distillery
{"id":590703722731,"title":"Height of Arrows","created_at":"2024-04-22T05:16:12+01:00","body_html":"\u003cp\u003eHolyrood Distillery in Edinburgh marks a significant point in the city's distilling history, being the first single malt whisky distillery to open in the capital for almost a century. Located in the heart of Edinburgh, Holyrood Distillery is a revival of the city's rich distilling heritage, which had been dormant since the closure of the last operational malt distillery in the 1920s.\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/HighRes_HolyroodDistillery-07497_-_01_480x480.jpg?v=1713798702\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/HighRes_HolyroodDistillery-07497_-_01_480x480.jpg?v=1713798702\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFounded in 2019, Holyrood Distillery was born from the vision of Canadian couple, Rob and Kelly Carpenter, and Scotsman David Robertson, who collectively sought to bring single malt whisky distillation back to the city centre. The distillery occupies a carefully renovated 180-year-old building, which was once part of the Edinburgh \u0026amp; Dalkeith Railway, showing a beautiful blend of historic and modern industrial design.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC_4641_-_01_480x480.jpg?v=1713798691\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe name itself, Height of Arrows, \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis the literal translation of Àrd-Na-Said, the Gaelic name for the Edinburgh mountain Arthur’s Seat. Standing at 251m, the height of Arthur's Seat is said to be the furthest distance an archer could shoot a bow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Screenshot_2024-04-22_at_09.25.54_480x480.png?v=1713799590\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Screenshot_2024-04-22_at_09.25.54_480x480.png?v=1713799590\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHeight of Arrows Gin takes an interesting approach to botanicals, being made from just one: juniper. This is supported with sea salt and beeswax (neither of them strictly speaking of 'botanical' and the result is outstanding. With a dominant juniper character but surprising amounts of citrus and herbal complexity, this gin is a demonstration of what can be achieved with juniper alone... or nearly alone.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC08785_1_-_01_480x480.jpg?v=1713799712\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2024-04-22T16:29:43+01:00","updated_at":"2024-04-22T16:45:45+01:00","summary_html":"","template_suffix":"","handle":"height-of-arrows","tags":"arthurs seat, ediburgh, height of arrows, tag:distillery","image":{"created_at":"2024-04-22T16:29:44+01:00","alt":"","width":1200,"height":800,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/holyrood-distillery-distillery-22.jpg?v=1713799784"}}
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/blogs/learn/height-of-arrows
22 April 2024
recipes
{"id":590603845867,"title":"Jim \u0026 Tonic","created_at":"2024-03-20T06:31:37+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJim \u0026amp; Tonic began its journey with a unique start, initially making a name for itself in the events scene. The brand carved out its niche by bringing high-quality, sustainably-focused gin to various events, festivals, and pop-ups across London. This grassroots approach allowed them to directly engage with gin enthusiasts and the wider public, showcasing their commitment to sustainability and community through their mobile gin bars. And it helped to build a loyal following as well as providing invaluable insights into consumer preferences, shaping the development of their distinct gin varieties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Jim-Tonic-Header-2023-3_600x600.jpg?v=1710916043\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eToday, Jim \u0026amp; Tonic's brand headquarters and primary distillery are located in the vibrant Mercato Metropolitano in Elephant and Castle, a great spot for food lovers and a hub for sustainability. This location reflects Jim \u0026amp; Tonic's values perfectly, being part of a community that champions local produce, reduces food waste, and fosters a culture of environmental awareness. Here, visitors can enjoy a gin tasting experience that's truly embedded in the ethos of local and sustainable production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eExpanding their presence across London, Jim \u0026amp; Tonic has also established bars in areas known for their rich history and cultural diversity, including Soho and Shoreditch. Each location offers a unique gin experience that captures the spirit of its surroundings. The Soho bar, nestled in one of London's most iconic entertainment districts, provides a cosy retreat where classic and contemporary gin cocktails meet the buzz of the city. Meanwhile, the Shoreditch bar taps into the area's creative and eclectic vibe, offering innovative gin concoctions that mirror the locality's dynamic energy.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC_0605_1800x_2998826e-0910-4a70-a501-dd136ad055b1_600x600.webp?v=1710916076\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJim \u0026amp; Tonic’s commitment to local sourcing is evident in their selection of botanicals, many of which are gathered from within London itself or nearby regions. This not only supports the local farming community but also ensures the freshness and quality of their gins. Their sustainable practices extend to their energy use, with distillation processes powered by renewable sources, further minimising their carbon footprint.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTheir innovative approach to packaging and distribution is particularly noteworthy. Emphasising sustainability, Jim \u0026amp; Tonic uses recyclable materials for their bottles and encourages customers to participate in a refill program available at their bars. This initiative not only reduces waste but also strengthens the connection between the brand and its patrons, fostering a community of environmentally conscious gin enthusiasts.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Bottle_with_light_600x600.webp?v=1710916011\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn March 2024 we are featuring Jim \u0026amp; Tonic's Jasmine, Szechuan Pepper \u0026amp; Mango Gin - a gin that combines Eastern flavours with traditional gin botanicals to great effect. The overall result is florality, with the oft fragrance of jasmine combining with light and fruity mango aromas plus the vibrant zing of szechuan pepper. This is the perfect gin to welcome in the spring!\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2024-03-20T06:31:36+00:00","updated_at":"2024-03-20T06:31:37+00:00","summary_html":"","template_suffix":"","handle":"jim-tonic","tags":"distillery, jasmine, jim \u0026 tonic, jim and tonic, london gin, mango, szechuan, tag:distillery, tag:recipes","image":{"created_at":"2024-03-20T06:31:37+00:00","alt":"","width":2048,"height":1365,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Feast_It_jim-and-tonic-pH21cUNj70.jpg?v=1710916297"}}
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false
/blogs/learn/jim-tonic
20 March 2024
Production
{"id":590484111595,"title":"Nàdar","created_at":"2024-02-15T08:22:23+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNàdar Gin is produced by the innovative Arbikie Distillery. Located on the east coast of Scotland, Arbikie is a farm-to-bottle operation that prides itself on its field-to-bottle approach. This unique gin not only showcases Arbikie's commitment to sustainability and innovation but also represents a significant leap forward in environmentally friendly distilling practices.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC00312_Arbikie_Distillery_-_01_600x600.jpg?v=1707985235\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe Arbikie Distillery is a family-owned venture, with the Stirling brothers at the helm, who are deeply rooted in the agricultural heritage of their land. Their approach to distilling is grounded in the use of estate-grown ingredients, ensuring that each bottle of Nàdar Gin reflects the character and terroir of their surroundings. The distillery's ethos revolves around minimal environmental impact, with a keen focus on producing spirits that are as sustainable as they are premium.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe name 'Nàdar' itself means 'nature' in Gaelic, underscoring the distillery's commitment to environmental stewardship. What sets Nadar Gin apart is its use of peas in the distillation process. This is not only a novel approach but also a sustainable one, as peas fix nitrogen from the air, reducing the need for synthetic fertilisers on the farm. The result is a carbon-negative spirit with a carbon footprint of -1.54kg CO2 per 700ml bottle of gin, which Arbikie claims to be the world's first climate-positive gin.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/green_bg_Arbikie_Distillery_600x600.jpg?v=1707985267\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe production process of Nadar Gin is a fascinating blend of tradition and innovation. The gin is distilled using a combination of traditional botanicals and the unique addition of peas, which impart a fresh and verdant character to the spirit. This results in a gin that is smooth, with a distinctive flavour profile that balances classic juniper notes with a fresh, vegetal sweetness, making it a versatile spirit for a wide range of cocktails.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC00626_Arbikie_Distillery_-_01_600x600.jpg?v=1707985307\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTasting notes for Nadar Gin highlight its crisp and clean palate, with hints of citrus and a subtle sweetness that comes from the peas. It finishes with a gentle herbaceousness, making it a refreshing choice for gin enthusiasts seeking something out of the ordinary.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSustainability is at the core of Arbikie's operations, and this is reflected not just in the production of Nàdar Gin but in all aspects of the distillery's practices. From the use of renewable energy to power their operations to the careful management of water and waste, Arbikie is a leading example of how distilleries can operate in harmony with their environment.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC00343_Arbikie_Distillery_-_01_600x600.jpg?v=1707985331\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn conclusion, Nàdar Gin and the Arbikie Distillery represent the cutting edge of sustainable spirit production. Their commitment to innovation, sustainability, and quality sets them apart in the crowded world of gin. For those interested in the future of distilling, Nàdar Gin offers a taste of what's possible when tradition meets innovation, with a focus on environmental responsibility. \u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2024-02-23T07:30:01+00:00","updated_at":"2024-02-23T07:30:01+00:00","summary_html":"","template_suffix":"","handle":"nadar","tags":"arbikie, nadar, tag:Botanicals, tag:distillery, tag:Production","image":{"created_at":"2024-02-15T08:22:23+00:00","alt":"","width":1536,"height":960,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/April_28_2022-22461_Arbikie_Distillery_-_01.jpg?v=1707985344"}}
