Gin news

The Ruddles Report (April): all the gin news that’s fit to print

posted in: Gin and Juniper, Gin news | 0

It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful.
This month, we take a look at the world’s first cardboard gin bottle and we unveil a 3 L “box” of pink gin that will keep you drinking well into the summer months. We take a look at the story behind how the Spanish perfected the G&T and we have a helpful guide to the 14 best gin cocktails for 2021. We round up this month’s Ruddles Report with a campaign to create a Gin and Tonic emoji, which we think will make post-gin texting a much easier affair. There’s something for everybody here – hope you enjoy it.

Get down to earth with a cardboard gin bottle

In the month that the world celebrated Earth Day, it’s great to hear innovative gin makers addressing the real concerns of our impact on the planet we love. It is good to see the gin industry rallying around with initiatives that will help to minimise its impact on the environment.

Gin’s ingredients depend on a healthy planet and consumers are increasingly sensitive to the impact that some of their favourite brands are having on the place we love and live. That’s why big distillers such as Bombay Sapphire have announced their intention to be the world’s most sustainable gin producer and are starting to make a virtue out of their fully recyclable gin bottles. They have already announced their mission to become the world’s most sustainable gin – let’s see how they do.

This month, the folks at Silent Pool have also unveiled a brand new gin based on ingredients and botanicals sourced from their local forest. But here’s the thing – they’ve just created the world’s first fully recyclable cardboard bottle, Woodland Gin. In keeping with their other gorgeous bottles, this is a stunning bottle design – but it’s made from cardboard. We hope this is the beginning of something good.

In the pink with a 3L box of gin…

While we’re on the subject of cardboard, we’d like to share news of another development. If you’re into pink gin, the folks at Pinkster have introduced their “Gin in a Box”.
During lockdown, it appears that a combination of drinking a bit more and getting out a bit less has led to some ginnovative ideas. One of them is Pinkster’s 3L box of gin, which allows you to stock up at a discount on the normal bottle price. That means less trips to the booze aisle of the supermarket. It also has the advantage of being sustainable, refillable and has a handy tap so all you have to do is flip it and pour.

Perfect for barbecues, festivals and general partying!
Another great idea from the gin industry.

How Spain changed the gin and tonic forever

And in a homage to our Barcelona connection, we’re delighted to share an article about how the Spanish perfected the gin and tonic. They rescued a slightly old fashioned, tired and unattractive drink from the 70s and turned into a fiesta of taste sensations that stimulates the senses and adds a touch of theatre and style to an English classic.

They’ve turned the ordinary gin and tonic into an extraordinary occasion and changed the gin game in the process. You’ve got to love the Spanish.

Unveiling the 14 best gin cocktails for summer sipping

With summer getting ever closer, summer cocktails might be on your mind. It’s always difficult finding the best way to showcase your gin and cocktails are the way ahead.

But the season dictates your mood and tastes, so you’ll need a summer selection to brighten up those (not always) sunny days. But we know how busy you are, so we’ve saved you from troubling google with last minute cocktail recipe searches.

We’ve done the work for you with this excellent article with 14 great gin cocktails that you can whip up for those special summer moments.

Smile if you want a gin emoji

Finally, something to make you smile. We think gin deserves an emoji of its own. After all, everything else seems to have one. So, get political and join the campaign for a G&T emoji. Just think how handy that would be when texting from the bar.
The folks at Lixir Drinks have started a petition to get G&T on the digital map.
We think it’s a great idea. Hope you get behind it!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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Easter egg

White House switches eggs for gin in new Easter tradition.

posted in: Gin and Juniper, Gin news | 0

Apparently, Joe Biden has upgraded the annual White House Easter Egg hunt.  After a few years of complaints from parents that it was “no longer as fun as it once was”, the White House has reacted with a statement on April 1st which will make us gin lovers very happy.
According to White House spokesperson Gordon Gin: “Easter is a time for everyone.  For too long, kids have had it all their own way.  Many parents told us that while they pretended to enjoy watching their kids run around in search of Easter eggs what they really wanted was a strong cocktail.  That’s why this year, while the kids are roaming around looking for eggs, we’ll be holding a separate event in the Rose Garden.  

“We’ve hidden 100 bottles of craft gin and 100 bottles of premium tonic water in “hard to find” locations around the grounds.  The idea is that we’ll meet up afterwards. The kids can work off their sugar rush and their parents can chill out with their own cocktail”.

Responding to the White House announcement, 35 year old mother of two, Tina Tanqueray confirmed: “This is a great move from a progressive administration.  The kids have had it their own way for too long.  Now it’s our turn. We’ve spent much of the year sourcing treats for Christmas, Easter, Thanksgiving, Halloween – the list goes on.  Now it’s our turn to have some fun”.

Kid’s Union of America spokesperson April Fewell said: “This is fine by us.  Anything that involves chocolate without parental supervision is a great idea. If we can distract them with G&Ts for a few hours, the more chocolate there is for us.  And a happy parent is a good parent. We’re off on a chocolate hunt”.

PS – Happy April Fool’s Day!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
    We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques … Continued
  • Gin mussels – flexing your tastebuds
    We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago. But as the gin … Continued
  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued
Gin news

The Ruddles Report: March gin news!

posted in: Gin and Juniper, Gin news | 0

Notes from a gin dog

He’s been at it again! Our faithful gin dog, Ruddles has had his nose to the ground this month. He’s been hunting down all the gin news that might have passed us by.
Now, we’ve pulled it all together in our monthly news roundup, The Ruddles Report.  He’s dug up a bunch of stories on everything from the best gin Easter eggs to why Ryan Reynolds’ launched a football-inspired limited edition gin in Wales.
Ruddles has all the answers.  He’s also found an interesting report on something that is increasingly important for each of us – sustainable gin making. This article should make it just a little bit easier for us all to make conscious choices about the gin brands we buy. 

