Gin and its Botanicals
What does 'Genever' mean?
'Genever' is the Dutch style of Gin, known in the Netherlands as Jenever or Shiedman, amongst other titles. Its aroma and flavour is fuller and riper than that of the London Dry style. Although the same botanicals used in making Genever Gin are also used in making other styles of Gin (albeit in different proportions), it is the nature of the base spirit which gives Genever Gin its distinctive taste and character, which like Scotch whisky or Bourbon, is usually made from a fermented wash of malted barley with equal parts corn and rye. Unlike London Dry styles that use base spirits of 90% alcohol or more, the malt wine in Genever Gin comes out of the pot still at about 50% alcohol. The resulting liquid is, therefore, not completely purified of the flavourful congeners in the mash, which accounts for its malty, full-bodied taste and aroma. In producing Genever Gin, part of the malt wine is re-distilled with botanicals, including caraway (a herb distinctive to Dutch Gin). The spirit is then blended with a varying amount of malt wine from the first distillation. This process of blending yields the two types of Genever Gin - 'Oude Jenever' (Old Genever) is the oriGinal style. It is straw-hued, relatively sweet and aromatic. The second type, 'Jonge Jenever' (Young Genever), usually clear in colour, contains a smaller proportion of malt wine to produce a beverage with a drier palate and lighter body. Genever is traditionally sold in a cylindrical stoneware crock. Genever-style Gins are produced in Holland, Belgium, and Germany. Some Genevers are aged for one to three years in oak casks and tend to be lower proof than English Gins (72-80 proof or 36-40% ABV is typical). They are usually served straight up and chilled. The classic accompaniment to a shot of Genever is a dried green herring.
What are the botanicals used for Martin Miller's Gin?
10 botanicals are used to create the Martin Miller's Gin recipe including juniper, coriander, angelica root, orange peel, Lemon Peel, Lime oil, orris root, cassia bark, ground nutmeg, liquorice and cucumber distillate.
When was The Botanist introduced? Where is it produced and by who? And what gives 'The Botanist' its name?
2011 The Botanist is an artisanal Islay gin made by Bruichladdich Distillery. It is one of two gins made on Islay, and is distinctive for its addition to the nine customary gin aromatics of a further 22 locally picked wild Islay botanicals. It is these botanicals - and the two local botanists who collect them - that give the product its name.
What 3 elements determine a Gin's characteristics?
A Gin's character is determined by three elements: (1) the base spirit; (2) the variety of botanicals - each distiller having his/her own secret recipe; and (3) the type of still and method for distilling.
How is Coriander harvested?
A traditional rotation crop, harvested using a combine harvester, dried and cleaned. Loses 30% of its weight when cleaned because it is a very dirty crop and allows competition from other weeds and volunteers. The Coriander is harvested when the moisture content is correct with a decent weather window. Farmers will ensure the whole crop is harvested before moving onto other crops so as to prevent the unnecessary cleaning of machinery. Combine harvesters load the Coriander into waiting trailers and these are either transported to store or direct to 'cleaning houses'. Cleaning is an absolute necessity as the crop includes dust, stems and from time-to-time foreign seeds. This usually results in a 30% loss but ensures clean and consistent quality. Caution is needed during the cleaning process in order to remove splits but not create any more, which can be the case, if they are overworked or too dry to start with.
What are the tasting notes for Hayman's Old Tom Gin?
ABV: 40% Nose: Intense juniper, zingy citrus and notes of earthy liquorice. Palate: Rich and smooth, with rounded citrus and bold juniper pine. Finish: Delicate with hints of citrus and a traditional slight sweetness.
What is unique about how Bombay Sapphire is produced?
Alcohol brought in from another supplier is evaporated three times using a carterhead still, and the alcohol vapours are passed through a mesh/basket containing the ten botanicals, in order to gain flavour and aroma. This is felt to give the gin a lighter, more floral taste compared to those gins that are created using a copper pot still. Water from Lake Vyrnwy is added to bring the strength of Bombay Sapphire down to 40.0% (UK, Canada, Australia). The blue colour comes from the bottle, not the gin.
Describe Bitter Almond.
Almonds are a familiar type of nut. They can be sweet or bitter, depending on the type of tree that produces them. Sweet almond is produced from one type of almond tree (Prunus amygdalus var. dulcis) and does not contain poisonous chemicals. Bitter almond comes from a different type of almond tree (Prunus amygdalus var. amara) and does contain toxic chemicals. "Bitter almond" volatile oils can also be produced from other related fruit kernels including apricot (Prunus armeniaca), peach (Prunus persica), and plum (Prunus domestica)
What makes 'The Botanist' unique?
Although distilled at a distillery better known for Scotch (Bruichladdich) and in a region of the world better known for Scotch (the Southern reaches of the Hebridean islands), The Botanist Gin is no Islay Scotch. Rather, The Botanist Gin is an exploration of Hebridean flora. In 2011, what the Bruichladdich distillery was still rather unusual. Foraged botanicals are commonplace in gins that make a statement of place. Of the massive 31 botanicals in The Botanist, a full twenty-two of them are locally foraged and they range from the quotidian (spearmint) to the hardy, weedy, and unusual in gin (yellow bedstraw).
Describe Angelica Seed.
Angelica archangelica seed. All parts of the aromatic plant have culinary or medicinal uses, but it is best known for its candied stems, used as a cake decoration. The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs including Chartreuse, Bénédictine, Vermouth and Dubonnet.
Describe Angelica Root.
Angelica archangelica, commonly known as garden angelica, Holy Ghost, wild celery, and Norwegian angelica, is a biennial plant from the Apiaceae family, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty.
What are all the botanicals used in 'The Botanist'?
Angelica root * Apple Mint Birch leaves Bog Myrtle leaves Cassia bark * Chamomile (sweet) Cinnamon bark * Coriander seed * Creeping Thistle flowers Elder flowers Gorse flowers Heather flowers Hawthorn flowers Juniper (prostrate) berries Juniper berries * Lady's Bedstraw flowers Lemon Balm Lemon peel * Liquorice root * Meadow Sweet Orange peel * Orris root * Peppermint leaves Mugwort leaves Red Clover flowers Sweet Cicely leaves Tansy Thyme leaves Water Mint leaves White Clover Wood Sage leaves (*)= Non Islay Botanical[6][5][7]
What are the botanicals and percentages used in Ford's Gin? How is the Gin distilled?
