Articles Tagged: High-end

Gin Reviews

Nolet Reserve

nolet-reserve

Special thanks to David over at Summer Fruit Cup who obtained me this sample of this rather rare, expensive, and unique gin. Without him, I’m not sure my travels would have ever taken me across this gin.So thanks again David!

The Story This is the “private reserve,” not to be confused with Nolet’s Silver offering, a rather floral, bright, and somewhat expensive [~$50/750mL] contemporary style gin. This gin is slightly golden and is the result of a myriad of botanicals, each separately distilled or macerated [depending on the ingredient] and then mixed together by hand, and personally tested by Carolus Nolet Sr. to ensure it being of the highest quality. Among the disclosed botanicals are ¬†Verbena and Saffron [likely the source of the golden hue].

I only had a small tasting. So of course in this one case, I’m not going to be able to talk about cocktails. But when you spend $700 on a gin, this is surely a gin designed to be tasted neat and not mixed. So please forgive the omission in this one instance.

Tasting Rose Petals, honeysuckle and bright pungent floral aromas on the nose. A hint of juniper in the background, a touch of alcohol [104 proof, so not unexpected].

Read More ...

Gin Reviews

Oxley Gin

oxley gin

Oxley gin holds a special place in this blog already. It was the gin we chose to take on vacation with us, which means that from the outset it met a very specific set of criteria.

Firstly, we wanted something that was classically styled, and capable of “tasting like gin” in any cocktail it was put in. Second, it had to be versatile and capable of doing many things well.Finally,we wanted a gin that was capable of keeping gin devotees interested. Oxley accomplished all of these things and was a good companion on this trip. We put it to work in many Gin and Tonics (w/ Fever Tree); we tested its mettle by making a pitcher (yes, you read me correctly: a pitcher) of Corpse Reviver #2s.

On to the Review Proper: Oxley’s story

Be prepared for a bit of science class here. So Oxley is “cold distilled,” as to not impart some of the bad notes that heat distillation can impart upon a spirit…

My Take: I want to interject and formally declare shenanigans. I don’t distill myself, but I’m not sure that I’m necessarily buying this. I think cold distillation is novel, different, and can facilitate the addition of different flavors (with different results) but I’m not buying the fact that other gin and spirits have bad flavors.

Read More ...