elcome to the seventh print edition of the Spiritual Guide - a guide for spiritual enlightenment by the pious team at Glengarry. Our team have returned from their pilgrimages with news and knowledge they are bursting to share. Here we have created a snapshot in print of the online digital edition where you can read more and explore everything spirit related - www.glengarrywines.co.nz/spiritualguide. Our congregation meets monthly as we heighten our senses and understanding of the spirits surrounding us, we hope you’ll continue to join.
Brothers Chris and Stew Reid
The Whitaker family of Cardrona Distillery
GIN
I T ’ S A LO C A L T H I N G With gin fast becoming more and more popular, it is little wonder that New Zealanders, with our number eight wire approach, are behind the many gin distilleries that are popping up around the country. No longer do we have the mindset that anything from abroad is naturally going to be better. Nowadays we are a nation proud of our accomplishments and our gin is no exception.
This is a small operation run by two brothers, Chris and Stew. Their aim was to challenge the perception of a classic gin, so they use New Zealand’s natural flora such as Kawakawa, Manuka and Horopito. When I used this in a gin tasting, there were a lot of comments that referenced cloves and spice. This is great gin and moderately priced. There are three gins in their range, with the original being a barrel aged gin which adds a little spice, pepper and redcurrant in to the mix. The Reverend Dawson is the last in the range, made in honour of Rev. John Dawson who was an active prohibitionist in his time. This is made using the “one shot method” from a single pot still, which creates a gin that is textural rather than overtly aromatic. - M.P
Cardrona Distillery was one of the pioneers in the production of gin and they have set the bar high! With a mix of locally foraged rosehip, together with juniper, coriander seed, angelica root and citrus zests, these are vapour distilled into a single malt spirit. The rosehip takes centre stage here and the palate is floral, smooth and elegant. This is a gin that you can sip over ice (it takes on an attractive cloudy effect) or mix with a tonic such as East Imperial Burma. Although on the costly side, it is worth every penny. Reid and Reid are local to Wellington, residing in Martinborough. F O R M O R E G O T O - W W W. G L E N G A R R Y W I N E S . C O . N Z / S P I R I T U A L G U I D E
BATCH RELEASE
WEMYSS Wemyss Malts, pronounced ‘Weems’, was founded in 2005 by brother and sister William and Isabella Wemyss. William’s idea was to utilise his French winemaking experience and the family’s Scottish roots to delve into the world of blending quality single malts. Master of the Quaich Charles Maclean assists in the creation of these blends as well as the naming of them. All the Wemyss malts, both blended and single casks, are named for their closest flavour description and, as the creator of the Scotch Whisky flavour wheel and global authority on Scotch whisky, this Maclean is well placed in this role. Wemyss have cleaned up at the latest Global Spirits Masters, with Gold Medals for each of their Batch Strength blended malt Scotch whiskies. This is the 2nd release of the three core blends at higher ABV’s, with just 9000 bottles of each made available. They call this batch strength, rather than the more known term of cask strength, as these blends have had some dilution to the desired ABV compared to bottling them at their natural strength at this point in their lives.
THE FRENC H 75
CHAMPAGNE COCKTAIL
This classic cocktail popularised in Casablanca (1942), combines three elements that we love at Glengarry, Champagne, Gin, and the French! Like most of the great cocktails, the true history of this drink “That won the war” is as muddled as the mint in a Mojito. 3 parts Gin 1 part lemon juice 1 teaspoon fine powdered sugar Place the gin, lemon juice and sugar in a shaker with ice and mix vigorously. Strain into a flute and top with Champagne. The most famous of the myths surrounding the origins of The French 75, involves a group of thirsty allied soldiers during World War I. They had a bottle of Gin and wanted to mix highballs, unable to find any club soda they substituted Champagne. Why not! This high calibre drink packed such a kick, that they named it after the Canon de 75 modéle 1897 light artillery gun. “Both knock you flat!” Better known as the Soixante-Quinze (Seventy-Five), this French 75-millimeter was the mainstay of their army during the First WorldWar as a formidable all-rounder, anti-aircraft through to anti-tank. The truth is more complicated of course. According to an 1885 article, Charles Dickens used to serve Tom Gin and Champagne cups to his guests in 1867 when he was staying at Parkers hotel in Boston. One will also note the similarity to the Tom Collins cocktail which does use Club soda instead of Champagne.
Our allocation has arrived, however, with the bulk of this release now sold out around the world, don’t ponder for too long… Wemyss Spice King 58% - uses single malts with spicy signatures and the addition of ex sherry malts to form a whisky that is big on sandalwood and pipe tobacco, leading into a palate of caramel drizzled carrot cake and gentle spices that tickle the senses. Wemyss Peat Chimney 58% - this blend will take you straight to the coast of Scotland with a pungent peat nose, sea salt and seaweed. Tastes like all your favourite meats on the smoker with hints of lemon sherbet leading to a long sweet finish. Wemyss The Hive 55.5% - created from single malts and named for its honeyed flavours. Florals and honey stewed oranges that delights with a syrupy texture. The citrus cuts through for a dry, zesty finish.
-T
The early written versions of this cocktail also look quite different. One of the first documented mentions as the ‘75’ was in ‘Harry’s ABC of Mixing Cocktails’ (1922), the recipe called for Calvados, Gin, Absinthe and Grenadine, with no champagne at all! It was thought that this was based on the ‘Soixante-Quinze’, probably first made popular during the war by Parisian bartender Henry Tépé in 1914. By 1927 the drink had taken on its current form and name, being served in a tall glass over ice rather than a highball. Since the 1980s it has moved to the flute as that gained in popularity. I prefer to use a fragrant citrus London Dry style gin Make sure you don’t skimp on the Champagne quality either, since it makes up most of the drink, a crisp dry Blanc de Blancs is particularly good. As famed bartender Harry Craddock said in ‘The Savoy Cocktail Book’ (1930), this is a drink “That hits with remarkable precision”.
F O R M O R E G O T O - W W W. G L E N G A R R Y W I N E S . C O . N Z / S P I R I T U A L G U I D E
- R.M
UR
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D E A L S