Ukiyo Japanese Blossom gin

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.  And increasingly, they are just variations on a theme. Some of them are just added flavours. Others barely stand out from each other. And then along came UKIYO Japanese Blossom gin.

One sip and I was taken.

A beautiful bottle for a beautiful gin

And what was so special about Ukiyo Japanese Blossom gin?

Well where do I even start? The bottle is an absolute stunner.  A classic rounded shape with a graduated tinted glass where the colours of blue and pink blend into each other in the same way that mountains blend into the sea. This gin is elegantly Japanese and subtly understated. The label is a simple, square with rounded edges and Japanese lettering spelling out its name.  The neck tapers up gently, like the slopes of the nearby Sakurajima volcano and the whole affair is crowned with a gorgeous, chunky flat cap that sets it off beautifully.  Before you’ve even tasted the first sip, you know this is a gin with a difference.

“Floating world” gin for the mindfulness generation

We also love the story behind Ukiyo Japanese Blossom gin.  The term ukiyo literally translates in English to “floating world” and it refers to “a state of mind that emphasises living in the moment, detached from the difficulties of life”.  This is a gin worth concentrating on. It will feed your senses. It’s sort of like a gin for the mindfulness generation.

So, what’s so special about it?

So much. This is not your normal gin.  In fact, this is a gin that all starts with Japan’s national drink, Shochu. This traditional Japanese spirit is distilled from barley and these guys have been practicing their art for more than 130 years.  They have drawn on all that knowledge and experience to distill this Shochu base from scratch. First, they distill the barley in a traditional Japanese pot still, which produces a gentler, more rounded flavour.

The fragrant, complex aroma of cherry blossom

They then redistill the mix with juniper, mandarin and spices before infusing it with the bright, citrus notes of yuzu and the subtle perfume of the sakura flower. The final blend offers up a soft, smooth mouth-feel, making this gin very easy to drink.  The Shochu adds a subtle, earthy flavour to the final product, that’s reminiscent of its more famous cousin Sake. This fragrant base is then redistilled with the required juniper, alongside mandarin and spice.  For the final touch, they infuse the gin with the delicate taste of Sakura flower, resulting in a perfumed, fragrant citrus-forward gin to delight your senses.

And on the nose? Boy, do those aromas tickle your taste buds.  Even before you take your first sip, your senses will be assaulted by a sweet, fragrant complex aroma that mimics the gentle scent of the cherry blossoms adorning the beautiful mountains that surround their beautiful Kagoshima base. And at a standard 40% ABV, this gin has just the right blend of strength and flavour.

So, what does it taste like?  Well, on the nose it is sweet and complex.  There is a fragrance that comes from the Shochu that delivers a perfume punch alongside the fresh, complex flavors of juniper, cherry blossom and orange. And there (f you look hard enough) lurking in the background, you’ll pick up more subtle notes such as woody spice, coriander and even a little Parma violet.

Ukiyo Japanese Blossom gin perfect pour:

This gin is too unusual and has too many contrasting taste sensations to waste on a flavoured tonic water.  This is one for a premium Fever Tree Indian tonic, large, square cubes of ice and a slice of orange.  Best served in a Collins glass, you’ll need to drop a large, square ice cube (the larger the better) into the bottom of the glass. Then, take a wedge of orange, squeeze it to release the juice and wipe it around the rim of the glass.  Pour a generous shot of the gin over the ice cube.  Then pour a premium quality tonic water such as Fever Tree premium into the mix allowing the bubbles to blend the liquids together naturally. Finally, a brief stir and then drop a sliced orange wheel on top and you’re “good to go”. A delicious, G&T just bursting with bright flavour!

But if you’re looking to try this in a cocktail, here’s one you might like to try…

Ukiyo Cherry Cobbler

Ingredients:

  • 40ml Ukiyo Japanese Blossom gin
  • 10ml cherry brandy
  • 10 ml blackcurrant syrup
  • 10ml lemon juice
  • 10ml blackcurrant liqueur
  • 190ml ice
  • 20ml soda

Method:

  • Add ice to a 10oz (300ml) highball glass
  • Pour gin into glass
  • Add cherry brandy
  • Add blackcurrant syrup
  • Pour in lemon juice
  • Top up with a dash of soda water
  • Pour a Creme de Cassis float onto the surface
  • Garnish with a Maraschino cherry
  • Just sit back and enjoy the blossoms…

Kanpai everybody!!


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

  • 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
  • Gin and tonic lemon tart: getting into the Christmas spirit
    There’s an old English Christmas rhyme that goes something like this: “Christmas is coming, the geese are getting fat. Please put a penny in the old man’s hat.”  And while we wholeheartedly endorse the spirit of generosity and kindness that is the hallmark of the festive period, we suspect that it won’t just be the … Continued
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    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 … Continued
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. 

Ólafsson Gin

Ólafsson gin: the exquisite, natural taste of Iceland

Icelandic gin is on the rise. I suppose it should come as no surprise that one of the most dramatic landscapes on earth has turned to its natural resources for inspiration. Iceland now creates some of the most interesting new gins available anywhere in the world. From the early days of the gin revolution, brands such as Martin Miller’s spotted the gin potential of this bleak and barren landscape.  They were one of the first to make the connection and marketed themselves as a “super premium gin, distilled in England blended with the purest Icelandic water” . This water is filtered through 800 years of glacial melt, so it is as smooth and pure and clean as water can be.

