Having shared a few things you should know about Gin, I thought perhaps I should write about some of the gins I think you should try. I originally thought it would be difficult to narrow down the list to just 10, but bearing in mind the fact that I want to offer a selection of gins that are quite different from each other it has proved more difficult than I imagined. Trying to find a selection of new and old gins that all have something unique and remarkable about them, and that don’t sit too close together has been a challenge to say the least.
Below you will find a good range of products, which are (in my opinion), well made and interesting to drink. Many of the ‘new’ gins I have tried (and I’ve tried quite a few) are perfectly fine products, but haven’t made the list because they either don’t bring anything different to the category, or they stray too far away from what I consider to be the key characteristic of gin, and that of course is being juniper led. I’ve ruled out the ones with over-powering botanicals (no coconut gins here thank you very much) and have crossed off the fairly standard ones that just taste like another average gin. The result is a list that should cover all of your drinking needs!
I’ve been thinking a lot about gin recently. I seem to have a love-hate relationship with the spirit, and I think it’s because of its recent rise in popularity. There are plenty of great Gins that have been on the market for a long time, but it seems like I stumble across a new one every couple of days. Now SOME of the gins that have launched in the last two or three years are fantastic products that have added a new dimension to the category. The problem is though, that for every one new gin that I like, there seem to be twenty that I just don’t get. Many new Gins, just don’t taste or smell like Gin to me, in fact many of them sit in a broader category of ‘botanically infused spirits’, but not Gin. It used to be simple to think of Gin as that junipery stuff that makes Martinis taste good, it’s now so broad in taste and style that I sometimes don’t know where gin ends and herbal spirits begin.
So with my mind wandering across this brave new world of Gin, and the b&t drinks cabinet bulging at the seams under the weight of new products, I thought maybe now was as good a time as ever to look at what makes Gin so interesting. Hopefully while looking into the facts, stories and of course some of the rules and regulations that define Gin, I might just get my head around what makes some Gins great, and others, quite frankly baffling.
It has been a strange couple of weeks in the bourbon industry, as first Maker’s Mark announced that they were lowering the abv of their product from 45% to 42%, then a week later announcing that they weren’t going to change their abv after all. The reversal of their decision came after a frankly astonishing outcry from bourbon drinkers, all of whom seemed to feel disappointed at the thought of any change being made to this much loved product. The amount of press that this generated, as well as the buzz on facebook and twitter, highlighted the passion that people often feel about the brands they choose to drink.
I’ll admit that I was tempted to write an article straight away, not to jump on the bandwagon, but to put across both sides of the story. Sometimes brands feel that they have no choice but to change their products, to react to demand or even profitability, and sometimes a change does no harm at all. That being said, any changes to a brand, be it the packaging, the price, the recipe or the abv, can have an adverse effect. I decided to hold off on writing my article until emotions had calmed a little. Unfortunately by the time it was written, Maker’s had reversed their decision, but I still think this is a discussion worth having, so below you’ll find some of my thoughts on the American Whiskey brands that have changed their recipes over the last few years and the effect it can have.
I’m not generally good at interviews, as most of my conversations seem to take place over a drink or three, and I generally forget to take notes or press the record button. That being said there are a few people in the drinks industry who truly inspire me, so I’ve decided from time-to-time I should share their stories on b&t. One character whom I find remarkable is a good friend of b&t, Claire Smith, of Belvedere Vodka.
If you’ve been lucky enough to spend any time around Claire, then you’ll now that she’s a pretty disarming character; she’s personable, friendly, quick to laugh and quick to drink… basically all the qualities you’d expect from someone whose role includes, (but is not limited to) being the Brand Ambassador for one of the world’s leading super-premium vodkas. What you might not have realised at first glance, is that there’s a lot more to what she does than meets the eye.
I don’t know about you, but this year the span from Christmas to New Year had a lot of potential for hangovers. For once though I was prepared for the silly season as I had decided that my first update of 2013 would be on the subject of everyone’s favourite morning after cure. The Bloody Mary is one of those rare ubiquitous cocktails, found on menus the world over, and known to every bartender in one form or another. But why is it such a popular drink, and how has it come to be such a well-loved cocktail?
I personally see the Bloody Mary as the ‘last man standing’ in a very old tradition of morning drinks. I’ve written before about Corpse Revivers, and it’s well documented that many cocktails started as ‘bracers, eye openers, revivers or pick-me-ups’ and yet these days the Bloody Mary is really the last remaining drink that it’s socially acceptable to be seen drinking before noon. That alone is enough to give it a fond place in most people’s heart, that and the fact that it is seen as the drink that helps you on your way to recovering from your hangover.
It’s been a hell of year in the world of bitters&twisted, and now seems like as good a time as any to have a look back at what’s happened in 2012, one drink (or article) at a time. It’s kind of strange reviewing the year, and seeing which moments were absolute highlights, what brands and drinks made a lasting impression, which characters we shared good times with. It actually creates a pretty interesting picture of what’s happened in the cocktail scene in the last 12 months.