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false
/blogs/learn/nadar
23 February 2024
Production
{"id":590166950123,"title":"Manly Spirits","created_at":"2023-12-20T10:27:21+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFounded in 2017 by David Whittaker and Vanessa Wilton, Manly Spirits embodies a blend of coastal vibrancy and urban sophistication, which is vividly reflected in its gin offerings.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe origin story of Manly Spirits Co. is steeped in a passion for artisanal spirits and a deep connection to the Australian coastline. The founders, inspired by their surroundings, envisioned a distillery that would encapsulate the essence of their coastal environment. This vision led to the creation of a range of gins that not only excel in quality but also tell a story of their unique provenance.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/bbbdrinks.com\/wp-content\/uploads\/2021\/01\/MANLY_GALLERY1-1.jpg\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt the heart of Manly Spirits Co.'s gin production is the careful selection of botanicals, many of which are locally sourced and foraged from the surrounding marine environment and Australian bushland. This local sourcing is not just a hallmark of their commitment to quality, but also a nod to their ethos of creating spirits that are distinctly Australian in character.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eKey botanicals play a starring role in the flavour profiles of Manly Spirits Co.'s gins. Ingredients such as sea lettuce, finger lime, and mountain pepper leaf are among the distinctive botanicals that set their gin apart. Sea lettuce, foraged from the local coastline, imparts a subtle umami and saline character, reminiscent of the sea breeze. Finger lime, a native Australian bush food, adds a zesty, citrus note, while the mountain pepper leaf contributes a spicy, aromatic layer to the spirit. These botanicals, combined with more traditional gin ingredients like juniper, coriander, and orris root, create a complex yet harmonious flavour profile.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.theginguide.com\/uploads\/6\/2\/8\/8\/62884249\/manly-spirits-co-distillery_orig.jpg\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe distillation process at Manly Spirits Co. is a fusion of traditional and modern techniques. They employ a custom-designed copper pot still, which is pivotal in achieving the delicate balance of flavours in their gins. This still allows for a slow, gentle distillation process, ensuring that each botanical's unique profile is meticulously extracted and preserved.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe end result of this meticulous production process is a range of gins that are both innovative and reflective of their origin. Each variant, from their classic Australian Dry Gin to more experimental offerings, showcases the distillery's commitment to capturing the spirit of the Australian landscape in a bottle.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.distillersdirect.com\/cdn\/shop\/products\/rsz_dry_gin_serve-gallery_blowup_800x.jpg?v=1669114014\"\u003e\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2024-02-15T08:13:40+00:00","updated_at":"2024-02-15T08:13:40+00:00","summary_html":"","template_suffix":"","handle":"manly-spirits","tags":"australian gin, gin, manly spirits, tag:Botanicals, tag:distillery, tag:Production","image":{"created_at":"2023-12-20T10:29:38+00:00","alt":"","width":860,"height":600,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/511fe5f10302332047bfe6e33e1ea3cd.jpg?v=1703068179"}}
//gin-me.club/cdn/shop/articles/511fe5f10302332047bfe6e33e1ea3cd_500x500.jpg?v=1703068179
false
/blogs/learn/manly-spirits
15 February 2024
Production
{"id":590407860459,"title":"Illicit","created_at":"2024-01-17T18:05:10+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNestled in the heart of Glasgow, beneath the hustle and bustle of city life, lies a hidden gem that is reshaping the world of spirits: the Illicit Gin Distillery. Established in 2017 by the visionary distiller, Darran Edmond, Illicit Gin is more than just a distillery—it's a testament to the city's rich industrial heritage and its burgeoning craft spirits scene.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Illicit_2022_-_035_Darran_Edmond_-_01_600x600.jpg?v=1705514620\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe story of Illicit Gin begins in a place brimming with clandestine history. The distillery, situated in a repurposed railway arch that once pulsed with the beats of illegal raves, is as much a part of Glasgow's storied past as it is a beacon for its future. In this unassuming location, Illicit Gin pays homage to the era of illicit distilleries and speakeasies, bringing to life the spirit of rebellion and innovation that defines Glasgow.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAt the core of Illicit's charm is its devotion to traditional distillation methods. The use of a direct-fired copper pot still, a rare sight in modern distilling, embodies a hands-on approach that is felt in every bottle of gin produced. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Illicit_2022_-_003_Darran_Edmond_-_01_480x480.jpg?v=1705514700\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIllicit Gin Distillery boasts a range of gins, each with its own unique character. The flagship product, the London Dry Gin, is a classic, juniper-led concoction, with subtle hints of spice and citrus, perfect for a refined palate. The New Tom Gin, a contemporary twist on the Old Tom style, introduces an enchanting blend of pink peppercorns, tonka beans, and Scottish blossom honey, offering a sweet and floral experience. Perhaps the most intriguing of all is the Blacklist Smoked Gin, a bold creation that marries the traditional peat smoke of whisky production with the crispness of gin, resulting in a fusion of citrus, juniper, spice, and smoke.\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/4A07FB88-6CD5-4426-AFDD-0D5AC7C03FEC_Darran_Edmond_480x480.jpg?v=1705514651\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/4A07FB88-6CD5-4426-AFDD-0D5AC7C03FEC_Darran_Edmond_480x480.jpg?v=1705514651\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIllicit's impact extends beyond the confines of its railway arch. As an urban craft distillery, it not only contributes to Glasgow's craft spirits revolution but also resonates with the city's DIY ethos. The distillery has become a symbol of local craftsmanship, blending Glasgow's industrial spirit with the finesse of modern distillation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe future looks bright for Illicit Gin Distillery. With plans for new craft spirit projects and collaborations, the distillery is set to continue its journey of innovation and experimentation. In a world where the old often meets the new, Illicit stands out as a beacon of creativity and quality.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIllicit Gin Distillery is more than just a place; it's a journey through Glasgow's history, culture, and future. We invite you to experience the essence of this hidden gem. \u003ca data-mce-fragment=\"1\" href=\"https:\/\/gin-me.club\/products\/illicit-london-dry-gin\" target=\"_new\" data-mce-href=\"https:\/\/gin-me.club\/products\/illicit-london-dry-gin\"\u003eBuy Illicit London Dry Gin here\u003c\/a\u003e.\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2024-01-19T07:42:14+00:00","updated_at":"2024-01-19T07:44:32+00:00","summary_html":"","template_suffix":"","handle":"illicit","tags":"","image":{"created_at":"2024-01-17T18:05:10+00:00","alt":"","width":1024,"height":682,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Illicit_2022_-_018_Darran_Edmond_-_01.jpg?v=1705514710"}}
//gin-me.club/cdn/shop/articles/Illicit_2022_-_018_Darran_Edmond_-_01_500x500.jpg?v=1705514710
false
/blogs/learn/illicit
19 January 2024
Production
{"id":590073069803,"title":"Glaswegin","created_at":"2023-11-17T13:08:31+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGlaswegin is distilled and bottled in the heart of Glasgow's Tradeston area, a location chosen to reflect the city and its people who inspired the brand. The distillery, acknowledging Glasgow's industrial heritage, is situated under a railway bridge. This spot holds a personal connection to the founder, who spent years gazing at this location while waiting for his bus home from school. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe distillery boasts a handcrafted artisan copper alembic still, which is directly fired by a flame. It was manufactured by Al-Ambiq in Portugal.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/pf-91b4a943--S0005900200118-RT_600x600.webp?v=1700226434\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe botanicals used in Glaswegin were chosen with care to embody the spirit of Glasgow and its people. The goal was to create a unique and enjoyable gin, flavour-focused and not reliant on garnishes. Ingredients were selected to ensure gentleness in consumption.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMilk Thistle, with its liver-protecting effects and immune-boosting properties, is a key ingredient.\u003c\/li\u003e\n\u003cli\u003eItalian Juniper, reflecting Glasgow's diverse culinary scene, adds a distinctive flavour and health benefits like aiding kidney function and digestive enzymes production.\u003c\/li\u003e\n\u003cli\u003eCoriander seed, a common gin botanical, contributes a warm, citrusy, and slightly spicy flavour, along with health benefits such as lowering blood sugar and improving cholesterol levels.