As The 86 Co. was designed with the on-trade in mind, there is an unprecedented amount of information available about the contents, with their website even denoting the percentage of each botanical used. For those interested, they weight in thusly: juniper 49.5%, coriander 30.5%, lemon peel, orange peel, grapefruit peel, angelica and jasmine 3.2% each, cassia and orris 2.1% each. Once the stills are turned on, distillation takes 5 hours, producing 200 litre batches per run. Fords Gin is then shipped to Charbay Distillery in California, where it is cut to 45% ABV with water taken from a well in Mendocino County.
Describe Bombay Dry Gin.
Based on a 1761 recipe, at the heart of Bombay Dry Gin is its unique distillation process, vapour infusion. Unlike many other gins, which boil their botanicals directly in the spirit, the 8 exotic botanicals in Bombay Dry Gin are hand placed in a perforated copper basket. The spirit vapour passes through the copper basket infusing the spirit with the aromatic flavours of the botanicals. This way Bombay Dry Gin acquires a subtle yet full flavour taste, which makes it such a rounded and distinctive gin. Bombay Dry Gin is the classic and historical London Dry Gin taste, which is at the heart of all Bombay Gins.
Where did Angelica Root originate?
Belgium / Saxony
Where did Angelica Seed originate?
Belgium / Saxony
How is Juniper harvested?
Berries are picked by collectors in the mountains by hand using a stick to knock the ripe berries off the bush into a sieve leaving the unripen berries for next years harvest. Collectors first collect truffles and fungii and at the same time will review the Juniper crop and highest yielding areas. Collectors harvest after they have picked the fungii and truffles. Berries are then sifted and in certain cases colour sorted and dried if necessary.
What are the botanicals in Bombay Dry Gin?
Bombay Dry Gin's 8 exotic botanicals include: Juniper Berries, Coriander Seeds, Liquorice Root, Almonds, Lemon Peel, Cassia Bark, Orris Root, Angelica Root.
What botanicals are in Bombay Sapphire?
Bombay Sapphire gin contains 10 exotic botanicals, including: Juniper Berries, Coriander Seeds, Liquorice Root, Almonds, Lemon Peel, Cassia Bark, Orris Root, Angelica Root, Cubeb Berries, Grains of Paradise.
How is Broker's Gin distilled?
Broker's Gin is distilled near Birmingham, England in traditional pot stills, and though Broker's Gin was created in 1998, its recipe dates back 200 years. Broker's is a London dry gin, with the base spirit distilled from English wheat, and it's crafted with a bevy of herbs, spices and fruits imported from around the world.
Who first produced Broker's Gin, and when?
Broker's Gin was created by brothers Martin and Andy Dawson in the late 1990s.
How is Chamomile harvested?
By hand or tractor with rake and chopper. The chamomile is then dried to improve storage time.
Describe Cardamom.
Cardamom, sometimes called cardamon, is a spice consisting of the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds. Guatemala, where the German coffee planter Oscar Majus Kloeffer introduced Indian cardamom before World War I, has become the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it. Elettaria pods are light green, while Amomum pods are larger and dark brown.
Describe Cassia Bark.
Cassia typically refers to cassia bark, the spice made from the bark of East Asian trees related to the "true cinnamon" (Cinnamomum verum) of Sri Lanka. Cassia is the typical "cinnamon" marketed in North America but is distinguished from it in Europe
Describe Chamomile flowers.
Chamomile is the common name for several daisy-like plants of the family Asteraceae that are commonly used to make herb infusion to serve various medicinal purposes.
Who created Finn's Gin and when?
Chicago Distilling Company was founded by a trio of DiPrizio family members— brothers Jay and Vic, along with Jay's wife Noelle. The distillery was opened in 2010 an Finn's Gin was one of their first products.
Where did Liquorice originate?
China, Syria, Turkey, Iran
How is Liquorice harvested?
Commecially cultivated, the root is dug up and cut away from the crown. The root is then washed and dried and can eith be peeled or unpeeled (peeled tends to be sweeter).
How is Bitter Almond harvested?
Commercial harvesting - almonds shaken off the tree and then left to dry on the ground, almonds then swept into rows and collected by tractor. Almonds then sorted and cleaned before grading, peeling and milling.
Describe Coriander.
Coriander, also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel longer (5-6 mm or 0.20-0.24 in) than those pointing toward it (only 1-3 mm or 0.039-0.118 in long). The fruit is a globular, dry schizocarp 3-5 mm (0.12-0.20 in) in diameter. Although sometimes eaten alone, the seeds are often used as a spice or an added ingredient in other foods.
Describe Cubeb.
Cubeb (Piper cubeba), or tailed pepper is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubebs consist of the dried berries, similar in appearance to black pepper, but with stalks attached - the "tails" in "tailed pepper". The dried pericarp is wrinkled, and its color ranges from grayish-brown to black. The seed is hard, white and oily. The odor of cubebs is described as agreeable and aromatic and the taste as pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper.
How is Cubeb harvested?
Cubeb trees are found within coffee plantations and the cubeb berries are hand gathered before they ripen (when they are green) and dried where they become black.
What are the botanicals used in Death's Door Gin?
Death's Door Gin has a surprisingly simple botanical mix of organic juniper berries, coriander seed and fennel. Using juniper berries that grow wild on Washington Island along with coriander and fennel sourced from within the state,
Describe the distillation process for Martin Miller's Gin.
