gin entropia

Entropia Gin: lift your spirits with a little ginseng and guarana

Entropia Gin is back in my life. I suppose I shouldn’t be surprised. Looking back, it was probably always inevitable that I would fall in love with gin and tonic. I was born in post-colonial Malaysia, where G&Ts were sipped on whitewashed verandahs by men in Panama hats and linen suits. Later on, as a child in Calcutta, I have vivid memories of my Dad downing a few well-made G&Ts at the legendary 220 year old Tollygunge Club – a throwback to the days of the Raj and a place that was just wreaking of atmosphere.  

A fall from grace

Later in life, I discovered that back home, the traditional English G&T had fallen so far from grace that it had been relegated to the ranks of old ladies. In America, however, it had been elevated to include upscale brands such as Tanqueray, that were barely known in the land of Gordons. Gin in the States was poured in large measures, into large glasses and served with lots of ice.

Reinventing gin

But it wasn’t until I moved to Barcelona that I finally got it. In those in between years, the humble G&T had been completely reinvented. The industry was starting to spawn a legion of new, artisan craft gin distilleries.  These new gin makers were not afraid to challenge preconceptions and to apply creativity and natural ingredients to their gins. It was here that the love affair really began.

Rediscovering an old friend

Today, I stumbled across one of the first gins that I bought after moving to Barcelona, Entropia Gin.  It caught my attention all those years ago because of its distinctive bottle and it’s hero ingredients – guarana and ginseng.  Up until then, this gin was about as far removed from a traditional Gordons and tonic as I could imagine. I was intrigued. These two unusual ingredients were most commonly seen marked up on the outside of a can of Red Bull, so I was curious to find out more. Where was it made? What did it taste like? What on earth did guarana and ginseng bring to the party? And here’s what I found out…

A wild gin from rugged Galicia

Entropia Gin is made with a wheat grain base in the wild region of Galicia in Northern Spain.  It’s triple distilled in small batches using artisan techniques in Allariz, Ourense. This is where the unique botanicals and spices are sourced and distilled to create this complex and unusual Spanish gin. And then, at the end of the process, it is triple filtered to protect the pure essence of the gins complex aromas and clear golden colour.

Tall, round and handsome

The first thing you notice is the bottle. Tall, with a short neck and a round black top, this bottle stands out from the crowd.  And the second thing you notice is the pale golden colour of the gin within. This is not due to  subtle infusion of saffron or years of ageing within an oak soaked whiskey barrel.  Instead, this is a result of the post-distilling infusion of the guarana and ginseng that give this gin its distinctive flavour.

Standing out from the crowd

So, what is it about  these two ingredients that separates Entropia Gin from other gins? Well, let’s start with the guarana. I first discovered guarana in its soft drink form while travelling through Bolivia many years ago.  It was a sweet, golden carbonated drink with plenty of sugar and a unique flavour profile that was hard to define, but delicious.  It kept me going when my energy and enthusiasm dipped. I’ve been a fan ever since.

Brazilian caffeine?

Some people describe guarana as Brazilian caffeine, due to its energy giving properties and it kept me going on many a long, bumpy bus ride as we crossed Bolivia’s Altiplano. It definitely helped to give me energy when I hit a dip. And it’s been associated with other health giving benefits ranging from an appetite suppressant to a diet cure and from sharpening up your mind to improving your staying power between the sheets.

Better sex?

And then there’s the ginseng. It shares some of the same properties including (apparently) improving your sex drive, sharpening your mental awareness and even boosting your immune system.  So, imagine what might happen if both of those ingredients were added to gin?  I knew there was only one way to find out for sure.

So, what did this little beauty actually taste like and did it really have the magic qualities claimed?

On the nose…

I thought I’d start off our acquaintance with a classic taste test – a standard G&T, garnished with a twist of lemon zest. But first, what’s it like on the nose?  There’s an earthy, woody aroma that keeps this gin on the spicy side.  But there’s also a lot of sweetness, possibly from the ginseng and guarana. There’s also a distinctive, fiery alcohol taste which is offset by a complex aroma of tobacco. And somewhere in there is a little citrus and cinnamon to keep you on your toes.

In the mouth…

But the proof of the pudding is in the drinking, so what’s it like? Well the first thing you notice as you take that first sip is that this is a complex gin. That woody spiciness carries on into the palate where it mixes seamlessly with the sweetness of bergamot and cinnamon and the warm heat of ginger and nutmeg. If you look hard enough, you might even notice a spicy chai taste that you might recognise.  

