Nolet’s Sliver Gin

Nolet’s Sliver Gin

This is a great exploring gin and won’t be for every taste but those who like it are liable to love it.

It’s an extremely floral take with fresh notes of Turkish rose, peach and raspberry, giving it a very distinctive flavor.

A great example of the New World-style of gin where the Juniper is really downplayed, so much so that it’s barely there.  In fact, if you think you don’t like gin, this is far enough from London Dry that it might just be the thing that brings you in.

We think it’s terrific and has so much going on, flavor-wise, that we like to drink it as Vodka drinkers like to take their “Martinis” – shaken with ice, and nothing else, then served up in a cocktail glass.

NOTE:  For the truly passionate (and fairly well-heeled) we just received a bottle of the extremely rare Nolet’s Reserve which is made using Grade 1 Saffron – which is, pound for pound, more valuable than gold.

We had a chance to taste this with our liquor rep and can tell you first hand that if you can afford the $80 price, it’s truly a fascinating and wondrous spirit.

Our Bartender Kristen was at the tasting and notes…

Tasting Nolet’s Reserve is a rare treat I recently enjoyed. Saffron and Verbena linger for about 30 seconds after tasting– it’s a class act spirit.

You can learn more about both Nolet’s Silver and Nolet’s Reserve at their web site here.

Oxley

Oxley Gin

This a modern style in the London Dry tradition – full Juniper highlights with notes citrus and spice contribute to a long elegant finish.

Oxley was the first ever mass-produced cold distilled gin.    In this process the alcohol is separated from the water by placing it in a vacuum environment rather than heating it to achieve evaporation which prevents the “cooking” of the botanicals during the boiling/evaporation process with the net effect of using the botanicals in a much “fresher” state.

In the same way that biting into a fresh apple tastes different than eating “cooked” applesauce, this process results in spirit with more “fresh” gin flavor.

Additionally, this process yields a much purer distillation.  Rather than having to go through multiple distillations to achieve high levels of purity as they do with Vodkas and many brown spirits, vacuum distillation has the potential to produce nearly pure alcohol with only one distillation.

Altogether it ends up really enhancing the flavors inherent in the gin.  You’ll find all the same notes you’ll detect in a classic London Dry like Bombay, including plenty of Juniper,  but with a brightness and freshness that will surprise you.

From our Bar Manager, Mark,

It’s exciting that they’ve used these new techniques to not only duplicate, but enhance, the classic styles.

Oxley makes a fantastic G&T because the strong fresh juniper notes can really stand up to the tonic.

It’s also great in a Bees Knees with the fresh flavors of this unique distillation process providing a wonderful compliment fresh taste of the honey.

Read more at their web site here…

http://oxleygin.com/#/home

 

Origin – Arezzo, Italy

Origin –  Arezzo, Italy

If you want know what “London Dry” as a style is all about, this is a good place to start because the only botanical used to flavor this spirit is juniper – the aromatic that gives gin its ginny-ness.

One of seven releases from this Artisanal distiller each flavored with juniper from a separate and distinct “growing region” around the world, in addition to this offering from Arezzo, Italy, they make, and we carry, seven variants flavored with Juniper from lands as diverse as Kosovo, Croatia, The Netherlands, Macedonia, Albania and Bulgarian.

Unlike the traditional hot-distillation process common to most gins, Origin cold distills their gins for a very fresh juniper flavor.

We find it intensely aromatic and, despite, having one botanical it is still remarkably balanced and complex.

It would make a fantastic Martini, but given it’s fresh, layered flavors Mark, our bar manger, recommends “drinking it like a man” -neat, in a glass.

Asked for comment, Mark offers,

It’s the only one of the Origins I have tried so far and its awesome.

Professor Cornelias Ampleforth Bathtub Gin

Professor Cornelias Ampleforth
Bathtub Gin

 

The current favorite of our bar manager, Mark.

It has soooo much going on!

There’s definitely plenty of Juniper but not in the oily piney way often found on lesser offerings.  Somehow the Professor’s has found a way to make his Juniper notes fresher and more natural tasting.   There’s also a very solid citrus layer – yuzu fruit-ish  – as well as some earthy notes to round it out.

It hits all the flavors one looks for in a good gin – piney, citrusy, earthy, juniper-y, sweet – and combines them in uniquely balanced way without hitting you in the face with any one taste.

It’s got a soft, velvet-y nose, that’s not too hot on the alcohol and has these lovely fruity, sweet top notes that really make it something special.

This one is truly worth seeking out.