\u003c\/li\u003e\n\u003cli\u003eAngelica, thriving in northern climates similar to Glasgow, is used for its earthy, woody tones and potential health benefits like easing bloating and heartburn.\u003c\/li\u003e\n\u003cli\u003eOrange Blossom, chosen over the typical orange peel, adds a subtle citrus flavour and is believed to soothe upset stomachs and relax nerves.\u003c\/li\u003e\n\u003cli\u003eChamomile Flower, known for its calming qualities, imparts a warming sweetness and floral notes, with benefits like tackling anxiety and aiding sleep.\u003c\/li\u003e\n\u003cli\u003ePink Peppercorns add a hint of spice and heat, complementing juniper and offering health benefits like aiding kidney health and combating colds and flu.\u003c\/li\u003e\n\u003cli\u003eBay Leaf provides a subtle herby flavour and is rich in vitamins and minerals, known to soothe body aches.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Glaswegin-70cl-SQ-May21_960x_abe63f7e-45a0-4ec6-8eb9-ebac7814ad80_600x600.webp?v=1700226284\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen considering the packaging design for Glaswegin, the team knew they needed something \u003c\/span\u003especial that would not only stand out but also encapsulate the spirit of Glasgow. This led them to collaborate with Paul Gray, an acclaimed designer and a proud graduate of the Glasgow School of Art.\u003c\/p\u003e\n\u003cp\u003ePaul's portfolio is impressive. His designs have not only won the hearts of clients and snagged numerous awards, but they have also been recognised on international platforms. His work has been exhibited at prestigious institutions such as the Design Museum London, the Museum of Modern Art in New York (MoMA), and the Victoria and Albert Museum in London.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/pf-ad441db1--sketch2centeredbehindthebottle_600x600.webp?v=1700226359\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn Paul's own words:\u003c\/p\u003e\n\u003cdiv data-section-id=\"pf-7e1d\" data-pf-type=\"Section\" class=\"sc-bQtKYq fbyRgD pf-23_\"\u003e\n\u003cdiv class=\"sc-jHkVzv dyVEVs\"\u003e\n\u003cdiv class=\"sc-hiCibw hHrFfF pf-24_ pf-r pf-c-cm pf-r-eh\" data-pf-type=\"Row\"\u003e\n\u003cdiv class=\"pf-c\"\u003e\n\u003cdiv data-pf-type=\"Column\" class=\"sc-hAcGzb bAQARH pf-25_\"\u003e\n\u003cp style=\"padding-left: 30px;\" class=\"sc-fmBCVi laenLa pf-29_\" data-pf-type=\"Paragraph\"\u003e\u003cspan data-pf-type=\"Text\" class=\"sc-jtXEFf kGfXVs pf-31_\"\u003e\u003cspan\u003e“The brief initially was to design the packaging and appearance of a new gin. A first time entry into a, now, very busy and saturated market.”\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" class=\"sc-fmBCVi laenLa pf-32_\" data-pf-type=\"Paragraph\"\u003e\u003cspan data-pf-type=\"Text\" class=\"sc-jtXEFf kGfXVs pf-34_\"\u003e\u003cspan\u003e“After a great deal of research I saw a commonality. Not all gins are the same but a lot of them are. Centred paper labels on glass. Some are distinctive. Most aren't (in my view). Some work well in your hand but often fail behind the bar in a gantry. Finesse and detail, good production values are all very important but what, in my view, is often missing is the connection between your hand and a back bar presence (back bar standout).”\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" class=\"sc-fmBCVi laenLa pf-32_\" data-pf-type=\"Paragraph\"\u003e“A launch and dive into this arena (any arena) is always a risk, but distinctive design and brave clients can make things happen.”\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" class=\"sc-fmBCVi laenLa pf-32_\" data-pf-type=\"Paragraph\"\u003e“The feedback has been fantastic for such a young project. People are talking about it, asking for it specifically. That's a very healthy sign.”\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\" class=\"sc-fmBCVi laenLa pf-32_\" data-pf-type=\"Paragraph\"\u003e“Keep it simple. Simple always works. No complications. Clear, concise and then... a leap into the pool.”\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-11-23T08:06:49+00:00","updated_at":"2023-12-06T08:39:17+00:00","summary_html":"","template_suffix":"","handle":"glaswegin","tags":"","image":{"created_at":"2023-11-17T13:08:31+00:00","alt":"","width":5376,"height":3584,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/s00059_001-00023c-1647449880204.webp?v=1700226512"}}
//gin-me.club/cdn/shop/articles/s00059_001-00023c-1647449880204_500x500.webp?v=1700226512
false
/blogs/learn/glaswegin
23 November 2023
history
{"id":590000881899,"title":"Jensen's","created_at":"2023-10-17T14:24:49+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\" data-testid=\"conversation-turn-3\" class=\"group final-completion w-full text-token-text-primary border-b border-black\/10 gizmo:border-0 dark:border-gray-900\/50 gizmo:dark:border-0 bg-gray-50 gizmo:bg-transparent dark:bg-[#444654] gizmo:dark:bg-transparent\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"p-4 justify-center text-base md:gap-6 md:py-6 m-auto\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"flex flex-1 gap-4 text-base mx-auto md:gap-6 gizmo:gap-3 gizmo:md:px-5 gizmo:lg:px-1 gizmo:xl:px-5 md:max-w-2xl lg:max-w-[38rem] gizmo:md:max-w-3xl gizmo:lg:max-w-[40rem] gizmo:xl:max-w-[48rem] xl:max-w-3xl }\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"relative flex w-[calc(100%-50px)] flex-col gizmo:w-full lg:w-[calc(100%-115px)] agent-turn\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"flex flex-grow flex-col gap-3 max-w-full\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"min-h-[20px] flex flex-col items-start gap-3 whitespace-pre-wrap break-words overflow-x-auto\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhen diving into the world of craft gins, Jensen's stands out as a distinctive luminary. Unlike many modern brands that battle for attention with a cacophony of unusual botanicals, Jensen's adheres to a purer, vintage approach. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJensen’s Gin finds its roots in Bermondsey, London. Christian Jensen, the founder, wasn’t satisfied with the contemporary gin scene's trajectory. He yearned for a gin that resonated with the pure essence of the spirit, devoid of any modern gimmicks. This led him on a quest to understand and reproduce the gins of yesteryears, specifically those from London's distilling golden age in the 1800s. Thus, Jensen's Gin was launched in 2004 at a time when the UK had perhaps no more than a dozen established gin brands.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/thedistillery02_1024x1024.jpg?v=1697548970\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Jensen's Gin, there’s no race to stuff the bottle with a myriad of unknown and exotic botanicals. Instead, it takes pride in a carefully selected range, each contributing to the gin’s depth and character. The juniper, as expected, takes centre stage. It’s robust but not overwhelming, bringing with it that nostalgic touch of classic gin. Complementing the juniper are coriander, angelica, orris root, and a few other traditional botanicals.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/STV0809_Jensens._516_Mark_McCullum_-_01_1024x1024.jpg?v=1697548923\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJensen's has only ever offered two primary expressions: the Bermondsey Dry and the Old Tom. The Bermondsey Dry is a nod to the unsweetened gins of the 1800s. It’s smooth, balanced, and incredibly versatile, making it a fantastic choice for classic gin cocktails. The Old Tom, on the other hand, revives a nearly forgotten style. Historically, Old Tom gins were slightly sweeter, bridging the gap between the drier gins and the malty Dutch genever. Jensen's Old Tom is naturally sweetened, creating a richer and more rounded profile, perfect for those looking to explore the diverse spectrum of gin flavours.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/STV0809_Jensens._258_Mark_McCullum_-_01_1024x1024.jpg?v=1697548983\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWhether you're a gin aficionado or someone just beginning their journey into this delightful spirit, Jensen's offers a lesson in simplicity, authenticity, and dedication. It reminds us that sometimes, looking back provides the inspiration needed to move forward meaningfully. In Jensen's case, that means producing a gin that transcends time, transporting its drinker to the heart of London's gin history with every sip.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/STV0809_Jensens._611_Mark_McCullum_1024x1024.jpg?v=1697548946\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-10-23T09:40:46+01:00","updated_at":"2023-10-23T09:40:46+01:00","summary_html":"","template_suffix":"","handle":"jensens","tags":"jensens, london gin, tag:Botanicals, tag:distillery, tag:history","image":{"created_at":"2023-10-17T14:24:49+01:00","alt":"","width":2542,"height":1697,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/STV0809_Jensens._287_1_Mark_McCullum_-_01.jpg?v=1697549090"}}
//gin-me.club/cdn/shop/articles/STV0809_Jensens._287_1_Mark_McCullum_-_01_500x500.jpg?v=1697549090
false
/blogs/learn/jensens
23 October 2023
history