The finish…

And then, on the finish, there’s a smooth warmth with floral notes of hibiscus and the warm spices of nutmeg and cinnamon combining well with the softer, creamier flavour of vanilla.  In fact, this is packed full of seasonal flavours and is not a bad gin to drink at Christmas.  All in all, this is a great gin, well worth trying. At 40% ABV and less than 20 euros a bottle, it’s not expensive and it stands out on your shelf with its striking bottle and golden colour. It could be the perfect stocking stuffer for the festivities ahead.

Entropia Gin. The perfect serve:

Entropia Gin ginseng & guarana would work well with a classic gin cocktail such as a Negroni.  But we think it also makes a very unusual and worthwhile G&T. We garnished ours with a twist of lemon rind and served it with a premium tonic water over lots of ice.  A gentle stir released the flavours nicely and there’s no doubt that this is distinctly different from a standard G&T.

Leave your expectations at the door…

But if you leave your traditional expectations at the door, you might be pleasantly surprised. That spicy taste takes over from the traditional juniper and once you get our head around that, it all begins to make sense. The premium tonic releases the flavours within and brings out the juniper.  And the finish is complex and long and leaves you tasting the citrus notes before being rounded off with a smooth vanilla and cinnamon taste that will linger long after your final sip. 

Harahorn

Harahorn: the legendary beast behind the gin

We’ve been searching for the Harahorn gin for all our lives – we just didn’t know it.

Somewhere. way up in the rugged mountains of Norway, the Harahorn lives.  But few people have ever seen this mystical beast. In the high mountains, this elusive, shy creature has been glimpsed occasionally, but never captured.  Regardless, the mountain men of Norway have a clear recollection of what this magical creature looks like from their stolen glimpses over the centuries.  And this is what we are told.

Harahorn: The story of the beast

As its name suggests, the Harahorn is a large hare with the horns of a deer. It lives its reclusive existence far up between the majestic beauty of the Fjords and the heavenly show of the Northern Lights.  But this mystical creature is not unique. Similar legends appear in other remote areas across the world.  And for some reason, these mythical beasts have all become associated with gin.
In the USA, they talk about the Jackelope (but the basic story is the same). And, just as with the Harahorn, the Jackelope has also inspired a gin. In fact, Peach Street Distillers in Colorado have named their Jackelope Gin after it. And back in Ireland, one of my favourite distillers has been inspired by a similar legend. This time, it’s Drumshanbo Gin (infused with gunpowder tea and Irish botanicals) who claim to have seen this timid creature tiptoeing around the green fields of Co. Leitrim.

As rare as hen’s teeth…

But back in Norway, while the rugged mountain men have sworn to have seen the Harahorn, this extraordinary creature, nobody has actually managed to capture one on film – yet.
It is this shyness and timidity that keeps this creature so elusive. It is a rare and beautiful thing, like a great gin, waiting to be discovered.  So, imagine our delight when a bottle bearing an image of this mythical beast appeared in front of me on a gin shopping trip. With bunny-like grace, it almost hopped into my basket and this weekend, I cracked open a bottle to see if the gin really is as good as the back story – and I’m delighted to say, it is.

Juniper berries, blueberries and rhubarb

On the slopes of the mountain bearing its name, this mythical creature avoids the hunters. But the Harahorn need not fear them. These Norwegian hunters aren’t coming for him. They’re coming for the berries. Juniper berries, to be precise.
There, beneath the extraordinary majesty of the Northern Lights, on the gentle slopes of this Norwegian mountain, juniper berries grow.  They are picked by hand before being added to hand harvested rhubarb stalks from abandoned farms on the lowland slopes of the mountain. Natural blueberries are then plucked from thorny bushes in the deep forests of the lowlands.  They source carefully measured quantities of angelica and marjoram, which they add to the mix before it is all (as if by magic) transformed into a magnificent and unusual small batch gin from Norway.

What’s it like?

But does this interesting little gin with a big legend really stack up to the tale behind it?  Well, we think so!
And this is why.

