These limited-edition gins won’t be around for long…
Just like gin is more fun when it’s shared, we have more fun making it with friends – so here are some of our collaborative creations for you to enjoy in the sun. No longer will you be stuck for how best to serve these tasty bottles, because we’ve got our favourite suggestions right here.
Here are our favourite tipples to see in the beginning of longer days, warmer weather, and... Well, if we’re being honest, hay fever. But let’s focus on the first two. Onto the gins!
Neroli Gin
Finger Lime Gin
Strawberry & Balsamico Gin
Yuzu Gin
Cucamelon Gin
Spit-Roasted Pineapple Gin
The season of love has once again sprung upon us, but we’re here to take the pain out of gifting the perfect pressie. However you’re celebrating Valentine’s this year, whether you’re looking to spoil that special someone or treat yourself to something tasty, we’ve got you covered. Time to fall in love with flavour!
What are your New Year’s resolutions? We reckon the ones worth keeping are the ones that are going to be the most fun... Like trying a few more flavour-packed, utterly unique gins, perhaps. You’re in the right place if that’s the case, because (as you probably know by now) that’s what we’re all about! We’ve got long-lost liqueurs, fun-filled collaborations and our very own awesome creations. Well, what are we waiting for? Let’s take a look!
In days gone by you might have enjoyed some bubbly or mulled wine in the festive season, but there’s no reason why you can’t mix things up and opt for some juniper-based deliciousness. After all, you spend every other time of the year indulging in tasty gin. If it’s not broke, don’t fix it.
And we’re happy to not only supply you with all your favourite expressions, but to point you in the direction of new and exciting bottlings, in this case some deliciously seasonal spirits. The kind of drinks you can imagine swirling in your glass in a comfy chair after all the Christmas chaos. Gins that remind you of winter walks or tipples that you’d happily pair with the abundance of food. The finest winter-y gins for the most wonderful time of the year.
What is it? Behold, Aye Gin! We blended pot still gin with Scotch whisky, then we aged it, re-distilled it and then whacked in distillates from Christmas cake, walnut, raisin, orange peel, cinnamon and clove. Not only a deliciously original treat, but a drink that gives us gin lovers something to bond over with those rascal whisky fans.
What does it taste like? Bright and decedantly floral, with angelica, orange blossom, honeysuckle, juniper, aromatic cinnamon, lemon thyme, earthy vanilla, bergamot, grapefruit peel and gingerbread.
What is it? There are certain flavour combinations that just work. Most of them involve smothering something already tasty in chocolate and it’s that sound logic that prompted the creation of this beauty. Combining the creamy richness of chocolate and the tart, sweet delights of cherry, this vibrant, decadent bottling goes well with tonic, cola and all your festive celebrations.
What does it taste like? Floral at first with cherry blossom, rich chocolate moving on to juniper heat, spiced fruit compote, plus a herbaceous hint of cassia and liquorice.
What is it? You might have heard people talk about umami an increasing amount over the years as the flavour became more recognised. But why use words to explain this intriguing taste when you can just drink one of the world’s finest savoury gin? We whacked tomato, Tasmanian pepperberry and soy sauce into Oo-mami Gin to create a singular treat that’s amazing when paired with food and will make for some fascinating cocktails.
What does it taste like? Fragrant citrus peels (oranges and lemons) with coriander in support, then resinous pine, juniper, black peppercorns, forest floor elements, cinnamon, star anise with orris root and angelica close behind.
What is it? Sure, you could waste time rummaging around in your garden or heading to the supermarket to pick up the perfect herbaceous garnish to elevate your G&T. But we’ve got a simpler, tastier solution. Our Smoked Rosemary Gin. Ever tried to pair your Christmas dinner with a drink that wasn't wine or something fizzy? Now’s your chance.
What does it taste like? Plenty of rosemary, cracked black pepper, juniper, saline seashore smells, and a hint of smoked bacon.
What is it? It’s beautiful to be among the elements at this time of year. You’ve got the last remnants of the colourful autumn leaves, the smell of petrichor in the air and the sound of frosty grass crunching under your boots. But the outside is also cold, dark and you have to put on so many layers. If you’re the kind of person who doesn’t want to change out of their comfy dressing gown and slippers combo then we’ve got just the drink for you. Beware of the Woods Gin was inspired by the scents of the forest and features plenty of herby and citrus botanicals, bringing the great outdoors in, all in one tasty bottling.
What does it taste like? There’s fresh, alfresco pine needles, bright juniper, baked lemon slices, candied peel, chalky Love Hearts and a helping of pleasant bitterness from pink grapefruit there too.
So you’ve treated yourself to, or been gifted a delectable Boutique-y Gin Gift Set or Advent calendar - LUCKY YOU! But now what?
We know that it isn’t always easy to pair your delicious drams with the perfect partner - you may be asking yourself ‘ what fits with Fingerlime?’ or ‘what pairs with Proper Pink?’
Well, we’re here to help!
Below you’ll find some suggestions on delicious ways to savour and sip your way through the festive season!