Distilled in two separate batches, the team behind Martin Miller's gin separates the citrus from the other botanicals in order to attend to them separately. Pot distilled at the famous Langley's Distillery, the real story isn't the first where [England], but where it goes from there: to Iceland. Where the distillate is diluted with fresh Icelandic water, which purportedly adds fewer impurities (in parts per million) than water found anywhere else in the world. Whether those impurities are found in quantities above the human threshold for detection are left* up for debate; but the Iceland mythos is an important part of the story that Martin Miller's Gin tells from the water inside to the designs of the bottles. The gin uses a relatively straightforward list of botanicals: juniper, coriander, angelica, orris, cassia, cinnamon, licorice, nutmeg, iris, and Seville orange. Although not officially disclosed, drinkers have long suspected some cucumber essence added post-distillation, owing to the bright cucumber taste present [more on that in a second], but officially nothing is stated as to that regard. The only hint we have is that the bottles have undergone a re-design in the past decade which removed the words "London Dry Gin" from the bottle. [old vs new]. Since we know the term "London Dry" prohibits the addition of flavors/sweetening above a microscopic signing amount, this may be a suggestion that the hypothesis is not far off. But for now, just know there is indeed an unmistakable cucumber note and no reference to cucumber in the botanical list.
Where did Coriander originate?
Eastern Europe, Morocco, India
How is Gin made?
Essentially, Gin is nothing more than a neutral spirit (more commonly known as vodka) with added botanical-flavours. The spirit base for Gin, like vodka, can be made from a variety of washes, including corn, barley, rye, molasses and other small grains. Most Gin made today is initially distilled in efficient column stills. The resulting spirit is high-proof, light-bodied, and clean with a minimal amount of congeners (flavour compounds) and flavouring agents. Genever Gin, on the other hand, is distilled in less-efficient pot stills, which results in a lower-proof, but more flavorful spirit.
Where is Finn's Gin produced?
Finn's Gin is one of the products carefully made on the very popular stretch of Milwaukee Avenue, in North Western Chicago's achingly hip Logan Square area by Chicago Distilling Company.
When was Hendrick's Gin first launched, and what all were the parties involved?
First launched in 2001, Hendrick's Gin has been the success story that has set the template for modern gin brands to follow. Hendrick's Gin's beginnings have multiple stories, from the distillery Malt Master finding inspiration in the garden to an American agency claiming to have created it all. The truth is, as always, somewhere in-between. Seeing the gap in the market, William Grant and Sons decided to release a premium gin in 1999. Working with their famed Malt Master David Stewart and Lesley Gracey (who still distils Hendrick's Gin to this day), they developed a flavour profile for a gin inspired by eating cucumber sandwiches and British gardens. The brand identity was then developed by an American agency with a brief to focus on unique and unusual Britishness. It took Lesley 21 distillations to finalise the recipe and in the year 2000, a new giant was born.
What is 'Flavoured Lemon or Orange Gin Collins'?
Flavoured Lemon or Orange Gin Collins: These Gins are produced in the same manner as other dry Gins except that dried lemon or orange peel is added as the primary flavouring agent. Juniper and other botanicals are also used but do not dominate the taste. These citrus-flavoured Gins are ideal with soda or fruit juices as a long drink.
How is Orange Bitter harvested?
Following fresh fruit/juice harvest by machine, remainder are hand selected and individually peeled by hand and hung to dry in the sun. The orange and lemon groves that surround Murcia are predominantly used for the production of fresh fruit and juice. The oranges are harvested first and only once a year from January onwards. The lemons are slightly later, but can (depending on the crop) be harvested twice a year, once in March and a smaller crop in October/November. The citrus fruits are harvested and processed into either juice or fresh fruit to be sold to major retailers and processors around the world. After this harvest is complete, some fruit will be left on the trees and it is this fruit that is hand-picked by local families and then processed into the dried peels. The first stage of the process having been selected and hand-picked is the peeling of the fruit by hand leaving the peel and some of the pith. The peel is then hung along a wire to dry naturally in the sun for 3-5 days depending on the weather conditions. The peels are then sold to our suppliers whom act as collectors in the local area.
Where is Ford's Gin produced? And who is the Master Distiller?
Fords Gin was made with Charles Maxwell of Thames Distillers in London. Maxwell is an eighth generation Master Distiller and has some incredible spirits under his belt, including Portobello Road, Sabatini, Oxley and Fifty Pounds Gin. He's a man who well and truly knows his stuff (currently Charles is responsible for overseeing the production of over 120 different gin brands from his London based distillery) and who is celebrating 40 years in the industry this year. Fords Gin is made in Thames Distillers' two 500-litre stainless steel stills - Tom Thumb and Thumbelina. The process begins when the botanicals - Italian juniper, Romanian coriander, Spanish lemon peel, Moroccan bitter orange peel, Turkish grapefruit peel, Polish angelica, Indonesian cassia, Chinese jasmine and orris from both Italy and Morocco - are added to the stills, along with a neutral grain spirit made from English wheat, and left to macerate for 15 hours.
Who and when did Death's Door Gin distillery open?
Founded by Brian Ellison, Death's Door opened its doors on June 4th, 2012. It's fair to say that Death's Door as a distillery was partly the result of this agricultural development program and that it was created as a way of seeing what else could be done with the grain, but it was always intended as more than that. The distillery, based in Middleton on mainland US, is now one of the largest Wisconsin has ever seen, with an annual capacity in excess of 250,000 cases.
Where did Chamomile originate?
France, Germany
What is the significance of the name 'Broker' in Broker's Gin? And what is the gimmick Broker's Gin does with their bottles?
Gin is the only spirit that historically has been produced in England. For that reason, they chose a theme for the brand that would be recognised for its Englishness - a gentleman wearing a bowler hat. Such a gentleman would typically have been a stockbroker in the City of London, hence the name "Broker's" for the brand. Every bottle of Broker's Gin is topped with a miniature plastic bowler hat.
What is a corn based NGS?
Grain Neutral Spirit or Neutral Grain spirit, is an industrial product distilled from anything or a mix of things. The most likely culprits are corn, sugar cane and beets. These are chosen because of their high sugar content and their rock bottom prices. NGS is eponymously neutral. It is distilled up to 190 proof or 95% alcohol by volume to ensue maximum efficiency of distillation and flavorlessness. It is an industrial product, there were you in Brazil, would be used to fuel a car or if you were in the Navy, would be used to clean boat engines. If you'd like to start a vodka brand, you could use it for that too.
Where did Nutmeg originate?
Grenada, Indonesia
Where did Cardamom originate?
Guatemala, Sri Lanka, Southern India (Kerela)
What makes the Bombay Sapphire distillery special?