{"id":589877248235,"title":"Xin Gin","created_at":"2023-09-18T09:05:34+01:00","body_html":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe resurrection of Ahascragh Distillery is part of a broader movement in Ireland to revive the country's whiskey-making heritage. In recent decades, there has been a surge in interest and investment in Irish whiskey, both domestically and internationally. Ahascragh Distillery represents the spirit of this revival, combining tradition with innovation to craft exceptional Irish whiskey once again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Ahascragh.Distillery_-_01_1024x1024.jpg?v=1695024262\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eBut they also make gin...\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eXin Gin was conceived as the focal point of gatherings, embodying the fusion of two cultural influences close to the hearts of its founders, Michelle and Gareth McAllister, who possess Irish heritage but also hold Asian sensibilities. After immersing themselves in Asian culture for numerous years, they aspired to amalgamate the cherished aspects of their dual homes. The term \"Xin\" itself carries the profound meanings of 'heart' and 'feelings' in Mandarin.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC00179-min_-_Luke_McAllister_-_01_1024x1024.jpg?v=1695024193\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe bottle's design artfully intertwines ancient Celtic swirls with a contemporary Eastern aesthetic, mirroring the essence within – a harmonious blend of European and Oriental botanicals. The cross-shaped label serves as a symbol of their commitment to maintaining a connection and as a meeting point between the two beloved cultures they hold dear.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Ahascragh_Distillery_founders_-_01_1024x1024.jpg?v=1695024256\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eXin Gin has garnered accolades, including the prestigious title of 'Best in Ireland' at The Gin Guide Awards, a Gold distinction at the International Wine \u0026amp; Spirits Competition, a Bronze award at the 2022 World Gin Awards for Best Contemporary Irish Gin, and a Silver accolade for Best Design.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Ahascragh_Distillery_5_-_01_1024x1024.jpg?v=1695024235\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe distillery welcomes visitors to experience the magic of whiskey-making firsthand. Guided tours take guests through the entire production process, from grain to glass, allowing them to witness the craftsmanship and dedication of the distillery team. The visitor centre also offers tastings of Ahascragh's finest creations, providing an immersive and educational experience for whiskey enthusiasts and curious travellers alike.\u003c\/span\u003e\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-09-22T15:25:15+01:00","updated_at":"2023-09-22T15:25:15+01:00","summary_html":"","template_suffix":"","handle":"xin-gin","tags":"","image":{"created_at":"2023-09-18T09:05:34+01:00","alt":"","width":819,"height":1024,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Ahascragh_Distillery_-_Mill_signs_-_01.jpg?v=1695024335"}}
//gin-me.club/cdn/shop/articles/Ahascragh_Distillery_-_Mill_signs_-_01_500x500.jpg?v=1695024335
false
/blogs/learn/xin-gin
22 September 2023
history
{"id":589751091435,"title":"GlenWyvis","created_at":"2023-08-17T12:30:56+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGlenWyvis Distillery is a unique and innovative gin and whisky production facility located in Dingwall, Scotland. What sets GlenWyvis apart from traditional distilleries is its community-driven and sustainable approach to making spirits, coupled with its use of modern technology and traditional techniques. Established in 2015, GlenWyvis aims to produce high-quality spirits while also contributing positively to the local community and environment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Glen_Wyvis_Distillle_e3ae1184cbf82a21f23e0e5c3b3893e2_1024x1024.jpg?v=1692271562\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOne of the standout features of the distillery is its community ownership model. It is owned by over 3,000 members who have invested in the distillery and share a collective interest in its success. This ownership structure not only fosters a sense of community engagement but also provides a unique funding mechanism for the distillery's operations and expansion.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFurthermore, GlenWyvis places a strong emphasis on sustainability. The distillery boasts a state-of-the-art renewable energy system, including solar panels and a biomass boiler. These technologies significantly reduce the carbon footprint of the production process, making GlenWyvis one of the more environmentally conscious distilleries in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/GlenWyvis-Casks-scaled_1024x1024.webp?v=1692271567\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduction of GlenWyvis Goodwill gin goes as follows:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNine premium botanicals including locally sourced Hawthorn are soaked in 55% ABV grain neutral spirit for 24 hours. The steeping takes place within a 400 litre gin still, which goes by the name of Heather, and this allows for GoodWill’s delicate flavours to develop.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAfter 24 hours of steeping, the still is heated using steam. Alcohol boils at a lower temperature than water, so this allows the alcohol vapour to rise up through the 3.4 metre-high still column, across the lye pipe, and into the condenser, before running into the spirit safe.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSome 30 litres of the foreshots, or ‘the head’, are collected before the spirit cut begins. Then, some 250 litres of the gin spirit, ‘the heart’, are collected at approximately 75% ABV. Together with the foreshots, the remaining feints, or the ‘tail’, are collected and used again in the next distillation.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFinally, by adding distilled water, our freshly made, crystal clear spirit is then reduced to 40% ABV. The delicate, yet citrus-rich GoodWill Gin is then ready to be bottled and enjoyed straight away.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-08-23T07:47:52+01:00","updated_at":"2023-08-31T07:13:37+01:00","summary_html":"","template_suffix":"","handle":"glenwyvis","tags":"","image":{"created_at":"2023-08-17T12:30:56+01:00","alt":"","width":3000,"height":2000,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/glenwyvis-stills.jpg?v=1692271857"}}
//gin-me.club/cdn/shop/articles/glenwyvis-stills_500x500.jpg?v=1692271857
false
/blogs/learn/glenwyvis
23 August 2023
Production
{"id":589689389291,"title":"Portobello Road","created_at":"2023-07-17T16:39:00+01:00","body_html":"\u003cp class=\"p1\"\u003ePortobello Road Gin is of named after the famous Notting Hill street from where the brand originates. The story begins with the Portobello Star, which was fantastic cocktail masquerading as a pub that resided at No. 171 Portobello Road. The bar was owned and run by Ged Feltham and Jake Burger—the latter of the two living above the bar. But after five years, the novelty of living above a bar wore off and he moved out. The question then was what to do with the appartment.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAs a prime piece of real estate in a swanky London area, the space couldn’t afford to be wasted. The first idea was to build a museum of alcohol, which would have been perfect fit, not only with the antiquarians on Portobello Road, but also with London’s historical susceptibility for a drink or five. After further scheming though, it became clear that gin would be the star of the show, “You can’t tell the story of London without telling the story of gin, and you can’t tell the story of gin without telling the story of London” as Jake puts it. The team installed a tiny 30-litre Portuguese alembic still in the space too, so when the doors finally opened on the Ginstitute in 2013, Jake was able to educate ‘ginterns’ on gin history and cocktails, as well as walk them though a gin distillation run.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/NGH_PORTOBELLO_GIN_31-Ged-Feltham-Co-Founder-at-The-Ginstitute_1024x1024.jpg?v=1689608516\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom there the Portobello Gin brand evolved naturally from the activities at the Ginstitute. It became clear quite early on that manufacturing would need be ramped up substantially for the brand to support itself in the crowded market place. They approached Charles Maxwell at Thames Distillers, who helped to tweak the recipe. Nine out of the original ten botanicals made the cut; juniper, coriander seed, angelica root, orris root, orange peel, lemon peel, liquorice, cassia bark, and nutmeg. Cardamon was ditched. The product was field tested in martinis, negronis, G\u0026amp;T’s and of course on its own. Test subjects included Portobello Star regulars and a handful of other industry ‘known offenders’.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSince its launch, Portobello Road London Dry has seen incredible success in the UK and abroad. The original Ginstitute as well as the Porotbello Star are now sadly gone, but in its place (or a little further down the road as it happens - is The Distillery, London's only gin hotel and a multi-story mecca for all things gin related. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/the-distillery-home-2_1200x_297521f3-fb51-4000-8555-259d23992be3_1024x1024.webp?v=1689608577\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe success of the brand can be put down to a number of factors. Firstly, it tastes good. It’s also priced competitively, and the branding is beautiful, authentic feeling, witty, transportive. Interestingly, and unlike most brands, it wasn’t designed by a packaging designer per se, but a typographer. It’s for that reason that most of the type on the Portobello Road bottles is hand drawn.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/25-05-16_-_London-44_1024x1024.jpg?v=1689608649\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePortobello Road have featured a number of limited edition releases “Director’s Cut” expressions over the years, which they see as a chance to flex their creative muscles. Distilled at the The Distillery, the 2015 expression (for example) featured asparagus as a botanical. It should have been a one of a kind, and it is unquestionably the first London Dry gin to use asparagus, but it transpires that San Francisco’s Folsom Asparagus Gin Co. (aka FAG-CO) got in there first back in 1916. It obviously wasn’t much of a hit, the company was wound up in 1918. As for future Director’s Cut releases, who knows? We're still waiting for a portobello mushroom gin.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePortobello Road Celebrated Butter Gin is not a limited release, but a permanent fixture. This gin is made by redistilling their classic London Dry with 10 blocks of butter in 30 litre batches (we did the maths and it works out as about a quarter of a block of butter per bottle) imparting a creamy mouthfeel and slightly richer taste. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Butter_Gin_Colour_Bottle_Shot_-_01_1024x1024.jpg?v=1689608605\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs mad as it may sound, there is some historical justification for doing this. In Victorian times gin was often marketed with colourful language and exaggerated claims. \"Cream Gin\" for example was used to denote the quality of the gin (think \"cream of the crop\" or \"creme de menthe\") rather than it actually containing any cream. \"Butter\" was used in a similar, non-literal way. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJake was curious to find out what butter distilled into gin would taste like, suspecting that it would be as delicious since most things are when butter is added to them.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe end result is perhaps Portobello Road's best product to date... but what do you think?\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-07-24T09:29:36+01:00","updated_at":"2023-07-24T09:29:36+01:00","summary_html":"","template_suffix":"","handle":"portobello-road","tags":"buttered gin, celebrated butter gin, ged feltham, gin, jake burger, portobello road, tag:distillery, tag:history, tag:Production, the distillery","image":{"created_at":"2023-07-17T16:44:21+01:00","alt":"","width":1200,"height":1066,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/the-distillery-home-1_1200x_d7b44da4-1287-46ae-bef6-e17126618d64.webp?v=1689608661"}}