Plus, we’ve shared a story from the UK’s Consumer’s Association who have taken an independent look at the UK’s best gins. There are so many opinions out there, so it’s refreshing to get a fully independent review. Finally, we round off this month’s Ruddles Report with a review of some of the best online gin clubs – are they still a good deal and which ones are the best?

So, let’s get going with this…

Gin and chocolate – Happy Easter!

We all know that Easter is coming – and that means chocolate! But what if we could  combine two of our favourite things into one deliciously festive treat? Well, we can. 
Welcome to the Marks and Spencer’s Gin and Tonic Easter egg

If you’re a chocolate lover and a gin drinker, then this is the perfect treat. Plus, if you like the gin/chocolate combination, you might also want to try Salcombe Gin’s chocolate flavoured spirit. It still tastes of chocolate but it won’t melt in your hands!

Ryan Reynolds honours Wrexham AFC with special edition gin

In a world of celebrity gins, Ryan Reynolds was amongst the first to put his influence and celebrity status behind a gin brand. A few years ago, he invested in Aviation gin.  Since then, his gin has gone from strength to strength. Ryan himself often features in little comedy vignettes that are charming, tongue in cheek and often very amusing.   All good for the brand (which is now owned by drinks giant Diageo) .  But it was a big surprise when he recently announced a bid to buy local Welsh football club Wrexham AFC, from the junior leagues.  So, I guess none of us should be surprised that he has now combined his two passions into a limited edition gin for the club’s supporters.

In partnership with the club, he’s releasing a run of 6000 bottles of Wrexham AFC/Aviation gin. They’ll be snapped up fast, but one day, if you get your hands on a bottle, these could be collectors items.

Sustainable gin – something worth supporting!

The last few years have really brought the climate crisis to the fore – and for good reason. Thankfully, the eco-message is getting through – we only have one planet and we need to look after it. 
So, it’s really refreshing to see the gin industry get behind the idea of sustainability. Last month, Ruddles told you about how Beefeater are making their bottles fully recyclable. We also talked about local innovations such as reusable gin pouches from Eden Mill. 

But how do you know if your gin is sustainable or not?
Here’s an article that lists the major sustainable gin brands out there. Some may surprise you!  Sustainable drinking – we think that’s something worth supporting.

Which gin? Independent gin reviews you can trust

We’re always looking out for great gins and new ideas. But at the end of the day, there are a million different opinions out there and often, it boils down to a matter of personal taste – which gins do you like and not like.

Impartiality and independent views are often hard to find, so when Which? magazine (the journal of the UK Consumers Association) decided to do an independent test of 2021’s best gins in the UK, we thought it was worth paying attention to.  If you want to know which ones they reckon are the best, this is the article for you.

In the club? – the best vs the rest

And finally, many people subscribe to gin clubs – and they are not always satisfied.  In fact, there is a sense that the novelty might be starting to wear off a little bit as unusual gins are increasingly available (at great prices) from local retailers, distillers and on-line sellers. We’re not sure if this is a temporary dip or if there is a sustainable shift.
Either way, Gin Clubs are still very popular, so we thought we’d share a little article that might help you to separate the best from the rest.

That’s all for this month, everybody.  Spring is in the air – and that means it’s gin and tonic season!!!



Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.

RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
    We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques … Continued
  • Gin mussels – flexing your tastebuds
    We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago. But as the gin … Continued
  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued
Corpen Gin

How Corpen launched a no-nonsense gin brand in the middle of a pandemic

Corpen Gin is the most recent addition to the Barcelona gin scene. In the middle of a global pandemic, with shutters going down in businesses across the globe, somehow the company has managed to launch a unique craft gin brand. 

At Corpen, the focus is firmly on the gin, not the marketing: no extravagant back stories written by PR teams here. Corpen concentrates on making a unique gin with modest ambitions and a fabulous taste. 

Barcelona-based founders Brian Burgess (from the US) and Pablo Barrera (from Colombia) met while pursuing master’s degrees and are making their dreams come true. A few weeks ago, they invited us to join them for a socially distanced tour of their small distillery in Barcelona’s bohemian Poblenou district, where we tried their gin. 

It was delicious. And here’s their story.

Tell us a little bit about yourselves

Brian: I was an officer in the United States Navy for eight years before moving to Barcelona to study. My real passions are graphic design, travel, trying unusual spirits and pretty much anything to do with food. Oh, and barbecue, lots of barbecue. But we both enjoy getting deep inside the minds of our customers. 

We love understanding what motivates them, and coming up with new ideas. In this case we’re starting with gin, but we’ve always considered adding other spirits in the future.

Pablo: I have a different background altogether. I began my career as an industrial designer but I’ve done lots of things since then. What I really love is observing people’s behaviour. I love trying to work out what makes them tick. I’ve done that all through my business life and I still try to apply it to any project I get involved in.

How did you meet?

Pablo: We were both studying for our master’s degrees at the Istituto Europeo di Design in 2014. Brian was studying design management and I was going for a master’s in fashion management. Brian came to the city to get back into the design world after being in the Navy. 

I did it to internationalise my career after owning and growing a fashion business in my home city of Medellín. We quickly discovered that we shared the same passion for home brewing. It was that initial shared interest that made us start to think about the opportunities. 

The ideas that would eventually become Corpen really all started at that moment. 

What made you switch from brewing beer to think about starting a gin distillery?