Heatherwick Studio's master plan proposed the creation of two new glasshouses to grow specimens of the 10 exotic plant species used in the Bombay Sapphire distillation process. These glasshouses, one of them containing a humid tropical environment and the other a dry temperate Mediterranean climate, emerge from the northern still house to sit within the waters of the widened river. The connection to the still house allows waste heat from the distillation process to be recycled to maintain the warm climates for the plant species to flourish. The fluid geometry of these new glass buildings was influenced by recent advances in glass technology and by Britain's rich heritage of botanical glasshouse structures.
What is the special step Hendrick's Gin takes to ensure a proper blend between the two stills?
Hendrick's Gin even goes one step further, as once the two spirits are blended, there is a further addition of cucumber and Bulgarian rose petal essence before the spirit is cut with water and finally bottled at 41.4% ABV.
How is Hendrick's Gin distilled?
Hendrick's Gin uses a blend of spirits produced from a Carter-Head still, and a small pot still originally built in 1860 by Bennett, Sons & Shears. Both have been restored to working order after being bought at auction in the 1960′s. The two stills produce noticeably different styles of gin due to their different constructions, the amount of copper contact and the methods of distillation. The Bennett pot still produces a heavy, oily spirit with a strong juniper-flavour. Hendrick's macerate 12 botanicals (juniper, coriander, angelica root, orris root, orange peel, lemon peel, cubeb berries, grains of paradise, caraway seeds, elderflower, yarrow and chamomile) for around 24 hours before switching on the stills. Although oversimplifying the process dramatically in essence, the botanicals are added into the liquid and effectively boiled, which allows most of the flavour characteristics to pass directly into the spirit. In contrast, the spirit derived from the Carter-Head still is much more subtle with light floral and sweet fragrances. This is because all the botanicals used in the Carter-Head are added to a basket at the very top of the still. Rather than macerating and then boiling the botanicals, which produces the strong pungent spirit of the Bennett still, the Carter-Head bathes the botanicals in the alcohol vapours only. By doing so only the lighter, sweeter and floral flavours are able to be extracted by this method, which gives the spirit its distinctive character. Both stills take around 12hours to run, each producing a 500 litre hearts cut running off the stills at 80% ABV.
Where did Cassia Bark originate?
Indonesia, Sri Lanka
Where is Martin Miller's Gin produced, and what is the special process it undergoes?
It's made at Langley's Distillery using traditional methods and the aid of a beautiful pot still affectionately named 'Angela'. They separate and distill the botanicals in two individual batches, whereby the earthier botanicals are distilled apart from the citrus botanicals. The two separate distillates are then combined together with the cucumber added thereafter. This dual process gives Martin Miller's Gin an added freshness to the citrus elements which is sometimes lacking in other gins. Not to be let down in their attention to minute details, once the distillation is over, the gin is taken on a 3,000 mile round trip to Iceland to be blended with some of the world's purest water. Naturally super oxygenated and with a higher surface tension, it is said that the water holds in the volatile elements that can sometimes give other gins that "burn" on the finish, giving the finished product a soft, gentle and smooth taste. While the concept that water, a typically silent partner in a bottle of gin, can have a huge effect may seem a little far fetched, it is anything but. Having been to the water source in Iceland, tasted comparative samples of the gin cut using other waters - we can confirm that while the reasons and science behind why the water has such an effect are largely speculative, they are quite apparent to taste. There is a good reason for the madness however - the water is genuinely much purer than anywhere else in the world (some dozen parts of impurities per million, as opposed to even the most pure of French bottled water which has around 200 parts per million). Furthermore, it wasn't not possible to ship the water to the UK and blend it there when they began in 1998, as import laws and the tanks required to ship it in required it to be demineralised (processed) - which would remove some of the water's properties and nullify the entire point of using it in the first place. Today, with technology and storage systems developing better standards, the ability to ship the water has become possible and some of Martin Miller's is bottled in the UK, sparing some of the back and forth necessary back in the late 90's.
Where did Orris originate?
Italy, Morocco
Where does the name 'Bombay Sapphire' come from?
Its name originates from the popularity of gin in India during the British Raj and "Sapphire" refers to the violet-blue Star of Bombay on display at the Smithsonian Institution.[2] Bombay Sapphire is marketed in a flat-sided, sapphire-coloured bottle that bears a picture of Queen Victoria on the label.
Where did Cubeb originate?
Java - Indonesia
Describe Juniper.
Juniper is harvested from coniferous plants in the genus Juniperus of the cypress family Cupressaceae. Depending on taxonomic viewpoint, between 50 and 67 species of juniper are widely distributed throughout the Northern Hemisphere, from the Arctic, south to tropical Africa in the Old World, and to the mountains of Central America.
Describe Liquorice.
Liquorice is the root of Glycyrrhiza glabra from which a sweet flavour can be extracted. The liquorice plant is a legume native to southern Europe, India, and parts of Asia. It is not botanically related to anise, star anise, or fennel, which are sources of similar flavouring compounds. The word liquorice / licorice is derived from the Greek 'glukurrhiza', meaning "sweet root" - the name provided by Dioscorides. It has been traditionally known and used as medicine in Ayurveda for rejuvenation. It is a herbaceous perennial, growing to 1 m in height, with pinnate leaves about 7-15 cm (3-6 in) long, with 9-17 leaflets. The flowers are 0.8-1.2 cm (1/3 to 1/2 in) long, purple to pale whitish blue, produced in a loose inflorescence. The fruit is an oblong pod, 2-3 cm (1 in) long, containing several seeds.[10] The roots are stoloniferous.
What makes Ford's Gin bottle labeling unique?
London Distilled at Thames Distillers, the bottle and feel is steeped heavily in British Colonial icongraphy. References to India, travel, and empire are all prominently placed— and why not? After all, London Gin was distinctly colored by colonialism. The juxtaposition of Eastern hemisphere botanicals, Western Europe botanicals, and the lore of being consumed by shipmen of the British Navy, to do anything less would be a disservice to the history behind it? No? But oddly Ford's gin stands against a trend we're seeing in gin distilling. While many distilleries are going local, or seeking to create a notion of place, Ford's Gin uses history and lore to create a sense of place [and tradition]. Instead, "Distilled in London; Botanicals from Everywhere" graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on.