Aged Perry's Tot Gin - New York Distilling Company : with elderflower tonic and a slice of grapefruit
Alamedapocalypse Gin - St. George : with tonic and a slice of cucumber
Bash-Up Gin : with pink peppercorn tonic and a lemon twist
Beware of the Woods Gin : in a ‘Dark Woods Negroni’ (25 ml gin, 15 ml campari, 35 ml sweet rooibos tea or sweet vermouth for a more classic Negroni)
Big Dipper Gin : in a ‘Waltzer’ (50 ml gin, 20 ml lemon juice, dash raspberry cordial, topped with cream soda)
Bog Gin - Kyrö Distillery Company : with apple soda and a slice of apple
Bonza Botanical Gin - Old Young's Distillery : with light tonic, a wedge of lemon and a sprig of mint
Cherry Gin : with premium cola and a lemon wedge
Chocolate Cherry Gin : with tonic and a wedge of orange
Chocolate Orange Gin : with orange juice and soda
Cobnut Ghost Gin - Greensand Ridge : in a ‘Flora Dora’ (50 ml gin, 10 ml raspberry cordial , 1/2 a lime juice, topped with ginger ale)
Cold-Brew Coffee Gin : with tonic and wheel of lemon
Crème de Juniper - Spirit Works : with ginger ale and squeeze of lime
Dead King Gin : in a ‘Gin Hot Toddy’ (50ml gin, teaspoon of honey, squeeze of lemon, topped with hot water and garnished with a cinnamon stick)
Finger Lime Gin : with soda water and a squeeze of lime, garnished with a lime twist
Gin(Rummy) - Telser Distillery : with tonic and a slice of orange
GINgle all the Way : in a ‘Gingle Bell Fizz’ (50ml gin, 50ml blood orange juice, 50ml soda water, garnished with a clove studded orange Slice)
GrapeskGin - Renegade London Wine : with mediterranean tonic and a lemon twist
Green Citrus Gin - Gin Eva : with tonic, a lime twist and a bay leaf
Mojito Gin - Conker Spirit : with soda and generous sprig of mint
Moonshot Gin : in a ‘Zero Gravitini’ (50ml gin, 25ml dry vermouth garnished with a lemon twist)
Neroli Gin : with grapefruit (or any citrusy) tonic with a slice of grapefruit
Proper Pink Gin : with Indian tonic and a slice of orange
Rhubarb Triangle Gin : with cloudy apple juice and a wedge of lime
Rickey Gin - New Columbia Distillers : with tonic and a sprig of rosemary
Smoked Rosemary Gin : with aromatic tonic and a sprig of rosemary
Smouldering Heights Gin - Masons Distillery : with mediterranean tonic garnished with a twist of orange
Spit-Roasted Pineapple Gin : in a ‘Pineapple Mule’ (topped with ginger ale, juice of half a lime garnished with a wedge of lime and sprig of mint)
Strawberry & Balsamico Gin : with cream soda and a slice of lime
Summertide Gin - Cooper King Distillery : with cloudy lemonade and a wheel of lemon
Swedish Rose Gin - Hernö : with rose lemonade and a wedge of lemon
Yuzu Gin : with cloudy lemonade and a slice of grapefruit
Ok, so close your eyes and picture this. Wait, don’t close your eyes, then you can’t read this. Ok, read this while picturing yourself, festive decorations all around and an ironically terrible Christmas jumper itching away at you as you open the window to your Advent Calendar. Inside is a really scrumptious and unique gin. Sound good? We agree. That's why we teamed up with Drinks by the Dram once more to bring you another gin-filled Advent calendar. It’s worked deliciously every time before, after all.
But alongside your calendar you’ll also need a couple of go-to bottles for all those Zoom parties and after-work indulgences. Which is where our classic range comes in. We’ve got a (inter)steller London Dry and two fantastically flavoured bottlings which should cater to all your needs. Need a versatile cocktail ingredient? It’s there. Desire something different? We’ve got you covered. See for yourself...
What is it? There's a reason our Moonshot Gin tastes out of this world, and it's because every single one of its botanicals has been rocketed off to the edge of space. Juniper, coriander, cubeb pepper, fresh lemon peel, chamomile flowers, cardamom, dried bitter orange peel, cinnamon, liquorice root, angelica and even moon rock from a lunar meteorite were sent into the stratosphere before being bottled up. It’s so good we’re surprised The Clangers let us bring it back to earth.
What does it taste like? Candied peels, starfruit, warming juniper, lemon, thyme, cassia, black pepper, rounded citrus flesh sweetness, a touch of lemon sherbet and coriander seed and notes of ginger beer and grapefruit.
How should I drink it?
In a ‘Zero Gravitini : 50ml Moonshot Gin, 25ml dry vermouth. Garnish with a lemon twist.
What is it? Here’s a list of things rhubarb is delicious in: crumble; confectionery (shout out to Rhubarb and Custard sweets) and gin. And we should know. Not just because we love sweet treats but because we made a very tasty gin using rhubarb sourced solely from the famous Rhubarb Triangle, formed by the cities of Bradford, Leeds and Wakefield.
What does it taste like? Fresh, aromatic and earthy rhubarb, citrus peel freshness and plenty of earthiness from juniper.
How should I drink it?
In a ‘Rhubarb Spitz’ : "25 ml Rhubarb Triangle Gin, 50 ml Soda Water, 75 ml Dry Sparkling Wine"
What is it? When we describe how we begin the process of making this beauty by roasting whole pineapples on a spit with Demerara sugar until they're gloriously caramelised, our mouths start watering. When we then explain how we combine them with a bold gin, we wonder why we even bother writing anything at all when we could be grabbing a bottle of Ting and pouring it over our amazing Spit-roasted Pineapple Gin.
What does it taste like? Authentic pineapple sweetness, with waves of sharp citrus, earthy juniper, sugar caramelising in a pan, mouth-watering tropical fruit, orange blossom, lightly charred sugar and cardamom.
How should I drink it?
In a ‘Pineapple Mule’ : 50ml Spit-Roasted Pineapple Gin, Topped with Ginger Ale, Squeeze of lime, garnished with a wedge of lime.
Hopefully you all know us as one of the leading providers of top-quality gin in the whole wide world and have enjoyed a drink or two of our multi-award-winning bottles (not to brag, but when you’ve got plenty of shiny medals it’s hard not to bring them up).
Part of our commitment to creating a range that prioritises flavour, innovation and fun means that we’re always making new and exciting booze with all kinds of weird and wonderful botanicals and profiles.
Some of these are limited-edition gins, which we’d like to draw your attention to today. Because when they’re gone, they’re gone. And we don’t want you missing out.
Oh, and we shouldn’t neglect to mention that our selection of limited-edition beauties aren’t only utterly unique and very tasty, but also made in collaboration with some of the finest distilleries around.
Let’s take a look at what we’ve got:
What is it? A London dry gin made with the spectacularly sustainable folks at Greensand Ridge (our Kentish neighbours, no less). It’s crafted from a host of ingredients including juniper, surplus raspberries and the star of the show, cobnuts, a type of hazelnut traditionally grown in Kent
What does it taste like? The soft, creamy spirit carries waves of summer berry, orange peel, mint and basil leaf, sweet juniper and savoury hints of cobnuts in support.
How should I drink it? The Flora Dora (Combine 50ml of Cobnut Ghost Gin, 10ml of raspberry cordial or framboise, 1/2 a lime and ginger ale).
What is it? California's Spirit Works Distillery worked with us to resurrect a long-lost liqueur and the results are spectacular. For Crème de Juniper, we distilled juniper berries with a red winter wheat-based spirit, sweetened it and then allowed it to rest in an ex-wheat whiskey cask. Beautiful.