Brian: At the start, our top priority was finding a way of building our careers so that we could remain in Spain. It all began with some casual conversations about how to start a craft brewing business. But then I traveled to the UK and spotted another opportunity.  

One of the things I noticed was that wherever there was a craft beer revolution, a wave of craft distillation soon followed. That’s the evolution that we mapped out and once we identified it, we saw it all over the UK, US and Australia, among others. 

There were consistent shifts in the market away from industrial spirits which made room for small, bespoke craft distilleries.

What gin experience did you have before you started this project?

Pablo: Our experience with gin was limited. We were fully accustomed to the mass consumer brands and we both liked experimenting with new cocktails, but we had no deep connection with the distillation process. Brian also brought a lot of entrepreneurial knowledge with him from the US and spotted an opportunity.

Brian: Yes. At the beginning we really saw the opportunity in craft distilling, but the actual product wasn’t as clear. Truth be told, my gin experiences were not good ones until I had a craft gin at a distillery in Washington DC. The light bulb really came on for me at that moment.  

We dove into gin after that, and spent considerable time studying the market, the process, the profiles of gins we liked, the equipment and space we’d need, before we decided gin was the place to start.  

How did you learn distilling and what equipment did you use?

Corpen Gin

Pablo: We started off using a small, basic 1-litre copper still that we bought online from a Portuguese company. It was very traditional in style, shape and functionality. But that small still gave us a chance to learn the principles of distillation. We did all our first experiments on this little still. It allowed us to create our first recipes, conduct tests. 

We even held some personal workshops, which was a great way for us to validate our ideas and test our recipes.

Brian: Absolutely. That was our starting point. And slowly, as we learned more about the process, it led to larger production batches. We learned about distillation the old fashioned way: by reading, watching videos and talking with other more experienced distillers. That’s the way most businesses start. 

It was a process of mistakes and errors and try and try again.

There are loads of craft gins out there now. What makes Corpen Gin distillery different from other Barcelona gin distillers?

Brian: There are lots of things that make Corpen gin different from the rest. One of those is flexibility. We react quickly to changes. That makes us ideal for companies or special clients who want to customise or personalise their products for events or for their own businesses. 

We can help them make unique, branded personalised gins in small batches at a sensible price.  

Pablo: We also take a unique approach to our customers. We include them in our decisions. We want to be really clear about what they expect from their spirit.  We want to involve them in the process right from the start. We work with them to create new recipes. For us, the customer is the starting point for any product development. 

When we make our gins, the customer is the beginning and the end of everything we do.

What is your mission at Corpen Gin?

Brian: We are distillers that literally started from scratch. We’ve learned everything from the bottom up. And, actually, the fact that we didn’t know too much at the start was probably a good thing. It made us think that many spirits drinkers were in the same boat. 

They’d love to know more about the actual gin that lies behind the glossy branding and marketing hype. We also noticed that many craft spirit brands had started to develop convoluted back stories. Lots of fancy narratives about ancient processes and local legends. This struck us as a bit fake. 

In reality, distillation is a very simple process. You can do it in your kitchen.

Pablo: Yes, part of what we want to do is to open our brand up to the public. We want to empower them to understand how these gins are made. That way, they can make better buying decisions. 

With all the gin choices available on the market right now, we want customers to choose the exact gin that’s right for their tastes, not just the ones the industry decides to push. We want to educate people about gin and other spirits. Distilling alcohol has been done for centuries. 

These days,we are lucky enough to make much better spirits than ever before, even with relatively simple equipment.

Tell us about your brand philosophy

Brian: Our philosophy is built around one of the most important values of business: transparency. We want to show people exactly what our gin is all about. In the same way as the craft brewing industry did in the beer business. 

These days customers already know exactly what type of beer they like, they make an informed choice and have it in their mind at the point of purchase. In the same way that beer drinkers understand about hops, we want gin drinkers to understand about juniper berries.

What makes Corpen gin different from other gin brands?

Pablo: When it comes down to it, a brand is as simple as perception. We want people to think of us as their ‘spirit guides’.  We want them to understand where we’re coming from and what goes into their drink. We don’t want to do this as the sole proprietors of knowledge.

Brian: Yes. Ideally we want people to think of Corpen as open-source, freely sharing what we know. We don’t want to invent imaginative back stories to convince people of their fantasies. You won’t find us telling tales of ancient forgotten recipes found in great-grandma’s drawer in the attic. 

We want to bring our gin to life in practical terms. The ultimate test is in the taste and we think people react better to that reality. Not the one created by marketers.

What are your plans for Corpen going forward?

Brian: We want to scale up our production although we’ll still only do small batches. That’s enough for us to cover the demand that we already know about. We also want to start developing new recipes and collaborate with some companies who we’ve been talking to. 

Some of them are already waiting for us to start working on projects. Once we get rolling, we hope we will find other partnerships with industries, businesses and private customers.

How hard has it been to set up a craft gin business?

Brian: The process has actually been really hard, and especially long. By hard, what we mean is that we’ve been challenged by bureaucracy. No single task was that hard by itself, but the accumulation and sequencing of those tasks definitely tested our patience and resolve. 

Also, since we’re the first official distillery operating in the city of Barcelona, we needed to navigate fresh ground to get the appropriate activity license to sell and distribute across the EU. Being the first is never easy.

Pablo: I agree. Understanding the governmental procedures and regulations here has been our biggest challenge.  Also it was clear that some government institutions, agents and inspectors didn’t know how to deal with us, since nobody had asked these questions before. Time has also been a constant challenge. 

It’s been more than five years since we had our first conversation about this. But it’s all been worth it. We’ve managed to open a new craft distillery in Poblenou, right in the heart of Barcelona. We’re surrounded by some of the most innovative businesses in Europe but we operate from a small facility. 