Let’s start with the bottle. Small, but perfectly formed, this small, round-necked 50cl bottle is charming. With its blue-tinted glass and a beautiful etched image of the elusive Harahorn taking a starring role on the front, it’s topped by an attractive metallic silver top. This is an elegant bottle that will stand out on any gin shelf.
And it’s chock full of local Norwegian botanicals which contribute to its complex, well-balanced and distinctive flavour profile. The Norwegian juniper and the blueberries complement each other perfectly, while the fruity sharpness of the rhubarb shines through to give it a bit of an edge.
And at 46% ABV, it is strong enough to make you see things. Perhaps that’s the secret of the Harahorn after all?

The real deal – hand made in Norway

So, if you’re looking for a true craft gin experience, then this gin might just be the one for you. The folks at Harahorn are rightly obsessed with quality. That’s why they only make these gins in small batches of 300 litres at a time. And it features more unusual ingredients beyond the juniper and blueberries. You’ll find Bladderwrack seaweed from the Grimstad region, angelica from Oppdal and wild marjoram from Sunndal. The result is a delight for the senses.

Crisp, clear and deliciously complex

On the nose, it has a crisp, clear smell with strong, clean juniper notes backed up by citrus. Take a sip and you’ll unleash the fruitiness of the blueberries amidst the wild spiciness of the bladderwrack seaweed, the tartness of the rhubarb and the subtle and savoury taste of marjoram which comes through at the end.

The verdict:

This is a great drinking gin. Fruity, crisp, smooth and complex, it works beautifully in a simple gin and tonic (but there are a number of other great cocktail recipes on their website). In fact, here’s their recommended mix for the perfect G&T – easy to make in the comfort of your own home.

Welcome to the classic Harahorn G&T – a few of these and you might start seeing things as well!

The perfect pour: the Harahorn G&T

Ingredients:

  • 4cl Harahorn gin
  • 2 cl freshly squeezed lemon juice (or lime juice)
  • Ice cubes
  • Premium tonic water (dry is better)
  • Blueberries

Method:

  1. Take a large highball glass
  2. Pour in 4cl of Harahorn Gin
  3. Fill with large ice cubes
  4. Wipe the rim of the glass with a wedge of lemon or lime
  5. Squeeze in the fresh lemon or lime juice
  6. Top up the glass with a freshly opened, premium, dry Indian Tonic water (such as Franklin and Sons)
  7. Garnish with blueberries (or your preferred choice of herbs or botanicals).

Sit back and sip (and keep your eyes peeled for giant, horned rabbits – you never know when one might pop up!)

As they say in Norway, Skol!



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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GinCity London

GinCity, London: the star of your bar

I love GinCity.
Every so often, you come across a gin that takes you by surprise. So, when I received a bottle of GinCity London this Christmas, I was initially seduced by the beautiful bottle.  Elegant and tall, the glass is intricately etched with a map of my home city in exquisite detail.  Every London street seems to exist and I had some fun finding all the different places I had lived over the years.  And then, I discovered the disco button.

Under an adhesive strip on the bottom of the bottle is a little bump.  Push it once and this beautiful bottle lights up with a gentle, blinking, pulsing red glow. Push it twice for a slower, gentler vibe. Or push it three times for a steady glow of red. Whichever you choose, with a simple push, this bottle is turned into a talking point. GinCity, will be the undoubted star of your bar.

The real deal…

But here’s the thing. My experience with gimmicks and promotions isn’t good.  Generally, the hype gets you in the door and the taste often makes you want to lock the door from the outside.  That’s why I didn’t rush to open this bottle.  I knew that its time would come. And so, this weekend, I turned the lights down low, switched the bottle to disco mode and poured.  I was pre-conditioned to be disappointed.  But I couldn’t have been more wrong.  Not only is this a stunning addition to my collection, but it tasted delicious.  And that’s what really matters.

So, what is this new gin, where does it come from and what does GinCity taste like?

A tale of two cities

GinCity London is one of two GinCity branded gins from their collection.  The one I tried is red and is etched with a detailed map of London. The other one is yellow and is etched with a beautiful street map of Valencia.  GinCity gins have been made by the team at Bodegas Vegamar, who have made their reputation from wine, but have recently turned their attention to gin. Their GinCity brand currently features the two gins we have mentioned.  Each of them have been meticulously produced and each has a completely different character. 

The Valencia version is the sweeter of the two and is made from a Muscat base that has been infused with the sweet aromas of orange blossom. Mediterranean flavours are then added, including chamomile, thyme and marcona almonds to give it a real warmth and softness.  Or at least that’s what it says on the website.  We haven’t tried it yet, but we will.

GinCity London – it’s all in the detail!

