Waterhead’s Gin of the Month form May was first discovered skiing in the Austrian Alps. Anthony shares a little bit about Austrian Blue Gin, created from a truly international blend of botanicals. Continue reading
For Waterhead’s Gin of the Month in February Anthony has looked North to Scotland and selected the Botanist Islay Dry Gin, the latest premium gin to be added to Waterhead’s collection.
The Bruichladdich Distillery
The Bruichladdich Distillery was built in 1881 by the Harvey Brothers. Over the years it has become renowned for a collection of great whisky, most notably the Bruichladdich 10 year old. It is this same distillery where the Botanist, an artisanal Islay gin, is created. Continue reading
Following on from Anthony’s introduction to Waterhead’s premium range of Gins, his choice for December’s Gin of the Month is, The Lakes Gin, the only gin to be distilled in Cumbria and launched in November 2014.
Situated in a beautiful area next to Bassenthwaite Lake and surround by the idyllic Cumbrian fells, the distillery sources its water from the famous River Derwent which runs at the foot of the distillery’s site, The Lakes Distillery has ideal water, full of vital constituents needed for distilling and producing a refreshing and flavoursome gin. This is then paired with local juniper berries and other classic botanicals native to the Lake District including bilberry, heather and meadowsweet making The Lakes Gin a truly Cumbria product. This really is an artisan gin which is described as being ‘big’ and having a taste of clear fresh citrus, fruity and floral, as well as being slightly complex, intriguing and delicious all at the same time. Continue reading
My uncle who was in the Navy and regularly travelled to some of the hottest places in the world would always say ‘there is nothing more refreshing than a Gin and Tonic’.
It may be strange to think that what is now classed as a rather sophisticated drink of choice is enjoyed by the armed forces to cool them down, however the combination of gin and tonic is actually something we have the army to thank for. In India and other tropical regions malaria was a persistent problem, and in the 1700’s it was discovered that quinine could be used to treat the disease, although the bitter taste was unpleasant. British officers in India in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine in order to make the drink more palatable. Continue reading