gin
y now, gin is so ubiquitous in our bottle stores and behind the bar that you might feel you know all there is to know – from the unique properties of orris root to the distillation requirements of a true London Dry gin. But now is actually the perfect time to give a little refresher. Part of the popular and intriguing character of gin is the enormous divergence of botanicals, styles and processes that can be applied in the making of the spirit. It can also make it difficult to judge and assess unless you really know your stuff. In the recent NZ Spirits Awards competition, there were 145 gins entered, the majority of which were made in New Zealand. One-hundred-and-thirty-one took home a medal of some description. Those precious little bronze, silver and gold stickers really do influence consumer behaviours, so for all you on- and offpremise owners, operators and staff time, it’s time to ensure you know your gin from Genever and your Old Tom from a London Dry.
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Tash McGill is a spirits and hospitality writer who regularly hosts tastings and education classes for those wanting to know more about spirits and their uses - from cocktails to culinary food matches. She has been in the spirits and cocktail industry for more than 10 years, writing, tasting and judging competitions. THE SHOUT NZ – JULY 2021 15