On the other hand, we’ve dived straight into the London version and we were deliciously (and pleasantly) surprised. This is no average gin in a novelty bottle. This is actually a delicious gin in a beautiful bottle. So, let’s take a look beyond the flashing lights and find out what it’s all about. 

This is a modern London Dry gin. It’s elegant and contemporary, with a beautifully blended selection of botanicals that include ginger, cardamom, cilantro, angelica, orange and lemon peel and mint. There’s also plenty of juniper, which helps retain its London Dry characteristics. This is a good thing. The result is a delightful gin, that despite being named after London, is actually packed full of Mediterranean flavour, as befits its birthplace, sunny Valencia.  But it’s not just that Spanish sunshine that makes this gin special. 

Five macerations…

These guys do it properly.  They divide the base spirit into three separate tanks, each of which macerates a different selection of botanicals.  In the first batch, they mix up juniper, cardamom, cilantro and angelica root.  In the second tank, they macerate a mixture of ginger and peppermint. And in the third tank, they macerate the citrus fruits including the lemon and orange peel. 

After 24 hours, each tank is redistilled with its own botanicals and with each distillation, the “heads and tails” of the gin mixture are discarded, leaving only the best of the gin in three new, high quality distillates.  Then, in a final flourish, all three mixtures are distilled for a fifth and final time, resulting in a fresh, powerful and flavour-packed gin that is easy to drink and deceptively intricate.

The verdict: oranges and lemons (and a hint of Yuzu)

Well, I was pleasantly surprised. I absolutely loved this gin. It is a complex mixture but its five distillations ensure a smooth, rounded and sophisticated drink that will suit most tastes. On the nose, there are the distinct floral notes of orange blossom. The lemon and orange peel lends it a citrus aroma that is a lovely signpost to the treat that awaits you. You can certainly smell the juniper bitterness, which is softened with hints of verbena and almond. These delicate notes linger on long after you’ve put the glass down.

And then when you taste it, you’ll probably pick up the silky smoothness of the blend that releases big, fruity citrus notes and a rich flavour that is rounded off by the sweet warmth of the Marcasa almonds. Long after I took my last sip, I was tasting the citrus notes, which almost tasted like Yuzu. The result is a gin to remember.

GinCity London: the perfect pour

This worked well as a Spanish style Gin and Tonic. I served a double shot in a copa glass filled with large, round ice cubes. Ice in first, then a gentle stir. Pour in your preferred amount of gin. Then cut a wedge of lime, squeeze the juice into the glass, wipe the rim with the wedge and drop it in. Top up with a freshly opened bottle of Franklin and Sons Premium Indian tonic water, sit back and enjoy. This is a gin to sip and respect.

The Gin Apple cocktail recipe

But, while this works really well as a G&T, it’s also a great gin for cocktail making with its lemony/ginger roots and yuzu like taste, it lends itself to your imagination. The folks at Gin City have recommended a few cocktails and we’ve chosen one to share with you if you fancy pushing the boat out one of these days. Introducing the Gin Apple, from the good people at Gin City.

Ingredients:

  • 30ml of GinCity London gin
  • 30ml of apple liqueur
  • 120ml of premium Indian tonic water
  • Plenty of ice
  • 4 apple slices

Method:

  1. Pour the ice, the gin and the apple liqueur into the glass
  2. Stir gently and add tonic
  3. Garnish with 4 apple slices
khao san

Khao San gin: a fiery trip back to Thailand

Khao San Gin – the spirit of South East Asia and named after a street I remember well. 
It was many years ago now when I flew to Thailand to meet my girlfriend. She’d been backpacking across Asia for 6 months.  I’d heard her saying how she had been dreaming of hot showers and clean sheets. I thought I’d surprise her with a couple of nights at a smart hotel for a bit of soul-reviving luxury. She met me at the airport with a big banner welcoming me to her world and after a giant hug, I told her my plan to whisk her off for a few days of comfort. But the look on her face was not at all what I expected. 

The street that changed my life…

Instead of a broad, happy smile, an unmistakable look of disappointment appeared.  When I asked her what was wrong, she was very clear. She didn’t see the point of coming all the way to South East Asia and then staying in a cookie-cutter American hotel.  The whole point of travelling, she said, was getting in among the people and experiencing life a bit differently.  She told me about a street called Khao San Road, where adventures were to be had.  That conversation changed my life and led to 20 years of backpacking that I still find hard to give up.

