Gin Review: Daffy’s Mulberry gin

Before I start this review of Daffy’s Mulberry Gin, I’ve had a couple of social media rants recently about ‘pink gin’. I don’t really mind a  pink gin – either the cocktail, or the spirit. The cocktail utilises Angostura bitters to make the colour pink (same as Fever Tree’s Aromatic Tonic). I’m reliably informed that a gin and tonic with a splash of bitters was known as a ‘perfect G&T in South Africa in the 1930s.

Whereas a ‘pink gin’ is usually simply steeped with fruit. Again, no problem there. It would be hypocritical of me, especially as I’m a fan of the Fenney Street Blush Gin.

What I object to is more the sweet fruity liqueurs that aren’t gin, masquerading as gin. More than one brand recently has had to change their labels because of the distinct lack of gin in their liqueurs. I also object to the abundance of artificial flavourings being added too. There’s a definite air of bandwagon jumping, and so many are using artificially produced flavourings, as opposed to, you know, going out and buying the fruit and adding them to create the flavour profile. Most of them aren’t open about it either, which feels somewhat deceptive. I don’t like the duplicity of it.

I accept that we’re going through a sweet phase. Human nature is cyclical, and we saw it with vodka. The trend started with clean classics. Then came the fruit led – lemon, pear, berries. Suddenly everyone was adding  flavourings and sugar to it. Flavours like birthday cake and salted caramel – the market lapped it up. I’m of an age where I can remember people making Skittles vodka at home. Eventually, everyone move on a bit to rum, the vodka market refined a little and we moved on. I’m not saying that the exact thing is going to happen to gin, but when we have bubble gum and ‘Hubba Bubba’ gins, yeah, no. I’m out.

I want to taste the gin, I want to enjoy the spirit. Whether London Dry, Sloe or Liqueur, I want to still taste the juniper.

So every time I get sent a new gin, especially if there is fruit involved, or it looks pink, I can feel a little uneasy. I admit, when Daffy’s Mulberry Gin arrived, it did make my shoulders straighten a little. I braced myself. Even though every variation of their spirit Daffy’s has produced as still been juniper led.

It’s a fruit infused gin, not a liqueur – the ABV is 40%, keeping it firmly in the ‘gin’ category. Daffy’s use the same spirit as their signature gin, they simply steep it with mulberries until the spirit takes on a little of the fruit and the colour.

Finally, to the important bit. What does it taste like?

Neat the nose is all fruity notes from the mulberries, a little citrus, mostly just syrupy fruit. Boiled sweets and wine gums. But on the palate, though the texture is slightly round, you get the juniper hit, then the fruit – which lingers and lingers and lingers, whilst a wash of the lime/mint freshness comes over the top. Just as you’d expect from Daffy’s.

 

 

In a G&T, the nose is all citrus and fruit, the sweet mulberry coming through most prominently. On the palate, it’s a bit moreish. It’s got the backbone of a ‘proper’ G&T, then comes the fruit and Daffy’s classic freshness, finished with the bitterness you expect. It’s that combination that means one minute you have a full glass and the next… Oh.

Daffy’s gin has always worked well with berries – when I first met the team we enjoyed it in a cocktail laden with raspberries and garnished with mint. I had a play with a version of a French 75 – a classic I am rather fond of. Substituting the sugar syrup for honey so it’s a little softer (thank you from Sub Bee, and the London Dry gin for this from Daffy’s and you get a fruitier version that’s still gin-led, and with a dry finish. Oh, and the addition of a couple of frozen blackberries keeps it chilled, whilst adding to your five a day. This serving is for one, but it’s incredibly easy to scale for more.

I hope you enjoy it as much as I have.

This spirit was provided for free, for review purposes.