//gin-me.club/cdn/shop/articles/the-distillery-home-1_1200x_d7b44da4-1287-46ae-bef6-e17126618d64_500x500.webp?v=1689608661
false
/blogs/learn/portobello-road
24 July 2023
Production
{"id":589626704107,"title":"Listoke","created_at":"2023-06-14T13:31:31+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIreland a long-standing tradition of distilling various spirits, including poitín, a traditional Irish distilled beverage and of course whiskey. However, the popularity of gin in Ireland grew during the 18th and 19th centuries, driven by both domestic production and importation.\u003c\/p\u003e\n\u003cp\u003eIrish distillers began producing their own versions of gin, often using locally sourced botanicals, which added a distinct Irish character to the spirit. These botanicals typically included juniper berries, coriander seeds, angelica root, and citrus peels, among others. The Irish climate and fertile land provided an abundance of high-quality ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/glass_and_bottle_ice_Sarah_McAvinchey_1024x1024.jpg?v=1686745683\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOne notable distillery in Ireland with historical ties to gin production is Listoke Distillery, which was established in 2016. While relatively new, Listoke Distillery draws inspiration from Ireland's gin-making heritage and produces Listoke 1777 Irish Gin, which pays homage to the traditions and flavours of Irish gin.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/listoke-w1000h800_1024x1024.jpg?v=1686745810\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eListoke 1777 Irish Gin takes its name from the historic Listoke House, located in the Boyne Valley of County Louth, Ireland. With a history dating back centuries, Listoke House has witnessed the ebb and flow of time and stands as a testament to Ireland's cultural heritage. \u003c\/p\u003e\n\u003cp\u003eOne of the defining features of Listoke 1777 is the careful selection of botanicals. The gin is distilled using a blend of traditional and locally sourced ingredients, creating a flavour profile that is both familiar and unique. Juniper berries, a fundamental component of any gin, are complemented by an array of botanicals such as coriander seeds, angelica root, orris root, and citrus peel. Sweet orange peel in particular plays a dominant role in this gin, along with baking spices.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/2000L_still_Sarah_McAvinchey_1024x1024.jpg?v=1686745699\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eAlongside production of their gin, sloe gin, and now whiskey, Listoke are home to Ireland's first and only gin school, where students can learn about the history of gin and have a go at distilling their own small batch.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-06-23T07:13:40+01:00","updated_at":"2023-06-23T07:13:40+01:00","summary_html":"","template_suffix":"","handle":"listoke","tags":"irish gin, listoke, listoke gin, tag:distillery, tag:history, tag:Production","image":{"created_at":"2023-06-14T13:31:31+01:00","alt":"","width":2905,"height":2265,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/School_Photo_COR_Sarah_McAvinchey.jpg?v=1686745892"}}
//gin-me.club/cdn/shop/articles/School_Photo_COR_Sarah_McAvinchey_500x500.jpg?v=1686745892
false
/blogs/learn/listoke
23 June 2023
Production
{"id":589643383019,"title":"Nc'nean","created_at":"2023-06-22T12:46:19+01:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eNc'nean is a small distillery located in Scotland on the Sound of Mull, with views across the water to the island of Mull. Its position is pretty much as far west as you can go on mainland Scotland, and what with the various lochs and estuaries that penetrate the landscape, this makes Nc'nean a bit of an adventure to get to.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/IMG_5208_low_res_1024x1024_b5f88511-1bef-4527-a01a-f9b966d06894_1024x1024.webp?v=1667839581\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eNc'nean was setup by Annabelle Thomas, whose family owns the farmland where the distillery is situated. Production began in 2017 and while Nc'nean waited for whisky to mature they did something that many other whisky distilleries have done, which is to release a gin.\u003c\/p\u003e\n\u003cp\u003eExcept it wasn't a gin. With a base of new-make (un-aged) whisky, Nc'nean botanical spirit sits somewhere between whisky and gin and we think it really works!\u003c\/p\u003e\n\u003cp\u003eThe approach here is organic, sustainable, tasty. \u003c\/p\u003e\n\u003cp\u003eThey use only organic Scottish barley, the products are bottled in 100% recycled clear glass, they recycle 99.97% of their waste, and the distillery powered by renewable energy. That renewable energy comes in the form of wood, sourced from in and around the estate. You might not think of burning wood as a particularly sustainable practice, but it turns out that cutting down and burning big old tress and then planting new ones (which Nc'nean do in partnership with Highland Carbon) actually captures more CO2 than it produces.\u003c\/p\u003e\n\u003cp\u003eThrow in a super-efficient biomass boiler and you understand why it is that Nc'nean have been officially verified as net zero carbon emissions - a first for a UK distillery.\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0539\/2665\/8218\/files\/MG_2504_low_res_1024x1024_70a2ca44-b517-4515-a2ce-076b6f210d85_1024x1024.webp?v=1667839578\" alt=\"\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003eNc'nean Botanical Spirit uses a total of ten botanicals, six of them being fairly traditional gin flavours (juniper, coriander, angelica, liquorice, chamomile, grapefruit) and then four locally foraged plants: bog myrtle, thyme, sorrel, heather. Expect to find p\u003cspan\u003eeppery, spirituous, spice, with cereal notes. Faint herbal aromas and a touch of blackcurrant and other dark fruits.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cspan\u003eThis gin is excellent with tonic water, but we also encourage you to use it in your favourite classic gin cocktails too, like a martini, martinez, clover club, holland house...\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/DSC7546_copy_1024x1024.jpg?v=1687434093\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-06-23T07:13:21+01:00","updated_at":"2023-06-26T08:47:30+01:00","summary_html":"","template_suffix":"","handle":"ncnean","tags":"","image":{"created_at":"2023-06-23T07:13:22+01:00","alt":"","width":5000,"height":3335,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Botanical_Spirit_Cocktails.jpg?v=1687500802"}}
//gin-me.club/cdn/shop/articles/Botanical_Spirit_Cocktails_500x500.jpg?v=1687500802
false
/blogs/learn/ncnean
23 June 2023
Production
{"id":589489537259,"title":"Dizoñv","created_at":"2023-05-15T08:05:07+01:00","body_html":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eLocated in Lannion, in the Côtes d'Armor, on the Pink Granite Coast, the Warenghem distillery has been an independent and family-owned producer of Breton spirits for over 100 years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe distillery was founded by Leon Warengham. In the early years it produced herbal and fruit liqueurs, including Elixir d’Armorique, a blend of 35 plants, which has received numerous honours at international trade fairs over the years, and is still produced at the distillery today.\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Surroundings_of_the_distillery_KLOCKE_600x600.webp?v=1684134137\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eIn the 1960's, Paul-Henri, the latest generation of Warenghems, joined forces with Yves Leizour. Leizour's son, a trained pharmacist, ended up running the operaton in the 1980's, and it was he who took the decision to launch the first French whisky. In 1987 'WB Breton whisky' was released to the market. It was a blended whisky made up of 25% malt whisky and 75% grain whisky.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs surprising as French whisky was at the time, Warengham have very recently launced a gin too\u003c\/span\u003e: Dizoñv. An artisanal gin that is a synthesis of the two facets of Brittany: the land and the sea; the Armor and the Argoat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe blend of plants includes sea fennel and cider brandy, creating a balance between iodine and fruit flavors. All the know-how of the Warenghem distillery at work, for a unique tasting moment, pure or with tonic.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/IMG_20210611_083942_076_KLOCKE_600x600.jpg?v=1684134148\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gin is made from 9 plants including juniper, coriander, cardamom and meadowsweet. Intriguingly, Breton cider brandy is then added during the blending process which represents the tradition of cider making in northern France.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Gin_Dizonv_1_KLOCKE_600x600.jpg?v=1684134186\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe do't feature gin liqueurs here at Gin Me - and this isn't a gin liqueur - but the addition of cider brandy after distillation does place this gin in a unique category of 'flavoured gin' and so unusual was the combination that we really wanted all of our members to try it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLet us know what you think! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/IMG_6405_KLOCKE_600x600.jpg?v=1684134168\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-05-23T15:24:38+01:00","updated_at":"2023-05-23T15:24:38+01:00","summary_html":"","template_suffix":"","handle":"dizonv","tags":"breton gin, dizonv gin, tag:Botanicals, tag:distillery, tag:Production, warengham gin","image":{"created_at":"2023-05-15T08:06:35+01:00","alt":"","width":4338,"height":2822,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/20210216_195614_KLOCKE.jpg?v=1684134395"}}