The next day, we checked out of our characterless, modern hotel and checked in to a small, Chinese B&B just off the main Khao San strip, built around a pretty courtyard.  It had the best banana pancakes in town and it was less than $10 a night.  And that was where our adventure really began. So, imagine my excitement when I discovered that Tarsier were bringing out Khao San Road gin, infused with red chili peppers, lemongrass and kaffir lime leaf (three of my favourite ingredients). I just had to try it. And this is what I found.

The back (packer) story

Well, here’s the thing. It seems like the folks behind Khao San gin had a similar experience to my own. Inspired by the sights, smells and sounds of this buzzing backpacking district, they harnessed the flavours they found on the street and created an amazing gin.
They cold-distill their three prime ingredients separately in a vacuum still before blending it with an additional 10 botanicals. Everything in the gin is carefully selected to conjure up the sights, smells and sounds of Thailand. In fact, the gin has been bottled at exactly 41.2% ABV, a little nod towards the length of the street which is exactly 412 metres long. 

Virtual reality

But, not satisfied with real world senses such as taste and smell, they’ve also come up with another clever idea to take you right to the heart of this buzzing street. Point your mobile phone toward the QR code on the back label of Khao San gin and click.  You’ll immediately be transported to a fabulous collection of content that is iconic to this famous road. See photos, videos and recipes that will allow you to enjoy the sights and sounds of Bangkok without leaving the house.  Very handy in these quarantine times. 
But enough of the marketing – the real question is does it taste good. And the answer is a resounding YES!

The verdict

Khao San Gin is made by the team at Tarsier Spirits and they’ve packed a big blast of flavour into a beautiful bottle. The result is a fragrant, spicy gin with plenty of juniper up front. There’s loads of citrus in there from the Kaffir lime, which cuts through the peppery heat from the chilli peppers. There is also a subtle, fragrant lemongrass flavour that is unmistakably Thai and which is a nice counterpoint to the fire of the chilli. But running through it all, there is still an unmistakable piney juniper reminding you that this is, after all, primarily a London Dry gin.

Plus, the squat, white bottle is as beautiful as the gin it contains, with a show-stopping red label featuring a large chilli, so you will be in no doubt of what the main ingredient is here. The bottle is then finished off elegantly with a stylish wooden stopper. It is bound to enhance any gin shelf and the virtual reality label offers an extra level of fun and fascination.

The perfect serve

We think this is so good, you really won’t want to dilute it with a flavoured mixer. Instead, we say serve this tall, in a Collins glass.

  1. Fill up your Collins glass to the top with large ice cubes.
  2. Pour in the required amount of Khao San Gin.
  3. Cut a large fresh lime wedge and squeeze it directly into the glass.
  4. Rub the rim of the glass with what’s left of the lime.
  5. Fill the glass to the top with a freshly opened premium Indian tonic water such as Fentimans or Fever Tree.
  6. Then garnish it with a thin lime wheel or a spicy, dried red chilli pepper.
  7. Take a sip, turn on the VR and you could almost be back in Thailand.

This may be as close as we all get for a while.



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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Gin nut

NUT gin: the clue is in the name!

We stumbled across a lovely little gin the other day. It’s from right here in Catalunya and frankly it was too good for us not to share.

Go nuts!

Introducing NUT gin, craft-distilled in the Emporda region of Catalunya nestled between the rugged drama of the Pyrenean mountains and the cooling breezes of the Mediterranean coast. This is an area that is sure to inspire you with its natural beauty. The guys at NUT have created a unique gin in the traditional London Dry style and have infused it with a special blend of locally grown fruits, flowers, herbs and Mediterranean spices. The result is a distinctive tasting gin that really stands out from the crowd. At 45% ABV, NUT gin doesn’t hold back on the alcohol, yet it still delivers a smooth tasting, unusual and delicious gin with a long, smooth orange finish.

Inspired by rugged beauty and local botanicals

Like most Catalans, the team at NUT have a deep respect for beauty and nature. The rich, productive soils here allow flora and fauna to both survive and thrive. So, what is it that makes this London Dry style gin so special?

Only the best ingredients

They only use the best base alcohol, distilled four times. They then infuse it with a delightful combination of locally sourced botanicals, which they macerate for a minimum of 24 hours. These include the required juniper, but also 12 others including coriander, cardamom, angelica root, lemon peel, orange peel, rosemary, thyme, olive leaves and licorice. Then it gets interesting. They’ve added some local ingredients that are not often found in gin and which give it a unique character. The clue is in the name. In a stroke of genius, the guys at NUT have added walnuts and bitter almonds.

