Proclaimed on the bottle as the “best of both worlds, east and west,” Bobby’s Schiedam Dry Gin is based on a recipe of Jacobus, better known as Bobby, Alfons. Eight botanicals are each distilled on their own before being blended together to create his namesake gin.
But Jacobus’s story is an interesting one. An immigrant, he was born in Indonesia. Raised on the vibrant spices which once drove the Dutch to the Indies during the 17th and 18th century spice trade, he fell in love with Genever and began playing around with infusions, pairing the spices of his youth with Dutch spirits, just as the Dutch did long ago. In fact, students of gin might not be so surprised to hear that of all the gins I’ve had, this one most closely resembles the 2014 recreation of a 1495 gin recipe (Review Verbatim 1495)
Tasting Notes
The nose of Bobby’s Schiedam Dry Gin is surprisingly floral at first, with rose notes coming to the fore, with lemon and lemongrass falling in line behind it, giving it an almost fresh oil aroma. It’s complex, surprising, but really unusual.
The palate is as distinctive as you’re apt to find in the gin world, with very little quite like it out there: the rosehips are sweet an pungent; the lemongrass is citrusy and herbal with menthol tones blending with anise/fennel character; the clove and spice is unmistakable. Nothing is subtle: even the juniper with its piney/green side is loud and clear on the finish. And that finish, may I just say is extraordinarily long lasting with peppery/menthol notes that evoke images of basil and tarragon as it fades. Incredibly smooth on its own, Bobby’s Gin has a lot that makes it stand out amongst other gins.
Fans of Genever though might be disappointed that with a pedigree such as Bobby’s Gin and the Schiedam name on the bottle that the spirit definitely borrows more from gin’s tradition than it does from Genever.
I fear this might be a love it or a hate it proposition though. If you’re fond of cloves…. or not fond for that matter, that one specific note is as prominent as it is divisive. Secondly, Bobby’s Schiedam Dry Gin in its meeting of cultures, is so far from the beaten path of gin that it might be a tough sell to those accustomed to more traditional styles.
Cocktails
If you’re going to mix with Bobby’s Schiedam Dry Gin, I suggest looking towards spiced cocktails as well. Yes to Corpse Reviver #2‘s or Negroni‘s for example. I think it’s a hit or miss Martini that I’m not sure you can be ambivalent about. I’m less of a fan of it in the Gin and Tonic, as I feel the clove is a bit too strong for me; however, I’m going to be a bit forgiving on this point as I’ll openly admit clove and I aren’t really the cuddliest of acquaintances.
Overall
Overall, Bobby’s Schiedam Dry Gin is bold, unique, and not only an interesting East meets West sort of experiment, it’s an interesting past meets present sort of thing. I really recommend trying to find it at a bar and trying a sip before buying a full bottle, BUT, I wouldn’t be surprised to see this gin spur a cult following of sorts. There’s really nothing else like it, and the overall quality warrants a closer look.
Where can I buy it in Texas?
I’m not sure it’s available in Texas right now, though I’m pretty sure you could order it from one of the UK drinks sellers that delivers to the States (https://www.masterofmalt.com/gin/bobbys-gin-company/bobbys-schiedam-dry-gin/) is what I’ve used before.
Really great with Fevertree tonic and a slice of orange-with-cloves. It’s more of a ‘wintery’ gin, though, spicy and comforting. In summer I prefer Hendricks or Loopuyt (another Schiedam gin that I really like – but maybe I’m prejudiced, coming from Schiedam :-))
This gin is excellent in a negroni or a dry negroni. I also love it in a gin and tonic, Gin sour or Martinez. The unusual botanicals seem to make most cocktail you use it in new and interesting. And each one seems to emphasize a different one of its botanicals, I’d definitely clear of a classic martini, as it is not “savory” in the way a classic London dry or New American Gin is. But it’s not bad in a half and half violet martini (1 oz gin, 1/2 oz each, sweet AND dry vermouth and 1/4 oz creme de violettes.). I’ve not yet tried it in a Blue Moon or Aviation, but suspect it might be good.
It has definitely become one of my favorite gins. And if you like citrusy, floral, spicy or otherwise unusual cocktails that seem sweet without adding a lot of sugar it might become one of yours. BUT if you like are a Martini purist, expect major juniper notes, or like your booze neat, it is probably not for you.