//gin-me.club/cdn/shop/articles/20210216_195614_KLOCKE_500x500.jpg?v=1684134395
false
/blogs/learn/dizonv
23 May 2023
Production
{"id":589431865579,"title":"Inverroche","created_at":"2023-04-17T07:11:05+01:00","body_html":"\u003cp class=\"p1\"\u003eInverroche Gin is a premium gin brand that was founded in 2011 by Lorna Scott, a South African businesswoman and entrepreneur. The gin is produced in Still Bay, a small town located on the southern coast of South Africa.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Brand_Home2_600x600.jpg?v=1681711684\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhat sets Inverroche Gin apart from other gins is the use of fynbos, a unique and indigenous plant species found only in the Cape Floral Kingdom of South Africa. Fynbos is a type of shrub that is known for its complex and fragrant flavours, and it is used as a botanical in the production of Inverroche Gin.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Inverroche_brand_home-211124-1391_-websize_600x600.jpg?v=1681711732\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInverroche Gin is available in three different variants, each of which is named after the coastal region where the fynbos is harvested: Classic, Verdant, and Amber. The Classic variant is made with a blend of 18 different botanicals, including juniper berries, angelica root, coriander seeds, and citrus peel. The Amber variant is a limited edition gin that is aged in oak barrels, giving it a rich and complex flavour profile.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Stil_600x600.jpg?v=1681711783\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInverroche Verdant is a slightly sweeter variant of the brand's gin, with notes of chamomile, elderflower, and honeysuckle. The gin has a smooth and delicate flavour profile, with a refreshing and floral finish. It is made using a total of 32 botanicals, including juniper berries, coriander seeds, angelica root, citrus peel, and of course, fynbos.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/SOL17_6_Lee_Walker_1_600x600.jpg?v=1681711825\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInverroche Gin has received numerous awards and accolades, including a gold medal at the International Wine and Spirit Competition and the World Gin Awards. It has become a popular choice among gin enthusiasts and is enjoyed both neat and in cocktails.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/our_people_600x600.jpg?v=1681711762\" alt=\"\"\u003e\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-04-17T07:13:06+01:00","updated_at":"2023-04-17T07:13:07+01:00","summary_html":"","template_suffix":"","handle":"inverroche","tags":"distillery, gin, inverroche gin, south africa, tag:distillery, tag:Production","image":{"created_at":"2023-04-17T07:13:06+01:00","alt":"","width":1654,"height":967,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Inverroche_brand_home-211124-1049_-websize.jpg?v=1681711987"}}
//gin-me.club/cdn/shop/articles/Inverroche_brand_home-211124-1049_-websize_500x500.jpg?v=1681711987
false
/blogs/learn/inverroche
17 April 2023
distillery
{"id":589356794091,"title":"East London Liquor Co.","created_at":"2023-03-14T12:32:24+00:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eEast London Liquor Company was founded in 2014, in renovated warehousing on the canal banks of Victoria Park, in the heart of London’s East End. Here's how it started:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eActor-turned-bartender, Alex Wolpert, left drama school in 2006 and spent his 20s living in East London, working behind bars. At the time, big brands were investing big to stay big, before independent craft spirits rocked up, some with crazy price tags that were supposed to signify high quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/East_London_Louder_Gin_with_G_T_charliemckay__11340_Isabelle_600x600.jpg?v=1678797030\" alt=\"\"\u003e \u003cbr\u003e\u003cbr\u003eExasperated by customers calling for only expensive brands to make the perfect drink, Alex thought maybe the time had come to quit his job and to fight for everyone that wanted affordable excellence, but without the vanity pricing and packaging. It was in 2013 when a friend challenged Alex to set up his own business. Over the next few weeks Alex sought out industry advice on how and what to do. The resounding advice was don’t do it. So he did, supported by his kick-ass bosses at Barworks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Andy_Gin_Still_charliemckay_3458_600x600.jpg?v=1678797074\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003eSix months later he borrowed against his Hackney flat, convinced the bar owners of Barworks (his bosses at the time) to invest in his vision and cycled the waterways of East London until he found a disused glue factory warehouse-cum-boozer that had closed down, next to Victoria Park. He then ordered two copper pot stills from Germany and in 2014 Alex set up East London Liquor Company. In the first year the team of five were producing 1,000 bottles of gin a month for East London bars and restaurants.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/BOTTLE_77201b41-dd56-4006-bb66-bbf4f3871512_600x600.jpg?v=1678796967\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNowadays it’s not uncommon for a distillery to have a small bar that serves samples of spirits, but the bar at ELLC is a different beast altogether, serving an array of cocktails, wine and food with the distillery on display behind a huge glass wall. Is it a distillery with a bar or a bar with a distillery? We’re not sure, but we sure as hell like it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat with being a bar as well as a distillery, ELLC have taken the approach of making pretty much all of the spirits a bar needs: vodka, rum, whisky, and gin. And they don't just make one gin, but four.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTh\u003c\/span\u003e\u003cspan\u003eeir standard \"Gin\" uses a relatively classic botanical mix of juniper, coriander seed, angelica root, cardamon, cubeb berries, lemon peel, and pink grapefruit peel. It's bottled at 40% and therefore perfect for a G\u0026amp;T. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTheir \"Brighter\" gin gets its brightness from a more dominant pink grapefruit presence, plus cassia (cinnamon) and Darjeeling tea (with cardamon and lemon removed). It's bottled at 45% and great in a martini, where the tea note really reveals itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Louder\" brings in Mediterranean elements, like orris root, fennel seeds, lavender, bay, sage, thyme, and savory. It also ups the ABV to 47%. This is a bolder, bigger - and, yes, louder - gin that really stands up to powerful ingredients in drinks like the negroni and red snapper. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Label_600x600.jpg?v=1678796938\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final gin made at ELLC is \"Kew\", which is in partnership with Kew Botanic Gardens in west London. Kew's head botanist hand-harvests a monthly dump of Douglas fir and lavender for distillation in this gin, and 10% of all sales go back to supporting 260 years of science and 16,000 species of plants. It's gin that gives power to the pollinators, because there's no booze without bugs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eELLC currently distribute their spirits nationwide across the UK and export globally to 15 countries, including five states in the U.S. and Sweden’s Systembolaget monopoly scheme.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-03-16T13:00:00+00:00","updated_at":"2023-03-16T13:00:00+00:00","summary_html":"","template_suffix":"","handle":"east-london-liquor-co","tags":"alex wolpert, east london gin, east london liquor co, ELLC, tag:Botanicals, tag:distillery","image":{"created_at":"2023-03-14T12:34:55+00:00","alt":"","width":1024,"height":682,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Distillery_with_IBC-9996_Isabelle_-_01.jpg?v=1678797296"}}
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false
/blogs/learn/east-london-liquor-co
16 March 2023
recipes
{"id":589266288875,"title":"Yu Gin","created_at":"2023-02-14T11:14:40+00:00","body_html":"\u003cp\u003eYu Gin is made by Spiritique, a French collective of drink and brand experts Stéphane Aussel, Laurent Berriat and Olivier Hidier, who have developed partnerships with unnamed distilleries that make their products for them. Besides Yu Gin, they also bottle Bistro Vodka, Amaeton French Single Malt Whisky, and Noces Royales, which is a blend of cognac and poire william (pear spirit). \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/CleanShot_2023-02-14_at_11.13.32_600x600.png?v=1676373233\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDespite being French, Yu Gin is very much inspired by Japanese flavours and philosophy. The former being the use of the Japanese citrus fruit yuzu (where the name comes from) and Sichuan pepper, and the latter in the wabi sabi philosophy where beauty is found in minimalism - Yu Gin only use four botanicals in total.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/W96A3998-1_600x600.jpg?v=1676373093\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe other two botanicals are juniper and coriander seed. And juniper still forms the backbone of this product, while that floral, slightly grapefruit-y yuzu gives a fresh lick and unique character.\u003c\/p\u003e\n\u003cp\u003eWe think Yu Gin works beautifully with any citrus driven cocktail. A Tom Collins (with lemon, sugar and soda) would be a good starting point, and also a Rickey (with lime, salt and soda). For something a little stronger, try a White Lady (with orange liqueur, lemon and sugar) or a Gimlet (with fresh lime and sugar).\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/W96A3818_600x600.jpg?v=1676373114\" alt=\"\"\u003e \u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-02-17T01:00:06+00:00","updated_at":"2023-03-08T13:17:49+00:00","summary_html":"","template_suffix":"","handle":"yu-gin","tags":"gin, tag:Botanicals, tag:distillery, tag:recipes, yu gin","image":{"created_at":"2023-02-14T11:15:49+00:00","alt":"","width":1024,"height":682,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/W96A4089.jpg?v=1676373350"}}