This is just right for us to produce the volume we need and helps us to control the quality and the production capacity while retaining our flexibility.

What have been your highest moments so far–and your lowest?

Pablo: Thankfully there have been lots of high moments to punctuate some long periods of slogging away. One of the best moments was when we finally found the great location we’re in now. It is an amazing spot, beyond what we could have hoped for. 

After that, the day we got our activity license approved by the Ajuntament of Barcelona was a big day, and it allowed us to start operating. 

Brian: Yeah, that licence was really the capstone of a long process that included a half dozen other licences and permissions, which of course had to be done beforehand. So when we finally got it, it was a cause for real celebration, with a Corpen G&T of course! 

We’ve had our down moments as well, like when the Spanish government rejected our business plan in our applications for entrepreneur visas. They argued that starting an urban distillery in the city of Barcelona lacked innovation and made no positive contribution to the national economy. 

We also had a subcontractor do some terrible construction work that we had to tear out and completely redo. Luckily, we’re not easily deterred!

What is your ultimate ambition for Corpen gin?

Brian: Our ultimate goal is to encourage people to think of these new gins in the same transparent way that they have begun to apply to craft beer. We want them to appreciate the ingredients and understand how they impact taste. We also want to make sure that the processes are visible for all to see. 

If we do this in the right way, then we’ll have helped people to make better decisions when they go to buy their gin, and really understand what they’re drinking.

How did you cope with the Coronavirus? Did it set you back or spur you on?

Pablo: It certainly slowed things down. We had initially planned to launch in May 2020, but this crisis has been tricky for many people. Despite the fact that the crisis has driven higher domestic alcohol consumption, the industry actually shrank by 40% in 2020. 

We managed to avoid the impact of this drop, since we were only just getting started. We had no track record, no sales to anniversary and no customer base to disappoint.

Brian: Actually, it gave us a great opportunity to understand a new post-pandemic scenario. There will be new rules and new opportunities and we’re agile enough to position ourselves appropriately. For us, existing during the crisis while building the facilities allowed us to keep working, while avoiding any potential bigger impact. 

We wouldn’t call that completely ‘positive’, but the situation we are leaving maybe has favoured us. 

What does Corpen mean and why did you choose that name?

Brian: This is a nod to my naval background. The word corpen is the term used for a naval signal flag used by NATO countries. When a ship formation needs to communicate, they often use flags. The corpen flag literally means a change of course, a change of direction.  

We chose this name after sharing some ideas with a group of trusted friends. We held a creative workshop in which we analysed each name to understand the feelings they evoked and their potential to represent our product truthfully. 

In the end, we listened to all the feedback and decided that Corpen was the most appropriate name for us. Plus it was a visual expression of choosing a new route, which is exactly what we are trying to do with this brand.

Now that you’ve officially launched, what is your business strategy?

Brian: Initially we plan to target the people who are already curious about spirits. People who like to explore new things and who appreciate the love and effort that goes into making a gin with craft processes and unique ingredients. People who want to experiment with new things. 

We want to tap into people’s curiosity for a new gin brand, located in the heart of the city of Barcelona with Mediterranean spirit. We also want to let them know that we’re respectful of the environment. We want them to see beyond the marketing stories to understand the real value of the craft gin process. 

Those are the people that we want to reach.

Pablo: We also don’t intend to only make one recipe forever and ever. Our plan is to have three or four gins at a time, each named after a classic Mediterranean wind. Ideally we’ll have two all year, and rotate seasonal recipes in the spring/summer and autumn/winter, using seasonal ingredients. 

Tell us about the process. How did you settle on the right flavours and balances?

Brian: This is a real collaborative effort. In the early stages, we both worked together experimenting with about 40 different botanicals. Then we validated our findings in a workshop with people close to us. We asked them to mix things up. We wanted them to experience different flavours and combinations. 

Based on their feedback, we started mapping out our first recipes. 

Pablo: Yes, that’s the same way we do all our product development these days. We try not to decide on any recipes without testing them with somebody who gives us independent feedback. We like to try different combinations of flavours.  

These are then adjusted to a small scale for the initial tests before being ramped up to see how it works in a bigger production run. Then we test the final result, check what is right regarding the balance and complexity we’re after and figure out what needs to be fixed.

Tell us about your gin. What is its flavour profile? What are the botanicals? Why did you choose them?

Corpen Gin botanicals

Brian: Clients will always have significant input into the product development. Of course, juniper is a given. But in our recipe profiles, we try to build deeper combinations of flavours that are different from what the market usually offers, which tends to be led by  fruity/floral or citrus/spicy flavours. 

We want to discover more rooty, moody, earthy, herbal and dry flavours. But we want to be careful that we don’t stray into eccentric or extravagant combinations just for the sake of being different. That requires some discipline. 

Many of our inspirations for flavor combinations come from the food world, and translating those into liquid is fascinating and fun. 

Pablo: We chose these flavour profiles not just to offer variety and choice to the market, but also because we believe that gin is a drink that is good enough to be consumed in cocktails but also good enough to be sipped neat. Corpen is a gin full of complex and complementary flavours. 

It’s been made to be enjoyed in the right atmosphere. We think it’s best served in an elegant glass with a large ice cube and a generous serving of our 45% ABV gin. 

Anybody can enjoy the elegant taste of our gin, whether it’s sipped in their living room, enjoyed while reading a beautiful book, relaxing in a calm space or with people you love. That is what it’s all about. 

What production method do you use?

Brian: We use two different capacity stainless steel stills. Each of them has different copper plates that help us to purify the spirit in the distillation process. Having two still sizes gives us flexibility for different batch sizes. 