Martin Miller’s found a niche and made a bit of a name for itself at the vanguard of the gin revolution.  And then, a few years ago, some friends returned from a visit to Iceland. They introduced me to the delights of Himbrimi gin, a deliciously unique Old Tom gin. This unique, sweeter and smokier gin is made with pure Icelandic water, hand picked wild flowers and honey. It appeared that the Icelandic gin revolution was now in full flow.

Ólafsson Gin – made from nature

In fact, there are now more than a dozen craft gin distilleries operating on this island of 350,000 people. And it’s starting to build quite a reputation for itself.  So, when a couple of Icelandic friends visited us in Barcelona recently (bearing a lovely looking bottle of Icelandic gin), we were delighted. The classic label and limited edition batch number just made us even more excited to give this one a try. And, we were not disappointed. Ólafsson gin, with its slogan: “Hreint Og Villt” (loosely translated as “pure and wild”) comes in a striking bottle. It has an etched label featuring an image of Iceland’s most famous explorer, Eggert Ólafsson gazing out dramatically at a scene of geysers, rocks and wild animals.

Driven by a taste for adventure…

In the 18th century, Eggert Ólafsson roamed this island to discover more about its native culture and natural secrets. He wandered the tundras, rocks and hills, discovering geysers and glaciers and waterfalls and volcanoes along the way. In 1772, he recorded his findings in one of Iceland’s most famous books, Travels in Iceland. Since then, he has become a part of Iceland’s folklore and a hero to many.  So, when the folks at Eyland spirits decided they needed a name for their new gin, Ólafsson was the first name they thought of.

Iceland’s gin revolution

So, what is it about dramatic, rugged, cold Iceland that makes it such a popular place for gin making? Well first of all, apart from the pulsing heartbeat of Reykjavík the capital, there’s not much to do on those long Iceland days and nights. So, Icelanders turn to their heritage keeping traditional skills alive.  There is a rich craft history here and this has led to a culture of creativity that extends all the way to gin.  That enthusiasm, combined with the natural gifts of the rugged Icelandic landscape, have come together in a sensational blend.

Pure water and unique botanicals

Pure water direct from glacial melt and unique, hard to find botanicals, some of which are unique to Iceland all combine to create a little gin magic.  There are now more than a dozen distilleries on the island, each with their own unique blend and distinctive style.  And we expect more to come.  Icelandic gin might not be easy to find in your local liquor store. But it’s worth the effort to track some down and the proof is in the taste.  So, how about this Ólafsson gin – how did it all begin?

The taste of Iceland in a bottle

Well, the folks at Eyland spirits were determined to capture the purity of the Icelandic landscape in a bottle of gin. That’s exactly what they’ve tried to do in their Ólafsson gin. Their aim was to harness these fresh, clean tastes in a bottle.  To do this, they began with the crisp, clean notes of juniper and a grain base. They then added a range of complex botanicals to deliver floral and citrus notes and earthy spice.

Getting under the skin of the gin

So, let’s get under the skin of this special gin. With a classic juniper base, the unique flavors of Iceland are brought out by the native notes of Arctic thyme, birch and mountain moss.  All of this is then blended with its pristine arctic water for a unique, smooth and refreshing drink. On the nose, you’ll pick up complex notes ranging from lime zest to kiwi. There are hints of ginger, Earl Grey tea and peppercorns to give it a little extra spiciness and angelica and juniper also shine through.

The taste test

And then, the best bit – the taste. There’s a lovely citrus zest from the lime and the complex warmth of the spices comes through to make this a sophisticated treat for the senses.  The overall impression is of a smooth, complex gin featuring classic botanicals in a refreshing. modern style. As with all gins, we think it goes best with a simple premium tonic water, but Olafsson gin is also a dependable gin for cocktail making.  In fact, we think it works particularly well in a Dry Martini, a Gimlet or even a French 75.

Ólafsson Gin: the perfect pour

While we would normally recommend a classic gin and tonic recipe as our perfect pour, for this gin, we’re going to go with a Dry Martini.  That’s partly because it shows off the complexity of this smooth gin, but it also just happens to have been awarded a Gold Medal as the Best Gin for a Martini by the Beverage Tasting Institute, so we thought we’d go with that.  Here’s all you need for a deliciously smooth Icelandic Martini!

Ingredients:

Ólafsson Gin
  • 2 shots of Ólafsson gin
  • 1/2 shot Extra Dry vermouth
  • 1/2 shot Martini Bianco vermouth
  • Ice
  • Lime twist

Method:

  1. First, find yourself a classic Martini glass (even better if it’s been in the freezer for half an hour!)
  2. Next, pour 2 shots of Ólafsson gin, ½ a shot of extra dry vermouth, a ½ shot of Martini Bianco vermouth into a cocktail shaker.
  3. Half fill the shaker with ice and stir for 20 seconds.
  4. Strain into the martini glass. 
  5. Peel a twist of lime over the glass and drop into the drink. Et voila!

Enjoy this little piece of Iceland. And don’t forget the ice!


