THIS IS
GIN A Guide to Scottish Gin
Karin McGivern & Scott Donald
2017
My Family
This is Gin 2017 Published by Disrupted Limited 2016 The right of Karin McGivern to be identified as the author of this work has been asserted by it in accordance with the copyright, designs and patents Act 1988. All rights reserved. No part of this publication may be reproduced, distributed or transmitted in any form or by any means, including photocopying, recording or other electronic or mechanical methods without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law. For permission requests, write to Disrupted Limited, 7 St Kilda Avenue, Peterhead. AB42 2UA. While every effort has been made to ensure the accuracy of the information in this publication, we cannot be held responsible for any errors or omissions and take no responsibility for the consequences of error or for any loss or damage suffered by users of any of the information published on any of these pages.
Disrupted Limited www.disrupted.co.uk hello@disrupted.co.uk
This is Gin Team Author: Karin McGivern Design and Illustrations: Scott Donald A big thank you to our early bird supporters (see page 72)
www.ThisIsGuides.com/Gin
FOREWORD When I was asked to write a piece on gin for the brand new This is Gin guide I was very honoured. Gin is certainly seeing a fantastic surge in popularity. When we opened the Inverurie Whisky Shop in November 2015, we had no idea of the wave of Juniper that was about to hit us. We thought when we opened that 6 gins would suffice. That quickly changed and we are now sitting, when fully stocked, at 60 gins. The beauty about gin is its versatility. It can be drunk mixed with tonic, ginger, as part of a cocktail (even with coke!) but more gins are coming out that are perfectly drinkable neat.
Gone are the heavy Juniper hits, the old fashioned smell that could put you off gin for life. Young people are into gin in a big way, both men and women, its fashionable – the bottles are designed in a new and trendy way. But there are also the trend-setters. Those 30 plus who have been drinking gin for years, now get a sense of pride in the way that they pioneered the ‘movement’. This is what helps make gin so popular, it really is a drink for everyone.
Thankfully that hole was plugged by Porter’s Gin, who have flown the flag in a galant solo effort for near on a year; In the background though, work has been happening to fill the void further.
Gin is now a drink that appeals both in smell and taste. There is a lot more going on in the spirit, botanicals are everywhere and easily accessible. The art is in the blending of them. Much in the same way a perfumer combines their aromas to create a fragrance, gin distillers are perfecting their noses and tastes, merging the tastes of each individual spirit to make a whole, and with as much as 31 botanicals in some gins, this truly is where the magic happens.
Karin has come up with this fantastic idea of the “This is” range. It’s shaping up to be a wonderful addition to the gin world and beyond with future issues. An interactive guide supported and written by the punters. So, in plain English we can see what is really great about each product. Expert advice is great, but there is a place for the everyday customers’ opinion and it is something that is lacking when picking gins, or any product. Hopefully this is a first step to solving the issue.
When we opened there was a huge gap in the North East of Scotland. The first gin Map of Scotland travelled West at Arbikie and travelled through Aviemore before heading back north. Our wee corner was completely empty.
Recently released Esker Gin from Deeside has gone down a storm, and with at least two more coming before Christmas, the North East of Scotland is certainly making a stand, and a very good one at that!
Mike Stuart Inverurie Whisky Shop
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GIN MAP
SCOTLAND
Caorunn Crossbill Esker Gordon Castle Indian Summer Porter’s Blackwood’s Glen Wyvis Harris Kirkjuvagr Loch Ness Orkney Rock Rose Shetland Reel Ancient Mariner Botanist Gilt Hendrick’s Makar Cadenhead’s
Boe Superior Daffy’s Darnley’s View Eden Mill Edinburgh Firkin Gin Bothy Gordon’s Jinzu Kirsty’s McQueen’s Minus 33 NB One Square Persie Pickering’s Royal Yacht Stirling Strathearn Tanqueray
CONTENTS
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his is Gin 201
011. Hi There 014. Gin Thangs 016. The Perfect G&T 020. Cocktails 026. Gins - Area 1 042. Gins - Area 2 060. A History of Gin 068. Walter Gregor’s 071. Garnishes 072. With thanks to... 074. Gins - Area 3 088. Botanicals 090. Gins - Area 4 132. There’s More... 136. Now for Something Crafty 140. The g(In) Crowd 146. Meet the Team 148. Contributors
Hi There... I
just wanted to say hello and welcome you to the first This is Guides publication.
This is Gin came about from a passion of mine that was growing day on day. I was first introduced to gin back in 2005 and it quickly became my tipple of choice. Back then it was primarily the commercially available brands of Gordon’s, Bombay Sapphire or Tanqueray that were stocked in most bars or households.
It was decided that we should produce a directory of the 40 plus gin producers in Scotland and the gins that they produce. This balanced with some select information on gin mixing and mixers, production and history gave rise to the guide.
We are not affiliated to any brand and will not be giving our opinion on what we think of the different gins but we will cover what the company tells us is in their gins and give you But I felt a need to find out more about the spirit space to record your own tasting notes as well and a long chat one day with a very successful as give a star rating to each gin. mixologist in 2012 confirmed what I had long suspected and that was that gin was I hope that you enjoy the guide and feel free to undergoing somewhat of a revolution and email me with any recommendations or regeneration period. suggestions for the next edition There seemed to be a very quietly spoken about gin movement going on where more “Craft Gins” were coming onto the market and there were more people turning to Gin as their drink of choice. It was then that I recognised This is Gin to be conceived.
Slainté
I carried on gathering more information about the topic and trying different gins. There are thousands of different gins available world wide but a conversation with Scott (my business partner and creative/technical genius of our company) quickly established that if we focused on a local, Scottish market it would keep the project at a manageable level for our first guide. So This is Gin was born.