We’re happy to do short personalised distillations or medium/small industry size batches for bigger, more specialised demand.

What’s your perfect recommended serve for your gin?

Pablo: Our gin began its life during the explosion of gin and tonic consumption here in Spain. Classic G&Ts really let our gin shine and we garnish with a squeeze of fresh orange peel. We always recommend using a neutral, high-quality tonic water. The brands may vary, but key is that it’s made with natural flavours and no artificial stuff. 

That way, you’ll be able to appreciate the ingredients better, with no interferences of distractions from unnecessary flavours. The classic gin cocktail will always be the Dry Martini. We think that our first gin, Corpen Llevant, is the perfect pour for a Dry Martini, allowing its delicate and complex flavours to stand out in the drink. 

We like Dolin Dry vermouth in ours, but we’re always open to experimentation. 

What is your personal favourite gin and why?

Brian: I’m not sure if I have a singular favorite, but I have favorites in certain categories. We’re lucky in Spain, we have many good Spanish gin brands and a great tradition of gin drinking here and I love Gin Mare as a new-style gin. On the traditional end, I love Plymouth Gin, and not just for its historical connection to the Navy. 

Also that distillery in Washington DC that opened my eyes to craft gin all those years ago must be mentioned: it’s called New Columbia Distillery and they make Green Hat Gin. 

Do you have a particular gin hero?

Pablo: There’s not one in particular. But all those whose curiosity has led them to experiment at home have taken the first step. They will be the ones who drive change in the next phase of gin production. We encourage all of these gin heroes to be a part of a new generation, taking this old spirit to new places. 

Besides those, Brian is definitely an unstoppable entrepreneur who has put his passion into the development of the company but also into gathering all the processes and technical knowledge that have helped us both to understand gin and the distillation process.

Can you recommend a great cocktail to make with Corpen Gin?

Pablo: Corpen gin is packed full of flavours. Our recipes suggest different aromas and tastes that we think are enjoyed best with as few additional flavours as possible. But we would love to hear back from any bartenders or gin enthusiasts to find other combinations. 

The possibilities are only limited by your imagination and your personal tastes. There is a perfect gin for everyone.

Brian: We have received lots of positive feedback from people who’ve tried our gin, including many suggestions about how they think we should pair our gins. We believe in the sense of community, sharing. 

So, we’re happy to share all the results of our experiments with gin and all its possible combinations with anybody who might share our passion. That’s how we’ll be able to identify the right combinations for each palate and for every taste.

Any unusual anecdotes or stories?

Brian: During our three-year research and development phase, we were able to share our recipes with more than 1,000 people visiting Barcelona. We did this in a workshop called ‘Make Your Own Gin’. In those workshops we discovered many things that helped us to prove our assumptions. 

We held these workshops in a beautiful historical protected building in Plaça Real, Barcelona. They were held in a small room on the third floor, with no lift. We had many guests complaining about the stairs on the way up. But for some reason, they seemed more than happy on the way down. 

Pablo: It was wonderful to see them arrive and watch their surprise as they discovered that gin doesn’t come from fermented juniper, but juniper infused into a neutral spirit, vodka. We watched the smiles appear on their faces as they watched the first drops of gin appear in their little personal stills. 

But the less beautiful thing was hand-washing dozens of valuable glasses and fragile equipment in a 20 cm² stone sink in the corner of a 17th century building in Barcelona’s Gothic quarter. That made us dream about having the fastest and biggest dishwasher on the market. Luckily, we have already bought it and it’s working. 

So feel free to join us any time you like. One thing we won’t have to worry about is the washing up.

What’s next for Corpen gin?

Pablo: Now we’re up and running, we’d like to spend as much time as possible delighting people with our creations and exceeding their expectations. We want to show people what gin is about so that we can build this craft industry together, not only in Barcelona but also across Spain and Europe. 

We understand that by combining our knowledge and enthusiasm we can reveal to you the joy behind the gin that some of the bigger spirit brands hide under a blanket of made up marketing.

Corpen Gin Facebook page

Corpen Gin Instagram account

gin news

The Ruddles Report: February 2021 Gin News

posted in: Gin and Juniper, Gin news | 0

Ruddles has been at it again.

Gin news

As the hairy “face” of Barcelona Gin, he’s very easy to like – and his opinions carry weight. He’s lent his marketing power to a few Barcelona Gin posts recently and every time, they beat all our records for engagement. We think he’s our secret weapon. That’s why, in addition to his current role as Newshound, we’re giving him a promotion to Marketing Director. Or should that be Barketing Director?
Either way, he’s continuing to sniff out the gin news you want to hear. This month, he’s found some interesting stories for us all to enjoy.

Algorithm confirms: curry and gin are a perfect match

gin news

Ruddles has sniffed out a great story about a Japanese firm that has employed Artificial Intelligence to confirm what we all knew already: that curry is a good match for a gin and tonic. Fascinating article, but we didn’t need a robot to tell us that. The research was commissioned by Bombay Sapphire owners Bacardi and apparently gin comes out as curry’s best mate. No more pints of lager required, just a large, civilised G&T (and maybe a separate glass of iced water!).

The question is which gin goes with which curry?
Keep an eye out for next month’s article on the 5 best gins to drink with a curry.
It’s hot stuff!

Virtual reality: the world’s coolest gin labels?

The folks at McQueen gin up in Scotland have come up with something equally unique. They’ve added a full augmented reality (AR) experience for each of the six bottles in their core range. Just point your phone at the label and scan it for an immersive gin experience like no other. You can take a virtual dive into their black cherry and vanilla gin pool. You could even learn about the spirit of Ben Ledi, the beautiful mountain that overlooks the distillery itself.
Welcome to the world’s coolest gin labels.