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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  • UKIYO Japanese Blossom gin: is this my favourite gin ever?
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    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
  • Gin and tonic lemon tart: getting into the Christmas spirit
    There’s an old English Christmas rhyme that goes something like this: “Christmas is coming, the geese are getting fat. Please put a penny in the old man’s hat.”  And while we wholeheartedly endorse the spirit of generosity and kindness that is the hallmark of the festive period, we suspect that it won’t just be the … Continued
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    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 … Continued
sloe gin bramble pie

Sloe gin Bramble pie: blackberries, booze and elephants

It’s sloe gin time. There’s no point in pretending any more.  Autumn is well into its stride and winter lies just ahead.  While the last warm bursts of sunshine still make an occasional appearance, it’s only a brief tease before the grey clouds and drizzle take over.  However we believe in the brighter side of life. So, despite the colder weather, we’ll be making the most of this season and taking advantage of all the things we love about this time of year.  The leaves are falling, leaving a satisfying crunch under our feet and a dazzling display of fall colour for our eyes. Here in Barcelona, the sweet potato sellers are out. You can see them huddling around their little stoves selling piping hot yams and bags of roasted chestnuts to keep us warm as the days grow colder.  

Christmas is in the air

Across the world, the Christmas lights are starting to appear in all their festive splendour. They’re strung elegantly across our streets like twinkling diamonds in the night sky.  The sounds of Christmas are all around.  Seasonal carols echo down the streets and blast out of our shops and restaurants.  The terraces are less popular these days and outdoor sipping is best done with a scarf wrapped casually around your neck.  Serious eating and drinking has moved indoors where the vibe is cozy, warm and comforting. The sights and sounds of the coming festivities are starting to build some proper momentum to give us hope and cheer for the colder weather ahead.  We suspect a version of this is happening all around the world as everybody prepares for the cozy days ahead.

Cozy, warm and comforting

So, while we’re on the subject of cozy, warm and comforting, we thought we’d share with you a recipe that will make you feel all of those emotions in one go.  Last year, we introduced you to the delights of the apple and blackberry sloe gin crumble.  This year, we’re going to discover the world of the sloe gin Bramble pie.  This is a gorgeous, heart-warming, stomach-filling dessert that’s perfect for this time of year and it features a delicious dose of sloe gin, our favourite winter warmer.  This is the kind of dessert you want baking in the oven after a long walk in the countryside.  It’s full of fresh, natural ingredients and we think it works really well with a dollop of double cream or a drizzle of hot custard. 

Take it sloe…

And, as you sit back in your comfy chair, soaking up all the heat from that roaring fire, pour yourself a glass of sloe gin. Home made is best. But if that’s a step too far, we highly recommend a glass of Elephant sloe gin from Germany. Hand made in small batches by artisan gin-makers, this deliciously rich spirit is based on Elephant’s original London Dry gin, but it has been transformed with fresh apples and rare African botanicals. Hand picked sloe berries that have been macerated in the gin have been added to release all their fruity autumn flavours. And at 35% ABV, you’ll only need a little bit. After having some Bramble pie and a glass of sloe, I think a pre-Christmas nap might be in order…

Save the elephants

Don’t forget that 15% of all the funds from the sales of Elephant gin go to foundations fighting the illegal ivory trade. Another reason to raise a glass of sloe.

Sloe gin bramble pie recipe

Ingredients:

  • 2kg blackberries
  • 75 ml sloe gin
  • 250g golden caster sugar
  • 6 tbsp cornflour
  • 1 medium free-range egg yolk, beaten (to glaze)
  • Seve with hot custard or double cream

For the pastry

  • 200g unsalted butter (room temperature) cubed (plus extra for greasing)
  • 400g plain flour (plus extra for dusting)
  • 50g golden caster sugar
  • A decent sized pinch of salt
  • 1 medium egg

Method:

  1. Put the blackberries in a pan with the sloe gin and golden caster sugar. Set over a low-medium heat and simmer for 10 minutes until you have about 1 litre juice. Drain the blackberries, reserving the juices, then leave to cool completely. Return the juices to the pan and reduce to a thick syrup (see tips). Once the blackberries have cooled, mix them with the cornflour. For the pastry, briefly whizz the butter with the flour, 50g sugar and salt in a food processor until the mixture resembles breadcrumbs. Slowly pulse in the egg, then 2 tbsp cold water, until the dough just comes together. Tip onto a floured surface, split into two (roughly two thirds and one third), then roll each into a ball and flatten into a disc. Wrap each disc in cling film, then chill for 30 minutes.
  2. Heat the oven to 210°C/fan190°C/gas 6½ and put in a baking sheet to heat up. Take the larger disc of pastry out of the fridge. Roll it out to 0.5cm thick on a lightly floured surface and use to line the base and sides of a 5cm deep ceramic or metal flan/pie dish measuring about 18cm across the bottom and 23cm across the top. Once you’ve lined the dish with the pastry, spoon in the cooled blackberries. Put the blackberry-filled base in the fridge.
  3. Roll out the second piece of pastry to a 23cm circle. Remove the dish from the fridge and lightly wet the edges of the pastry base. Top with the second layer of pastry and crimp, using your thumb and forefinger, to seal. With a sharp knife, make a few slits and a hole in the top and, if you like, use any pastry trimmings to decorate (re-roll, cut into shapes and affix with a little water). Brush the top with the beaten egg yolk to glaze it. Chill in the fridge for 10 minutes, then glaze again.
  4. Bake on the hot baking sheet for 45 minutes until the pastry is golden and crisp – cover the top with foil if it browns too quickly. Remove from the oven and leave to cool in the dish for 2-3 hours so the filling can thicken. Serve the pie in slices straight from the dish, with lashings of cream.