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So here we are in the book proper! How does it work I hear you ask? Well I will get to that in a minute. We’ve some great content in here from Claire at Summerhouse Drinks telling us about Walter Gregor. Graham and the team over at Crafty Distillery have let us behind the scenes with what they are up to. Andy Stewart has let his creative juices flow onto paper instead of into a cocktail glass and has shared some awesome cocktail recipes with us that you can make at home (I love the Army & Navy) as well as a behind the scenes look at a perfect G&T and stereotypical gin drinkers – what one are you?? The guide proper is where the magic happens. You’ll find the gin companies listed here, with descriptions of their gins. Your job is to taste the gins and record your tasting notes and rating on the appropriate page. Then once you’ve registered your book (if you choose to do so) you can take part in our online community and develop our very own This is Gin rating system from you – the gin drinker. I hope you enjoy the book and if you’ve any questions or comments feel free to email me on gin@thisisguides.com
Gin Thangs My name’s Andy Stewart. I’m currently Head Bartender at The Tippling House and generally known as the grumpy old man behind the bar. Overall I’ve been tending bar for almost 13 years in a variety of venues across the city from quiet cinema bars to heaving night clubs and from live music venues to craft cocktail bars. Along the way I’ve built up my knowledge of spirits, beers, wine, cocktails and the public as well as winning a few awards and competitions both home and abroad. Last year I was named the SLTN (Scottish Licensed Trade News) Mixologist of the Year for Scotland (an award that I’m nominated for this year as well along with Craft Spirit Enthusiast). This year, so far, I’ve won the Old Forester UK final which resulted in spending time in Kentucky learning about bourbon, was named as one of the five UK winners of Disaronno’s international Mixing Star competition which will see me featured in a book for release later this year and spend time with Gabriel Boudier in Dijon at the start of the year after winning the Scottish final of their Wizard Competition.
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the perfect G&T ?
...the one that’s in your hand
the end of the day the best G&T is the one that suits the moment for you. Where you are, what mood you’re in , what the weather is like…
At
W
ith the plethora of both gins and tonics on the market place today picking the right combination can be daunting, but at its heart is what suits you.
My general rule of the thumb is plenty of ice and a decent ration of G to the T. House pours are always on the larger side, and so they should be. You don’t have to worry about the Weights and Measures Act in your house, so don’t. Roughly speaking the perfect G&T should comprise the following:
Glass - Ice - Garnish - Gin - Tonic - 17 -
GLASS Your call here, but I’d say a highball, or a goblet if you want to go all Spanish.
ICE The more ice the better. I won’t go into the laws of thermodynamics here, but the more ice, the colder the drink, the slower the ice melts.
GARNISH Pick one that suits the gin. A lot of garnish for newer gins on the market are purely for marketing. Pick one that actually adds or complements the flavour. (I’ll list some at the end...)
GIN Pretty self explanatory. A single measure at the bar is 25ml, a house pour tends to be in the region of 30-60ml. Pick your go to gin.
TONIC Again, pick your preference. If you want a good all rounder that I personally feel works with the majority: Fevertree. Here you’re looking for a decent ratio of G to T. The Spanish will lean to a 1:2 ratio (so 50ml gin and a 100ml tonic), I tend to keep close with a 2:5 (50ml gin to 125ml tonic)
So, choose your glass, pack it with ice, place your garnish, pour the gin so it runs over the garnish then add the tonic.
Pretty simple...
Cocktails... Some relatively simple recipes for you to try at home. For these you’ll need the following: Measure (also known as a jigger) Cocktail shaker Bar Spoon Mixing Glass Hawthorn Strainer (if using a 3 piece shaker) Fine Strainer If you don’t have these to hand you can substitute the Cocktail shaker with a protein shaker or even a jam jar. Chefs measuring spoons can be used in place of a measure. A chopstick or thin spurtle works well instead of a bar spoon. Fine strainer? A sieve. I legally have to call it a fine strainer otherwise I have to hand my beard and braces back to the bartenders guild.
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Negroni
In your mixing glass (bottom half of a protein shaker, jam jar…) pour the following:
20ml Gin 20ml Campari 20ml Sweet Vermouth Any vermouth that says Rosso on the label. Make sure its fresh. Any vermouth that’s been open for longer than 5 days or so has oxidised and gone off. Use that stuff for cooking with in place of wine
A
simple and straight forward drink that marries gin with its old partner vermouth and adds in some Campari for a bitter and aperitif style edge. The story goes that the drink was invented in Florence in 1919 when Count Negroni asked for a slug of gin in his Americano in place of the soda. Bit of a bartender favourite this one. Great in the evening just before or after dinner
Add ice and stir. You’re looking to effectively double the liquid in the glass. But test and try different ratios of increasing the liquid to suit you. Personally I place the ingredients in a glass and don’t stir. As a drink it slowly melts. Once you’ve reached the level you want, pour the liquid into a fresh glass (rocks, tumbler, whatever you’d like to call it), over ice, and spritz a piece of orange peel over the surface of the drink to heighten the aroma.
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Army & Navy
In your shaker pour the following:
50ml Gin 25ml Fresh Lemon Juice 20ml Orgeat an almond sugar syrup: look in the aisle with the coffee syrups
1 dash of aromatic bitters Angostura is the most commonly available brand. No, it’s not poisonous at all before you ask
T
his drink dates to the 1940’s and was created at an officers club in the States to drink whilst watching the Army vs Navy Football match. (being a rugby fan, I’d need plenty of drinks to sit through an American football match) Top with ice, seal and shake it like the proverbial polaroid. You’re looking for 10 seconds or so. Longer if the ice is fresh out of the freezer (again: thermodynamics: wet ice vs dry ice. Bartenders are nerds who drink. It’s true)
If it’s a three piece shaker pour through your fine strainer into a stemmed cocktail glass. Two piece: use your hawthorn strainer and fine strainer to hold the ice and ice shards back as you pour. Garnish with a thin lemon wedge on the side of the glass.
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Bramble
You can either shake this drink or put it together in a glass. For either you need the following ingredients:
35ml Gin 25ml Fresh Lemon Juice 15ml Sugar Syrup
or two teaspoons of sugar
C
reated by the late, great Dick Bradsell in the 90’s for a competiton for Bombay Sapphire, this drink was made to evoke the English hedgerow. I prefer to shake mine and serve over crushed ice in a wine glass, purely for the aesthetics. Others serve theirs in a rocks glass (as Dick did) or in a Hi-Ball. Your call. You’re drinking it through a straw over crushed ice so the vessel it’s served in is purely for decoration.
Garnish the drink with a lemon wedge, two raspberries and 20ml of Crème de Mure (blackberry liqueur) drizzled over the garnish and surface of the drink so it bleeds through. Don’t be tempted to garnish with brambles/ blackberries, that flavour is already there in the Crème de Mure, the raspberries provide that extra part of the countryside as Dick intended.