When is a gin not a gin: how low can you go?

gin news

Plus, there’s some trouble brewing over alcohol free gins. Some people are getting upset that low alcohol spirits are passing themselves off as gins.
By definition, a gin has to be 37.5% ABV (and have juniper as its dominant flavour) to be given legal recognition as a gin.
Low alcohol versions clearly don’t measure up to these requirements but some are still being sold as gin. That’s misrepresenting our favourite spirit (and potentially damaging its reputation).
The good news is that the Gin Guild is taking up the challenge on behalf of the industry.

“Downton Abbey” distillery: 31 international gin awards in first two years

Last year saw a flurry of gins released by the various royal households, including Buckingham Palace Gin and Highgrove gin.
Other members of the establishment are also getting in on the act now. Highclere Castle (otherwise known as Downton Abbey) is only in its second year of distilling, but it’s celebrating with a big smile on its face. In the 16 months of its existence, it’s already won more than 31 international spirits awards and is forecasting sales of 20,000 cases during the course of this 2021.
Not bad for a young one.

Gin-soaked raisins – is this the secret for a long life?

Here’s one to inspire you. Are gin and raisins the secret to a long and happy life? Meet 105 year old Lucia DeClerck from New Jersey, who’s been nibbling these little gin treats for almost a hundred years.
She eats exactly 9 gin-soaked golden raisins every day and she attributed this habit to giving her long, healthy life. There must be something in it – she’s lived through two world wars, survived the Spanish Flu and she has outlived three husbands and one son. And now, she’s one of only a few centenarians worldwide to have survived Coronavirus.
So much better than cornflakes!

Silent Pool gin: ending on a high

Always good to end on a high note.
Last year, the folks at Silent Pool distillery launched their first CBD infused gin. It’s called Colorado High and it was receiving great reviews.
CBD is legal for sale in the UK and Europe these days and they’ve sold thousands of bottles without complaints. So, they were a bit frustrated when a complaint was passed to the UK’s Portman Group (one of the UK’s regulators), who challenged the packaging.

Despite being a totally legal product and with no references to cannabis on its labels or packaging, they found it to be in breach of rules.
They claimed that it created an “indirect connection” with illegal drugs.

This is a claim that the folks at Silent Pool deny consistently and they are challenging the decision with the Portman Group itself. Silent Pool aren’t backing down and have launched a cheeky marketing campaign to make their point.

Drugs or drink. What do you think?



Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

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gin news

The Ruddles Report: January

posted in: Gin and Juniper, Gin news | 0

Notes from a gin dog

In the latest edition of the Ruddles gin report, our faithful gin dog has been sniffing out some news that you might find ginteresting. Winter is not his favourite time of year and lockdown hasn’t helped. He’s been keeping himself busy scouring the world’s media for the gin stories you might have missed. And here’s what he’s come up with! 

What goes around comes around

Apparently, there’s a Japanese brewery that has found a way to recycle beer that’s going to waste in bars during lockdown and turning it into a pretty decent craft gin. Restaurants sell their unsold beer to Kiuchi’s facility in Tokyo. There, it is distilled into gin, bottled and sent back to the restaurants in question. A great idea. Who knows, it might even catch on on this side of the world.  In fact, recycling has been going great guns over the last 12 months.

Recyclable gin pouches and aluminium tops

Scotland’s Rock Rose are now offering gin refills in recyclable pouches to cut down on their environmental impact.  And it looks like several other distilleries are following their lead. Even Beefeater are having a go at it with their latest move towards sustainable packaging. Their new gin bottles are made with recyclable glass. Their PVC labels have returned to the old fashioned paper ones and their plastic tops are now made of recyclable aluminium. Beefeater estimate that this will reduce their plastic waste by 410 tonnes every year. Yes, please!

Ginfusions for all (and a Philippines love affair!)

And as the gin revolution continues apace, more and more people are starting to infuse their own gins. Not surprising in the midst of all this lockdown boredom! Here’s a great little article that gives you a handy guide to infusing your gin. It’s also got some excellent recipe ideas for you to make at home. Just follow the instructions. Seemples! If you were ever wondering which country drinks the most gin, you might be surprised to learn that it’s the Phillipines.  Check out this interesting article about how an English drink became popular amongst Spanish settlers and the Filipino elite and how their love affair with gin began. You’ll learn some interesting stuff about Tagay culture as well.

What does the year ahead hold?

As we enter a new year, we have lots of gin things to look forward to, but without a crystal ball it’s hard to know what excitement lies ahead of us. So here’s a little article that tells us about the 6 gin trends that you simply must know about for 2021. It will definitely keep you ahead of the competition in those gin conversations that we know you’re going to have this year.

Gin taster required – apply within

And finally, for any of our North American friends interested in a career change, there’s a distillery looking for full time gin tasters – paid.  If this sounds like the dream job for you, read the full story here. And because Ruddles always likes to end up on a positive note, he’s added an interesting piece on how his favorite drink has become the star of many classic movies. From Breakfast at Tiffany’s to Casablanca and from Casino Royale to The Great Gatsby. We’ll drink to that!

That’s all for this month’s Ruddles gin report – hope you enjoy it.  We’ll sniff out more like this next month, so stay tuned!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
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  • Gin mussels – flexing your tastebuds
    We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago. But as the gin … Continued
  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued
gin news

The Ruddles Report: sniffing out the gin news

posted in: Gin and Juniper, Gin news | 0

Ruddles the gin dog has made a good start. In his first roundup of gin news, he broke a few good stories, so he already has much to live up to. Hopefully, his second effort won’t disappoint. This week, our faithful newshound has several gin news scoops to his name.