Please note: You won’t need the syrup from the blackberries in this recipe, but it’s great as a base for a gin and tonic. Or drizzle it over sorbets and ice creams (you may need to sweeten it a little). If you’d like a sugary glaze for the pie, sprinkle the pastry with a little demerara sugar before baking. To make sure the filling is heated throughout, push a metal skewer into the centre, then carefully hold it to the back of your wrist. It should feel very hot.
Make the filling and pastry separately up to 2 days in advance, then assemble and bake at the last minute. 


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

  • 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
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    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
  • Gin and tonic lemon tart: getting into the Christmas spirit
    There’s an old English Christmas rhyme that goes something like this: “Christmas is coming, the geese are getting fat. Please put a penny in the old man’s hat.”  And while we wholeheartedly endorse the spirit of generosity and kindness that is the hallmark of the festive period, we suspect that it won’t just be the … Continued
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    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 … Continued

RECENT POSTS

  • 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
  • Gin and tonic lemon tart: getting into the Christmas spirit
    There’s an old English Christmas rhyme that goes something like this: “Christmas is coming, the geese are getting fat. Please put a penny in the old man’s hat.”  And while we wholeheartedly endorse the spirit of generosity and kindness that is the hallmark of the festive period, we suspect that it won’t just be the … Continued
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Oxley Gin

Oxley Gin: the gin that came in from the cold

If you like a classic juniper-forward gin with a twist, then we might have just discovered the perfect gin for you. Welcome to the wonderful world of Oxley Gin, a classic blend of tradition and innovation that delivers one of the most well balanced, smoothest and easiest to drink gins around. With 14 different botanicals (each individual batch is vacuum-sealed and frozen to make sure that the flavour is protected) you’d expect this to be a complex and sophisticated blend – and you’d be right!

So, how did this smooth, juniper-forward classic come about and what’s the secret behind its subtle, elegant flavours?

How it all began

Well, Oxley Gin is now part of the Bacardi family and it all began as an experiment.  In fact, the folks at Oxley spent 8 years developing this beautiful gin.  And along the way, they invented a completely new way of distilling gin. Traditionally, gins are distilled using heat.  This reduces the spirit and the botanicals to vapour.  However, the Oxley team decided to turn conventional wisdom on its head.  Instead of using heat to create the vapour, they did the exact opposite. 

They create an intense vacuum, which reduces the pressure within the still. In turn, this takes the temperature down to around -5C, at which point the spirit (already in its 15th hour of maceration) vapourises.  Then, a cold finger probe (frozen to -100c) is introduced, which returns the vapour back into a liquid with a beautiful, smooth blend of flavours that set this gin in a league of its own

Eight years to make, but worth the wait

Despite being owned by such a big brand, this is still a small batch gin. It took them 8 years and 38 recipes to get it right, but it was worth the wait.  The 14 botanicals include juniper, coriander seeds, vanilla, grapefruit peel, cassia bark, grains of paradise, nutmeg and cocoa nibs.  The cold distilling process means that the gin leads with a big hit of fresh fruit, citrus , herbs and floral flavours for a delightfully smooth, yet complex gin that works very well in a standard G&T but which also adds a rich complexity to cocktails.

Plus, the bottle is as classy as the gin itself. Tall, with a short neck, it tapers into a textured, indented base. It is decorated front and back with a classic rectangular, green edged label which contains the recipe number and the unique batch number

So, what exactly does it taste like?

Well this is one classy gin!  On the nose, you’ll find licorice notes alongside orange and tangerine, followed by a smooth (but unmistakable) juniper blast.  Then, when you take a sip, you start to get a sense of the complexities that lie within. One by one, you start to unravel the botanicals within and peppery notes and complex aromas begin to appear.  It all finishes with a clean, sweet finish that lingers with a delicate mintiness, lengthened by a touch of aniseed, juniper and even a little mace. 

The perfect serve: Oxley classic Dry Martini recipe

This is one of those rare gins that is so smooth and mellow that it can be sipped neat (or with a bit of water to bring out all the tastes).  It also works brilliantly in cocktails that require a smooth, well balanced taste profile that complements rather than detracts from the cocktail itself.  And,  like most classic gins, we think it makes a great G&T. 

At 47% ABV, this gin is no shrinking Violet, but its subtle composition doesn’t allow the alcohol taste to be over dominant, allowing for a great G&T.  But its smooth, subtlety means that it is a perfect companion for a classic Dry Martini.  With its delicate flavours and smooth, mellow tones, it works really well in a 3:1 ratio with a dash of orange bitters that allows the botanicals to shine through delivering a crisp, complex and delicate drink.  Best garnished with a little orange zest to bring out the best of the citrus notes, this could become your “go to” brunch cocktail.  We think you’ll enjoy it…

Ingredients:

  • 45 ml Oxley Gin
  • 15 ml Noilly Prat vermouth
  • Dash of orange bitters
  • Orange zest

Method:

  1. Stir all the ingredients over ice
  2. Strain into a martini cocktail glass
  3. Garnish with orange zest

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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sloe gin apple and blackberry crumble

Sloe-ly does it: a boozy apple and blackberry crumble to warm your soul

Autumn is always a strange time of year.  The weather lurches from warm autumn sunshine to wet winter winds in what seems like the blink of an eye.  The leaves turn to a golden brown and deliver a satisfying crunch under foot as we try to make the most of what’s left of the summer sun.  But there is an inevitability about the seasons that we just can’t ignore and we know that these months are the start of a gentle transition into the colder, darker, wetter days of winter ahead.