What does it taste like? Rich, velvety smooth and mouth coating with intense juniper notes, vanilla and forest floor aromas intertwined with eucalyptus and a touch of peppermint.
How should I drink it? With ginger ale and a fair chunk of fresh lime.
What is it? A team effort with the delightful FEW Spirits, this wonderfully crazy concoction was made by finishing some of the Chicago-based distillery’s bourbon in barrels that previously held bourbon and then hot sauce, which is then redistilled the bourbon with juniper, Guajillo peppers and Ancho chillies. A real one-of-a-kind, this gin.
What does it taste like? Tabasco heat, sweet tomato, vanilla, citrus juice, fragrant red chilli heat, savoury juniper and some candied lime sweetness.
How should I drink it? Few Red Snapper ( Combine 50ml Hot Sauce Gin, 150ml Tomato juice, dash of lemon juice and garnish with a lime wedge and celery stick)
What is it? Another fab collab with our lovely neighbours, this little treat was inspired by the salt marshes of Whitstable and features botanicals that you would find there.
What does it taste like? It’s a mouth-filling, oily and complex gin with notes of floral juniper, warming cardamom, vibrant grapefruit peel, liquorice root, creamy angelica, lavender, bay leaves and a mossy earthiness.
How should I drink it? Simply with Indian Tonic Water and a lime Wedge
Today we’re writing about something rather exciting: not only a new gin from That Boutique-y Gin Company, but a product that has been lost for over half a century. “Crème de Juniper” -
originally styled as Crème de Genevieve (a type of liqueur and nothing to do with dairy) - has
been updated for the 21st Century and renamed to highlight what this product is all about:
juniper.
Just as Crème de Mure (the essential ingredient for a Bramble) focuses on blackberries, and
the lurid green hue of Crème de Menthe screams, “Mint!”, Crème de Juniper is focused on the
small, unassuming juniper berry.
The product is inspired by descriptions of a long-lost liqueur, once described as:
“... a juniper-flavored liqueur made from distilled juniper, which is then matured in casks
and sweetened with sugar.”
Crème de Juniper is not just a liqueur but a “crème”*, which means that it’s pretty sweet. It can
be drunk either on its own or used as a base for mixed drinks. It can also be used as a
substitute for sugar syrup in gin cocktails such as the White Lady or Gin Sour to give a turbo-
boost of juniper complexity. We’ve come up with a few suggestions for mixed drinks to try
below.
To bring this product to market, That Boutique-y Gin Company teamed up with Spirit Works
Distillery in California, USA, and their Head Distiller, Lauren Patz, aka the Dr. (Indiana**) Jones
of gin. It uses Spirit Works’ wheat vodka as a base and, true to historical accuracy, the gin has
one botanical: juniper. It is then rested in casks; in this case, casks that once held Spirit Works’
Wheat Whiskey. It’s bottled at a hearty 46% ABV - none of this low 20% stuff for us!
Now, this concept alone is a fine idea, but it wasn’t quite enough for Boutique-y Gin!
On a visit to the distillery, one of our Boutique-y agents noticed some whiskey barrels that had
headphones and mp3 players strapped to their sides. We know that the life of a barrel can be
dull one, but do they really need mood music?
These are special edition barrels that are mostly used in various distillery tastings where
participants sample a whisky aged both with and without the tunes. Once a member of staff has
worked at Spirit Works for 6 months, they get to choose an album to play to a barrel.
It’s already established that vibrations (essentially micromovements) have an impact upon how
much influence the wood of a barrel has on the aging of the spirit inside it. As such, the music -
in particular the bass line - does make a difference and I’m reliably informed that most people
spot it in the comparative tastings.
Given that our Crème de Juniper needed to be matured in casks, it seemed only fitting that it
was accompanied by an appropriate soundtrack. But what to play? The obvious answer was a
playlist made up of songs featuring the word “gin”. Where to find such a playlist? Step in, friend
and colleague, Dame Keli Rivers: Gin Tsar and perhaps the ultimate gin geek.
The Crème de Juniper label shows Head Distiller Lauren “Lolly” Patz kicking back her heels in a
recording studio, sipping a glass of the spirit, fresh from the barrel. The barrel is equipped with
its headphones and music player. Alongside Lauren are dogs Bandit and Echo; seemingly
unphased by a giant anthropomorphic cat next door, they’re just getting down with the groove.
Meanwhile, in the recording booth, which is also the distillery, four individuals are cutting the
latest track to play to the barrel. From right to left they are: Timo Marshall, co-founder of Spirit
Works; Gin Tsar Keli Rivers; and Ashby Marshall, co-founder of Spirit Works. Even our own
Boutique-y Gin Old Tom has gotten in on the action; well, he was “Born to do It”.
On the Rocks
A really pleasant way to enjoy the gin. The ice helps to cut through the sweetness and bring out
the green leafiness of the liqueur, as well as some of the menthol spice; this is exceptionally
complex given that juniper is its only botanical. Hints of cubeb berries and Grains of Paradise
appear on the finish, along with blood orange, grapefruit, and vanilla panna cotta.
Californian ‘42
Named after the state where Spirit Works is based, this is a variation on the classic French ‘75.
15-20ml Crème de Juniper
100ml Dry Sparkling Wine
Two-three dashes of Orange Bitters.
Add ingredients, in order, to a Champagne flute.
A simple drink where the fruity orange works well with both the spicy juniper and the fragrant
aromas carried by the bubbles of the wine. A lovely choice for a special occasion or celebration.
Go-Go-Gimlet
50 ml Your Gin of Choice
20 ml Crème de Juniper
10 ml Freshly Squeezed Lime Juice
Shake and fine-strain into a cocktail glass.
A marvellous upgraded version of the standard Gimlet. The liqueur adds sweetness, but also
rich juniper and pine notes and a gentle spice from the barrel, all of which work wonderfully with
the gin and lime juice. Refreshing, complex, delightful, and well worth a try.
Sebastopol Sour
50ml Gin
30ml Creme de Juniper
20ml Lemon Juice
Egg white (optional)
Stir ingredients in a mixing glass and strain into an ice-filled tumbler.
A refreshing and tart drink, well-suited to lazy, hot summer afternoons. If you fancy a longer
drink, lengthen with some sparkling water or tonic. For a fun variation, you can also substitute
the lemon juice for ruby grapefruit juice.
