Dodd’s Gin Tasting Notes

The London Distillery Company is one of only five London distillers and is London’s first whisky distillery since Lea Valley closed over a century ago. Dodd’s Gin is the first gin to come through its doors since its founding year of 2011 between Darren Rook and Nick Taylor. Dodd’s Gin however stretches a little further back, way back even, to the year 1807.

Ralph Dodd, an 18th century born entrepreneur and engineer, formed The Intended London Distillery Company in 1807 and within his business prospectus, he detailed his commitment to produce Genuine British Spirits. Ralph Dodd started by opening public subscriptions for transferable shares to raise capital of £100,000, divided into 2000 shares of £50 each. Premises were purchased and managers and other officers were employed, including both known malt distiller Mr Carr and chief rectifier John Taylor. However, no attempt was made to obtain incorporation and a solicitor was engaged to draft a deed of trust. This proved to be an error and in 1808 criminal action was taken against Dodd for the promotion of a scheme for a company with transferrable shares in violation of the Bubble Act. Dodd decided to dispute this legal action but ultimately lost the case in 1812 resulting in the dispansion of The London Distillery Company. As Ralph Dodd never quite fulfilled his visionary project, his aspirations are finally being realised over 200 years later.

Dodd’s Gin

The gin itself is made with organic botanicals including juniper, angelica, fresh lime peel, cardamom, red raspberry leaf, bay laurel and honey from The London Honey Company. A significant proportion of the ingredients are first distilled in ‘Christina’, a traditional 140-litre copper alembic, with the more delicate botanicals being reserved for ‘Little Albion’, The London Distillery Company’s state-of-the-art cold vacuum still.  The two spirits are then married for several weeks before being hand-bottled and labelled by the team at the distillery.

So how does it fare? Well below, I give to you my tasting notes -

Dodd’s Gin - 49.9%

Subtle juniper on the nose with fresh raspberry lingering around near the end. Warm on the start of the palate, developing a slight spice with honey thick texture. The juniper is more dominant alongside dashes of lime zest. Short, sharp bursts on the long finish.

A great gin, and one to just savour on its own. No need to add anything to it, just sip! Worth a purchase, and a nip if ever seen in your local bar.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

3 Twenty One Review

A new Smokehouse has popped up in Manchester in the form of 3 Twenty One. Located on Deansgate, on top of the Deansgate pub, the promise of  ”smoking the finest cuts of meat this side of town!” stood out as myself and my girlfriend (who we shall now call Miss J) were invited down to try out their delights.

Apple and Mint Collins

Walking through the pub below to the side staircase with the 3 Twenty One logo emblazoned on the wall, you walk up to the double doors which leads into a L-shaped room, bar to the left,  open kitchen to the right and outside seating behind. A nice set out, with what seems to be the main dining area full of square tables located to the right in front of the kitchen, and booths and high tables in front of the bar to the left. White wooden paneling adorns each wall, with frames of black and white Manchester hanging above, it gave that feeling of simplicity mixed with tradition. Looking over the cocktail menu, I went for the classic Manhattan (£8) – rye whisky, sweet vermouth and a dash of bitters ‘stirred to perfection’. It was good, but it could have had a little longer stirred. It seemed the vermouth sunk to the bottom near the end. Miss J went for the Apple and Mint Collins (£7) – Hayman’s gin shaken with mint, apple juice, fresh lemon and egg whites topped with soda and dressed with a tree of mint. She made the observation of the mint overpowering everything, and that she just couldn’t taste the gin, the main ingredient she was after. Those two aside, the menu itself looks very gin and vodka heavy, with a couple of rum and bourbon drinks thrown in. The Lemongrass and Vanilla Collins (£7) sounded like a good call though –  infused lemongrass vodka, Licor 43, fresh lemon juice, topped with Goslings ginger beer.

The food was the highlight of the night though. Scanning over the menu, you’re treated to 8oz rump burgers, pizza, salads and, of course, from the grill. The starters looked as equally impressive, with a choice including Big Boy Sticky Barbequed Ribs (£5.95) smoked in-house finished in a bourbon glaze and served with house slaw, as well as Mr. Holden’s Manchester Egg (£5.50) which are hens egg wrapped in Bury black pudding, pork mince and crispy bread crumb, served with Manchester caviar and maple streaky bacon crisp. I though went for the Barbequed King Prawns (£7.50) with smoked garlic & chilli butter, served with warm bread whilst Miss J went for Chicken Wings … With a Twist (£5.95) - boneless wings smoked in-house, served with house slaw and blue cheese dipping sauce. The King prawns were juicy, crunchy and went perfect with the warm bread, plus it soaked up any left over juice. The chicken wings seemed to go down a treat too, finishing with two clear plates that had arrived on time with no wait needed.