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AREA
No. 1
All locations are approximate
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1
CAORUNN Cromdale www.caorunngin.com
Lets start with the bottle (which I love!) It is a totally different shape to anything else on the market which makes you think one of two things. Either this is a distraction from a poor product or is a perfect package for something different; I’m delighted to say I believe its the latter. Caorunns contents I’m told are as impressive as the bottle. A crisp, clean gin with a distinctive aromatic, floral and citrus finish, makes this a very drinkable gin straight or with the serve of your choice. Of course Caorunn is “supposed” to be served with red apple slices (as this is used in the production) but I’m a fan of making gin my own so go on be wild, garnish it as you please!
MY NOTES
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2
CROSSBILL Inshriach www.crossbillgin.com
Crossbill is named after a native bird that can only be found in the ancient Caledonian Pine forests where the juniper is collected. Crossbill is produced in these mysterious woods with the micro distillery being set up within the forest at Inshriach in the Cairngorms and the gin flying out the door when it is ready. It is very much a small batch gin, can you taste what else goes in there to make this unique spirit?
MY NOTES
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3
EL:GIN Elgin www.elgin-gin.co.uk
Who doesn’t love a pudding? The producers of El:gin believe that their gin tastes like Crananchan in a glass (apologies to our non native readers but google Crananachan to get the feel of what we are saying here) The use of Oats means that there is a creamy smooth finish along with the fruit notes and the traditional botanicals. The end result is definitely a departure from traditional gins but is no less an enjoyable number which lends itself to being drunk on the rocks, with tonic or dressed up in a cocktail glass. What is your preference?
MY NOTES
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4
ESKER Kincardine www.eskerspirits.com
Esker is based in the heart of Royal Deeside with close connections to Kincardine estate where the silver birch trees have their sap tapped to be incorporated into this recently released gin. Esker have harnessed the magic of Deeside in their gin by utilising a traditional copper still to distill their combination of responsibily sourced botancials. The recipe includes heather, milk thistle, peppercorn and citrus, to mention a few of the dozen or so botanicals they use.
MY NOTES
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5
GORDON CASTLE Fochabers www.gordoncastlescotland.com
Gordon Castle Gin is the perfect embodiment of the botanicals found within the beautiful walled garden at the castle (if you get a chance pay it a visit!) This gin is very elegant, yet refreshing. The subtle botanicals work well together, the lavender to give floral notes and the mint to produce the clean characteristics. This along with the herbs, to give an added richness, make for a complex gin that is best served simply; either as a G&T with mint or as a classic Martini. Do you have yours shaken or stirred?
MY NOTES
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6
INDIAN SUMMER Huntly www.indiansummer.com
Inspired by long hot summer days spent enjoying fun, friends and frolics, Indian Summer is a gin to make you reminisce such things. They infuse a wide range of aromatic and diverse botanicals such as angelica bark, coriander seed, juniper, almonds, cassia, lemon peel, liquorice root, orris root and orange peel. These in combination with the rich warm saffron combine to give a clean flavourful gin. Bottled at 46%ABV Indian Summer is the gin to bring the summer element to any occasion.
MY NOTES
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7
PORTER’S Aberdeen www.portersgin.co.uk
Porter’s pride themselves on a unique blend of traditional and modern techniques to produce their gin. Harnessing cold distillation to utilise the lighter notes from delicate botanicals. This paired with traditionally distilled botanicals gives a unique gin. They pride themselves on the ethical sourcing of their botanicals, which all play a pivotal role in the end flavour. Notes of juniper, angelica, almond, coriander, liquorice, lemon, orange, buddha’s hand, pink peppercorn, orris root, cassia bark and cinnamon make for a bold gin with a juniper body and citrus notes. Porter’s has been developed by the team in Aberdeen alongside the UK’s oldest gin distillery.
MY NOTES
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AREA
No. 2
All locations are approximate
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1
BLACKWOOD’S Shetland www.blackwoodsgin.co.uk
Blackwoods Gin will taste different each year due to the variations in botanical quality and quantity. They are harvested just when the weather is correct and then infused with juniper and coriander in mineral water with lime. This releases their flavours before it is distilled within the copper still. One of the first craft gins on the market Blackwood’s regularly wins awards for their products. What do you think? Would you award it five stars?
MY NOTES
-5-
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2
GLEN WYVIS Dingwall www.glenwyvis.com
Glen Wyvis is a bit of a mystery. Like many small batch gins it flys out the door as soon as the next batch is ready. The contents include nine different highland botanicals including hawthorn. It is said to be a full bodied yet citrus gin and best served with citrus or coriander. If you can find a bottle give it a go and let us know what you think.
MY NOTES
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3
HARRIS Tarbert www.harrisdistillery.com
Harris Gin could be described as the beast from the deep, however there is very little beast-like about this fresh gin. It’s flavours are distinctly oceanic due to the inclusion of the hand dived sugar kelp that is one of the pivotal ingredients in this unique drink. The kelp blended with the other botanicals, give this gin a coastal yet woody flavour and aromatic notes. There are nine other botanicals in there though giving sweet, floral and fruity notes. Can you spot them?
MY NOTES
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4
KIRKJUVAGR Kirkwall www.orkneydistilling.com
Kirkjuvagr is a warm and delicious gin that has some lovely citrus notes. The warmth of it is almost whisky like but when mixed with tonic produces a very drinkable product. To me it is the personification of what a Viking tipple would be; refreshing yet heady with the Borage, Ramanas Rose and Burnet Rose extracts. This is definately one to try and see what you like about it
MY NOTES
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5
LOCH NESS Dores www.lochnessgin.co.uk
Loch Ness Real & Rare seems to be as elusive a spirit as Nessie herself. This small batch single juniper gin is so in demand that the first two batches have sold out. In fact you’d have a greater chance of sighting the monster than you would getting your hands on a bottle of this mysterious spirit at the moment (third batch is in production as we write this) Described as a sipping gin that should be savoured like a single malt. It also lends itself to being served with tonic and kiwi or soda and vanilla. Have you hunted down the monster? What do you think it pairs well with?
MY NOTES
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6
ORKNEY Burray www.orkneygincompany.co.uk
We chose to showcase the Mikkelmas gin from The Orkney Gin Co as it is a celebration of the Mikkel feast which was right in line with our cut off time of 1st October for new gins on the market. This spicy, silky gin captures the autumnal spirit of the seasonal botanicals that are distilled to make this distinctive gin, that is presented in a talking point ceramic bottle.
