This is the last in the series of gin trials and reviews. I am finishing with the other iconic (first one being Tanquerray) bottle you can see in just about any bar you go to. Bombay Sapphire has that distinct blue colored bottle that is easily recognizable from a distance. I understand this is the second highest (by volume) consumed gin in USA. The gin itself came of being in the late 1980s

The gin has a distinct nose and palate to it. You will recognize a Bombay Sapphire after having it a couple of times. I always thought that they have some special herbs or botanicals the gave it those distinct notes. As it turns out, the botanicals are fairly standard for any gin – perhaps it is all in the proportions and the process.

The process includes neutral grain spirits being vapor distilled with those botanicals in copper baskets. The botanicals are all mentioned in the bottle – Juniper berries, lemon peel, coriander, orris root, almonds, cassia bark, licorice, angelica, cubeb berries, and grains of paradise. The last two botanicals is what separates out a Bombay Sapphire from a Bombay Original.

After trying out so many gins, going back to Sapphire, the fist thing I noticed is that the juniper is not as prominent as you would expect in a London Dry gin. The nose is distinctly citrusy and has floral notes. The palate comes in two parts. You will first feel the oily, silky texture as it fills out the mouth. If you keep it in the mouth and swirl it, you will get the burst of citrus and the spiciness of the cinnamons fill your mouth up. The junipers will still be understated though. The finish is nice and long with juniper coming thru more strongly here and the expected citrus.

Always a great gin to go to when you cannot quite make up your mind!

This is my penultimate review of gins and this is the gin that turned me on to gins. Our absolute house favorite – Sharmila will swear by it – this is our de facto drink many a evening. Bensan – then a bartender at the Arola bar in JW Marriott, Mumbai (and now an even more famous bartender at the Shangri La in Abu Dhabi) had asked us to try this gin with a Fever Tree Indian Tonic Water. He even had taught me how to cut the cucumber the proper way and slip it between the ice before pouring Hendricks in it. (You can see it in my blog entry dated Jan 2, 2014). We have never looked back ever since. Anybody who wants to ever try out gin – our guaranteed response is – “Try Hendricks with some Fever Tree”.

Now this is a very unique gin and I also consider their process to involve some cheating. I will get to that in a second. It has a very distinct flavor of cucumber and rose petals in it. Which explains the cucumber as a garnish.

Two things had surprised me when I started the research on this gin. First, it is made in Scotland. Somehow I associate Scotland to hard scotch whiskies and not soft cucumber. The other is that Hendricks is a very young gin. It is not even as old as my elder daughter!!

The distillation is very unique – in fact it uses two different distillation processes and then mixes the output! The botanicals are all the traditional ones – juniper, angelica root, coriander, lemon, orange, orris root along with some interesting ones – caraway, chamomile, cubeb pepper, cucumber, elderflower, rose and yarrow. All that is fine. But in the end, they add Bulgarian Rose essence and Cucumber essence. And that is where I feel they cheat. The nose, palate and finish should come from the distillation process and not by adding essences later. (People can always go to flavored vodkas for that). Well, that is my point of view certainly.

The bottle shape is a throwback to the olden times when gin – specifically juniper – was vaunted as a medicine. (In general all alcohols were originally thought to be medicines. If you ask me, they still are 🙂 ). The bottle looks like a traditional medicine bottle.

This is a staple gin in every bar in US. In fact, ironically, it is not as popular in its country of origin as it is in US. It is one of the highest selling (if not THE highest selling) gins in the USA. The origins of this gin is pretty interesting. A renegade son of a pastor – way back in 1830 – that would be nearly two hundred years back – started making gins in a distillery in London.

The formula has never changed since. The ownership of the distillery has changed many times. In fact, even the location of the distillery has changed! After the second World War, the distilleries were relocated to Scotland. Which is where it still is.

This is quintessential gin. Very juniper forward. And also very few botanicals (I think only four). The distillation process itself is fairly standard with the exception that the botanicals are not macerated.

The nose is juniper forward, the palate has the juniper followed by a citrusy spicy flavor that will fill your mouth and then the finish is spicy and long. Got some fair amount of strength/heat to it due to the near 100 proofness in alcohol content.

I had thrown this bottle in the car when Sharmila and I went for the roadtrip. It did not even last half the trip 🙂

I went deep inside my liquor cabinet and fished this bottle out. For the life of me, I cannot remember where I got this bottle from. I had not heard about it before and kept reading the label on the bottle to figure out what might have piqued my interest. Nothing stood out. Perhaps, I was given this as a gift.