Spirit Works is based in the Californian city of Sebastopol, about 60 miles north of San
Francisco in the heart of wine country. The distillery was opened by Ashby and Timo Marshall.
Ashby is from the US West Coast, whereas Timo is originally from the southwest of the UK. The
distillery captures US Pacific-coast avant-guard with British tradition (eccentricity) in equal
measure.
Founded in 2013, the distillery produces a range of delicious grain-to-glass spirits and liqueurs
including: vodka, gin, sloe gin, barrel-rested sloe gin, aged gin, Old Tom gin, Straight Rye
whiskey, and Straight Wheat whiskey.
* Liqueurs must contain a minimum of 100g of sugar per litre, whereas Crèmes must contain a
minimum of 250g per litre.
** Technically Henry Jr..
In light of growing fears surrounding the state of UK exotic fruit imports, we have taken a significant step towards securing the future of our flagship gin - Spit Roasted Pineapple Gin.
“The price of pineapple has been soaring uncontrollably and they’re going to become increasingly hard to get hold of. We had a limited window in which the price dropped enough for us to make a large purchase. With Brexit around the corner, it was now or never.” says Boutique-y’s Jennifer Ghosh.
The ‘large purchase’ of £10 million worth of pineapples, is the largest ever single purchase of pineapples by a UK private company and we will require a decommissioned oil tanker for shipping. So big is the purchase that on Friday 29th March, we informed our Boutique-y team that they will no longer be able to work from the Kent office, as the space is needed for our record-breaking pineapple order. The 10,000 tons of pineapple is enough to fill Boutique-y’s two ginormous warehouses and main office. Sure, it is very likely to cause significant disruption to the surrounding area but, we plan to reach out to nearby businesses with an unlimited supply of our signature serve: Pineapple Mule (Spit-Roasted Pineapple Gin and ginger beer with a squeeze of lime - delicious-y!).
Jennifer Ghosh goes on to say “Spit Roasted Pineapple Gin needs its pineapples so you’ve got to do what you’ve got to do to get them. It has been a difficult decision and a substantial investment, but we must secure a consistent supply of pineapples going forward. The staff are invested in the company and understand the need for space, we have efficient remote working processes in place so that the day to day business will not be affected.”
Well, here’s hoping everything turns out fineapple.
Ah yes, ‘tis the season. ‘Tis the season for eating too much, singing too much and somehow, conjuring up the excitement to watch the same festive films you’ve watched every single year since day dot because, well - they don’t make ‘em like they used to. The same can be said for how we serve up our favourite festive tipples. Is it always that delicious-y creamy liquor over ice because “go on, it’s Christmas”? How about a dash of orange juice in your Christmas morning champers because “oo, now Christmas has really started”? We’re not knocking your Christmas traditions, simply suggesting there could be room for a new one.
The classic G&T. So fresh, vibrant and when done right - oh so delicious-y. But we felt it was our Boutique-y duty to let you know there are many wonderful ways to enjoy a gin at Christmas. You could start by picking the most Christmas-y gin you can get your hands on… .
Gingle All The Way Gin, we challenge you to find a gin that captures the festive spirit like this one*. We begged and begged Boutique-y Steph to treat us to some delicious-y ways to serve and share this bottling with friends (and show off a little). As ever, she did not disappoint.
Real easy to whip up at a moment’s notice. It’s fresh, juicy with a zing of citrus.
For the ones who aren’t a huge fan of all things mulled but, do want to keep their hands toasty while you’re trying to figure out the fireworks display.
Elegant, a touch of a citrus with a comforting apple crumble cuddle. Easy on the custard though, that stuff curdles.
*Yuletide Gin doesn’t count. No, it doesn’t.
The last three years have seen the meteoric rise of a particular type of gin, whose name is both simple and surprisingly confusing; namely, “Pink Gin”.
Today, an exact definition is hard to fashion beyond “a gin that is pink in colour” and, in honesty, it is little more than that. But that has not always been the case….
The original Pink Gin (the proper kind), a simple mix of gin and Angostura Bitters, has its origins in the 19th Century, but it was not until the 20th Century that the term became widely used and it was likely popularised during the First World War.
A 1900 article from the Pall Mall Gazette mentions the popularity of a “frothy mixture of gin, angostura and ice” in the West Indies; although the term “Pink Gin” is not mentioned specifically this certainly describes one.
A 1928 article describes the drink as being prevalent in China, where trays laden with wine-glasses of gin, a bottle of Angostura, and a jug of water were served to and enjoyed by British naval officers.
By the 1950s, Pink Gins were often used to advertise both gin brands and Angostura Bitters with tag-lines like “How much rosier everything is with pink gin!” and, just like the colour of the drink, the future of the Pink Gin looked rosy.
In the last few years, another meaning has developed for “pink gin”: the rather unimaginative definition of “a gin what is pink”; how bourgeois! The modern trend for pink gins started around 2011, but got turbo-charged a few years later with the surge of strawberry gins from Spain, all of which were known as “Strawberry Gin”.
When the trend finally reached the UK, a number of variants were released on the market with the moniker “pink gin” and, for now, the name has stuck.
It could be conceded that the lukewarm mix of gin and Angostura Bitters is a tad dated and in need of a little zhoosh in order to appeal to a more modern audience…
Proper Pink Gin uses vacuum-distilled Angostura Bitters; the vacuum distillation process removes all of the colour and bitterness, whilst retaining all of the other flavours. This is added to gentian distillate (to add bitterness) and lemon distillate (to add the zesty liveliness you would usually get from a garnish), before being combined with a gin made from a classic mix of botanicals. Each bottle is then finished off with a dash of Angostura Bitters and a natural pink colour.
Nose: Zesty lemon, along with complex, earthy spice and a hint of toasted Welsh cakes.
Taste: Bold, vibrant and dry; a rich symphony of spice with any sweetness neatly balanced by the clean earthiness of gentian.
Finish: A residual woody spice, accompanied by the gentle warmth of cracked black pepper.
The gin is a delight to drink neat with a couple of ice cubes; it contains everything you need for a Perfect Proper Pink Gin.
For a colder option, shake it vigorously with ice cubes (dry vermouth optional), before fine straining into a Martini glass. The result is a delicate shade of rose and the shaking adds a pleasant, soft fluffiness. Very easy to sip.