You know those amazing snow globes from M&S that everybody’s been talking about? Well, apparently they’re selling out fast , which is no surprise, considering how beautiful these things are. The problem is that they are in such scarce supply, that they’re flying off the shelves. So much so that the folks at M&S have had to put a strict rationing policy in place. Apparently we will all be limited to only 2 bottles each. Maybe this is a good time to round up some elves to stock up on your behalf.

You can’t always get what you want

On a slightly different note, we’re all getting used to the sound of Christmas carols wherever we go. It is the soundtrack to Christmas. Let’s face it, unless its Slade, rock and roll is not exactly conducive to mulled wine and mince pies.
But try telling that to the Rolling Stones. Just in time for Christmas, these aging rockers have released their own brand gin in collaboration with UK gin brand, Goldy Gin. Featuring the iconic lips logo, this limited edition gin is only available at Selfridges for a short time only!.
We haven’t tried it yet, but we love the idea. We’re sure this latest offering from the Stones will give you total Satisfaction. We know that you can’t always get what you want, but remember, if you try, sometimes you get what you need!

All at sea with the world’s first on board gin distillery

And for those of you who are dreaming of the great, wide post-lockdown world, what better way of travelling than on a cruise ship. Even better if that cruise ship makes its own gin.
Welcome to the P&O cruises latest attraction: a giant cruise ship with its own on-board gin distillery. This innovation will make a bespoke gin exclusively for its cruise passengers using the skills and expertise of The Salcombe Distilling Company. Their on-board craft-distilled gin is called Marabelle (ABV 42%) and it will be the “star of the bar” aboard their latest 5,200 passenger luxury cruise ship, Iona. Now that’s a job I’d apply for.

It’s gin up north: taster required

Talking of jobs, here’s another beauty. Apparently they’re looking for gin tasters in the North East. They’re bound to have countless applicants, but if you feel like you have the skills required, polish up your CV and send it in, you never know!
You may need to relocate, but if you think you know your spirit, if you have a sophisticated palette and a nose for a great gin, then this could be the perfect job for you.

Gin or wine? You don’t have to choose

And finally, for those of us who love gin and wine and who sometimes can’t quite decide, check out this new Sauternes gin.
Once again, the Salcombe Distilling Company have highlighted their passion for innovation. They’ve also teamed up with the guys at Chateau Climens to create the latest in its limited edition Voyager Series Phantom gin (ABV 46%) to create a premium gin which spent eight months earlier this year inside barrels that were used to age the 2015 and 2016 vintages. We’re looking forward to getting our laughing gear around that one.

That’s it for this week’s Ruddles Report. Off to sniff out a few more gin news stories for you for the new year!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
    We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques … Continued
  • Gin mussels – flexing your tastebuds
    We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago. But as the gin … Continued
  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued
gin news

The Ruddles Report: gin news and notes from a gin dog

posted in: Gin and Juniper, Gin news | 0

Today is Ruddles‘ first day on the job in his new role as Barcelona Gin’s chief newshound. Our gallant Gin Dog has been busy all week, sniffing out the best gin news stories for your reading pleasure. We already know he has a great nose for a story, so we are expecting great things from him, as he delivers a regular, bite-sized digest of gin-related news.

Here’s the first Ruddles Report for your reading pleasure. Hope you enjoy it!

A loyal soldier and a royal toast

Amongst the news stories that our Gin Dog has uncovered this week, find out about the latest craft gin to be produced by the Royal Family. Following on the heels of Buckingham Palace Gin and Highgrove Gin, Her Majesty has launched yet another craft gin. This time it’s Sandringham Gin, craft distilled at her Sandringham Estate Norfolk. Perhaps one to have ready for the loyal toast on Christmas Day.

gin news

And while we’re on the subject of special gins, let’s raise a glass to Captain Sir Tom Moore. The 100 year old WW 2 soldier inspired the nation earlier this year by walking 100 laps of his garden and in the process, raising more than £39 million for the NHS workers. His amazing commitment and cheery spirit found a place deep in the hearts of people around the world. This simple act of determination inspired a nation in some of its darkest moments and it changed his life forever. He was promoted to Major, went to visit the Queen, received a knighthood and even released a hit record. Not content with that, this year a new gin has been released in his honour. Captain Sir Tom’s London Dry gin has been made by the folks at the Otterbeck Distillery and all the proceeds will be going through the Sir Tom Moore Foundation to support charities such as Mind and The Royal British Legion.

The best bars in the world, snow globes and small gin!

In the month in which Barcelona and London featured heavily in the annual list of the Top 50 bars in the world, we thought you’d like to see the whole list, just in case this quarantine ever lifts. Once again, London delivers the world’s best bar in the world as the Connaught Bar took first place. But Barcelona performs really well with 3 bars featuring in the world’s top 50 – Paradiso coming in at number 19 and Two Schmucks entering the charts at an impressive number 26. Not bad for a small city on the edge of the Mediterranean.

gin news

If you like your gin full of flavour (but less full of alcohol), you’ll love the latest offering from Haymans. Their latest Haymans Small Gin means you can mix a real G&T with only 0.2 units of alcohol and as little as 15 calories per serve. Packed with flavour, this gin might appear small, but it has a huge heart. This one might be worth checking out over the holidays when your liver is a bit tired but you still have a taste for gin!

gin news

Christmas is coming…

And finally, Christmas is coming and nobody can have gone through the last few weeks without noticing the gorgeous gin globes that are appearing around the country right now. But where do you get these things of beauty and how much do they cost? Here’s an article on the gorgeous Marks and Spencer version. It is illuminated by an LED light and rains little flakes of 23k gold leaf for a shimmering snow effect. This gorgeous Clementine and Rhubarb gin liqueur just happens to be delicious as well. They won’t last long, so don’t miss out.

gin news

That’s all for this edition of the Ruddles Report. Hope you enjoyed it.