MY NOTES
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7
ROCK ROSE Dunnet www.dunnetbaydistillers.co.uk
Rock Rose for me is the embodiment of Caithness. Every sip reminds me of a winters night cosied up in a Caithness pub. Ok this was where I first tried the gin but it is a strong yet delicate, fresh yet warm gin. The combination of the Juniper, Rose Root and Sea Buckthorn work well together to give a very drinkable gin that can be enjoyed neat, on the rocks, with a tonic or as a cocktail. And the consumption of the gin could give you extra strength if the legend of the viking picking the Rose Root is true. How do you like your Rock Rose Dram?
MY NOTES
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8
SHETLAND REEL Haroldswick www.shetlandreel.com
Shetland Reel have a beautiful and diverse product range (see further on in the book for other versions) but we are focusing on the original recipe Shetland Reel gin here. The use of the local Apple Mint in the gin gives it a unique flavour that captures the essence of Shetland with its aromatics and flavours. This award winning gin is said to stand head and shoulders above its competition. You tell us what do you think? How do you rate it?
MY NOTES
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A HISTORY of GIN
1100’s AD True distillation originated in Europe in the Middle Ages, through Moors and their rule of Sicily. It is thought that Benedictine monks in Salerno, Italy used this knowledge as a way to preserve medicinal plants.
1573 Bulus family set up their distillery in Amsterdam, in the process also shortening their name to the more Dutch sounding Bols.
1560’s Juniper flavoured spirits emerge in the low countries (Belgium, Holland and parts of Northern France)
1689 William of Orange from Holland becomes King William III of England. He started banning French imports including trendy Brandy; jenever and gin fill the void
1606 The Dutch levied a tax on jenever, indicating that it was not medicinal but alcoholic.
1723 - 1752 Imported spirits in England has heavy duy on them however gin production was unlicensed. Thousands of gin shops appeared sparking the gin craze; The period in London where the death rate exceeded the birth rate, the effect of low quality gin has been compared to the crack epidemic in the U.S in the 1980’s.
1762 Gin Act is passed that imposes high tax on retailers & caused riots on the streets. The duty was gradually reduced and abolished in 1742.
Early 1880’s 1st Distillery in Leith, Leith Distillery, is taken over by John Haig. His cousin John Philip is thought to be amongst the first Edinburghers legally rectifying gin (alongside brandy) in his Lochend distillery.
1823
1826
Legislation improves Scottish distilling. Duties are halved allowing increased production of increased quality spirit.
Scotsman Robert Stein invents a new method of continuous distillation. Later refined by Aeneas Coffey
1831 Irish distiller Aeneas Coffey refines the column still or continuous still – a more economical way to distill, enabling London Dry to be created.
1830’s A new Scottish invention allowed gallons of spirit to be sent south and make way for Old Tom to be developed.
1850 Sir Felix Booth of Booth Distilling family succeeded in pushing private members bill through parliament which removed duties on export gin. London’s distillers were quick to seize the opportunity and pushed their new quality dry gin style to new markets.
Early / Mid 1800’s First quinine based tonic emerges, Indian Tonic Water soon after British officers started mixing it with gin. Inventing the precursor to Gin and Tonic.
1870 First American dry gin was produced.
1988 Love or hate Bombay Sapphire, its launch was daring and inspired, it also marked the turning point for the fortune of gin.
1997 I.D.V and United distillers formed what is now called Diageo and sent shudders through the drinks industry.
1890 1876 Originally established as John Taylor & Son in 1820, the company papers of what became known as James Burrough ltd the first record Beefeater Gin, alongside other brands then made by the company such as James Burrough London dry and Ye Old Chelsey Gin.
Gin was originally sold in cask or earthenware crocks of the type used for some jenevers today. Bols then developed a heartshaped green glass bottle which was widely copied – it was not until 1890’s that improvements in the glass technology allowed production of the first clear glass bottles.
1898 In 1898 what are now two of the biggest names in gin, Alexander Gordon & company and Charles Tanqueray & company merged.
1950 in the second half of the 19th century unsweetened or ‘dry’ gin grew in popularity. Gin boomed well into the 1950’s but vodka was about to have its moment in the light and as it became more fashionable, gin appeared as ‘old hat’
1999 Hendrick’s launches infused with essence of cucumber and rose petal to evoke eating cucumber sandwiches in a rose garden.
2006 In 2006, Ryan Magarian, a well known bartender and consultant based in Portland worked with the founders of a local distillery, House Spirit, to produce a new gin called Aviation
2008 Bartenders increasingly started searching through old cocktail books for long lost recipes and as they did they discovered many drinks calling for the long forgotten ‘Old Tom’ style gin.
2008 On 20th February 2008 a new EU definition recognising and legislating what can be termed as ‘gin’ passed into EU law as part of the revised EU spirit drink regulations. These rules include three distinctive definitions of gin ‘gin’, ‘distilled gin’ and ‘london gin’
2009
2011
2013
Caorunn launched.
The Botanist
NB Gin launched.
launched.
2014 Edinburgh & Pickering’s launched.
TODAY The world has, and is, rediscovering gin. Long may gin’s renaissance continue.
WALTER GREGOR’S
S
ummerhouse Drinks is run by Ross and Claire Rennie from their family farm at Peathill near Fraserburgh. Claire runs the day to day business with another two members of staff and Ross, a Chartered Accountant, has responsibility for all things financial. As a small team, they pride themselves on their artisan approach and are committed to producing products that don’t have artificial colours, flavours, preservatives or sweeteners. Prior to starting Summerhouse Drinks. Claire had started and ran Berry Scrumptious, which specialised in producing fresh chocolate covered strawberries. In early 2014, two flavours of lemonade were launched under the Summerhouse Drinks brand. The lemonade proved so popular that the decision was made to sell the Berry Scrumptious brand to new owners so that Summerhouse Drinks could be given full attention.
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By January 2015 there were four flavours in the range: Misty Lemonade, Scottish Raspberry Lemonade, Hint O’ Mint Lemonade and Lavender Lemonade, the latter two made using mint and lavender grown in the walled garden on the farm. The Hint O’ Mint Lemonade was proving to pair particularly well with gin and it was at this discovery that lead the team to develop Scotland’s first tonic water. After extensive taste testing, ‘Walter Gregor’s Tonic Water’ was launched in April 2015, named after the Victorian minister in the Parish of Pitsligo where Summerhouse Drinks is based. It uses mint grown in Walter Gregor’s former garden as well as a number of other botanicals to give it a light and crisp flavour. As Peathill is located less than half a mile from the sea, it also picks up salty notes which means that it pairs particularly well with coastal gins.