50ml Proper Pink Gin
150ml Tonic water
Garnish in the Evans’ style (with a wedge each of lemon and lime, or an orange wedge)
A crisp, bright and refreshing drink with a great complexity thanks to the added distillates and bitters.
We’re super chuffed to announce that we’ve won a whole host of awards at the Gin Masters 2018, including not one, but three of their coveted Master medals (plus some awesome gold ones too)
Oh hey there, what’s that? Over there? Glittering in the glorious sunlight? Why, it’s only a whole host of shiny awards from the Gin Masters 2018, bestowed upon our exciting expressions.
Now, we’re not ones to blow our own trumpets, but when you win THREE Masters awards for Chocolate Orange Gin, Moonshot Gin and Swedish Rose Gin, then we think some trumpeting may be in order. Maybe those little trumpets that are generally less offensive if you live in a block of flats.
Anyway, we digress. These awards recognise excellent gins, and we’re pretty happy that our Chocolate Orange Gin and Moonshot Gin topped the Super Premium category, while the Swedish Rose Gin – Hernö totally nailed it in the notoriously prestigious London Dry category. Woohoo!
Then, there’s the golds. Another three of our gins picked up those marvellous medals. Yuzu Gin took one in the London Dry category and our deliciously fruity Spit-Roasted Pineapple Gin and the Strawberry & Balsamico Gin each got one in the Flavoured Gin category.
The judges all said super nice things too, like the Moonshot Gin was a ‘standout’ and the flavoured gins ‘had managed to capture fruit flavour with authenticity’. Surely that’s worthy of another little trumpet fanfare? Just a small one. Sorry neighbours.
Off-trade/on-trade enquiries should be directed to our UK distributor, Maverick Drinks.
Here's what you need to know about Mojito Gin...
A refreshing summer staple, the mighty Mojito has been given a makeover, and instead of embracing its rum roots, it's found a new love interest...gin.
Traditionally a Mojito is a refreshing cocktail containing white rum, sugar, lime juice, soda water and mint leaves. Its birthplace is Havana, Cuba but its origins are debated - many believe it was created as a medicinal treatment for scurvy in the 1500s, which over time evolved to be the tasty tipple we all know and love. (No, you can't get it on prescription, sorry.)
Once people had stopped drinking it for "medicinal reasons", the Mojito became a popular cocktail, drunk all over the world. In fact, Ernest Hemmingway of author fame apparently loved them so much he wrote about his passion. Not in a book - on the wall of a bar in Cuba. But he signed it, so apparently nobody minded.
Flash forward to now, and the Mojito has had a rather exciting makeover - gone is the rum, and instead, That Boutique-y Gin Company has bottled an exciting alternative with all the refreshing Mojito qualities, but... there's GIN. Lovely, lovely gin.
The Gin
This Mojito Gin hails from Conker Spirit Distillery and contains all the refreshing crispness of a Mojito cocktail captured in a gin.
Fresh mint and lime have been added to a classic botanical mix, all distilled with a molasses base-spirit that provides extra smoothness and a touch of rum-like sweetness. The recipe was developed with local rum expert Peter Holland aka thefloatingrumshack.com. Enjoy with soda water and a sprig of mint, or go full-on Cuban with a Ginjito cocktail.
The Taste
Nose: Initially there’s a burst of pocket peppermint followed by an underlay of sweet icing sugar and earthy juniper. Ripe lime emerges with time.
Palate: The herbaceous notes add spice to the returning mint and bright juniper. More citrus and a little vanilla essence are present underneath.
Finish: A touch of black peppercorn spice lingers.
Overall: An incredibly refreshing tipple.
David T Smith shows you the cocktails you are looking for when enjoying a tipple on Star Wars Day
Today is the fourth day in May (May 4th for our cousins across the pond), which is also known as Star Wars Day - “May the Fourth Be With You”. To celebrate, we’ve come up with some intergalactic cocktails using the Boutique-y Gin range.
Jawa Juice
A cocktail inspired by the desert-dwelling junk traders of Tatooine. In a galaxy, far, far away “Jawa Juice” is rumoured to be a bitter alcohol fermented in Bantha hides; thankfully, this drink is far more palatable.
The Ingredients
30ml Pan-Pacific Gin
30ml chilled coffee
180ml cola
2 honeydew melon balls
The Garnish
Make two honeydew melon balls using a melon baller, carefully place on a cocktail stick and place in the glass.
The Method
Add ice to a Gin Tonica glass (ideally a short-stemmed one, given the jawas’ short stature), then the melon balls, followed by additional ice. Add the gin and chilled coffee (it works particularly well if these have already been mixed together) and top-up with the cola.
The Taste
Pan-Pacific Gin from the folks at Gin Farallon has a lovely, bright citrus element from its yuzu, whilst schisandra berries add a sweet jamminess. The coffee in this drink adds a balancing hint of bitterness and the cola adds length, sweetness and complex botanical flavours. Finally, the ginger from the gin lingers on the finish.
Canto Bight
As seen in The Last Jedi, this self-indulgent oasis is set amongst an otherwise barren desert landscape. Canto Bight is a sumptuous and extravagant playground for the rich, famous and fabulous, and this cocktail would fit right in.
The Ingredients
25ml Yuletide Gin
100ml sparkling wine
2-3 dashes truffle bitters
The Recipe
Add to a champagne flute glass in this order: Yuletide Gin, chilled sparkling wine and, finally, the truffle bitters.
The Taste
A decadent and effervescent drink - exactly what the inhabitants of an inter-stellar Monte Carlo would sip whilst gambling at the luxurious tables of the grande casino. The spice of the Yuletide Gin works well with the dryness of the wine, the gold flakes dance amongst the bubbles in a rather glamorous way, and the truffle bitters add an extra splash of decadence.
Dagobah
Appearing for the first time in Episode V Dagobah, is a swamp planet populated largely with indigenous wildlife. The film’s atmospheric scenes make it a great inspiration for cocktails. Greensand Ridge’s Salt Marsh gin inspired by a similar environment was an obvious choice for this drink.
The Ingredients
35ml Salt Marsh Gin
10ml Midori (a Japanese-melon liqueur)
120ml cloudy apple juice
A thin ribbon of cucumber peel
The Garnish
Before adding any ingredients, line the glass with the cucumber peel. A vegetable peeler is the perfect tool with which to make the ribbon.