10oz Rump

For mains, Miss J opted for the Salmon (£12.95), a darn which was lightly rubbed with thyme whilst i went for the 10oz Rump (£14.95) , both served with vine cherry tomatoes, field mushroom, watercress and a bucket of both seasoned skinny fries and sweet potato fries. Both well presented, the salmon looking as full and impressive as it could be whilst my rump steak was cooked to perfection (medium rare) with the juices flowing. Bursts of flavour with each mouthful meant I had to reign myself from finishing it too quickly (always a good sign surely), whilst the salmon seemed to be enjoyed with immense pleasure. Again, two clean plates. I’m sure other dishes like the Smoked Goat’s Cheese Pizza (£7.50), Pulled BBQ Pork 8 oz Burger (£8.95) or Swordfish Salad (£9.95) would have had the same effect too.

Leaving just enough room for dessert, Miss J decided for the Baked Blueberry and Vanilla Cheese Cake with berry compote (£4.95) and i had the Cheshire Farm Ice-Cream (£3.95) with chocolate and white chocolate flavours. Fantastic! The ice-cream came in the traditional sundae bowl with chocolate dusting, whilst the cheesecake didn’t look bare on its long plate as she received a hefty slice. Cappucino’s (£2.50) were ordered afterwards as we settled our stomachs and both agreeing we couldn’t eat another drop.

3 Twenty One lived up to its hype since opening last week. The food on all three courses were fantastic, cooked the way you’d expect. The service was good too. Nothing too much of a hassle and everything came within reasonable time. My only concern would be the cocktails. They’re good, but maybe I went into it with high expectations. Although I’ve only tried two from the menu, I’d still go back and see if any others change my view. I’d also have to go on a night of no live music. I’ve never been a fan to be fair, but when I can’t hear the person opposite me, it’s ruins a first time experience.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Sipsmith Tasting Notes

Two brands are credited for the resurgence in British distilling, and one in particular broke a 189 year run and became the first copper-pot based distillery to start-up in London back in 2009 (Beefeater being the last in 1820). So how did Sipsmith come to break this, and more importantly, become a staple in many a bar?

Sipsmith is the brain child between three gentleman – Sam Galsworthy and Fairfax Hall, respectively former Fuller’s and Diageo employees. and Jared Brown who is the Sipsmith Master Distiller. Building from scratch, they utilised former whisky and beer writer Michael Jackson’s former residence in Hammersmith, L0ndon and ordered themselves a copper pot still designed by Germany’s oldest distillery producers, Christian Carl (a family business who have been in the industry since 1869). Naming the still ‘Prudence’, it became multi-functional with the design combining a pot with a carter head and a column still, thus allowing them to create and produce both vodka and gin from the same still. ‘Prudence’ also gave birth to the swan motif that adorns each bottle of Sipsmith. It’s in reference to the ‘swan’s neck’ pipe located on top of the still that diverts the spirit vapour away to the condenser.

Being part of an elite group of London distillers (Beefeater Gin Distillery, Thames Distillers, Sacred Microdistillery and The London Distillery Company being the only others), Sipsmith had high hopes for a bright start, until they realised that their distillery roof sloped and therefore could not actually fit ‘Prudence’ in. Looking past that slight inconvenience and much impromptu renovating, they moved onto the task of sorting out London’s first distiller’s licence in nearly two decades. As the Government had not written a distillers licence for a while (189 years), the process had to be written all over again. All good and well, until it was granted and then realised that it had been date stamped with a year ahead.

Perseverance! So how do Sipsmith create their two different spirits?

Sipsmith is created in small batches, usually just a few hundred bottles a time. A base spirit is produced that they then distill once to produce the vodka. Some of the product is then re-distilled to make the gin (the still is always cleaned before starting again).

The base spirit is poured into the copper still, which can hold up to 300 litres, and then heated. The vapours rise and travel through the swan’s neck, then condensing and fall down into the cooling chamber where it turns back into a liquid. It’s held for a short time and then heated once more before passing through the condenser and becoming liquid again. It then sits in the spirit safe where it is ‘cut’. This means the removing of the initial product (named the head) and the end of the product (the tail) which are both of poor quality. The middle is kept (the heart) and it’s pure enough that it doesn’t need to be filtered. 40% of the heart is kept, diluted with pure water from Lydwell Spring in the Cotswolds, and bottled to become their vodka. The remaining 60% goes on to make the gin.

