This is kind of an odd review, because while we’re reviewing a botanical blend which is used to make gin, we’re not reviewing a gin per se. Let me explain.
We took a closer look at the botanicals in the bag to see what was going into our gin.
Recipes for making your own gin have been circling the internet for nearly a decade. Gin, by definition is an alcoholic spirit which gets its primary flavor from juniper. This means that even spirits in which the juniper has been added after distillation, a.k.a compound gins are still technically gin (for example Crater Lake Gin () and Tru2 ()) Compounded gins often have a different flavor profile, because the juniper [and other botanicals] are not distilled; therefore aromatics which might not come through as strongly during distillation are still present, in addition to all of the essential, and non-distillable oils present in the ingredients.
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We’ve reviewed some Gins from Buss Spirits before. This past June we took a look at their White Rain Gin (), but the Raspberry was the flagship entry in their Author Collection. Founder Serge Buss, best known for founding Bar Bounce in Antwerp, has since expanded the product range to include the aforementioned White Rain, but also a Peach variation as well. Bottled at a relatively low 37.5 ABV, first impressions have me thinking to expect a spirit with some liqueur like sweetness. The color is vivid, dark rose, with red hues that evoke the simultaneously the notions of fruit punch, but also [and unsurprisingly] raspberries. Let’s get past this book’s cover and get down to bussiness (ha! get it?)
Tart berry, cucumber, and faint intimations of banana as well in the background.
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I’m not a big fan of secrets. You know, sometimes its a little cold, – you’re on the outside looking in. So Nolet, what gives? You have some obscure botanicals: that much I’m certain of. The given list includes only Peach, Raspberry and Rose. I’m not going to claim that I can reveal the underlying secrets with my well-developed gin-tasting ability (I’m going to try though), but these three “known” ingredients are so obvious on their own, so overpowering and at the forefront- whether by suggestion or intention that they remain the focus of many reviews of this bold new entry into the realm of top-top shelf gins.
Where’s the Juniper?
The first thing that gin drinkers notice whether by scent or by taste is that the juniper is muted, almost missing. I definitely think there’s some juniper in here (and not just because juniper is essentially required to make a gin) but because there is an underlying mild spice that rings of juniper. It makes me think of the faint pine flavor that I once had in a Douglas Fir sorbet. Its pine, and I call it juniper just because its gin.
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