The Recipe
Fill the cucumber-lined glass with ice, before adding the gin and juice (it works better if they have already been mixed). Add ice and carefully pour the Midori down the inside of the glass to create the “Midori sink”.
The Taste
A flavoursome drink with the gin adding pleasant, leafy, herbal notes along with some light floral notes that contrast neatly with the succulent crispness of the apple juice. The Midori adds yet more fruitiness, a touch of sweetness, and a luminous green glow towards the bottom of the glass.
Yuzu the Force Luke
Picture the scene: you’re flying your starfighter, “S”-foils locked in attack position, and you suddenly have the urge to turn off your guidance computer, all whilst you're trying to destroy the most terrifying battlestation in the galaxy. After having your life saved by a scruffy-looking nerf-herder and saving the day, you deserve a well-earned drink!
The Ingredients
50ml Yuzu Gin
25ml dry vermouth
100ml sparkling water
3 dashes of orange bitters
1 pineapple ring
3 red grapes
The Recipe
Fill a wide-brimmed hi-ball glass with ice, then add the gin, followed by the vermouth and then the sparkling water. Finish off with a few dashes of bitters and lightly stir.
The Garnish
Take a tinned pineapple ring and - after the drink has been made - place it a-top the glass. Add three red grapes to a cocktail stick and serve on the side. The grapes represent proton torpedoes and the pineapple ring, the thermal exhaust port, allowing you to recreate this classic scene from the movie.
The Taste
A very dry drink with the bright zestiness of the yuzu working well with the dry vermouth and clean crispness of the sparkling water. The orange bitters add a delightful aromatic flavour. For a sweeter drink, substitute the sparkling water for tonic water or even sparkling lemonade.
The Peter Cushing
A dedication to the actor who played Grand Moff Tarkin (the chap in charge of the Death Star). So great was Tarkin’s power, he not only out-ranked Darth Vader, but also commanded the battle station wearing his slippers.
This cocktail, in honour of the gentleman and the actor, Peter Cushing, is made from completely vegetarian ingredients (he was a patron of the Vegetarian Society).
The Ingredients
50ml Shortcross Estate-foraged Gin
25ml Stone’s Ginger Wine
The Method
Shake with ice and strain into a chilled cocktail glass.
The Taste
Smooth, but complex, with notes of juniper, coriander, and a light note of black pepper that integrates well with herbal notes and gentle warmth of the ginger wine. The flavour develops more as you sip, with gentle berry notes and ginger building and lingering, and adding a delicate, but not overwhelming sweetness. The finish also builds with notes from the gin, including a greener, herbal juniper flavour. Sophisticated and delicious.
DTS
All images provided by Sara L Smith
Everyone knows that gluten is inherently evil. It’s just science. In recent years, a few valiant producers have taken a stand against this dietary monster, painstakingly crafting gluten-free versions of our favourite spirits for the world to enjoy.
UPDATE: Some of you figured it out, but just so we're all clear: Happy April Fool's Day! That Boutique-y Gin Company Gluten-Free Gin is not a thing (well, technically it is because all gin is gluten-free, but you know what we mean).
At That Boutique-y Gin Company, we’ve decided it’s time to join them in fighting the good fight and it’s with great pride that we present our newest product: Gluten-Free Gin.
While the demand for gluten-free booze is indeed very real, the process of distilling gluten-free gin is no walk in the park, folks. Unfortunately it’s neither straightforward nor cheap to produce. In order to guarantee that not a single gluten protein makes it through distillation, That Boutique-y Gin Company Gluten-Free Gin is distilled entirely from farmers’ market-grade gluten free bread, which takes almost eight times longer to ferment than a more reasonable cereal.
The Gin
The botanical recipe includes gluten-free juniper, gluten-free orange peel, gluten-free grapefruit peel, gluten-free lemon peel, gluten-free angelica, gluten-free orris root, gluten-free cardamom, gluten-free coriander seed, and gluten-free almond, resulting in deliciously complex flavours of juniper, spice and citrus, with none of the gluten.
To account for the extortionate cost involved in producing gluten-free gin, That Boutique-y Gin Company Gluten-Free Gin will carry an RRP of twice our standard range. The inflated price will be waived for customers who provide us with a doctor’s note confirming a proven intolerance to gluten.
The Label
Spot our latest innovation, curiously depicted among a wealth of tautological items spanning chewy toffees, fattening butter, spicy chillies and more. This veritable collection is perched atop a rustic-looking oak shelf inside an old-fashioned shop. Just out of shot: nutty peanut butter, wobbly jelly, and crumby bread.
The Taste
Nose: Soft and fresh, with lively orange and grapefruit.
Palate: Thick, itchy and mouth-coating. Warming, earthy spices follow, underscored with classic London Dry notes of coriander, cardamom and angelica.
Finish: Long and lingering, with a pinch of juniper and a slight nuttiness.
The Drinks
‘Free From’ Fizz
50ml Gluten-Free Gin
Dash lime juice
½ teaspoon Himalayan sugar
1 vegan egg white
Soda water to top
Slice organic lemon
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a chilled highball glass with ice cubes, top with soda water and garnish.
Delicious and completely free from nasties. The tartness of the lime cuts through the Himalayan sugar to temper the sweetness. The perfect accompaniment to a summer’s evening.
Grain Free Martini
50ml Gluten-Free Gin
20ml dry vermouth
3 olives
Fill mixing glass with ice cubes, combine gin and vermouth, and stir for 30 seconds. Strain into chilled cocktail glass. Arrange olives on gluten-free toothpick and serve.
The earthy, nutty notes of the gin shine through in this Grain Free Martini, balanced with refreshing leafy notes and a touch of citrus. Delightful paired with lactose free cheese and rice crackers.
David T. Smith gives us the low-down on Strawberry & Balsamico Gin...
Strawberries and gin: that’s a pretty fantastic combination, right? Whether as a garnish (perhaps with some freshly cracked black pepper) in a Gin & Tonic or - perhaps more controversially* - in a serving of summer fruit cups such as Pimm’s; it’s a hit.
Some distillers have even started incorporating strawberries into the gins themselves; such was the case of the Great Strawberry Gin bubble of a few years ago. This all started when a Seville gin became exceptionally popular in south of Spain. This was a strawberry gin with a garishly pink colour that was often mixed with Lemon Fanta. Within months, many other Spanish brands followed suit by releasing their own expressions.