Plymouth Gin

Plymouth Gin

Plymouth Gin is a style unto itself.

Plymouth Gin can only be produced in the city of Plymouth, England by one company and was called for by name in the first published recipe for a “Dry Martini” in 1896.

While still present, the juniper is less pronounced in this style, allowing a softer, more earthy tone to come through. Dry spice and a light floral bouquet give way to a round, full-bodied mouth feel

It’s what we use in our Proper Martini and is the go to cocktail gin for our bar manager, Mark…

It’s hard to beat Plymouth for mixing in a cocktail. It’s always something I have in my pocket to use for gin drinkers and non-gin folks as well.

It also makes a mean Clover Club Cocktail.

You can learn more at their web site here.

Bol’s Genever

Bol’s Genever

In the beginning, there was… Genever –  a strong, rich and complex spirit from which all things “Gin” were created.

Though first produced in Amsterdam in the early 1600s as a medicinal tonic, it would be Genever’s distinct juniper flavor that propelled its popularity both at home and abroad.

British soldiers fighting the 30 Years War in Holland took a liking to the taste and began producing their own versions in and around London.

This distinctly malty, funky spirit is still the most popular spirit in Holland and surrounding areas where you can find dozens of flavored version – just as flavored vodkas are popular here.

This version is produced by the world’s oldest spirits company from an 1820 recipe.

A full bodied and rich blend of malted grains, corn and rye.

Dominant malt and juniper flavors with a touch of grassy sweetness.

If you want to see what Genever can do in a cocktail, try Bol’s in a Holland Razor Blade – It’s amazing!

You can learn more about them at their web site here.

Hayman’s Old Tom Gin

Hayman’s Old Tom Gin

In mid-nineteenth century England, a slightly sweetened version of the Traditional London Dry style, known as Old Tom became incredibly popular.

It reached staggering heights of consumption during the “Gin Craze” of the mid 1800’s and over-indulgence in Old Tom was blamed for lawlessness and general wonton behavior around England and across Europe – Check out William Hogarth’s famous painting of Gin Lane below…

Until the current cocktail renaissance, Old Tom gins had almost completely disappeared from the marketplace making it very difficult to make a proper Tom Collins or Martinez- both drinks which call specifically for this style (the Tom Collins actually bearing its name.)

Hayman’s version is made by England’s oldest family owned gin distillery in the same style that it produced in the 1800s.

Look for full juniper on the nose with a fruity, citrusy sweetness across the finish.   Then try it in a Martinez or call for it in a Tom Collins.

You can learn more about them at their web site here.

 

FEW American Gin

FEW American Gin

A contemporary American-style gin made just outside of Chicago.

Strong, sweet citrus on the nose with warm vanilla and hints of juniper along the body.

This is the gin we use as an example of the New World Style in our “Styles of Gin” gin flight. This modern style of gin is characterized by downplaying juniper and showcasing less traditional and uncommon botanicals.

These folks also make a bourbon and a rye now which we have on our bar back and look forward to sampling soon.  Feel free to try them first and let us know what you think.

You can learn more about them at their web site here.

 

St. George Terrior

St. George Terrior

One of the favorite gins or our red-headed bar tender, Kristen who says it’s like…

Christmas AND summertime in a glass…

When Kristen first arrived at the Proper she was relatively new to gin so, Mark, the bar manager put a handful of his favorite gins in front of her and this one immediately caught her attention.

It attracted her first because it’s made right here in her home state of California and then for its intense botanical flavors.

One of three very different gins produced by St. George, Terroir is made with native California Douglas fir, California bay laurel and coastal sage blended with a wide range of traditional gin botanicals.

There are a lot of unusual flavors here but it’s still clearly a gin.

Look for piney, grassy and earthy on both the nose and palate.

It’s fantastic in a Last Word.

You can learn more about them at their web site here.

http://www.stgeorgespirits.com/spirit/terroir-gin/

Fords Gin

Fords Gin

Fords gin was created by the proprietors of one of the most respected cocktail bars in the country, New York’s Employees Only.

It was designed by bartenders for bartenders specifically to be used in gin cocktails.

It’s 86 proof, slightly higher than the usual 80 which helps it stand up to other ingredients in a cocktails.

Fords is a classic English, juniper-forward style with pronounced lemon and orange that is great for mixing.

Look for a fresh, floral nose with a full, earthy body.

One of our Bartender, John Peet’s all time favorites…

These guys have created the  quintessential cocktail gin.

You can learn more about them at their web site here.