New season, new flavours

Fall in America is accompanied by hot cider and pumpkin pies as the last of the summer harvest is turned into delicious, sweet, spicy desserts.  In the UK, mulled wine, hot toddies and sloe gins begin to make an appearance alongside comfort food that is made to keep your soul and spirit warm for the cold months ahead. Think natural blackberry and apple crumble with sweet, rich custard drizzled lovingly from above.  In Barcelona, the sun still shines in a blue sky but the weather cools and the mood changes to something softer and gentler.  The locals take their city back from the tourists and enjoy the autumn colours from their front row seats on the terrazas and bars, dipping freshly made churros into hot chocolate so thick you can stand your spoon up in it.  Every country and region has its own autumn traditions.

Sloe-ly does it…

Last year, we introduced you to our friends Hamish and Jenny, who put aside time every autumn to forage in the English countryside for ripe sloe berries to star in their amazing home made sloe gin.  If that sounds like something you’d like to try, you might want to check out this little interview we did with them last year, in which they reveal their most closely guarded secrets for making a truly delicious sloe gin.  This warming, sweet, aromatic drink is a perfect drink to beat the chill on those cold days.  It’s rich, fruity warmth is ideal for a hip flask to accompany your outdoor activities.  But it’s also a perfect aperitif before a hearty lunch and is equally at home as an after dinner drink. The perfect end to a convivial dinner.

Or is it?

A taste of autumn with a sloe gin twist

We think that we may have found something even more delicious for you to try.  We’ve searched high and low for a great Autumn recipe that will warm you up from the inside out.  We think this rich, boozy crumble, packed with ripe Autumn fruits is the ultimate comfort food.  The cast of ingredients includes sweet juicy apples, sharp, bright blackberries and the secret ingredient – loads of rich, delicious, boozy sloe gin. This classic autumn dish has a depth and complexity that sets it apart from the rest. Plus, it’s packed with toasted pistachios and almonds for the crunchiest topping ever to offer a nice contrast to the juicy softness of the fruit that lies within.  

We think this sloe gin apple and blackberry crumble is the perfect way to end a long, lazy, Sunday lunch.  One of those lunches when nobody is in a hurry to leave because inside is so much more appealing than outside.  Especially if you’re in a cozy pub, drying out your feet in front of a roaring fire in the company of good friends.

So, here’s a simple, easy to make recipe that will warm you up on those gorgeous autumn days and warm your heart from the inside.

Sloe gin apple and blackberry crumble recipe

Ingredients:

  • 1 tsp lemon juice
  • 900g apples (Bramley apples are ideal)
  • 100g demerara sugar
  • 250g blackberries
  • 5 tbsp sloe gin

For the crumble topping:

  • 100g plain flour
  • 50g oats
  • 75g butter, cubed
  • 75g demerara sugar
  • ½ tsp allspice
  • ½ tsp ground cinnamon
  • 2 tbsp chopped pistachios
  • Handful of toasted almond flakes

Method:

  1. Preheat oven to 180c and fill large bowl with water
  2. Add the lemon juice
  3. Peel and core the apples and cut them into chunks
  4. Add them to the water as you cut them to prevent discoloring
  5. Drain and transfer to a baking dish (approx 2.3l)
  6. Toss with the sugar and bake for 20 mins (until tender)
  7. Mix together the flour and the oats and use your fingers to rub in the butter
  8. Stir in the sugar, spices and pistachios and put aside
  9. Add the blackberries and sloe gin to the baking dish and toss to distribute
  10. Scatter over the crumble topping and pack down gently before topping with almonds
  11. Return to the oven and bake for 40-50 minutes until the topping is golden and the fruit juices bubble up around the edges
  12. Remove from oven and serve with generous servings of custard
  13. Pull your chair closer to the fire, pour yourself a glass of sloe gin and enjoy…

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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Larios Provenzal: the sweet taste of the Med

Let me be clear. Long before I discovered Larios Provenzal. I was a big fan of Larios gin. I have been a fan ever since I first moved to Barcelona, almost a decade ago. With a local heritage and a long tradition, it has been quietly making a name for itself as a great value Spanish gin. It has been offering excellent flavour at a great price for many years. It’s become one of those gins that you should always have behind your bar.  And it’s a gin with a history that goes back to early 19th century Malaga, when the Larios family moved into the distillation business.  

Since then, Larios has been building a solid reputation across Europe before being bought by the Pernod-Ricard Group back in 1997 before ending up with the Beam Suntory group. This partnership has catapulted Larios into the big time and it is now the number one gin in Spain and continental Europe and one of the top 10 gins internationally.

Expanding the brand…

Once the brand was built and established, they did what many gin brands have done over the last decade – look for ways to expand with new flavours and propositions.  I thought I’d tried most of them, including their original London Dry version (now rebranded as Larios Mediterranea). With its subtle notes of juniper and orange peel, this is a gin you should always keep in your cupboard just in case). I’ve also tried the sumptuous Larios Citrus (with a bitter orange sweetness that gives Tanqueray Flor de Sevilla a run for its money) as well as Larios 12, their premium version, with its 12 exotically sourced botanicals and its complex flavour balances. 
I’ve also heard good things about Larios Rose. One day, I’m looking forward to trying Indigo by Larios with its deep blue Macedonian juniper berries and citrus notes.  And I thought that was about it for the Larios range.