Recommended with: The Botanist Isle of Harris Gin Rock Rose Shetland Reel Kirsty’s Gin from Arbikie Pickering’s 1947 Eden Mill Original Edinburgh Gin’s Seaside Gin
No we didn’t forget... here are the garnishes Cucumber Hendrick’s Orange Segment Pickering’s or Beefeater Lime Tanqueray, Haymans, Bombay Dry or Sapphire.... any classic London Dry Lemon Citadelle, Gordon’s, Eden Mill Hop or Oak… Orange Peel Porter’s, Pickering’s 1947 Fresh Ginger Slice Opihr, Darnley’s View Spiced Mint The Botanist Rosemary Rock Rose, Makar, Junipero Grapefruit Segment Martin Millers Westbourne Strawberries and Black Pepper Martin Millers, Hendrick’s, Eden Mill Love Gin Blueberries Minus 33 Medley of Berries Brockmans
Thanks to Andy Stewart
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With thanks to...
Advanced Refrigeration Ltd Al Noble Alfie & Sandra McRobb Alison Main Andrew Philip Anny Mitchell Beth McWhirter Blair Duffton Cameron McDonald Claire Eade Dan & Kirsty Harper David Haxton David Ross of Moray Firth Tours Diane Marshall Dr Katy Keddie Dr Neil Keddie Esker Spirits Fiona Hunter Fiona Paxton Iain Stewart Inverurie Whisky Shop James McLean Jayne Carmichael Norrie Jojo-Tami Jouty
Jude McDonald Julie Robertson Karen Donald Kathryn Eleanor Louise Deighan Kevin Cameron-Rose Kristine Millar Leah Stewart Leanne Duncan Lynn McCann Mairi Clark Mandy Annand Mark Stewart Mrs G Pat Brunton Peter Oliphant Ridley Errington Robert Dyker Roderick Jardine Ross & Zoe Glenn Ryan Rhydderich Scott Donald Sheila Simon Turner
AREA
No. 3
All locations are approximate
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1
ANCIENT MARINER Helensburgh www.hebridean-liquer.co.uk
This London Dry Gin is inspired by some watery poetry. The visualisation of stormy seas, whirlpools, monsters of the ocean and engravings at Gustave Dore have given mariners across the world a lasting impression for over three hundred years. The haunting tale of the ancient mariner who kills the bird of good omen, the Albatross, still resonates with sailors everywhere. This gin is made with 100% British grain and has a traditional juniper aroma and smoothness when consumed.
MY NOTES
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2
THE BOTANIST Bruichladdich www.thebotanist.com
Imagine the scene, close your eyes, you can smell the peat, you’re struggling to stand up against the winds and the salty Atlantic Ocean spray is battering your face. You are an Islay forager. You are collecting botanicals for the spectacular Botantist gin: A complex blend of 31 aromatics and Botanicals, hand picked by foragers on Islay to be simmered in the still affectionately known as “Ugly Betty” to produce an exotic and sensual end product. Betty likes to operate low and slow taking 17 hours to produce her distillate, although this does give an amazing result! The gin is distinctively floral and epitomises Islay in every dram.
MY NOTES
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3
GILT Paisley www.strathlevendistillers.com
You could be mistaken for thinking that Gilt gin was a clear whisky, however that is due to the fact that this is an exclusive single malt gin with a signature of light citrus botanicals. This dry flavoured gin has notes of juniper and cardamon ever present. This along with the awesome bottle and strong emblem all make for a very warm Scottish gin.
MY NOTES
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4
HENDRICK’S Girvan www.hendricksgin.com
Hendrick’s has a unique flavour like no other gin. This is because no other gin is made like Hendrick’s with its infusion of rose and cucumber. This combined with the other botanicals such as juniper, angelica, lemon, orris root, orange peel, and caraway mean that the end product is totally different to anything else you may have tried. Hendrick’s is a blend of two seperately distilled drinks combined to give an smooth yet subtle gin. l enjoy Hendrick’s with tonic what about you?
MY NOTES
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5
MAKAR Glasgow www.glasgowdistillery.com
Makar is the Scots word for Poet. Is this gin poetic? What do you think? A harmony of seven botanicals from around the world complimented by the finest juniper berries. All produced within Annie, the still. Makar is a great gin for cocktails or with tonic. Many would say it it pure poetry - what would you say?
MY NOTES
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6
OLD RAJ by Cadenhead’s Campbletown www.wmcadenhead.com
Consuming Old Raj is like being swept back in time to times of the Raj. In fact the process of producing this gin is quite ritualistic with the saffron addition only being performed by the chairman of the company; showing how important a step this is. The gin is made from a gin essence and a neutral grain spirit. The gin essence is made by infusing the botanicals, principally juniper, but also coriander seed, angelica root, lemon and orange peels, orris root, cassia bark and almond powder in an alcohol/water mixture for 36 hours and then distilling after a partial reflux in a small pot still. This whole process comes together to produce a product that is a delight for both the beginner and experienced gin consumer.
MY NOTES
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Botanicals Many different botanicals make up a recipe for a gin. From Juniper Berries to Liquorice, Lemon Peel to Angelica Root - these define why a gin tastes the way it does. What makes up your favourite gin?
Liquorice is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. It is a herbaceous perennial.
Juniperus communis is a small coniferous evergreentree, It has tringent blue-black seed cones, commonly known as “juniper berries”
Orange Peel The fruit of the Citrus × sinensis is considered a sweet orange. The orange tree is an evergreen, flowering tree.
Lemon Peel Citrus Ă— limon is a species of small evergreen tree native to Asia. The distinctive sour taste of lemon juice makes it a key ingredient in drinks.
Cardamom is a spice made from plants in the genera Elettaria and Amomum in the family Zingiberaceae. They are recognised by their small seed pods, with a thin, papery outer shell and small black seeds.
Coriander Coriandrum sativum, is an annual herb in the family Apiaceae. The dry fruits are known as coriander seeds. They have a lemony citrus flavour when crushed.
Angelica Root Angelica archangelica, is cultivated for its sweetly scented edible stems and roots. The root is known as ginger.
Pink Peppercorn is a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. As members of the cashew family, they may cause allergic reactions.
