss that date all the way back to 1919 since been gifted to the people of Didsbury by a quintessential English village.
Using traditional artisan methods and infusing modern botanicals such as hand-peeled fresh citrus and juniper, Didsbury gin offers a zesty and fresh drinking experience, with strong notes of citrus fruits such as lemon and grapefruit. These citrus notes allow the gin to be easily drank neat, and is mixed beautifully with Fentimans Indian tonic water.
The Raspberry and Elderflower edition of Didsbury gin is something truly outstanding. Rather than a standard raspberry gin (or more commonly known as ‘pink gin’), the elderflower balances out the usual sweetness that is associated with raspberry flavours, delivering a fruity yet crisp gin.

The Gin Lounge 3

Thomas Dakin Gin
http://www.thomasdakin.com/

A Manchester gin that dates back centuries, Thomas Dakin is surely the household name for gins in the North West. All the way back in 1761, Thomas Dakin began distilling gin in Warrington at the age of twenty five. With Dakin’s inventive and modern outlook upon the distillation process, he created a high quality English gin, despite the negative attitudes towards the distillation of one’s own gin at the time.
Styled around the classic London dry gin, Thomas Dakin is a juniper-led gin created with the use of eleven botanicals. Those botanicals include juniper, orange zest, angelica, grapefruit and English coriander seeds. Whilst the recipe itself remains a well-hidden secret, the knowledge of the botanicals used backs up perfectly the drinking experience that Thomas Dakin provides.
Sweet and citrusy notes dominate the overall flavour, which are beautifully backed up by the spicy and earthy notes provided by botanicals such as angelica and coriander. Mixed with Fentimans pink grapefruit tonic water.

The Gin Lounge 4

Manchester Three Rivers Gin
http://www.manchesterthreerivers.com/

Manchester Three Rivers gin is exactly what the name says. It is named after the three rivers that ran through the city before Manchester’s famous canals took over: Irwell, Irk and Medlock. It was these rivers that pumped life into the city and allowed for its many industries to develop and thrive.
The distillery was located close to the banks of Irk, which is what inspired the name for this Manchester gin. The area has a rich history of creativity and production, and Three Rivers has certainly paid homage to the area with their fantastic creation.
Produced by hand in small batches only by master distiller Dave Rigby, Three Rivers is a well-balanced gin using eleven botanicals, including vanilla, cinnamon, cardamom and almond. Overall, the gin delivers a smooth drinking experience with a slight sweetness on the tongue. It is finished with a spicy black pepper kick, all thanks to the use of cardamom. Three Rivers was mixed perfectly with Fentimans Connoisseurs tonic water.
Manchester Three Rivers also offers an exclusive Gin Experience, allowing one to distil and bottle their very own unique gin in the Three Rivers distillery.

The King of Soho Is In The Pink With New Gin launch

The King of Soho Variorium and OriginalThe King of Soho is adding a new addition to its colourful line-up with the introduction of the King of Soho Variorum Gin, a berry edition of the original London Dry.

The King of Soho Variorum Gin adds a hint of pink and notes of strawberry to complement the essential juniper and citrus flavours of the classic recipe, making it ideal to be enjoyed over ice, in cocktails and mixed drinks; served with a strawberry garnish. The creativity and literary works of Soho are the inspiration behind the name – in literature, a variorum edition is an original work with notes.

With the original King of Soho London Dry celebrating its fifth anniversary in October 2018, the King of Soho Variorum is a new twist on the classic, with a lower ABV of 37.5%. It has been created to appeal to a broader audience and reflects the brand’s modernity. In its vivid red bottle, Variorum Gin is a vivacious and fun companion to the King of Soho London Dry; the perfect pair to stand out on the shelf or bar – day and night

Like the original, Variorum is distributed in the UK & Ireland on-trade and off-trade by Hi-Spirits. The King of Soho brand is the creation of West End Drinks, owned by entrepreneurs Alex Robson and Howard Raymond, and styled after Howard’s father, the legendary Soho theatre impresario and businessman Paul Raymond.

Alex Robson, managing director of West End Drinks, said: “The King of Soho Variorum Gin is a celebration of the colour and style of Soho; a pink berry spirit inspired by the creativity and literature of London’s iconic district, to join our smooth and premium drinks line-up.

“We launched the original King of Soho classic London Dry almost five years ago, and the King of Soho Variorum Gin builds on that success with an appeal to a gin consumer who is looking for a slightly lower ABV and berry notes in their drinks and cocktails. Crafted in London , it reflects the modernity and innovation of our brand and the ever-changing spirit that is Soho.”

The signature serve for The King of Soho Variorum is the Variorum Cooler:

50ml King of Soho Variorum Gin
120ml Cranberry Juice
120ml Pink Grapefruit Juice
Build in a tall glass filled with cubed ice, and garnish with a grapefruit twist and a strawberry.

The King of Soho Variorum launches in late July, with a RSP of £33.50.

Scottish Gin Caorunn Partner with International Fashion Designer

Caouroon 2

The premium Scottish gin Caorunn (pronounced “ka-roon”) is proud to announce a collaboration with multiple award-winning creator of cutting-edge kilts, Siobhan Mackenzie. Siobhan has created a bespoke kilt, the iconic handcrafted Scottish garment, celebrating Caorunn’s contemporary tartan which is officially registered by The Scottish Tartan Authority.

The collaboration will champion Scottish craftsmanship in which designer Siobhan Mackenzie has taken inspiration from the Scottish handcrafted gin Caorunn to create a bespoke kilt.