And then, I stumbled across Larios Provenzal while perusing the Duty Free store at Gatwick airport. At just over £12 for 1 litre, it was too good a bargain to refuse. I slipped one into my basket and boarded the plane in anticipation of a nice welcome home cocktail once I had landed back in Barcelona.
And I’m pleased to say, that’s exactly what I did.

Larios Provenzal: exclusive and elusive

Larios Provenzal is an unusual and particularly elusive gin – and now I know why it to be “as rare as hen’s teeth”.  This gin appears to be a “one off” that has been created exclusively for travel retail. That’s why it can only be found at duty free stores, so keep your eye out for it as travel starts to open up again.  It comes in the same distinctively shaped bottle as all the other Larios brands, but this one has a particularly attractive green label that somehow transports you to a Provencal forest.  

A corn base for a smoother taste

This gin has been exclusively created for travelers and it features four distillations of wild juniper.  But what makes Larios Provenzal different is that it uses a corn base during distillation.  The purpose of this is to smooth out the flavour profile of the gin. Once they are happy with the smoothness of the base, they then flavour the resulting liquid with a selection of Mediterranean fruits and herbs. The result is an easy to drink gin with a twist that is both unique and exclusive.  Well that’s what the PR material says, but does this drink live up to its promotion?

There’s only one way to find out…

The perfect pour

I tried this as a perfect G&T.  Larios is as Spanish as it comes, so a large copa glass was the obvious choice for my new experience.  I gingerly dropped two giant, round tonic water ice cubes from my mold into the glass. Then, I squeezed a juicy lemon wedge directly over the ice and wiped the wedge around the rim. Then I dropped it into the glass (with a satisfying “plop”) and drizzled a generous double shot of Larios Provenzal over the ice cubes.  Finally, I poured a bottle of Fever Tree Premium tonic water over the blend to naturally shake up and mix it all together before the big reveal.

Citrus notes and herbal overtones: a taste of the Med

The first thing you notice is the colour – the liquid has a lovely herbaceous green tint that works well with the new label. The packaging instantly transports you to Provence. On the nose, this gin delivers instantly with notes of rosemary, thyme and basil up front.  This is all rounded off with a soft injection of citrus from the oranges and lemons that Larios have become known for.  And then, the all important taste test.  Smooth and well balanced (as promised) with an unmistakable Mediterranean character and a refreshing blast of juniper. So far, so good. 

Sweet, smooth and complex

Larios Provenzal has all the ingredients of a great gin. But that corn base gives it a distinctive sweetness that feels a little unfamiliar to a palette more used to drier, juniper forward gins. It’s this subtle sweetness that pervades the overall taste – and sometimes even dominates it.  If you’re looking for a traditional dry, crisp gin this is probably not the one for you.  But if your tastes errs on the side of sweetness and smoothness, this will not disappoint.  

Just the tonic

At first sip, it was not what I’d expected but now that my brain has caught up with my senses, this gin is really growing on me.  I served it with a Fevertree Indian Tonic water, but I suspect this will also go really well with the new generation of flavoured tonic waters such as the delicious Franklin & Sons Rosemary and Olive tonic water. It would also work with a Fevertree Mediterranean or even a ginger beer topper.  Garnishings can range from Basil leaves to toasted Rosemary sprigs and from lemons to oranges depending on your taste.  This will also be an excellent cocktail ingredient for any gin drink that requires smooth, sweet herbal and citrus notes.  

I have a feeling that this is a gin that will divide opinion.  It may not be to everyone’s tastes but give it a chance. I did and I keep going back for more, so it must be good after all.



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 is good for you

Let’s drink to our health: 5 reasons why gin is good for you!

Is gin the elixir of life or the devil’s juice?

Alcohol has a rich tradition of medicinal application earned over the centuries. Since its earliest days it has been recognised as having life-restoring properties of its own. Despite early recognition of gin’s medicinal benefits and the reviving qualities of spirits such as brandy and bitters, drinking gin is still seen as unhealthy. While we agree that everything is best in moderation, in the interest of balance, we thought we’d do our little bit to restore the medicinal reputation of gin. In fact, we’re even going to try to convince you of its health giving properties.  

So, stick with us as we reveal just why gin is better for you than you might think and allow us to bust a few myths along the way. 

A bad reputation?

Many people link our favourite spirit with social decline and moral decay. Over the years, it has accumulated unflattering nicknames such as “Mother’s Ruin”. Social commentators such as Hogarth depicted the havoc that gin wreaked on 19th century London in his famous “Gin Street” engraving. None of that can be denied. But you might be surprised to discover that gin can actually do you some good.  And these days, every chink of light is worth reaching for!

So here are 5 reasons to drink gin (in moderation, of course!) And some great arguments for you to use the next time someone calls you out for your gin habit.

Under 100 calories a glass of gin

I guess like everything in life, moderation is generally the best policy.  But if you’re really worried about putting on the pounds and don’t want to give up the booze, you’ll be pleased to discover that gin is one of the least fattening spirits you can buy. In fact, it averages a measly 97 calories per shot. 
If you then pair it with a low or zero calorie mixer, you’re getting a decent drink for under 100 calories. That’s way less than the 160 calories contained in an average glass of wine or the 208 calories that you’ll find in a pint of beer.  And there is plenty of very healthy and delicious recipes to enjoy your gin.