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false
/blogs/learn/yu-gin
17 February 2023
distillery
{"id":589177356523,"title":"Eight Lands","created_at":"2023-01-12T08:43:34+00:00","body_html":"\u003cp\u003eEight Lands is a gin brand produced at the Glenrinnes distillery, in the heart of Scotland's Speyside whisky producing region. Located adjacent to Ben Rinnes (Speyside's highest peak) the Glenrinnes estate is comprised of 6,000 acres of organic sheep, cattle and deer farmland, and now a distillery too.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/EightLands_August_Print_0033_Joshua_Rosenbaum_-_01_600x600.jpg?v=1673512953\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe distillery is a newcomer to an area that already boasts over 50 spirit producers, and can call the likes of Cardhu, Glenfiddich and Glenlivet nearby neighbours. Built in 2018, Glenrinnes began production in 2019 and has thus far released a gin (as well as a limited edition sloe gin) and a vodka. Given the location you might assume that whisky will soon follow, but the team here designed this distillery specifically to make gin and vodka so that's what they do.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/315699540_993102691628814_9209912039284842368_n_600x600.jpg?v=1673512820\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe name Eight Lands was inspired by the eight counties of Scotland that are visible from the top of Ben Rinnes. \u003c\/p\u003e\n\u003cp\u003eTheir gin recipe uses a total of 11 botanicals, including chamomile, lime, and sheep sorrel (mild lemon flavour), as well as wood sorrel (sharper citrus flavour) and crowberries (subtle fruitiness), which are sourced from their own Glenrinnes estate. The spring water used for diluting to bottle strength is drawn from the Clashmarloch spring on the lowest slopes of Ben Rinnes, very near to the distillery.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/EightLands_August_Print_0166_Joshua_Rosenbaum_-_01_600x600.jpg?v=1673513000\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eDistillation is done on a 1,000 litre hybrid pot and column still that can be used to make high strength spirit for their vodka as well as a neutral base for their gin. \u003c\/p\u003e\n\u003cp\u003eThe Glenrinnes distillery is open to visitors Monday to Friday 9am to 5pm.\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2023-01-18T12:42:39+00:00","updated_at":"2023-01-18T12:42:39+00:00","summary_html":"","template_suffix":"","handle":"eight-lands","tags":"ben rinnes, distillery, eight lands, gin, glenrinnes, scotland, soctland, speyside gin, tag:Botanicals, tag:distillery, vodka","image":{"created_at":"2023-01-12T08:43:34+00:00","alt":"","width":1469,"height":981,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/EightLands_August_Print_0117_Joshua_Rosenbaum_-_01.jpg?v=1673513015"}}
//gin-me.club/cdn/shop/articles/EightLands_August_Print_0117_Joshua_Rosenbaum_-_01_500x500.jpg?v=1673513015
false
/blogs/learn/eight-lands
18 January 2023
distillery
{"id":589046153451,"title":"Kyrö","created_at":"2022-12-16T15:23:05+00:00","body_html":"\u003cp\u003eThe idea of a distillery came to founders Jouni, Miika, Kalle, Mikko and Miko, while enjoying a sauna together (as Finns do). They may or may not have been drinking rye whisky in the sauna at the time, and rye subsequently became their focus and, indeed, obsession.\u003c\/p\u003e\n\u003cp\u003eFounded in 2012, the location for the distillery is an old dairy overlooking the great plains of Ostrobothnia in Isokyrö, which is around five hours drive from Helsinki. \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/CleanShot_2022-12-16_at_15.20.33_600x600.png?v=1671204053\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eBut like many new whisky distilleries, they realised it takes a while to make great whisky, so they set about making gin while their whisky matured. This gin is made from the same rye base as their whisky and serves almost like an additional botanical with its subtle nuttiness and spice.\u003c\/p\u003e\n\u003cp\u003eKyrö Napue gin is designed to capture the free-spirited and wild nature of Finland. Kyrö ask us: \"Have you ever stood barefoot on a misty meadow after sauna, or run through a field of rye (naked)?\" If you haven't - and let's face it no matter how rock and roll we like to think we are, most of us haven't - Napue gin is designed to be an excellent stand-in.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/naked_rye_600x600.jpg?v=1671204167\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eSixteen different botanicals are used for the Kyrö Gin. Twelve of them are dried, ten are macerated, two are added to the aroma basket inside the still and four of the herbs are fresh. Birch leaves, meadowsweet and wood sorrel are picked in the local area.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/kyro-distillery-is-located-1_600x600.jpg?v=1671204119\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe distillery has great sustainability credentials too. It is powered entirely by biogas and wind turbine, with only a single diesel powered tractor preventing them from claiming 100% renewable. Spent grain for the mashing of the rye is sent to feed cattle in the nearby area, while the stills are cooled using water from the Kyrö river, which is cycled back in to the river (unspoilt) once it's been used.\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2022-12-19T12:07:28+00:00","updated_at":"2022-12-19T12:11:57+00:00","summary_html":"","template_suffix":"","handle":"kyro","tags":"gin tasting, kyrö, kyro gin, napue, tag:distillery","image":{"created_at":"2022-12-16T15:23:05+00:00","alt":"","width":5212,"height":3468,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/Running-Naked__Kimmo_Syvari_Dylan_bell.jpg?v=1671204186"}}
//gin-me.club/cdn/shop/articles/Running-Naked__Kimmo_Syvari_Dylan_bell_500x500.jpg?v=1671204186
false
/blogs/learn/kyro
19 December 2022
Production
{"id":588979208427,"title":"Hepple","created_at":"2022-11-21T07:04:08+00:00","body_html":"\u003cp class=\"p1\"\u003eWhat do you get it you take one of the most celebrated figures in the global bar industry, a televangelical food guru, two of Britain’s brightest brains in distillation and flavour extraction, a super-critical CO2 extractor, and Walter Riddell, an English baronet who’s estate includes of 6000 acres of wild Northumberland moorland? You get the Moorland Spirits Company, and Hepple Gin.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e“We didn’t want to just buy a copper still, call it Matilda, and make a London Dry gin” Nick Strangeway tells me. Nick was one of the leading lights in the development of the UK's cocktail scene from the 1990's and into the 21st century. He's teamed up with TV cook Valentine Warner, and turned his hand to making gin. But to describe what is happening in the Northumberland National Park — the most sparsely populated area in all of England — as simply ‘making gin’ would be doing Hepple a great disservice.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Pouch_600x600.jpg?v=1669014164\" alt=\"Pouch\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the past the Northumbria hills were covered in juniper bushes, but the land was adapted for farming and the juniper either removed by human hands or hungry sheep. Almost all that remains today is gnarly old ladies, huddled together in gravity stricken clusters, some of them almost as ancient as Walter’s family tree. Walter and his wife, Lucy (a trained horticulturist) feel a burden of responsibility to the land. Wellington boots and trowels will be their tools, rejuvenation and conservation of juniper across the landscape of the moor, their legacy.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWalter has identified the first few naturally propagated trees on the moor and fenced it off to protect it from hungry sheep flocks. Meanwhile, Lucy is busy germinating new seedlings which after five years of nurturing are ready to be planted in to the wild. Each cone has three seeds, which Lucy picks apart by hand on the kitchen table. Each tree is\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eindividually named, usually after distant family relatives, like Dorothy, an old aunt who was rumoured to have had an affair with the gamekeeper.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/Wild_moors_600x600.jpg?v=1669014196\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThere’s a fighting spirit at Hepple. Amongst the haggard, half-collapsed trees that have been surviving since before the gin craze even began, but also in the newest generation of fragile saplings, breeding a fresh life in to Northumberland juniper.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAll purple (ripe) berries are carefully processed in this manner, none are used for making gin because the quality can’t yet compete with imported juniper. But the team are also foraging green (unripe) berries, and they \u003ci\u003eare\u003c\/i\u003e being used to flavour their spirit. Collected in August, at the perfect time of the season, their flavour is preserved by low-pressure, low-temperature, distillation in neutral spirit through one of the largest rotary evaporators we have laid eyes on. The flavour is undeniably juniper-y, but greener, more crisp, fresh. It was news to us that green juniper berries are a popular condiment in Nordic cuisine. Nick first got the idea for using them from the chefs at Copenhagen’s Noma restaurant, who would pickle or brine the berries and serve them like olives or capers.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt’s not just the juniper that the Hepple team are interested in. The moorland is a treasure trove of other forgeable matter, from catkins through to blayberries. Douglas fir (also known as Oregon pine) was the first\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003ebotanical guinea pig, but this was later joined by bog myrtle, then blackcurrant leaf and lovage from Lucy’s venerable vegetable garden. These ingredients are treated with the care and attention of a palaeontologist obsessing over a dinosaur fossil, their processing methods refined, their captured flavour nuanced.