The ten botanicles – juniper, coriander, angelica, liquorice, orris root, almond, cassia bark, cinnamon, orange peel and lemon peel, that Sipsmith use for their gin are left overnight in the pot still at 75 degrees so that they can release their flavours. Once released, it makes the journey though the still but bypasses the distillation column. Once in the spirit safe, the liquid is cut to remove the heads and tails, and the remaining heart blended with the Lydwell Spring water and then bottled. Sipsmith creates one of the only gins in the world that uses the traditional ‘one-shot’ method instead of the usual concentrate. This nods to the times of the original days where there were ease in distilling and no ‘flashy’ botanicals.

So how does Sipsmith fare? Well below, I give to you my tasting notes on their range -

Sipsmith London Dry Gin – 41.6%

Distilled using 10 botanicles – Juniper, Coriander, Angelica, Liquorice, Orris Root, Almond, Cassia Bark, Cinnamon, Orange Peel and Lemon Peel. On the nose it gives off a soft floral scent with a fresh citrus and slight juniper note. The palate enjoyed the sweetness of the Seville orange, with a hit of juniper to follow. It led to a dry finish with a slight kick of spice at the end.

Sipsmith Barley Vodka – 40%

The nose enjoys a mix of nut and barley that transfers itself onto the palate. A hint of spice emerges on the tongue to create a well-balanced spirit. Slight pepperness near the end.

Sipsmith Sloe Gin 2011 – 29%

Distilled Sipsmith London Dry gin left to rest on wild sloe berries that are hand-picked in the autumn. Aromas of red currant and cherry on the nose mix together and are bold on the palate to create a warm, rich flavour of currants and plums. The finish is sweet that balances well to a crisp finish.

Sipsmith Damson Vodka 2011 - 28%

Sipsmith barley vodka left to steep with fresh English damsons. Sweet, fresh plums blends with bitter damson on the nose whilst the palate gets hit with a sharp damson hit to begin with. Cherry and plum become evident as it mellows out into a tangy finish.

Sipsmith Summer Cup – 29%

Sipsmith London Dry gin blended with a host of summer ingredients including infusions of Earl Grey tea, Lemon Verbena and Cucumber. Fresh herbal aromas on the nose, with lavender and cucumber dominating. The palate enjoys subtle flavours, more perfumed than anything, with citrus and juniper coming through to create a slightly dry yet refreshing finish.

A fantastic range, and versatile enough to create gems like these -

Gin Fizz

Gin Twist

Glass –

Tea cup

Ingredients –

100 ml boiling water
25-40 ml Sipsmith London Dry Gin
25 ml Fresh lemon juice
25 ml Simple syrup or sugar to taste

Method –

Combine ingredients in a teacup or Irish coffee mug. Stir and garnish with a lemon twist.

or

Dainty Damsel

Glass –

Damson and Champagne

Champagne Flute

Ingredients –

30 ml Sipsmith Damson Vodka
English sparkling wine, Champagne or prosecco

Method –

Pour Sipsmith Damson into a flute. Top with sparkling wine and serve.

Fantastic. A range to definitely enjoy at home, and to look out for in your local bar. Always worth a look around the distillery too if you’re in the neighbourhood. That’s what I did a few years back!

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Penderyn Tasting Notes

Wales is not renowned for its whiskies, but for nearly 10 years now, Penderyn has seen to change that perception with its award-winning range.

The Welsh Whisky Company was founded  in 1998 and in the turn of the new Millennium, a group of friends set out to become the first Welsh distillers in over a century.  The first spirit ran from the stills of the Penderyn Distillery (located within the Brecon Beacons National Park) in September of 2000 and the first whisky was launched on St David’s Day, 1st March 2004 in the presence of HRH Prince Charles.

So how does Penderyn differ to all the others? And more importantly, what makes it award-winning?

Using malted barley supplied by Welsh brewers S. A. Brain & Co. in Cardiff, the barley wash is heated within a single copper pot still (created by Dr David Faraday, descendent of the Victorian scientist, Michael Faraday). The column above the still has a number of perforated plates and the vapour will condense on the first plate before being returned to the still. As the process continues, the vapour will reach the second plate and so on, before evaporating and falling back to the still. Eventually the spirit is drawn from the seventh plate on the second column and flows into the spirit safe. This long process actually improves the spirit and removes many of the undesirable chemicals that are found, something that a conventional two or three pot still system cannot achieve. The end result is a spirit of 92% abv which is the highest strength of any malt whisky, as well as producing just one barrel every day meaning Penderyn is also exceptionally rare.