Now that’s some good news!

Go wrinkle free

This one, I didn’t expect! Apparently juniper berries are packed full of antioxidants.
Since juniper is the primary ingredient of gin, gin is also believed to help to improve the smoothness of your skin.
The result: a healthier, more youthful appearance. So, as you get older, reach for the gin and make sure you keep those cocktails flowing. If you’re feeling a little adventurous, you could even add a little pomegranate juice (or cordial). This will add even more antioxidants and your drinking should become increasingly guilt free.  And if you really want to “up-the-ante”, there’s even an amazing gin brand that is infused with collagen. Intriguingly, it’s called Collagin. I’m reliably informed that this gin not only tastes good but it gives you smooth skin and helps to fight the wrinkles.
Perhaps we’ve inadvertently stumbled across the secret of eternal youth?  And that’s not the gin talking.

Loosen up your joints

If you’re suffering from joint pain, we have a solution that we think you might like.
For many years, juniper was used as an antidote to joint pain, arthritis and rheumatism. Clearly, there are well established, science-based treatments for conditions like this, but it might be worth adding a little gin to your medicine cabinet.  For generations, gin-soaked raisins have been taken daily as a way of reducing inflammation. 
And once again, don’t just take my word for it. I refer you to the case of 105 year old Lucia DeClerck of New Jersey, who credits her gin-soaked raisins for a happy, healthy and long life.

Skip the hangovers with gin

While my own experience tells me something different, it is often claimed that gin doesn’t give you a hangover. But I guess, like all spirits, it depends on how much you imbibe.
One thing we do know is this: white spirits such as gin, vodka and sake are probably your safest bet if you don’t want to be holding your head in the morning.
But gin has a little advantage. It contains very few congeners. These are the impurities in the alcohol that are produced as a result of the fermentation phase.  The body struggles to process these congeners and as a result, they contribute to the sick feeling and headaches that you might experience the morning after a big night.
In fact, according to research, Bourbon contains 37 times more chemicals than gin.  Plus, gin tastes so much better!

Fight kidney and liver disease

This might sound counterintuitive, but juniper berries can actually help you to stop water retention in your body. 
This means that when you drink gin, it allows you to pass more water through your system than any other form of alcohol. 
This, in turn, helps flush out more of the harmful bacteria and poisons which are consumed in alcohol.
Gin’s juniper content offers an easy way to clear your body of harmful ingredients for a healthier and happier life.

Let’s drink to our health!


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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Lind&Lime

Lind&Lime: the perfect gin in the perfect bottle?

Lind&Lime could just be the perfect gin for me. Sometimes you unwittingly discover a beautiful gin hidden inside a hideous bottle. Other times, you stumble across a terrible gin cunningly disguised inside an expensive looking bottle.  But the greatest delight of all is when you spot a gorgeous bottle and then discover that the gin inside is even more delightful than the packaging itself. And this week, that’s exactly what I found – and I might never go back. 

Welcome to Lind&Lime…

For me, the taste of refreshing lime drinks is a throwback to my childhood days, growing up in Calcutta. We would sit on a hot evening on our balcony in Chowringhee, listening to the parrots squawk and the frogs sing. We would watch the monkeys fooling around at the bottom of the garden in the humid post-monsoon heat.  Then, out of nowhere, our cook (and friend), Appaya, would quietly appear. He would be balancing several glasses and a jug full of delicious Nimbu Pani on a small tray.  Nimbu Pani is a simple, cooling local drink made from freshly squeezed lime, sugar syrup and soda water.

It was always served in a long glass filled right to the top with cooling ice.  And it was even better when Appaya followed up with a plate of warm, curried cashew nuts served straight out of the oven. It’s funny how, even all these years later, these things still feel as real as they did all those years ago.

The Holy Grail of lime gins

It’s a flavour that has eluded me in gin for many years now.  And these days, I’ve moved up the ladder to cocktails – and gins in particular. But until now, the closest I could find to the taste of Nimbu Pani was the tangy lime flavour of Tanqueray Rangpur.  And, since I discovered it 18 months ago, that has fast become my “go-to” summer gin drink.  And then last week, the world changed. I tried a glass of Scotland’s Lind&Lime gin, poured straight from its gorgeously sophisticated, classically-ribbed bottle and my summer was instantly transformed. 

Perfect way to cool down on a warm day

This is definitely my new “special occasion” gin for warm days and summer evenings.  But at Barcelona Gin, we believe all good things should be shared. So here are a few reasons why I think you should add this summer stunner to your birthday list (or at least drop some subtle hints around your gin loving friends around that time!).

So, what’s Lind&Lime like?

Deliciously complex, dry and very refreshing, Lind&Lime gin has a beautiful balance as a result of seven carefully chosen and complementary botanicals.  There’s an unmissable juniper taste that runs right through this premium gin. Then there’s a clear citrus blast delivered by the fresh lime rind that this drink is built around.  This zestiness on it’s own might not be enough. But the folks at Lind&Lime gin have compensated for that with an infusion of pink peppercorn that adds just the right level of complexity through the pink peppercorns that sit alongside the distinctive lime zest.

What’s the story, morning glory?