Where did Juniper originate?
Macedonia / Serbia / Bosnia / Italy
How was Finn's Gin created?
Noelle developed a Gin in the space of 6 months. To make it, she decided to buy-in a corn based NGS from a separate distillery and macerate, Sichuan peppercorn, dried orange peel, green cardamom, hibiscus, juniper, coriander, cassia and cubeb amongst other botanicals.
Describe Nutmeg.
Nutmeg is one of the two spices derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. Nutmeg is the seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1.2 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7-9 years after planting, and the trees reach full production after twenty years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices. Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter.
What does 'Old Tom Gin' mean?
Old Tom Gin is the last remaining example of the original lightly sweetened Gins that were so popular in 18th-century England. The name comes from what may be the first example of a beverage vending machine. In the 1700s some pubs in England would have a wooden plaque shaped like a black cat (an "Old Tom") mounted on the outside wall. Thirsty passersby would deposit a penny in the cat's mouth and place their lips around a small tube between the cat's paws. The bartender inside would then pour a shot of Gin through the tube and into the customer's waiting mouth. Until fairly recently limited quantities of Old Tom-style Gin were still being made by a few British distillers, but they were, at best, curiosity items.
What are the tasting notes for Broker's Gin?
On the nose, there's no mistaking Broker's for anything but a London Dry style gin. It's an uncompromising, unapologetic classic gin, with very apparent juniper notes and some citrus. It adds a bit of cinnamon and coriander to the mix, plus some floral notes, which ups its complexity and results in a pretty pleasant smelling spirit. Tasted neat, the juniper flavor jumps on your palate, with more citrus and some peppery spice. The mouth feel is a bit heavy and oily, coating the tongue as the flavors work their way around the mouth. Throughout it all, Broker's remains very smooth and drinkable. It finishes very warm and lingers on the tongue with a bit of spice. Adding a bit of ice tempered the oily texture a bit, and adding a lemon peel brought out more of the gin's citrus notes. While the ice-and-lemon-peel variety works well enough, it kills some of the juniper and spice you get when tasting Broker's neat.
How is Nutmeg harvested?
Only the female nutmeg tree bears fruit. First harvest is after 7-9 years with full maturity after 20 years. Picked by hand the fruit is split to reveal the nutmeg which is surrounded by a red lace known as mace. The mace is removed and used separately as a spice in cooking. Nutmeg usually comes in powdered form and is extremely difficult to mill because of a high oil content.
What does 'London Dry Gin' mean?
Originally, the term "London" signified Gin produced in or near London, where most English Gin has always been distilled. Today the term which has been adopted by Gin producers the world over, no longer indicates any specific geographical associations. Virtually all Gins on the market also use the word 'dry' on the label. Some may read Dry Gin, Extra Dry Gin, Very Dry Gin, or English Dry Gin, but all mean the same thing - they are equally lacking in sweetness. English Gins differ in character from Dutch Gins primarily because of differences in production (e.g. the use of a continuous still rather than a pot-still). After the cooked mash is fermented, it is distilled in a continuous still with at least three columns. The aim is to purify the spirit to the point that the resulting alcohol is totally neutral and flavourless. The spirit, which leaves the still at a very high proof (approximately 90% alcohol by volume), is then re-distilled with the botanical flavourings. London Dry Gin remains the dominant Gin style in the United Kingdom, former British colonies, the United States, and surprisingly, Spain, where it is nearly always mixed with cola.
Describe Orris.
Orris root is a term used for the roots Iris germanica and Iris pallida. Once important in western herbal medicine, it is now used mainly as a fixative and base note in perfumery, the most widely used fixative for potpourri. Orris is also an ingredient in many brands of gin.
What are some other common botanicals used to flavor Gin?
Over the centuries, creativity and diversity have seen Gin recipes ranging from a handful to a mix of a dozen or more individual ingredients, the most common being almond, angelica root, cardamom, cassia bark, coriander, cubeb berries, grains of paradise, Ginger, lemon peel, liquorice, nutmeg, orange peel and orris root. More adventurous concoctions include such diverse ingredients as Cucumber and Rose petals, as is the case with Hendrick' s Gin.
What is 'Pimms' gin?
Pimms: Pimms No. 1 Gin Sling, a famous Gin-based cocktail, is named after James Pimm, a 19th Century restaurant owner. He invented the Gin sling for his customers but it proved so popular, he began commercial manufacture. The original Pimms No. 1 Cup is basically Gin compounded with herbs and essences, and enhanced with a European liquor.
How is Angelica Root harvested?
Planted between June and August, it takes 18 months to reach maturity and you either harvest the seed or the root. Forms part of a traditional rotation crop. Root is harvested using a beet harvester, spun to clear soil and stones, washed, dried and then cut.
How is Angelica Seed harvested?
Planted between June and August, it takes 24 months to reach maturity and you either harvest the seed or the root. Forms part of a traditional rotation crop. Seed is harvested using a combine and is dreid. Very poor germination rates of around 1 in every 100 seeds.
What does 'Plymouth Gin' mean?
Plymouth Gin is relatively full-bodied (when compared to London Dry Gin). It is clear, slightly fruity, and very aromatic. Originally the local Gin style of the English Channel port of Plymouth, modern Plymouth Gin is nowadays made only by one distillery in Plymouth, Coates & Co., which also controls the right to the term Plymouth Gin.
How is Cardamom harvested?
Pods are picked from the plant by hand and then dried. The pods can then be crushed to reveal the black cardamom seed.
How is Orris harvested?
Root of the Iris flower. Takes 3-4 years to mature. Once dug by hand/small machine - the root is washed and dried for a number of years until extremely hard (stone-like). The root is then milled to a very fine powder.
Who made Ford's Gin and why?