Illustrations - Karin McGivern
Orris Root rhizoma iridis is a term for the roots Iris germanica and Iris pallida. Its taste is said to be indistinguishable from raspberry
AREA
No. 4
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1
BOE SUPERIOR Throsk www.boegin.com
Boe Superior is created in small batches using 13 rare hand picked botanicals to try and keep the spirit produced by Franz de la Boe in 1658 alive! The mix of botanicals and spices are infused with the finest neutral grain spirit, before undergoing a triple filtration process, that creates a gin with smoothness and Citrus notes. It is said that the flavour and lasting character has allowed De la Boes spirit to live on. What do you think? Is this stuck in the past or very much a drink of now?
MY NOTES
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2
DAFFY’S Edinburgh www.daffysgin.com
This is my favourite gin bottle on the market at the moment! I love the style and finish of it. I can’t make up my mind who the female looks like though I’m thinking either Debbie Harry or Michelle Pfeiffer, what do you think? Any way back to the contents. Daffy’s is truly an original gin, that has a smooth yet fresh finish. The botanicals have all been selected to complement the Lebanese mint. They include juniper, citrus and fruits, all in a delicate balance, to make this a well rounded and fruity yet spicey gin. Pour over some ice, add a splash of tonic and enjoy!
MY NOTES
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3
DARNLEY’S VIEW Edinburgh www.darnleysview.com
This spicy yet floral gin, is made with a blend of six carefully selected botanicals, each chosen to add something unique to the final product. These include juniper, lemon peel, elderflower, corriander seed, angelica & orris root, These all combine to produce a distinctly floral, citrus, yet spicy finished gin
MY NOTES
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4
EDEN MILL St Andrews www.edenmill.com
Presented in a stunning pottery bottle you can tell from first sight that Eden Mill produce something a little different. The Original is a nice well rounded and smooth gin, with a strong citrus note that comes from the lemon balm and citrus peel used in the distillation process. This paired with the local found Seabuckthorn berries, that are collected within walking distance of the distillery at St Andrews, makes for a taste like no other. A spicy yet sour gin but with no burn. Give it a whirl, see what you can taste in it.
MY NOTES
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5
EDINBURGH GIN Edinburgh www.edinburghdistillery.co.uk
Edinburgh Gin I believe have the largest selection of gins and gin liquers in Scotland, but for the purposes of this we have focused on the original gin. There are some examples of what else is available further on in the book. The original gin is a product of distilling fresh juniper, coriander, citrus peel and orris root. The addition of milk thistle and heather give an aromatic yet heady depth to the product. Edinburgh Gin is great consumed on the rocks but lends itself well to the perfect G&T too. What do you do with yours?
MY NOTES
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6
FIRKIN Leith www.firkingin.co.uk
A little anarchic being that the end product isn’t a traditional clear gin; due to being matured in American Oak whisky casks. However Firkin has its grounding very much in tradition. Juniper, coriander seed, angelica & orris root are all redistilled with the spirit to produce the signature “London Dry” taste. The real difference comes from the maturation process. This adds delicate notes of toffee, caramel, vanilla and sweet oak along with the distinctive golden hue to the liquid. This complex yet delicious spirit can be drank as you choose but why mess with someones work. Sit back, add a little tonic and enjoy!
MY NOTES
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7
GIN BOTHY Kirriemuir www.ginbothy.co.uk
Gin Bothy have an amazing selection of gins with a flavour for ever yone found somewhere in their range (see more further on in the book) Gin Bothy is hand made in small batches in an actual bothy in Angus. The gin is infused with heather, milk thistle, pine, hawthor n and rosemar y. This produces a ver y savour y gin that they say is best ser ved with tonic, ice and orange slice - go on have a go tell us what you think.
MY NOTES
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8
GORDON’S Cameronbridge www.gordons-gin.co.uk
Gordon’s is one of the best selling gins in the world and there will be some of you that believe it doesn’t deserve a place in a publication like this, and ordinarily I would agree but we took a decision to include all gins made in Scotland or made by a Scottish Company so therefore we have Gordon’s, Hendrick’s and Tanqueray in here. Gordon’s is blended to a secret recipe but once you’ve established your pallete on some of the other gins come back to Gordons and see what you can identify in it. I’ll give you a head start, juniper is in there ...
MY NOTES
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9
JINZU Cameronbridge www.thisisguides.com/jinzugin
Jinzu is a perfect blend of all that is classic gin along with the mysteries of the Orient! Produced in the traditional manner, in a copper pot still. The addition of distilled Saki to the process gives a very creamy and smooth finish to the fresh, zesty then floral gin, that takes you on a flavour journey from West to East.
MY NOTES
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10
KIRSTY’S GIN Arbroath www.arbikie.com
Arbikie’s Kirsty’s Gin is a true farm to bottle operation with it being grown, distilled and bottled on their estate. The gin is named after its creator and master distiller Kirsty Black. The selection of kelp, carline thistle and blaeberry epitomised the natural facets of stone, land and sea surrounding the estate. Family heritage rooted in farming means the crops are nurtured perfectly to produce the gin.
MY NOTES
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11
McQUEEN Callander www.mcqueengin.co.uk
With a rich creamy flavour coming from hand roasted coffee beans and chocolate nibs. This Mocha Gin has hints of a famous orange shaped chocolate that is usually enjoyed at christmas, but then moves onto creamier vanilla notes and a dark side from the coffee! This all within a juniper based gin gives an almost illicit drink when mixed with tonic.
MY NOTES
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12
MINUS 33 Rosyth www.minus33.co.uk
Let’s get this right from the start: Minus 33 technically is not a gin. However Minus 33 is very much a juniper infused spirit that combines naturally sweet botanicals to give you one third less calories than traditional gin brands! This paired with a slightly lower alcohol content means that it cannot be called a gin. We love it though so have included it! It really must be on your to try list you will be surprised! And the bonus is if you are watching what you consume this paired with a slimline tonic of your choice will give you a great treat without the cheat!
MY NOTES
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13
NB North Berwick www.nbgin.com
A traditionalist and purist gin, produced to the meticulous London Dry Gin process, does not mean that this gin is stuffy in any way. NB pride themselves on a perfect product in every bottle, due to the small batches they produce. All the botanicals release their flavour through distillation and distillation alone! Having only eight botanicals means that the flavour is a non complex and clean choice. The botanicals in NB include juniper, angelica root, grains of paradise, lemon peel, cardamon and orris root. These work together to produce a good drinkable gin, that is as much at home in a cocktail as neat on the rocks.