But every gin relies on a good story, and this gin is no exception.  It’s the first Scottish delight, from Scotland’s Port of Leith Distillery Co at its Tower Street Stillhouse. Born in the Port of Leith, just on the edge of Scotland’s beautiful capital city of Edinburgh, this is the product of one of Scotland’s most historic trading centres. Way back in the 17th century, there was a fellow called James Lind, who hailed from those parts.  He was born in Edinburgh, but life took him a long way from from there over his career and he ended up serving as ship’s surgeon aboard the Royal Navy ship, HMS Salisbury. 

Scottish Limeys…

Like most ships that spent a long time away from land, there was a big problem with scurvy due to a paucity of Vitamin C on their long voyages.  By all accounts, Lind was a curious man. And he had a curious surgeon’s mind.  So, he conducted a number of trials on serving members of the ship’s crew. It quickly became apparent that sailors who ate more citrus fruit were generally in better physical condition than those who didn’t. This observation was made and recorded and eventually led to the adoption of limes on board Royal Navy ships to keep the sailors fit and healthy. And that’s why the American’s call us Limeys.

How do they make it?

These guys take a base spirit of 96% ABV and then carefully re-distill it into a London Dry gin that stands out from the crowd. The result is a 48 ABV gin with a natural, crisp lime flavour that doesn’t taste of children’s sweets. This is because the taste is infused directly from the rind itself into the distillate.  The whole concoction is then brought together in a stainless steel electric still, powered by sustainable electricity from renewable sources. This gin has only been around since 2019 but it’s already making quite a name for itself.

The bottle and the brand

The bottle itself is a minor work of art.  As a trading port, Leith had always been associated with the European wine trade. As more and more cask wine arrived over several centuries, they needed bottles and the area soon became a centre for glass production. The Leith Glass Works was built to make sure that the port could stay ahead of demand.  Lind&Lime gin taps into this tradition and pays homage to the industrial heritage of the area.  Traditional wine bottles have inspired the stunning shape and design. The result is a design classic that adds real aesthetic value to an already delicious gin.

Lim&Lime perfect serve:

This is one of those gins that’s so good that the less you add to it, the better.  We think for this gin to shine, pour it straight over ice (the larger the better) into a long glass. The bigger the ice, the longer your drink will remain fizzing!) Then, fill it up to the top with your favourite, freshly opened premium tonic water and wipe the rim of the glass with a fresh lime. Then, squeeze the rest of the lime juice into the drink before giving it one final, gentle stir.  We recommend a traditional 2:1 ratio of gin to tonic. But if you prefer a cocktail, this gin works really well in a French 75. 

This distillery also gives daily tours, so if you find yourself at a loose end in Scotland, it might be worth popping in to see what all the fuss is about. 


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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Puerto de Indias

Puerto de Indias: is blackberry the new pink?

It seems like flavoured gins have been around forever. But in fact, they are a relatively new invention.  While many people may have experimented with home infusions for domestic consumption, it was only recently that commercial brands began to recognise their full potential. 
One of the originals was Puerto de Indias who led the way with their pioneering strawberry gin. They were amongst the first to experiment with natural strawberries and claim to have been the inspiration for the current wave of pink gins that seem to be everywhere. 
It’s a Spanish gin from Sevilla but it has a global reputation and is now available in more than 50 countries around the world.  Since those early days, it seems that everybody has jumped on the bandwagon.  Pink gins are everywhere and at every price point, but being first does not always guarantee you’re the best.
But in the case of Puerto De Indias, they are definitely right up there. 

The story begins…

It all began in the exotic Andalusian town of Sevilla when two brothers got together to buy one of the oldest distilleries in the region and set about producing their own artisan gin.  Little did they know that they would be in the forefront of a gin revolution that would change the gin landscape forever. Their gins are made with water from an underground spring that has been quenching Spanish thirst for centuries and they use traditional techniques and copper stills to make this modern version of a summer classic. 
But nothing sets a business back quicker than resting on your laurels. 
Since introducing the strawberry gin a few years ago, they have continued to innovate and now produce a classic gin, a strawberry gin, an orange and peach blossom gin and a floral black gin that’s flavoured with orange blossom.  So many gins, so little time.

Blackberry is back

And then I spotted another one that caught my eye. Puerto de Indias have now launched a blackberry gin with a unique flavour all of its own. 
Blackberries dominate this gin, but there’s a fresh, citrus backdrop with hints of caramel on the nose. And then, it’s time to take a sip.  This gin is smooth on the mouth and eases its way gently into those complex wild fruits and rich blackberry flavours, with a slight bitterness and a touch of sweet cinnamon spice to round it all off.
This is a fabulous new gin and I think it stands up very well to its competitors including Bombay Bramble and Tanqueray Royale (both in taste and value). This is definitely a gin for those with a sweet tooth. We think it is a great match for a lightly sweetened tonic water such as Fever Tree Elderflower.
Or you could go straight to the Seven Up to keep the sweet vibe going even further.  

Recipe for Puerto de Indias Blackberry perfect serve

Ingredients:

  • 5cl Puerto De Indias Blackberry gin
  • 20cl of Seven Up or Tonic Water
  • Fresh or frozen blackberries
  • Cinnamon sticks

Method:

  1. Fill glass with large ice cubes and swirl to chill glass
  2. Empty water from glass and place several blackberries inside
  3. Drop in a cinnamon stick or two and add the gin
  4. Pour tonic or Seven Up over ice and stir gently.
  5. Sit back and enjoy!

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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