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe Douglas fir distillate is sensational in its complexity; sweet, ginger-like and curried. Bog myrtle tastes warm, like bay leaf, with green eucalyptus notes. The lovage is an epiphany; rich with cardamom and florals. Blackcurrant leaf is vibrant, fruity, creamy, yet green. There’s absolutely no question that these individual distillates could all be bottled as products in their own right, but in this instance they are A-list actors playing supporting roles. That can only be good for the finished gin.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0656\/3128\/9579\/files\/made_on_the_moor_600x600.jpg?v=1669014234\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe gin is a complex composite of ingredients, starting with a traditional (steep and boil) pot still distillate. The botanicals include the usual suspects of juniper (Macedonian and Bosnian) angelica, orris, English coriander seed, fennel seed, and liquorice, joined by fresh lemon, dried Douglas fir needles, Hepple blackcurrants (fruit and leaves) and Hepple bog myrtle. This flavours a base spirit that as a standalone gin ticks all the boxes. The four rotary evaporator liquids mentioned previously are then blended with this along with a cold distillation of Amalfi lemon to make the final product.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBut there’s one more thing…\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the corner of the barn there’s a big, unassuming, beige box. It looks like a supercomputer from 1970. Open the case up and there’s not much to see inside, a couple of pipes and a cylinder. It’s a supercritical CO2 extractor, capable of 10,000 PSI of pressure, this machine turns gasses in to supercritical fluids and is just about the most efficient way of extracting flavour from a product that there is. Head distiller Chris Garden uses the machine to convert 1kg of juniper berries in to a meagre 10ml of absurdly concentrated juniper extract, leaving behind only spent husks of juniper ash. The concentrate is diluted in to ethanol, and a tiny amount added to complete Hepple Gin. It’s potent enough that a single 10ml extract is enough to impact 720 bottles of Hepple gin. \u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2022-11-21T07:05:54+00:00","updated_at":"2022-11-21T07:30:08+00:00","summary_html":"","template_suffix":"","handle":"hepple","tags":"hepple, hepple gin, nick strangeway, tag:Botanicals, tag:Production, walter riddell","image":{"created_at":"2022-11-21T07:04:08+00:00","alt":"","width":1500,"height":1000,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/KLJ_Hepple_Autumn_26.10.22_Shot_19-026_working.webp?v=1669014249"}}
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false
/blogs/learn/hepple
21 November 2022
history
{"id":588800590059,"title":"The Gin Craze","created_at":"2022-09-23T12:29:27+01:00","body_html":"\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eThe word ‘gin’ didn’t appear in the Oxford English Dictionary until 1714. Defined as ‘an infamous liquor’ it had clearly made its mark already. During the early days of the ‘craze’ gin was known as geneva or ‘Madame Geneva’. Probably no coincidence that gin’s entry in to the dictionary coincided with Bernard Mandevilles’ ‘Fable of the Bees’, a poem that was published in 1705, followed by a book, which first appeared in 1714. In his frank and detailed description of London’s various vices and corruptions Mandeville gives us one of the earliest insights in to gin as a purely ruinous force, as well as one of the earliest uses of the word ‘gin’.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp class=\"p2\"\u003e\u003ci\u003eNothing is more destructive, either in regard to the Health or the Vigilance and Industry of the Poor than the infamous Liquor, the name of which, deriv’d from Junipera in Dutch, is now by frequent use and the laconic spirit of the nation, from a word of middling length shrunk into a monosyllable, intoxicating GIN.\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp class=\"p2\"\u003eSlowly at first but gathering pace, the overconsumption of gin became endemic, far removed from the blithe alcoholism associated with beer and wine, it was perceived by those lucky enough to escape its clutches as perfectly abhorrent. Gin was the widespread social drug of the time that preyed on the poor and vulnerable, gutting London from the inside out. Dr Stephen Hales, an anti-gin campaigner wrote in 1734 that “Man, has unhappily found means to extract, from what God intended for his refreshment, a most pernicious and intoxicating liquor.” In the 1730’s around five million gallons of raw spirits were being distilled in London every year, less than 10% of it would ever leave the city.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe population of London as a whole was relatively stagnant between 1725 and 1750, but this was only due to the steady influx of migrants. More people died in London during the mid-1700’s than were being born. In the worst areas a newborn had less than an 80% chance of making it to the age of two. Many families were forced to live in single rooms in ramshackle tenements or in damp cellars, with no sanitation or fresh air. Drinking water was often contaminated by raw sewage and garbage was left rotting in the street. Problems with the disposal of the dead often added to the stench and decay. Many London graveyards became full to capacity, and coffins were sometimes left partially uncovered in ‘poor holes’ close to local houses and businesses. It’s little wonder that the poor turned to gin as a release from the hardships of survival.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eImagine every single newsagent, store, supermarket and street vendor in central London turning their hand to selling gin. Then imagine that it’s cheaper than bread or milk and that anyone can buy it: violent drunks, the elderly and infirm, children. Finally, imagine that it’s not only highly addictive, but poisonous, laced with added ‘flavour enhancing’ properties that when consumed in large quantities cause blindness, death, or the loss of ones mind.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt’s easy to imagine widespread turmoil throughout the entire city, but ‘dramming’ was really only centred around the poorest districts. In 1700 London had a population of 575,000, which made it the largest metropolis in Europe. While the residents of St Giles got drunk for (literally) a penny, the city could press on with business as usual, preoccupied and only vaguely aware of the horrors taking place around the corner. Gentleman, politicians, merchants, and scholars wouldn’t venture in to fleshpots of Holborn or Shoreditch. They would meet in nearby Cornhill to drink coffee and discuss politics, trade, the colonies, science, or poetry. Perhaps some might have indulged in glass of gin on occasion, but it would imported Holland’s Gin, not the ghastly stuff produced in some squalid basement. The single biggest reason that the gin craze lasted so long and its affects were so brutal is ignorance of the upper classes to what was taking place under their noses.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIf the gin craze was a storm then the area of St Giles in the Fields, near Charring Cross Road, was the centre of the deluge. Renowned as one of the countries biggest slums, for the 20,000 people living there gin was a a simple, cheap and accessible solution to all of their problems.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs you might expect, there’re no shortage of harrowing stories from the period. As a researcher it becomes a macabre process of selection, sifting through the fallout and singling-out the accounts that best represent the grim horror of the gin craze. William Hogarth’s ‘Gin Lane’ etching might seem a grizzly exaggeration of events, but the true plight of the people embroiled in the gin craze was perhaps even worse.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOne of the most disturbing and notorious tales from the period is of Judith Dafour. In 1734 Dafour deposited her unclothed two-year-old daughter, Mary, at the workhouse where she was employed, then returned the following day to claim her. Now fully clothed, she stripped the child of his clothes then strangled her to death, dumped his body in a ditch. She then sold the clothes for 1s and 4d and used her earnings to buy gin.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eSpare a thought too for Joseph Barret too. A 42 year old labourer, who was hung in 1728 for beating his son to death. Barret’s final confession is an harrowing account of how his son (James) spent his days begging for money and his nights “drinking until he appeared worse than a beast, quite out of his senses.” Garret apparently had “no evil intention” and planned only to “reclaim [James] from his wild courses.” Barrett’s punishment was too savage however, and James died in his bed. He was eleven years old.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBy 1751 half of all the British wheat harvest was used to make spirits. There were reportedly 17,000 ‘private gin shops’ in London and almost half of them were in Holborn. That’s approximately one shop for every black cab in Greater London today. And that figure only represents the gin specialists! It doesn’t include all the taverns and public houses that also sold gin by the bucket load. Neither does it include the street markets, grocers, chandlers, barbers, barrows and brothels that also did a roaring trade. Some estimates — and they can really only be estimates — suggest that over 10 million gallons of gin were consumed in London that year. A worthy effort for a population of only 700,000, helped along by the fact that many factory workers were partly paid in gin. Follow the maths down and you’re looking a pint of of gin per week for every single London citizen. The novelist Henry Fielding argued that there would soon be \"too few of the common people left to drink it\" if the situation continued.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","blog_id":88151654635,"author":"Tristan Stephenson","user_id":84698431723,"published_at":"2022-09-23T12:32:15+01:00","updated_at":"2022-11-21T07:30:36+00:00","summary_html":"","template_suffix":"","handle":"the-gin-craze","tags":"tag:history","image":{"created_at":"2022-09-23T12:29:27+01:00","alt":"","width":800,"height":621,"src":"\/\/gin-me.club\/cdn\/shop\/articles\/gin-header.jpg?v=1663932567"}}
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/blogs/learn/the-gin-craze
23 September 2022