Simon Ford made Ford's Gin for mixing. For bartenders. For mixologists. For the way that most people drink their gin. Simon Ford comes with some rather lofty credentials. Some of the gins he's recently worked with and on include: Plymouth, Dorothy Parker and Perry's Tot. Out of this experience, Ford's Gin arose. The branding is very much aimed at bartenders too; as we said before, the label is crammed with information about Fords Gin's production and the bottle is designed to be a tool, with a measuring scale on the side of the bottle (easy for stock take) and even the shape of the bottle neck is designed with pouring ease in mind (easy to grip & fits speed pourers perfectly). This trade focus goes further too, in 2015, the team launched a limited edition bottling in green glass (same gin, just different glass colour) and packed one green bottle in every case of Fords Gin being sold. Why? Because bartenders re-use bottles in their speed rails (for syrups and juices) and having a different colour bottle meant that it would be easier to differentiate it, should it be put to re-use and filled with lime / lemon juice etc.
Where did Orange Bitter originate?
Spain, Turkey
What are the tasting notes for Martin Miller's Gin?
Tasting Notes Bitter orange zest, fresh juniper an a slight hint of licorice and gentle spice behind it. It's quite classic in profile with a lot of juniper fortifying it at first glance. When they speak of the specific method for getting the most out of their citrus, it's fairly evident here that the work has paid off. The orange notes are the star. On the palate, there's more of that same orange zest. Nicely expressed, and not overwhelming though it is dominant. Brisk, pine forward juniper comes forward but so does a smooth, sedate vegetal character that is clearly cucumber, but also oddly sweet and clear. It doesn't taste like distilled cucumber. It's as if there's a fresh cut cucumber right next to you. These notes stick with you as the finish comes on with some pepperiness to it: hints of coriander and cassia perhaps with angelica coming through towards the backend. Finish is quite long and only gently warm.
What are the tasting notes for 'The Botanist'?
Tasting Notes Dispel the notion that an excess of botanicals means you can't have a classic gin nose: plenty of juniper, lemon and orange zest mingling with meadowsweet and woodruff. The texture of the spirit rather nice, with a slightly oily, pleasant palate coating presence. Cool mint and juniper, slightly pine-forward juniper at first. Citrus, primarily lemon zest on the early mid-palate before sweet spices and flower come through. Woodruff, chamomile and herbs de provence. Warm juniper late with echoes of vanilla cream, licorice and birch bark. Fairly long, fairly dry finish with a gentle, pleasing astringency. I really like the way the seemingly boundless list of woodland herbs and flowers come together so nicely to create a harmonious, well-balanced accord. Whereas many gins with a kitchen-sink list of botanicals seem to be a battle for attention; every botanical amped up as if to scream, "I'm in here, notice me," The Botanist Gin manages to include a lot without seeming like there's a lot. It's focused, and surprising to the palate, in the way that a good perfume seems to be composed of so much less. I'd say that the Botanist Gin on the palate is a perfumers' gin.
What are the tasting notes for Finn's Gin?
Tasting Notes Finn's Gin has a creamy spice to it on the nose. Cardamom is the star, but hibiscus and orange round things out. On the palate, the entry is creamy and rich. Suggestions of vanilla custard and fine grated orange zest early. The mid-palate of Finn's Gin is where the spice really comes through. Fresh opened cardamom pods burst forth, and then evolve to become a bit more suggestive of chai tea with spicy background notes. Now the finish is where I get a piquant spice that almost cools the palate like eating a Szechuan peppercorn. Cooling illusion aside— the flavor of the peppercorns is loud and clear with a peppery base that calls to mind Tellicherry peppercorns.
What are the tasting notes for Death's Door Gin?
Tasting Notes Firstly, for those of you who haven't tried their vodka before it's worth talking a bit about that because the vodka is the foundation for the gin. Clean and mild on the nose, with a touch of ethanol. The palate is surprisingly creamy and rich, pleasant heat but a creamy richness with notes of vanilla and buttered bread. The low notes contain malt and hay. It's all rather subtle as this is still a vodka, but I think to even a novice taster some of these other notes present themselves. Interesting on its own, and among vodkas it has character, which sets it apart from most of what is on the shelf. Creamy fennel and anise notes on the notes; the anise seems a bit at the fore with juniper making up a clean second. The juniper is expertly blended with the fennel on the nose creating a hybrid fennel seed with juniper spice on the edges. Really lovely. On the palate, juniper at first with an evergreen/pine needle note. The mid-palate is rife with Jingle Cookie like notes, with anise and fennel making a bright, sweet baking spice note. The finish adds coriander and a subtle creamy, vanilla tinged hay note that reminds me of the creamy notes from the vodka on its own. The finish is bright and clean, like chewing a fennel seed. You know, as you might from that bowl on the counter near the cash register in an Indian food restaurant. But I digress. I really like the fennel in here, it's as beautiful as I've tasted expressed in any gin.
What are the tasting notes for Ford's Gin?
Tasting Notes Juniper and bright spice on the nose, some floral hints as well. Mild, fresh, hints of lavender and cream on the close. Nice, smells a touch contemporary in style, but the presence of juniper is immediately detectable. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. This part of the taste is very gin like, reminds me of the mid-palate notes of Plymouth, thought the finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel. Quite nice, with a lot of layers. Rewarding in terms of complexity, and in depth. Classically styled Gin on the nose, with juniper and a touch of citrus. To taste the core three botanicals boom loudly. There is a big coriander seed, clear juniper and slight angelica note upfront, alongside the triple hit of citrus. The cassia adds a warming spice on the finish and the overall impression is that of a traditional, "ginny" Gin. Fords Gin is one for the purists for sure and anyone looking for an archetypal gin in a cocktail would do well choosing to use it.
What are the tasting notes for Bombay Sapphire?
Tasting Notes Strong citrus nose, acidic lemon dominating. Good bit of alcohol notes in there too, along with some juniper. There's a sweetness and a distinct floral fruity character in the background: bright and strongly aromatic that sets it apart especially from typical London Dry style gins. The palate is a bit oily and thick, covering the tongue thoroughly and slowly. Though it begins very mild with not a whole lot of flavor. The effect is unleashed when it fully covers the mouth, heat and slightly spicy lemon with a touch of earthy floral notes. There's some juniper on the edges in here, and it shines best at the close of the taste in the back of the palate. The finish is tight and long, with heat, coriander, juniper and a balanced citrus note. Although there's a gin like quality in here, with juniper present in all phases of the tasting, it isn't quite the driver. But not quite the backseat as in some Contemporary gins. I want to call this contemporary, but I think the flavor profile and botanical mix [as well as how the notes come through] that don't seem radically situated in the contemporary gin movement. But it's not quite classic.
