There was once a lady who loved gin, but who was also very fond of beer. She loved craft beer, where it’s creators had taken time over it’s production, made it with love and showed the conventional industry how it should be done.
This lady was, to put it bluntly, in awe of the people who could produce such delicious, tasty alcohol. And often got very excited at being able to ogle a still, mash tun or copper.
So when a brewer suggested he needed to talk to her about gin, she was a little…. geeked out. The brewery was one of her favourites, one she and her husband had drunk since it first began. What did this clever, creative man want to talk to her for?
And then the brewer opened a bar, just half an hour outside of Manchester and, on opening night, invited her and her husband to see it. Of course, they went.
And loved it. With 15 keg lines, an array of bottles and around 50 gins behind the bar, what was there not to like?
And then the lady met the brewer. And the brewer said to her:
‘I’d like you to run some gin tastings in my bar’.
Fast forward to the present day (not such a huge leap, it’s only been a few months) and this Monday, I headed off to only my second gin tasting at Red Willow. More scarily, the brewer, Toby, was going to be in the audience.
Both myself and Molly, event organiser, had worked hard on a suitable lot of festive gins, after all, tis the season and with an audience of 34, we wanted to be certain everyone would have something they liked.
After I’d talked a little (waffled) about gin, it’s history and production, we kicked off with the gorgeous Williams Seville Orange Gin and for a little twist, paired it with a dark chocolate. Often the most regular gin drinker doesn’t realise gin can be paired with food, and this was a great way to kick things off and keep people on their toes.
This proved one of the most popular gins – on it’s own it went down very well, but the chocolate added a whole new dimension and really got the attendees talking.
Our second gin was from Master of Malt, Bathtub Sloe Gin. It wouldn’t be Christmas without a sloe gin on the menu. Again, we had opted for a food pairing, this time alongside blue cheese.
If I’m honest, the marzipan elements of this gin (though absolutely gorgeous) were probably not the most ideal match to the cheese, but for our first trial, it was still well received.
Our third gin was Sacred Gin – it’s frankincense botanical ticking the Christmas box. Much more of a ‘standard’ gin, it’s production style alone resulted in an impromptu chemistry lesson. This was perceived as more of a ‘gin and tonic’ style gin, rather than a sipping gin, though I rather enjoy it’s oily mouthfeel and strength of flavour.
Our fourth and penultimate gin was Opihr Spiced Gin. I knew this would be a ‘marmite’ gin. Those who liked perfumed flavours would love it and those that didn’t….
We had a fifty:fifty split. Those who liked it, absolutely loved it. Those that didn’t, really didn’t. Personally? I think it’s gorgeous stuff and am desperate to get hold of some Pimento, to try the two together as I think the chilli and ginger should work brilliantly with it.
For our final offering we had Martin Miller’s Gin – and this time, we had a hot toddy with lemon and honey, and a mince pie to finish the evening on a seasonal high. Understandably, these went down very, very well.
For someone who simply loves gin and can discuss it for hours, these tastings are as nerve wracking as they are fun and am thrilled to say that there is at least one more planned for the Christmas period and some new ideas floating around for 2014.
And for those of you who have loved the idea, I’ve got a little recipe for you, from Martin Miller’s for a mulled gin, one that I’ve been sipping as I’ve been writing (it’s medicinal). Lighter and lower in calories than a mulled wine – a bonus if you’re slimming down like myself – it’s a gorgeous alternative to the hot toddy described above.
Martin Miller’s Merry Mulled Gin
50ml Martin Miller’s Gin
100ml Apple Juice,
2tbsp of honey,
Equal parts of Cassia, Cinnamon, Cloves, Star Anise, Ginger,
Pinch of chilli flakes.
Warm all ingredients gently on the hob and let those aromas escape. Once heated (please don’t boil it) strain into a heat proof mug and serve with an orange zest and a cinnamon stick.