The spirit is combined with water from the Penderyn Distillery’s natural spring, located underneath the distillery, and is reduced to cask strength 63.4% abv.  Penderyn then uses two types of cask for maturation. After an initial maturation in hand-selected Buffalo Trace barrels, the whisky is further matured in Madeira casks.

So how does it all fare? Well below, I give to you my tasting notes on some of their range -

Penderyn Madeira - 46%

Light on the nose but with sweet honey notes lingering around. Sharp citrus cuts through on the palate, with a dry spice and hints of green fruit coming through. Creates a long finish.

Penderyn Peated – 46%

Aged in ex-bourbon barrels and ex-peated Scotch whisky casks. Light whisps of smoke on the nose followed by a surprisingly smooth palate. The thick smoke flavour comes through soon after with a hint of vanilla coming through. Very long finish.

Penderyn Sherrywood - 46%

Aged in ex-bourbon barrels and ex-Oloroso sherry casks. Sweet on the nose with barley coming through near the end. Developing spice on the palate with a dry sherrywood flavour coming through dominant. Rather warming as it lingers near the end. Sharp.

A fantastic trio, and versatile enough to even go with one of these -

Peat and Maple

Peat and Maple

Glass - 

Rocks

Ingredients -

50 ml of Penderyn Peated
10 ml maple syrup
2 dashes of angostura bitters
Segment of orange

Method - 

Pour all ingredients in whisky tumbler, add ice and stir.

Sometimes the most simple cocktails are the best. Penderyn is becoming more and more available in the bars around the UK, and indeed worthy of a purchase it you ever fancy something a little different. Remember, there’s nothing wrong in drinking whisky from Wales!

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

The Wild Geese Tasting Notes

If you mention Irish whiskey, there’s one brand that will instantly pop into your head. Nothing wrong with that at all, they’ve done a fantastic job. But there are others out their, and The Wild Geese is just one of them.

The Wild Geese story has a touch of legend to it. *

Patrick Sarsfield’s army is defeated at the decisive Battle of The Boyne. From this point on, his attempts to oust the  English and place James II on the throne, were doomed. There followed the Treaty of Limerick where Sarsfield’s army was given a stark choice. Those that chose to live under English rule filed one way, others like Sarsfield and his followers turned the other way, to board French ships to take them to France.

They took the name The Wild Geese in the hope and belief that this would be a temporary strategic exile in Europe. The parting, however, proved permanent. Like the vanquished everywhere over the centuries, they faced a bleak future at home. Stripped of their authority and property, many of them found life in Ireland intolerable. Irish aristocrats together with soldiers and dependants fled war and want to face an uncertain future abroad.

European courts welcomed the aristocracy and military where they quickly rose to prominence and became hugely successful. Others armed only with their wits, had to fend for themselves. Over time the migrants formed communities, often intermarrying and became a vital force in their host societies. However they never forgot their homeland and dreamt of one day returning to Ireland. Throughout time and to this day, migrants the world over, have to call on all their resources to survive and prosper in alien environments.

So how does The Wild Geese come about?

The Wild Geese is produced using an Extended Double Distillation which makes for smoother finish. It’s matured in single use white oak barrels that have previously been used to make bourbon.

I’ve been lucky enough to try some of The Wild Geese range, so below, I give to you my tasting notes -

The Wild Geese Irish Whiskey Classic Blend – 40%

Spice and mixed berries on the nose with a sweet yet light palate of citrus and honey.

The Wild Geese Irish Whiskey Rare – 43%

Lots of floral notes with pepper and citrus also making an appearance on the nose. A rich, malt flavour on the palate with a hint of honey for a long finish.

A great pair to enjoy neat, but the Rare also goes well with one of these -

Five Points

Five Points 

Glass - 

Rocks

Ingredients - 

35 ml The Wild Geese Rare
10 ml King’s Ginger liqueur
10 ml Elderflower cordial

Method -

Stir all ingredients in a boston glass with ice, strain into a tumbler over cubed ice and snap fresh lemon zest.

Refreshing as well as award-winning (won Gold at the 2010 International Challenge). The Wild Geese also have a Single Malt and a Limited Edition available too. The more widely available Classic and Rare are a hit with many bars, and one’s to have in your drinks cabinet.

* History and production methods taken straight from The Wild Geese website. Subtle changes have been made for narrative purposes only.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.