What are the tasting notes for Hendrick's Gin?
Tasting Notes The nose certainly has juniper, but I find the musky hint of rose lightens it and gives it a floral forward impression. Sweet orange, lime zest and a hint of elderflower as well. The pine notes give it structure, but the floral notes give it a unique character. The palate exudes a backbone of a very classic gin. You get the angelica, coriander, juniper and orris root accord. Sitting on top of that Hendrick's has a surprising amount of citrus, especially mid-palate where orange and lime again resurface, almost with a candy-like note. Late palate a faint hint of yarrow (that slight salty licorice flavor) and black pepper. Hendrick's Gin finish is fairly long, with a serious juniper backed astringency. Notes of soaked rose petal, lime, Persian cucumbers, Earl Grey Tea and a surprising bitterness. A dull warmth of the spirit emanates quietly from the back of the palate. Very interesting. Unusual? Perhaps in 1999. Good? Yes, still good. Even neat.
What are the tasting notes for Bombay Dry Gin?
Tasting Notes Neat we have lemon fresh and lots of juniper. The lemon notes seem to overwhelm and dominate the nose on this at the end. Bombay Dry Gin is pleasant and quite classic on the nose. The palate has a nice three part flavor. At first, on the tip of your tongue, juniper hits— nice and fresh. Bombay Dry Gin's middle has a nice build, a touch of a floral orris and cinnamon. Lemon quickly puts an end to that before giving way to a touch of heat, juniper in the back of the mouth with an ample amount of harsh alcohol heat. There is a touch of the "burning pine" sensation, which epitomizes some of the more widely available brands. But why I think Bombay Dry Gin does good work is that the other botanicals help lend balance and it although it is strongly citrus and juniper forward, they never quite step out in the absence of other notes and counterpoints. Bombay Dry Gin is a well grounded, well rounded Classic style gin.
Describe Orange Bitter.
The fruit of the Citrus sinensis is considered a sweet orange, whereas the fruit of the Citrus aurantium is considered a bitter orange. The orange is a hybrid, possibly between pomelo (Citrus maxima) and mandarin (Citrus reticulata), which has been cultivated since ancient times.
How is 'The Botanist' distilled?
The gin is distilled after an overnight maceration of the nine base botanicals - the seed, berry, bark, root and peel categories - in spirit and Islay spring water. This alcohol vapour infusion from the distillation then passes through the botanical basket containing the 22 more delicate Islay aromatic leaves and petals. This double infusion gives the Botanist gin its distinctive flavour, allowing the more delicate aromatic leaves and petals to influence the gin vapour without being destroyed. The Botanist is slow distilled in "Ugly Betty", a Lomond Still, one of the last in existence. The distillation takes seventeen hours, four times longer than an average whisky distillation. Distilling takes place at 0.2 atmospheres of pressure.
Describe the history of Old Tom Gins as a class of Gins.
The initial gins produced in England were not of particularly high quality, with relatively crude distillation techniques and a strong incentive to cut the spirit with products like turpentine and sulphuric acid to increase profit margins. As a result, it was common for sugar to be added to gin to mask these imperfections and make the gin more palatable. As gin production improved (with the invention of the column still and better quality grains etc...) these imperfections were slowly eliminated. But having gained a taste for sweetened gin, sugar continued to be added and it's this style of gin that became known as Old Tom. Once the most popular type of gin available, by the 1940's Old Tom had fallen out of favour as tastes moved towards drier drinks and by the 1970′s it was all but extinct. From a flavour perspective, Old Tom Gin is often described as the missing link between Dutch Genever and London Dry Gin. It seems that at the beginning of the 19th century Old Tom was sold at around 20% ABV and resembled what we would consider now days to be a liqueur. It was only by the late 19th century that Old Tom Gins had reached 40% ABV and become the style that we are more familiar with today. The ascendance in the popularity of Old Tom as a style (between the 1880's and the 1920's) coincided with the Golden Age of Cocktails. Amongst other things, cocktails became glamorous and sophisticated and as a result popularity soared.
What is the main botanical in all Gins?
The main botanical used in flavouring Gin is of course, the juniper berry, a blue-ish green berrylike fruit that grows on a low-slung evergreen bush(genus Juniperus),commercially grown in northern Italy, Croatia, the United States and Canada. A small number of genevers in Holland and Belgium are distilled directly from fermented juniper berries, producing a particularly intensely flavoured spirit.
Where does the name 'Death's Door' come from?
The name Death's Door, incidentally, was taken from the body of water between Door County peninsula and Washington Island. Potowatami and Winnebego tribesmen originally named the waterway, while the French called it Port de Morts (the port of the dead) when trading in the area to ward off other traders.
When was the original Hayman Distillers founded, and what is its history?
The original company of Hayman Distillers was founded in 1820 and acquired in 1863 by James Burrough, the great grandfather of the current Chairman, Christopher Hayman. Although Beefeater Gin and James Burrough Limited were sold, the Hayman family retained part of the business and continued the tradition of distilling and blending gin, as well as other white spirits. Christopher Hayman, who has over 35 years of experience in the drinks trade, having joined James Burrough Limited in 1969, holds the position of Operations Director. A specialist in gin, Christopher is one of the most experienced 'Gin Masters' working in the industry today. This expertise and tradition has been directly instilled into the (re)production of this classic style of gin, and the final spirit typifies attention to detail and quality production.
How did Hayman's Old Tom Gin come about?
The re-introduction of Hayman's Old Tom Gin in 2007 came by request of the London cocktail community who were interested in having the full spectrum of gins as specified in the recipes of so many of these classic cocktails of the early 1900′s. Hayman's Old Tom Gin is made under the careful supervision of Christopher Hayman with a recipe drawn from the family archives (Hayman Distillers is one of the longest serving family owned gin distillers in England).
What are the 3 major ways to add flavor to Gin?
