Beefeater is launching a 0.0% spirit (just in Spain for now) that "maintains the brand’s iconic citric and juniper-forward profile but without the alcohol." It's made at Pernod-Ricard's new production line in the south-east of France which opened last autumn. RRP €15.
Bronchitis be damned. After two weeks in bed I need a drink. Tonight’s treat is a #Genever that I got from @parcifal last time he was in Stockholm. If you’re not familiar with Genever, it’s similar to #gin, but comes in way more variations, ranging from transparent to dark/aged, flavored, liqueur or booze. Truly a versatile drink from the Benelux region, and IMHO an underrated one. Cheers!
"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."
"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."
IWSC judging today: 61 gins in the classic/traditional category, mostly from Europe but some also from Oceania. Was judging with industry legend Charles Maxwell - quite the treat!
Standard was high. We had about 5 golds. Only 1 non-medal. Rest fairly evenly split between bronze and silver.
My latest article for Club Oenologique has just been published. This one looks at the best Scottish gins for celebrating Burns Night. (I also snuck in a peated French gin!)