While the traditional kilt dates to the 1720s, Mackenzie’s extremely eye-catching, contemporary stance, sees her contrast multiple fabrics and colours, leading to unexpected style features. Chiming with her ethos, Mackenzie describes Caorunn as a particularly current brand underpinned by a strong sense of Scottish craft.

Siobhan Mackenzie says: ‘I was filled with inspiration on how to take the Caorunn tartan forward in a way which emulates the beauty aesthetic form of the Caorunn bottle. Master Distiller, Simon Buley’s attention to detail, his commitment to using the highest quality ingredients and the exquisite level of craftsmanship is what makes Caorunn.’

Proudly small batch, handcrafted premium gin distilled in the heart of the Scottish Highlands harnessing pure, natural Scottish water, and is infused with five locally foraged botanicals, being: dandelion, heather, coul bush apple, bog myrtle and rowan berries working in harmony with six traditional gin botanicals.

Caorunn is created personally, in a unique way by Gin Master, Simon Buley. Simon forages local Celtic botanicals on the hills around Balmenach Distillery and expertly oversees the infusion of Caorunn in the world’s only working Copper Berry Chamber. The slow infusion of this chamber sets Caorunn apart.

Simon Buley, Caorunn master distiller, says; “The terroir, the process and the people ensure passion, innovation and tradition are poured into every bottle of Caorunn Gin. We are proud others are able to take inspiration in what we do. I strongly believe in championing Scottish craftsmanship and Siobhan is the perfect example of what makes it so special.”

The unisex Caorunn kilt is formed of a staple black skirt replete with a swoosh of grey Caorunn tartan running through back pleats, finished with a touch of tartan on the waistband and fringe. ‘It can be taken from day to night in a heartbeat,’ says Mackenzie. ‘The daytime look may be teamed with a cashmere sweater, long riding boots and tights; for the evening, it can be paired with black heels and blouse.’ The menswear kilt, meanwhile, may be worn formally with black or grey Argyll kilt jacket and waistcoat, with black kilt socks and shoes, or casually with boots and a polo shirt or sweater.

Shop the brand at http://www.siobhanmackenzie.com/.

Gin Sul

GinSul-WebsizeHamburg may not be the first place you think of for creating gin, but the rules have changed and Gin Sul has made its way to the UK from Hamburg’s only gin distillery!

Masterminded by Stephan Garbe, he was inspired by his time living in Costa Vicentina in south-west Portugal and decided to use the botanicals of the country, including lemons and Rockrose. Unable to create his idea in Portugal itself, he set up in Hamburg to produce a German version of his Portuguese idea, Gin Sul becoming the result.

Produced by hand, fresh lemons are sent over from Portugal, arriving at the distillery on an almost weekly basis. Peeled by hand, the fresh peels are combined with juniper berries, coriander, rosemary, peppers, lavender, cinnamon and gum rockrose (Cistus Ladanifer) amongst others. Small batches of just 100 litres are created each time.

Their distinctive white bottles are made from stoneware, then glazed and screen printed, before being filled by hand. But how does it fare? Well below, I give to you my tasting notes –

Gin Sul – 43%

Fresh zest of the lemons come through immediately upon the nose, followed by dry pepper and subtle lavender. Very soft upon the palate, offering up a waxy lemon peel, rosemary scent and dry pepper dusting. A lingering finish, with a slight heat on the tongue, and fresh juniper kick.

Very different indeed, and one that could work very well within a Martini or Vesper for sure. A talking point for your drinks cabinet, even if it’s the bottle alone before you crack it open.

Genießen!

© David Marsland and Drinks Enthusiast 2018. 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.

Emily Says . . . . ‘Yorkshire Tea’

Masons Dry Yorkshire Gin

In her fifth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at the Yorkshire Tea and Gin combination;

Gin has truly taken over the world in the last couple of years. It is what everyone is talking about, and it is what everyone is ordering over the bar. More and more brands and varieties of gin appear day by day, making ones choice of what to drink rather difficult.

A gin that stands out to me is Masons Dry Yorkshire Gin… and I promise this has nothing to do with the fact that I’m from Yorkshire! Masons was created by Karl and Cathy Mason, a pair of gin enthusiasts who initially began blogging and reviewing different types of gin prior to their creation.

What makes their gin truly unique is what the Masons decided to put in it. Using pure Yorkshire water and the classic essence of Juniper, alongside Fennel, Coriander seeds, Cardamom and Szechuan pepper, Masons gin became known for its bold and distinctive dry taste.

But I am not here to talk about Masons original dry gin. Masons Dry Yorkshire gin Tea Edition has taken centre stage. Again, I’m sure this has nothing to do with me being from Yorkshire, but I absolutely love tea… as do many of us Brits. And what could possibly be better than a collaboration of gin and the finest Yorkshire tea?

The distillation process of this 42 percent gin involves 665 Yorkshire teabags (to be precise!) being cut up and mixed with the rest of the classic recipe before being distilled. A pairing of flavours that doesn’t often trend, the combination of tea and gin is truly an unusual one, but one of curiosity and individuality.

On the nose, this gin delivers lovely dark tannin notes, mixing beautifully with the bold juniper and the spices of fennel and cardamom. On first sip, these spices instantly bring out the crisp punch of Yorkshire Tea; something pleasantly different compared to a usual gin and tonic. The risk of collaborating tea with gin is the chance of bringing out the perfumed notes, of which can be way too tangent on the mouth. The presence of citrus fruits such as lemons in Masons, however, prevents the gin from being overpowered by these perfume essences, and instead gives a refreshing and punchy finish.

The perfect serve of Masons Dry Yorkshire gin Tea Edition is recommended to be served with a premium Indian tonic, and a simple twist of lemon peel for a garnish. Perfect!

Credit:
Masons Gin
Buon Vino