There are three main ways to add flavour to the base spirit. The traditional way is to mix the botanicals with the spirit; this mixture is then re-distilled. This first method is called percolation. Some Gin makers prefer to hang the botanicals above the spirit where the rising alcohol vapours absorb the flavours while passing through to the condenser. This second method is known as infusion. Traditionally, trays were placed above the kettle (just at the base of the helmet) so that as the vapors rose from the heated ethanol they would extract flavouring oils and aromatics compounds from the herbs and berries. The ingredients suspended in the tray could be dried or fresh. Naturally, dried herbs impart less character than fresh ones and a larger quantity is needed to achieve a certain degree of flavor. On the other hand, while fresh berries and herbs will yield a stronger bouquet and less is needed, the cost of the raw material is higher. A third, more efficient way of adding botanicals is the cold-mix system, which uses the process of maceration. Maceration involves soaking the flavouring elements in a small amount of neutral spirit. This spirit is then distilled to yield a powerful concentrated essence. The essence is then mixed with other neutral spirits to achieve the desired flavour. Some distillers export only the essences, which are blended into Gin in the country where they will be sold.
What is the distillation process for Death's Door?
To make it, the team ferment a combination of wheat and barley into a wash (using champagne yeast for the beer geeks wondering), which is passed through their stripping column and driven to a lofty average of over 80 ABV (an impressive feat for a first pass through the stills). This "Low Wine" is then taken and placed through their vodka columns polishing it up all the way to 190 proof (95% ABV for us Brits). Separate to this, a corn base is fermented and distilled in the same dual process to the same high proof, and the two distillates are combined to form the base of their Vodka. The addition of all three cereals may seem like a strange leap given the connection to the wheat, but there's method in the madness... The barley aids the fermentation, allowing them to kick start the process, while the addition of corn helps the vodka have a sweeter edge to it. Having undergone this process and made their vodka (which is actually sold as a product in its own right) - they use it as the base spirit for Death's Door Gin. To make the gin, they steep the base spirit with the three botanicals, distilling it once more in a pot still to create the gin.
What is the 'Ugly Betty'?
Tom Morton described Ugly Betty in his book Spirit of Adventure as "An oversized, upside-down dustbin made of copper". Developed after World War II, the Lomond still was an experimental cross between a column and a pot still designed to meet the growing demand for single malt whiskies. It was designed as a "one-stop-shop" still by chemical engineer Alistair Cunningham and draftsman Arthur Warren in 1955 as a way to create a variety of whisky styles. Ugly Betty is now one of the only authentic Lomond stills in the world.
How is Cassia Bark harvested?
Trees are coppiced after two years growth. The bark is immediately hand cut while it is still wet and left to dry. Can come in either quills, kibbled or powdered.
Where did Bitter Almond originate?
USA / Iran / Syria
What is 'Wacholder' gin?
Wacholder: the German equivalent of Gin. Steinhager, arguably the best version of this type of Gin, originates from the village of Steinhagen in Westphalia. This beverage has a strong juniper flavour because it is distilled from fermented juniper berries. It is often bottled in stoneware crock bottles.
What is special about where Death's Door Gin is produced?
Washington Island, Wisconsin is at the heart and soul of everything produced by Death's Door Spirits. This 22 square mile island hosts 700 miles of uninterrupted shoreline, protected coves and inlets, as well as acres upon acres of open land with rolling hills and hardwood stands. Throughout the 1950s Washington Island was once known for its potato farming. The island's spuds were famous around the world for quality and flavour. However, in the early 1970s, vertical integration in the potato industry left Washington Island without contracts to grow its crops. Fast forward to 2005, when a small group began exploring and reinvigorating farming on Washington Island. Through the assistance of the Michael Fields Institute, a specific variety of wheat was selected for the island that would grow well in the unique maritime conditions.
Who would you recommend Hendrick's Gin to?
We'd recommend that if you don't like gin or don't know where to start, this is the place to do so as Hendrick's is not a big juniper gin. That said, the juniper may be lighter but it's certainly there, creating the base for a clean, floral and refreshing gin. Regardless of whether the cucumber flavour is distinct from the other twelve botanicals, the addition of it definitely adds a fresh quality to the ensemble helped along by the rose which can definitely be picked up on the aroma. Cubeb berries, elderflower, chamomile and yarrow are some other botanicals that bring a more unusual offering to the mix, giving the floral edge some depth while also complimenting the more commonly used coriander, angelica root, lemon & orange peel and orris root - who work to provide a solid backbone to the overall gin. Juniper is present all the way through, framed by all the other botanicals so that it sits as part of a group as opposed to being the single botanical determinable at any given point.
How long has Hendrick's been around, and where is the distillery?
We're often asked about how long Hendrick's has been around since many point out the 1886 date found on the label of their Victorian looking bottle. This is a reference to when the first William Grant distillery was created, not the gin itself, although it does show just how much experience they have in creating world class products. Based in Ayrshire, the Hendrick's Gin Palace is based at the family-owned company's Girvan grain distillery. Housed in a small cottage-like building, the Hendrick's site has two stills, operated by Lesley Gracey and John Ross who oversee the process from start to finish.
What is the story behind the name 'Old Tom Gin' as a style?
Why the name Old Tom is used for this style of gin and how it came to be is debated by gin fans who all point to various references. Some say it's due to a cat falling into a vat of gin. Others point to Captain Dudley Bradstreet who infamously sold gin by pouring it down a lead pipe that came out underneath a cat's paw during the 1730's, thus cunningly bypassing the restrictions of the Gin Acts underway at the time. However, there's no real evidence linking him to the term Old Tom even if he did begin the trend for what were known as Puss and Mew houses that featured the black cat icon Old Tom Gins are recognised for. We feel that the most likely story came from the 1830's where a compounder by the name of Thomas Norris labelled his gin Old Tom, named after his former mentor Thomas Chamberlain, or "Old Tom". This style (Old Tom Chamberlain's style) is likely to have been taken on by Boord's of London who used both the name and the cat icon on their bottle. As Boord's was by far the best known gin brand around at the time, the name caught on. Joseph Boord was the first distiller to register the image of a cat in his 1849 Cat and Barrel trademark for Old Tom Gin, which incidentally is thought to be the earliest registered trademark for any gin. The 1903 challenge to Boord's mark (Boord & Sons went to court to defend their trademark against Huddart & Company under 'passing-off-laws') became a landmark case in UK trademark law.