MY NOTES
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14
ONE SQUARE Edinburgh www.onesquareedinburgh.co.uk
One Square is another Edinburgh exclusive, so next time you are there * pop in and get a perfect G&T with Fevertree tonic and pink grapefruit. Settle yourself onto the terrace and enjoy the globetrotting flavours to be found within the gin. These include liquorice and orris from the Med that give those heady notes. The Scottish juniper and heather to give the fresh taste of home, and the citrus finishes which make this gin as refreshing as it is invigorating! Go on treat yourself ! *One Square, 1 Festival Square. Edinburgh
MY NOTES
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15
PERSIE Bridge of Cally www.persiedistillery.com
Persie tell us that they “nose their gin” so we decided to have a wee look at the Old Tom variation. Now to some of you an Old Tom is the old man that props up the end of the bar in your local. But to the gin world its often known as the missing link, being sweeter than a London Dry but drier than a Jenever. Persie’s take on the Old Tom is a sweet smelling gin that is said to resemble the aroma of having an butterscotch sundae topped with chopped almonds at the seaside. The taste is a smooth, full bodied gin with hints of gingerbread. What do you think?
MY NOTES
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16
PICKERING’S Edinburgh www.pickeringsgin.com
If you get a chance go say hello to the girls behind the great gin at Pickering’s; Gert & Emily, ok they are the stills but without them there would be no gin! They take the grain spirit and gently simmer it with the juniper, coriander, cardamon, angelica. citrus, cloves etc. to produce a smooth, subtley flavoured gin that is highly drinkable. What do you mix your Pickering’s with?
MY NOTES
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17
ROYAL YACHT Leith www.royalyachtbritannia.co.uk
This Royal delight is made from a blend of 16 botanicals from ports visited by the Royal Yacht in her time at sea. These botanicals include juniper, lime, lemon, eucalyptus leaves, lemon, myrtle and heather to name but a few. This a very exclusive gin, only available from the Britannia gift shop, I’m sure HM The Queen, has given it the Royal seal of approval, after a gin o’clock snifter with some tonic and a lime wedge! Don your tiara and give this a go, remember and send us your pics too!
MY NOTES
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18
STIRLING Stirling www.stirlinggin.co.uk
The guys at Stirling Gin don’t have a lot to say about their gin ingredients except this “Our Gin is infused with hand picked Stirlingshire nettles, basil, lemon peel, orange peel, juniper and angelica root.” However I can tell you that I think this gin smells like cut grass and it instantly transports me to a summer’s day! It is a perfect G&T gin, and a garnish of basil does complement it well. How about you, what do you do with your Stirling Gin?
MY NOTES
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19
STRATHEARN Methven www.strathearndistillery.com
Strathearn are another company that haven’t just focused on a traditional gin, but have developed a range of flavours. Here we look at the juniper variation, that has a strong juniper flavour, but leads from a smooth sweet beginning to a light peppery feel in the mouth. Finishing with a citrus sherbet note. Botanicals used in production include coriander, angelica & orris root, grains of paradise and rose petals. They feel it is perfectly served over the rocks with a top up of tonic and an orange twist - what do you think?
MY NOTES
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20
TANQUERAY Cameronbridge www.tanqueray.com
Tanqueray is distilled four times to produce a pure spirit that is made with a hand picked selection of four botanicals. They keep these quite secret but can you identify them in this balanced London Dry Gin? How would you serve this to Frank Sinattra, who is said to have preferred this gin?
MY NOTES
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There’s more... You’ve gotten to the end of the directory listings, maybe you didn’t see your favourite in there?
W
ondering why we are missing a few, well this was such a difficult decision. What we decided to do is include all gins that were produced in Scotland or by Scottish producers, that were commercially available on 1st October 2016. This way we could have an end point. We also took the decision, to focus on the main gins from the companies to put them all on an equal standing.
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That’s not to say we don’t love some of the variations from some of the companies that are out there. Some of these companies include; Cadenhead’s, Darnley’s View, Eden Mill, McQueen, Rock Rose, Edinburgh, Strathearn, Blackwoods, Shetland Reel and Orkney. There are also a lot of companies out there that are still in production or may have just released their gins as this was going to press. We give a wee nod to them and will hope to have them in next years book! These include; House of Elrick, Avva, Kintyre Gin and Oban Gin. I hope we’ve included everyone and if we haven’t I apologise profusely – please drop me an email and I will make sure they are listed in the next book.
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W
e’ve covered a lot of things gin related in the book so far, from the origins, to production, to what’s available on the market, and how to drink it.
But where is gin going? A lot of people would say that gin has reached its peak and may hit a decline soon. I don’t believe that this will be the case. Recently I had the pleasure of having a chat with Graham Taylor of Crafty Distillery and they certainly think that there is still room for innovative new brands and products in this gin boom time.
So what are Crafty Distillery doing different? Their view is that a lot of distillers these days tend to go super-premium or super-minimal with their products and marketing. Instead they want to be more down-to-earth and add lots of personality. They have fun making the stuff and we want that to come across that way in everything they do. It’s really about putting the product out there in a fun way to encourage more folk to get involved in craft spirits. “We say that we have combined the two things we love – talking nonsense and drinking. We don’t want to take ourselves too seriously but our products will have a strong focus on craft and quality.” said Graham.
Now for Something...
Crafty
The innovation also extends into the distillery building itself, which features an eco-friendly grass roof which helps with temperature regulation throughout the year.
They also believe that by having a more inclusive approach they can welcome more people in to craft spirits. One of the innovative ideas they developed was the ‘Crafty100’. How does it work? Each of the 100 members won the chance to be receive free gin tasters. They each receive 3x samples of potential gins recipes before they hit the shelves. The idea is that they get to feedback on the product so Crafty knows whats working and at the same time become a part of the distillery.
The grain will be milled, mashed, fermented and then distilled – truly a grain to glass product. Alongside gin they will also be creating their own single malt whiskies.
The Distillery was established in Galloway to take advantage of the natural beauty, quality water and access to local ingredients. Alongside production, an important part of the distillery is dedicated to a visitor attraction, due to open to the public in the spring of 2017. This will allow a range of For the large part gin production is done tastings, events and the chance to buy the by buying in large barrels of factory made product, as well as a chance to enjoy a range neutral grain spirit with botanicals then added of food and drink options whilst enjoying to the spirit at the end. Crafty distillery on the the views to the Galloway hills through the other hand will be making the base spirit they impressively large windows. need from scratch using Scottish grain.