The main downside of this was that many of the gins had a character that was closer to a sweet strawberry vodka than gin; with some of the products, it’s doubtful if they had ever made the acquaintance of a juniper berry.
Now that the froth has settled somewhat, a new product has emerged to reclaim and revive the great combination of gin and strawberry; this time with a new friend, balsamic vinegar. Yes, balsamic vinegar. But not just any balsamic vinegar: Aceto di Balsamico tradizionale di Modena DOP, the finest variety money can buy.
So what?
Firstly, the Balsamico can only be made in the Province of Modena in the Emilia-Romagna region of northern Italy. It must adhere to a strict set of criteria, including being aged in a series of different wooden casks for between 12 and 25 years. The barrels are small (no larger than 60 litres) and made of different woods such as: ash, cherry, chestnut, mulberry, oak, and - most interestingly - juniper.
The result is a sublimely luxurious product that has a distinctive, almost syrupy, density, a velvety texture, a dark lustrous sheen and a delightful balance of sweet and sour. It truly has to be tasted to be believed.
The Gin
That Boutique-y Gin Company's Strawberry & Balsamico Gin starts out with a classic gin base made using botanicals that include juniper, coriander and angelica. To this, individual distillates of black pepper and strawberry are added. Strawberries are then added to the gin to give a bright fruitiness and deep scarlet hue. The final touch is the Aceto di Balsamico tradizionale di Modena DOP, which brings its unique texture and complex sweet and sour character to the spirit.
The Label
Atop a pile of juniper berries sits a plump, lone strawberry upon which a decadent splash of Balsamico is being drizzled. As the Balsamico cascades down the juniper berries it forms a luxurious pool of decadence.
The Taste
Nose: Dark red fruits - cherry, strawberry and cranberry - mixed with the rich and mysterious darkness of the balsamic, creating a rich chocolate-treacle note.
Taste: A delightful balance between the plump, juicy strawberries and the complexity of the balsamic, which provides some woodiness and a touch of refined bitterness, but minimal acidity.
Finish: Cinder toffee and the lasting sweetness of strawberry. When it comes to flavours, you really do get two for the price of one with this gin!
The Drinks
Strawberry Balsamico Daiquiri
50ml Strawberry Balsamico Gin
25ml fresh lime juice
10ml sugar syrup
Shake vigorously with ice and fine strain into a cocktail glass.
Sublime. The delightful interplay of strawberry and lime, along with the deep complexity of the Balsamico and the botanical intensity of the gin, make this a drink that’s near perfection.
Alexandro
30ml Strawberry Balsamico Gin
15ml creme de cacao (preferably white, as this will preserve the gin’s colour)
50ml milk
A very creamy cocktail that works exceptionally well with the strawberry, which is, in turn, complemented by the chocolate. Unlike most cream cocktails, it has a very balanced sweetness and even a sly streak of dark bitterness. A great dessert cocktail for those who may usually just stick with coffee.
With Tonic
50ml Strawberry Balsamico Gin
150ml tonic water
Add ice, gin and tonic to a tumbler or wine glass - garnish with a thin piece of lime peel.
The bitterness of the quinine works really well with the deep, dark sweetness of the gin and the sweet strawberry note balances out the dryness of the tonic. Add a slice of lime peel for extra colour and zip.
DTS
* There was once an “Anti-Strawberry, Pro-Borage Pimm’s Pressure Group” on Facebook, whose members abhorred the inclusion of strawberries in the suggested garnish on the Pimm’s bottle and had started an online petition to remove it. Instead, they preferred lemon and borage leaves.
We're extraordinarily excited to share the news of a bounty of World Gin Awards titles bestowed upon our range, including World's Best Flavoured Gin for our Cherry Gin!
Cast your mind back to around one year ago and you might remember our Cherry Gin being launched (along with the rest of That Boutique-y Gin Company's delicious, initial (delinitial for short) expressions). Well, it's one year later and Cherry Gin has been named World's Best Flavoured Gin at the World Gin Awards 2018! We think you'll agree that to go from not existing to the World's Best Flavoured Gin in the space of a year is pretty bloomin' cool.
In addition to that, we also snatched up a trio of Category Winner titles (Cherry Gin - UK Flavoured Gin Category Winner, Icewine Gin - UK Old Tom Gin Category Winner and Monastic Gin (Blackwater) - Ireland Classic Gin Category Winner) and a quartet of Gold Medals (Single Cask Bathtub Gin Ben Nevis Palo Cortado Cask, Spit-Roasted Pineapple Gin, Very Old Tom and Estate-Foraged Gin (Shortcross)). It's safe to say that we're immensely proud of this bevvy of awards, and we can't wait to show off new gins that could be winning titles in 2019!
Our very own David T. Smith drops some knowledge bombshells about the brand new Alamedapocalypse Gin...
At times of unease, when tyrants have their "finger on the button", some in the world look to a small island in San Francisco Bay for hope. There, they find two distinguished distillers and one gin to help them survive the apocalypse. Help us, St. George - you're our only hope!
St. George Spirits, now located on a decommissioned US Naval Base on Alameda, was founded by Jörg Rupf in 1982 and was the pioneer in the renaissance of American Craft Distilling. Jörg began by distilling fruit brandies (eaux de vies), combining the techniques of the old world with the raw material of the new. In 1996, Lance Winters, who had previously worked as a brewer (and a nuclear scientist), joined the distillery and, in 2005, he was joined by Dave Smith (great name!).
Jörg retired in 2010 and Lance became the Master Distiller, with Dave filling the role of Head Distiller. The following year, things got really interesting with the distillery launching a range of three gins:
St George Terroir Gin
A gin designed to capture the taste and aromas of the Pacific coastal forest in California. Its botanicals include: douglas fir, bay laurel and coastal sage. This is a bright, green and piney gin that simply sparkles in the glass.
St George Botanivore Gin
What is a botanivore? Well, if a carnivore eats meat and a herbivore eats plants, then a botanicare must eat... botanicals! This complex and engaging gin is made using 19 different botanicals, including bergamot, dill, fennel, ginger and citra hops.
St George Dry Rye Gin
Many gins are made using a base spirit produced from grain; wheat is particularly popular in Europe, whilst distilleries in the USA and Canada often use corn. For their Dry Rye Gin, St. George decided to use a base spirit made from rye, which is usually reserved for making whisky and the bread for pastrami sandwiches. It’s a great example of how much character a base spirit can add to a gin and is really used as a botanical in it own right, join others including juniper, black pepper, caraway, coriander, grapefruit and lime peel.
