Follow along with us this holiday season as we go through Drinks by the Dram’s 2015 Ginvent Calendar. You can follow along yourself at home by either picking up a calendar and either run ahead on your own by grabbing a copy of my latest book GIN: THE ART AND CRAFT OF THE ARTISAN REVIVAL (nearly all of the gins are featured in the book!) or staying tuned here for notes on the gins as we open them up alongside you.
For Ginvent, our rating system will be out of 5 ‘s and will instead be solely judging the spirit based on how it is on its own. Where we’ve done a more full review on the site, we’ll link to that as well.
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Ferdinand Saar Quince
A cordial style gin that is absolutely exploding with good ideas! Riesling wine [check!]. Quince instead of Sloes [check!]. 30 botanicals! [check!] There’s just so many things happening that you can’t focus on what each of them does well. It’s an orchestra where everyone plays at once.
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Price: £24 / 500 mLABV: 42.4%
Distiller: Professor Cornelius Ampleforth/Master of Malt HouseOrigin: UKAvailability: UKRating: (2.5/5)
That name is a mouth-full. But let’s break it down into some helpful definitions:
Bathtub Gin – owing to the fact that legally gin is simply “juniper flavored spirit,” one can make a gin by infusing/macerating, or alternatively “cold compounding” juniper berries and other botanicals in a spirit.
Old Tom Gin – the simplest, widely accepted definition for what an Old Tom Gin is simply a gin which has sweetening added after distillation*. Usually Old Tom gins feature a malty, character-filled base spirit which hasn’t been distilled to the point of being neutral, and often, but not necessarily by definition, have been rested in a barrel, usually for only as long as it needed to travel from distillery to pub.
Professor Cornelius Ampleforth – Master of Malt house brand based on a legend of a slightly mad Victorian re-creationist who hasn’t met a spirit of yore that he didn’t want to bring back. See Victor Frankenstein**
Cardamom, lemon and juniper on the nose, it comes across as sweet without being sweetened per se.
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