Complex, smooth and just a little bit nutty…

So, what does this unusual gin actually taste of? Well, the first impressions on the nose are that it has an elegant intensity. There are strong notes of citrus (in a nod towards its Mediterranean origins). There is also a noticeable herbaceous element. This brings out the best of all the other spices just waiting to be released into your mouth. And finally, there is a smooth, long finish to this gin where you should pick up traces of orange peels for a bittersweet ending.

Good enough to drink alone

All in all this is a great value treat, delivering confidently on all its promises. In fact, this gin is so good that it actually tastes rather nice all on its own. Just pour a measure into a rocks glass over a large ice cube and add a twist of orange peel. And if you’d like even more Mediterranean adventure in your drink, simply swap the orange peel for a sprig of burned rosemary. You could even a little fig for added sweetness.

However, drinking gin neat is not necessarily to everyone’s taste. You’ll be relieved to know that this gin is outstanding in a Mediterranean style G&T and is a great gin if you’re looking to give your cocktails a unique twist.

The perfect pour

This is a Mediterranean gin and we think it should be served in the Mediterranean style. Take a large copa glass and fill it to the top with big ice cubes (the bigger, the better!) Pour in a decent slug of gin (you decide what that means!) Fill it up to the top with a high quality Indian tonic water such as 1724 or a subtly flavoured premium tonic such as Fevertree Mediterranenan. Add a garnish such as a cinammon stick or a fresh orange wedge to bring out the best of the botanicals. You could even add a pinch of nutmeg if you’re feeling really adventurous. Your reward will be a distinctive gin, packed with intense Mediterranean flavours. Take that first sip and prepare to be instantly whisked away to the beautiful heart of Catalunya.

Saludos!


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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    We’d like to introduce you to the delights of premium Colombian Treasure gin from the folks at Dictador (43% ABV). This deliciously smooth, sugar cane-based gin is packed with local citrus and aged in oak barrels to give it a rich citric smoothness that makes it stand out from the crowd. And it’s well worth … Continued
  • UKIYO Japanese Blossom gin: is this my favourite gin ever?
    Banzai! I think I’ve just had the best gin I’ve ever tasted. I wasn’t expecting it. In fact it was a gift at a surprise birthday party. And I wasn’t expecting that either.  But this gin has just blown my Christmas socks off! The thing is, there are so many gins around to try now.  … Continued
  • Merry Gin-mas everybody: 12 tips for a tipsy holiday!
    He’s been getting ready since January and his big moment is coming soon. The Jolly Old Elf (AKA Santa Claus) is already preparing to sprinkle holiday cheer around the world from his festive fleet of flying reindeer. Christmas is almost here and we’re all looking forward to welcoming Santa down the chimney as we celebrate … Continued

RECENT POSTS

  • The rise of Canadian gin: 5 of the best from the Great White North
    Canadian gin is on the rise.  This week, we thought we’d take a look at some of the best brands from the Great White North (with a little inspiration from our Barcelona Gin friend, Sylvia Short).  Here in Barcelona, we’re blessed with a beautiful year-round climate.  But, like everyone, we complain about the weather even … Continued
  • Goodbye cocaine and coffee, hello Colombian Treasure gin!
    We’d like to introduce you to the delights of premium Colombian Treasure gin from the folks at Dictador (43% ABV). This deliciously smooth, sugar cane-based gin is packed with local citrus and aged in oak barrels to give it a rich citric smoothness that makes it stand out from the crowd. And it’s well worth … Continued
  • UKIYO Japanese Blossom gin: is this my favourite gin ever?
    Banzai! I think I’ve just had the best gin I’ve ever tasted. I wasn’t expecting it. In fact it was a gift at a surprise birthday party. And I wasn’t expecting that either.  But this gin has just blown my Christmas socks off! The thing is, there are so many gins around to try now.  … Continued
  • Merry Gin-mas everybody: 12 tips for a tipsy holiday!
    He’s been getting ready since January and his big moment is coming soon. The Jolly Old Elf (AKA Santa Claus) is already preparing to sprinkle holiday cheer around the world from his festive fleet of flying reindeer. Christmas is almost here and we’re all looking forward to welcoming Santa down the chimney as we celebrate … Continued