In addition to these gins, the distillery also makes a range of other spirits including vodka and botanical vodkas, rums, whisky, absinthe, brandies and liqueurs.
The Gin
That Boutique-y Gin Company Alamedapocalypse Gin is distilled in a 1,500 litre copper pot still using a combination of pot distillation and vapour distillation: some of the botanicals are placed directly into the pot, whereas others are placed in a botanical basket held above. As alcohol vapour from the still passes through the botanicals in the basket, it picks up their flavours and aromas. As these botanicals are not directly exposed to the heat of the main pot, the characteristics that are extracted are more delicate and nuanced.
Alamedapocalypse is made using botanicals that include juniper berries, angelica, and coriander. The addition of bay laurel and coriander leaf give the gin a green leafiness, whilst cinnamon and anise add a spiciness. Finally, a medley of citrus is included to give the gin an extra “zip” of liveliness.
The Taste
Nose: Bright and booming. Grassy pine, bay leaf and aromatic cilantro.
Taste: Thick, mouth-coating texture, with notes of honey, Indian spice and a touch of hot chocolate.
Finish: Black pepper with notes of black tea, lime and a lingering note of ginger spice.
Overall: A complex gin - fresh and green with a touch of Eastern spice.
The Label
The label shows a post-apocalyptic Alameda Island, the city of San Francisco smouldering in the far background. Closer to our heroes, one of three hangers has just been taken out by an atomic bomb, resulting in an explosive mushroom cloud; thankfully, hangers 2 and 3 remain intact. Dave and Lance, who have evidently become some sort of monk warrior knights, are battling an anthropomorphic - and probably radioactive - shark.
Albert Einstein famously said, “I know not with what weapons World War III will be fought.”, but in this version of a dystopian future, Dave uses a kyber-crystal fuelled cowbell, whilst Lance prefers to rely on his street-fighter skills.
The Drinks
Dry Martini
50ml Alamedapocalypse Gin
10ml dry vermouth
Add ingredients to a mixing glass with ice and stir vigorously (for at least 20-30 seconds). Strain into a pre-chilled cocktail glass.
The coriander leaf (cilantro) notes from the gin really come through in a Martini, adding floral, leafy notes with a hint of citrus. A dash of cracked black pepper sprinkled over the top is a wonderful garnish.
Three Minutes to Midnight
50ml Alamedapocalypse Gin
15ml lemongrass and ginger gordial
Shake ingredients with ice and strain into an ice-filled tumbler. Top up with around 150ml of sparkling water. Garnish with lemon peel or, for a touch of class, a piece of lemongrass.
A flavoursome and complex drink full of exotic, fruity flavours; in particular, the lemongrass and cilantro, followed by a warm tingle of black pepper and ginger. Spicy, yet refreshing, this would make a lovely accompaniment to a Thai curry.
DTS
David T. Smith takes a look at what can happen when teamwork triumphs - CitroLondon Dry Gin!
New to That Boutique-y Gin Company comes a collaboration with 58 Gin and author of “10 Gin to Try Before You Die”, Ian Buxton.
58 Gin was founded by Mark Marmont in 2014. The distillery is located underneath a railway arch in Hackney Down Studios, Hackney, London and they use a selection of traditional alembic copper pot stills to create their gins.
Citrus is a very important part of the Gin 58 botanical profile and Mark has endeavoured to source quality and unusual citrus; this even involves him undertaking his own drying process to ensure a reliable, year-round supply.
The Gin
For That Boutique-y Gin Company's CitroLondon Dry Gin, Mark and his colleague, Carmen, liaised with Ian Buxton to create a new gin. They used the botanical foundation of 58 Gin, tweaked with the addition of London Citron.
What is Citron?
Citron (citrus medica) is one of the four original citrus fruit* from which all other citrus fruits descend, whether by natural or artificial hybridization. The fruit look like bumpy, oversized lemons, typically measuring around 25cm in length and weighing a couple of kilos. The fruit has a very thick white rind with a small, acidic pulp in the centre.
Incredibly the particular citrons used in this gin are grow wild in London, an area that was once cultivated but has now been reclaimed by the wild, the exact whereabouts are a secret.
*The other three being mandarin, papeda and pomelo.
The Label
The scene is set outside the 58 Gin Distillery. The doors are flung open to the world, revealing the cavernous interior beneath the railway arches. To the right are the various stills that Mark uses to make spirit and, to the left, a selection of fine botanicals. In the centre we find Mark Marmont himself in angelic, haloed form - a reference to the distillery’s logo - where he is picking fruit from two citron trees.
Above him is spirits expert and author of “101 Gins to Try Before Your Die”, Ian Buxton, at the helm of beautiful old steam locomotive, the 101G Express. He even has a copy of his book in hand - full steam ahead to another great gin!
The Taste
Nose: The citron jumps from the glass, fresh and vibrant, followed by an array of other citrus notes: lively orange and grapefruit. Warming earthy spices also come through with a good dose of juniper and fresh leafy notes.
Palate: Thick, mouth-filling citrus and juniper, with other classic London dry notes, too: coriander, cardamom and angelica.
Finish: Long and lush, morphing into warming spices.
The Drinks
Citrocola
50ml Citro-London Gin
150ml cola
Dash of orange bitters
An unorthodox way to mix gin, perhaps, but it really is superb. Bright, lively citrus with some sweet, herbal notes, too. Easy to mix and a pleasure to drink.
London Daisy
50ml Citro-London Gin
25ml lemon juice
25ml Bergamotti Liqueur (or other orange liqueur)
A real zinger of a drink that would be perfect to enjoy on a hot afternoon in the summer in the city. The sweet fragrance of the bergamot liqueur brings out the dryer notes in the gin, whilst the lemon adds a fresh balance.
Beretta ‘18
25ml ml Citro-London Gin
15ml limoncello
75ml prosecco
Garnish with a thin slice of lemon peel.
Add gin and limoncello to a Champagne flute and stir gently with a swizzle stick. Top-up with prosecco and add the garnish.
The citrus really comes through well in this drink. The limoncello and prosecco add body and balance, producing a well-rounded drink with a pleasant fizz. A good choice for a pre-dinner cocktail.
DTS