More from the gin dog next month!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
    We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques … Continued
  • Gin mussels – flexing your tastebuds
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  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued
Gin news

Gin news: Ruddles – the ultimate gin dog!

posted in: Gin and Juniper, Gin news | 0

Introducing our gorgeous newshound, Ruddles. Or Señor Ruddles if you prefer.
This shaggy, laid back bundle of love is a vital part of our team here at Barcelona Gin and all our gin news.  We recruited him from a local refuge a few years ago.  He had spent much of his early life living outdoors in a huge field. It was full of other abandoned dogs, overlooking the Mediterranean, not far from Barcelona.  Before that, he’d lived with an old Spanish shepherd high up in the hills of El Garraf.  He was a lovely man, but he was old and he couldn’t give Ruddles the love he needed.
So, when the Barcelona Gin team went to meet Ruddles in his dusty field, it was love at first sight. And he’s been with us ever since.  At first, we weren’t sure about his taste for gin.  But then something changed.  A few years ago, I was walking him past the doors of my favourite underground Barcelona gin bar.  It’s a little late-night dive bar right in the heart of town.  As we walked past, I could feel him gently straining on the leash.

The dog made me do it…

He was trying to pull me in.  I was never one to put up a fight, but he was insisting.  So, we wandered on down the stairs for a late night copa of Martin Millers with tonic.  As soon as we were down there, he made it clear that he likes gin just as much as we do.  He literally lapped up my G&T, right in front of me.  And he seemed to give it a good review.

So, now we’ve recruited Ruddles full time (we may as well make him work for a living).

A nose for news…

And now he’s sniffing out great gins for us, as well as using that newshound nose to uncover great gin news and  stories from the world of gin that you might not normally come across.  So, keep an eye out for regular gin news reports from Ruddles in our regular Gin the News section.  And feel free to reach out to him directly via email at ruddles@barcelonagin.com.  He’ll usually get back to you pretty quickly.

Plus, if the lockdown ever ends and you find yourself in Barcelona, we can highly recommend popping down to Les Gens Que J’Aime.  A great little bar in a great town, with great gins at great prices.  Ruddles likes it, so it must be good!

 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
    We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques … Continued
  • Gin mussels – flexing your tastebuds
    We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago. But as the gin … Continued
  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued

Inflight gins: EasyJet and Fever-Tree team up with premium gin bar

posted in: Gin and Juniper, Gin news | 0

Last month, I found myself on an EasyJet flight to London. I’d paid a few quid extra for some for a front-row seat and was dreaming of my first gin and tonic as the cabin crew prepared their service. The flight attendant duly came to take my order. I asked what inflight gins they had.

What happened next took me by surprise. “Which gin would you like, sir? I’ll bring you the gin menu.”

Gin menu? On EasyJet? I kid you not!

I was presented with a beautifully produced, well-designed, glossy bar menu featuring high-class photos of the inflight gins, which included Bombay Sapphire, Bloom, Hendricks and The Botanist (paid links). All 50 ml bottles. All paired with specially selected Fever-Tree tonics. And all priced under €9 (including the tonic).

Now I know this isn’t cheap – but it is fun.

They even had a small section devoted to vodka and whiskey (but that’s for another blog).

So, back to the gin

I was thirsty, so I ordered two: Bloom and The Botanist.

According to the menu, The Botanist is a “small-batch Islay Dry gin, made with 22 hand-picked local botanicals, paired best with Fever Tree naturally light tonic.”

Despite the plastic airline glass, it tasted delicious. Dry and fragrant. And the lightness of the Fever-Tree tonic gave it just the right amount of zest, while allowing the complex flavours from the botanicals to shine through on the palette. It worked a treat, so I thought I’d break out the second one.

This time, I ordered Bloom, described by EasyJet as “refreshingly light and delicate, enriched with honeysuckle, chamomile and pomelo, paired best with Fever-Tree Elderflower tonic.”

This was a triumphant combination. The fruity notes from the gin were enhanced and enlivened by the subtle notes of elderflower from the tonic water, making it refreshingly easy to drink and the perfect accompaniment for my short journey between Barcelona and London.

Hats off to EasyJet and Fever-Tree for this aerial tribute to gin – and for elevating my humble budget airline seat into a true luxury experience.

Who needs a business class seat with a budget bar service like that?

 


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


RECENT POSTS

  • Barrel-aged gins: welcome to a world of wonder
    We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques … Continued
  • Gin mussels – flexing your tastebuds
    We all know how versatile gin can be and increasingly it is appearing in more and more interesting recipes. With so many complex ingredients and unique flavours, a carefully chosen gin can add layers of undiscovered flavour to traditional dishes that would have probably been unthinkable only a few years ago. But as the gin … Continued
  • Spring gin cocktail: Elderflower Collins
    It’s that time of year again. Every spring, we are teased with fleeting glimpses of bright sunshine and clear blue skies. We are seduced by the promise of warmer air and longer evenings.  And then, we return to the cooler weather and grey skies for a few days, feeling a little cheated and let down.  … Continued
  • The Ruddles Report (April): all the gin news that’s fit to print
    It’s official – this month, Ruddles, the Barcelona Gin Dog has gone barking mad. He’s spent the last few weeks hunting down the gin news that’s hard to find. The stuff that’s as rare as truffles, but much more useful. This month, we take a look at the world’s first cardboard gin bottle and we … Continued