Technology also plays a big part in their Crafty plans. The stills they use are stainless steel. A unusual departure from copper, but one that offers much greater efficiency and control to help create better tasting spirits. The innovation also extends into the distillery building itself, which features an eco-friendly grass roof which helps with temperature regulation throughout the year. From what I can see these guys are ones to watch in the future. They seem to have the right balance of craft, humour and technology, which I believe will help them produce some very unique and interesting products very soon.
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The (g)In Crowd by Andy Stewart
You’re a curious breed so you are. Every generation picks a spirit and clutches it to its bosom and it becomes its thing, its raison d’etre. Over the years I’ve seen the rise and fall of the vodka afficiandos, the rum snobs, the craft beer elite, but gin? Gin has its own power and motion that shows no real sign of relenting. Here’s tongue in cheek look at the (g)In Crowd.
The Unbeliever There’s only two ‘actual’ gins in the entire world and they are astounded you have the nerve to stock neither of them!
“
WHAT!
You don’t have Old Crickleforths Mumbai Gin? Call yourself a bar?!
”
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The Peacock Doesn’t matter what the gin is or what it tastes like. They are purely concerned about the garnish!
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Is that the one with the toasted rosemary marshmallow with a jalapeno sticking in it?
”
“
Got, got, got, trade…
”
Saturday Swap Shop Has tried more gins than you’ve had hot dinners. Always on the lookout for the latest concoction crafted under the full moon of Brigadoon, and containing steeped botanicals from the Hanging Gardens of Babylon.
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The Herbalist May have once read an article in a Sunday newspaper or attended a poorly given tasting session and heard the word ‘botanicals’. Is now convinced that this magic word places them ‘in the know.’ (closely related to Steve the craft beer enthusiast who keeps asking for ‘a hoppy’ beer)
“
Do you have one with botanicals?
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”
The Old Guard They know what they like and they like what they know. There’s no swaying this one. They pledged allegiance to their brand long, long ago. (possibly during the 70’s and 80’s) Give them Gordons, Bombay Sapphire et al and nothing else.
“
Ice and a slice darling!
”
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Meet the Team Karin McGivern - Author What do I say about myself ? Well a background in Agriculture led me into gin drinking! A client offered me a drink after a particularly difficult working day on the farm and placed a Gordons and Tonic in front of me! That was nearly 10 years ago and gin has been my go to drink since. The changes in the industry over the last three years have been fascinating and have led to this publication. My love of writing, from a young age, has stood me in good stead as I am regularly employed by others to compose articles etc for them. But this is the first time in a long time that I’ve been excited about writing something. I hope you enjoy reading it as much as I have had writing it all together. I can’t wait to hear your feedback
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Scott Donald - Illustrations and Design This has been exciting to work on, it really has. I have a passion for print materials and design as well as seeing others succeed in their goals and passions. During a meet up between Karin and myself we got speaking about many things as we usually do and Karin mentioned something that she had wanted to do for a while. My first reaction was “what’s stopping you?” From there she asked me to help with the design, illustrations and the production. I have got admit I was nervous having done little formal training and largely self taught. But if we all wait for perfection, it will never be. I can’t wait to continue working on this with Karin and I hope you like and enjoy the book!
Andi Ramsay - Photography Andi is not just the creative director at Lumogenesis he’s is a visual master. He can take any project whether it’s stills or video and make them come to life! He is truly a master of his craft. Andi can take your thoughts, ideas and idioms and craft them into some brilliant end products that truly tell your story. We worked together to capture the beauty and essence of each individual brand, whilst incorporating them into ‘our’ brand. Working with Andi is always a pleasure, and the end products always exceed expectation. Having worked in a bar environment with him for some of the shots I asked him if he was to be a cocktail what would he be. Here was his response:
“If I was a cocktail, I would be made with equal parts artistic creativity and technical know-how, a dash of looking at the world differently, and a spritz of whimsy. It’s also possible that I am quite mad.” I think this sums him up perfectly.
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CONTRIBUTORS Claire Rennie
Andy Stewart
Michael Stuart
Claire is the epitome of what I believe an entrepreneur is. She is hard working, always thinking and always challenging ideals etc. She is a farmers wife and mother but don’t let that put you off ! This woman is definitely one to watch in the Food and Drink world. Having already conceived, grown, expanded and sold one business she is now producing Artisan Soft Drinks under the Summerhouse Drinks brand. I wonder what will be next on the agenda for her? I can be sure, that this will be something no one else is doing as she is very much a pioneer in her field.
Andy is, what can only be described as a master craftsman at his trade. He is an award winning mixologist who certainly knows his stuff. In fact he was recently awarded the title of Craft Spirit Enthusiast which is only one of the accolades this man holds. He is a true expert in his craft, knowing how to blend ingredients together perfectly to create some of the best cocktails I’ve tasted. His wicked sense of humour also comes across in the sections he has helped us to create. Currently director of bars at The Tippling House and Rye & Soda in Aberdeen if you are passing go and treat yourself !
Michael has a strong background in all things alcohol, having been the licensee of the Black Bull bar in Inverurie for the last eight years, before opening Inverurie Whisky Shop with his business partner a year ago. His varied experience as a publican and retailer place him perfectly to judge trends etc in products. In fact when they opened the shop a year ago they had six gins they now have over 50, this says so much about the market! This guy is a mine of information, having watched him with his customers he takes time to know each customers requirements and pairs them perfectly with their drink of choice.
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This is Gin is the first publication from This is Guides. I t i s a j o u r ney ar ound th e Gi n di st i lle r s an d pr o d u ce r s o f S co t l an d . E nj oy a gui ded tour ar o u n d t h e m aj o r i t y o f S co t l an d an d go tr y the r i ch and di ve r s e gi n o ffe r i n g t h i s b e au t i f u l co u ntr y has to offer.
THIS IS
GIN -- EST. 2016 --
-- EST. 2016 --
This paired with some interesting insights from the Craft Spirit Enthusiast of the Year, Andy Stewart, a wee trip behind the scenes at Summerhouse Drinks and an exclusive sneak peek at what the guys at Crafty Scottish Distillers are up to, all makes This is Gin the go to guide for any gin drinker. Check out our gin drinkers, see if you can spot yourself in there.
And don’t forget however you like your gin, whether it’s neat or as a classic G&T the ethos of This is Gin is enjoy it!
ISBN 9780995691513
£14.99 www.ThisisGuides.com Disrupted Limited
9 780995 691513