From shaking drinks with Jim Meehan and Colin Appiah in New Orleans, to creating drinks to serve to some of the best bartenders in the world, I've been busy. There have been new friends to meet, new products to drink, new distilleries to visit and new cocktails to drink. Yes sir, 2012 has been a hell of a year!
I’ve been thinking recently that we live in an interesting moment in time, in terms of the history of drinking cocktails. There’s definitely a huge resurgence in the popularity of mixed drinks, with cocktails making it more and more into people’s everyday lives. So here’s a little snap shot of what happened, from my point of view. I hope it makes interesting reading for you too.
Well it’s that time of year again, when the bars start getting crowded and the smell of mulled wine fills the air, which of course means that Christmas is fast approaching. I’ve held off on posting a Christmas list blog post for as long as I can, as frankly I hate seeing this season exploited in November, but as we get closer to the big day I thought I should share a few of those ‘must have’ present ideas for the cocktail enthusiast, bartender or hardened drinker in your life. So below you’ll find some of the things I would be happy to find waiting for me under the tree, as well as a few of the things that I’ve been especially pleased with owning this year.
If, like me, you fell that one of the few saving graces of the festive period is the excuse to have a few ‘festive’ drinks to drown out the hectic month of December, I hope you’ll find this list helpful. Maybe it’ll give you a few things to put on your own Christmas list, or inspire you to buy something booze related for a loved one. If all else fails nothing says ‘I love you’ like a bottle of good Whiskey and some tumblers to drink it from, and the best part is getting to share the gift you’ve just given!
Sometimes it seems like the drinks industry has become a little bit formulaic, especially when it comes to spirit brands. New Gins come to market shouting about their unique botanical, new Whiskies find a story to make up for their lack of heritage, Vodkas find a funky spelling for their newest flavour… it’s all a bit predictable all too often. Of course there are exceptions; not everyone follows the usual routine, but there are too few passionate individuals who find pioneering ways to launch something new to market. So when a couple of years ago I was told by a friend that I really needed to meet some guy named Stephen and try his new Mezcal, I’ll admit I was expecting a run of the mill story behind his brand.
Unfortunately for me I missed that chance two years ago in New York, but I was lucky enough to get a sip of his Ilegal Mezcal and thought ‘well at least it’s good liquid’. Fast forward to July this year and you’d find me stood outside a firing range in New Orleans drinking Mezcal from a bottle with the man behind the brand, Stephen Myers. The first thing to mention is that Stephen is one hell of a nice guy, the second is that his Mezcals are fantastic, and the third is that there’s a real story behind the liquid. You see Stephen is a modern day bootlegger, a passionate advocate of his category of spirits, and a dangerous man to drink with…
Firstly may I apologise for the length of time between updates, but as it has been ‘Bourbon Heritage Month’ I felt I should dedicate myself to promoting this fine spirit in various countries across Europe! Last month I shared with you a few things that everyone should know about Bourbon, so it seems only right to share some of the Bourbons I enjoy drinking. To be honest, for me narrowing it down to just 11 has been challenging as there are over 80 Bourbons in the b&t drinking room at the moment. Of those 80, I’m pretty sure there isn’t a bottle that hasn’t been opened, and most of them get enjoyed on a regular basis.
In tackling this task, I considered breaking them up into different styles to make sure that Bourbons with high rye, corn or wheat recipes were well represented, but somehow that didn’t balance out, as I tend to be a little biased towards rye heavy Bourbons. Then I tried breaking them down by distillery, but there are just too many distilleries! Doing it by price seemed like a reasonable course, but once again I didn’t find the balance I was looking for, so instead I have done something a little less formulaic. Below you will simply find a selection of Bourbons that I like, with a description, and a cocktail for each. There is everything from super premium to entry level Bourbon, some made with wheat some with rye. There are lots of Kentucky Bourbons, but also a few from newer distilleries in other parts of the US. The main thing that they all have in common is that they’re tasty examples of this fine and versatile spirit.
Over in the US it’s ‘National Bourbon Heritage Month’ which is a celebration of Bourbon as America’s native spirit, so it seems only right that I dedicate a bit of time to my favourite spirit. Bourbon has an amazing history, and given its rising popularity a very bright future; yet as a category it is still often misunderstood. Back in March and April I wrote about rum, posting a blog titled ‘9 things you should know about rum’ and then following it up with ‘9 rums you should be drinking’ and as they both proved incredibly popular I thought I’d follow a similar format for Bourbon (although apparently I have 11 things to say on this subject!).
I hope that my thoughts below will inspire you to explore this amazing spirit category and truly get into the swing of Bourbon Appreciation Month. There are so many wonderful products available today, especially with smaller producers popping up at an astonishing rate, that hopefully with a bit of understanding and perhaps a few pointers towards some of my favourites, you’ll find something new to enjoy.