In any case, tried researching on this gin. There is not much material on this gin. Part of the reason is that it is a very new gin. In fact, it started making enough to ship to the south only a few months back. The distillery is based out of Fredericksburg, VA.

The distillery makes three gins – curiously named Recipe #4.2, 6.3 and 7.4

This is the 7.4 version. Made from base alcohol of corn extract (they proudly call it American Corn), this gin has Jasmine Green Tea, Ginger, Lemongrass, Italian Juniper, Coriander and others as its botanicals. The herbs are vapor infused in a standard copper still.

With Green Tea, Ginger and Lemongrass, I was expecting a very different gin. I cannot say it met those expectations. Perhaps, they need a few more years to tinker around the right amounts. They call it “Curiously Bright and Complex”. I am still curious. Did not see the bright or complex part.

On the nose, it was more citrusy. The palette was pretty flat juniper. I was hoping to get some tea, ginger and the bite of lemongrass in the nose and palette. Did not get that. The length was reasonable.

Probably good to use this in cocktails.

I will give it a second try to make sure I am not selling this gin short. But as of now, I will wait for a few more years till they have figured out a better way to get the botanicals to have a stronger say on the nose and palette.

Gin (Tanqueray Rangpur), sweet vermouth and brandy…

In most bars in US, you are guaranteed to get the iconic blue colored bottle of Bombay Sapphire gin. The one that might be less seen is the gin that predated the Sapphire – called the Bombay Dry gin. The bottles look very similar except that Bombay Dry Gin is a clear bottle (not blue).

The original batch of Bombay Dry was made around 1960 and the recipe calls for an original one from nearly 100 years before that. The botanicals are Juniper Berries, Coriander Seeds, Liquorice Root, Almonds, Lemon Peel, Cassia Bark, Orris Root and Angelica Root. The base is neutral grain spirit.

What is slightly unique about this gin is the distillation process. Around the 1960s, the more common process was to throw in the botanicals into the base alcohol and boil it and distill it altogether. This distillery uses the vapor infusion. Basically the vapors of the boiling base alcohol is made to go thru a few copper baskets that are heavily perforated and hold the botanicals. Experts claim that this gives it a more full flavor since the oils do not get destroyed.

Coming to the gin itself – it is all juniper and citrus. Specifically juniper and lemon. The nose is clearly lemony. The palate starts with the juniper but slowly cedes ground to the lemon if you hold it in your mouth for some time. The length is reasonably long.

Good gin to have neat, with tonic water or just about any cocktail that I can think of!

Gin (Beefeater), Yellow Chartreuse and orange bitters.

The Beefeater went great with this cocktail.

This is one of the most staple Gins in USA. Most all bars carry this. In the 60s, 2 out of every 3 gin bottle imported was this gin. Because of its ubiquitousness, I had decided to try this towards the end of the series of gin tastings.

The story of the distillery goes back to 1860 in the city of London and is one of the rare big distilleries that is still in the middle of a big city (Kensington). Beefeater refers to the Yeoman Warders who are the guards with the elaborate uniform at the front of the Tower of London. The picture on the bottle shows one of those guardsmen.

One of the notable fact about this gin is that most of it has remained unchanged throughout the years. The formulation of the gin can be seen documented way back in the 1880s and is still done with the same nine botanicals – juniper, angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, Seville oranges and lemon peel.

The gin is made from neutral grain spirits. One twist in the distillation process is that the botanicals are macerated for about 24 hours before it is put in the 8-hour distillation process. Because of this, it tends to extract more flavors from the botanicals. There are two versions of this 80-proof and 94-proof. The 94-proof is the preferred one (and that is what I am featuring here).

In terms of taste – this is as traditional a London Dry gin can get. Clear in color. Juniper forward with lots of hints of citrus.

The nose is strongly juniper with a little citrus coming towards the end. The palate is citrusy and of course there is the juniper. The finish is on the shorter side…

Sharmila had a fresh orange. And I had some left over New Amsterdam gin. So, Ulanda cocktail it was. Freshly squeezed orange, gin, triple sec and a little anis. Garnished with orange slice.

The gin – being very citrus forward – went well with this..

Tried the New Amsterdam gin in a martini. Gin, Vodka and Vermouth. Of course, shaken, not stirred…