What Booze are you drinking now?

Kevin-W posted:

The other rreason why so many gin distilleries have sprung up is that gin is (comparatively) easy to make, stills are reasonably inexpensive, and gin, unlike whisky, cognac and rum, does not need ageing, Products can therefore be brought to market quickly, and without too much expense.

This is why Gin was the bootlegger's choice during the prohibition in the 20's in the US.

Kevin-W posted:

The other rreason why so many gin distilleries have sprung up is that gin is (comparatively) easy to make, stills are reasonably inexpensive, and gin, unlike whisky, cognac and rum, does not need ageing, Products can therefore be brought to market quickly, and without too much expense. Whether or not the current enthusiasm for artisan gins is a craze - like that mania for exotically-flavoured vodkas of a few years back - or a genuine trend remains to be seen.

And I was told that many so called 'craft' gins have appeared is because it's easy and cheap to buy the raw alcohol from over seas .. Apparently often corn alcohol.. on the wholesale market and then  concoct a novel recipe for flavouring the alcohol... and as craft gins are in vogue currently in pubs etc there is a ready, often healthy local demand. Not being a gin producer I can't vouch for this, but sounds plausible and probably a lot easier to do from the excise perspective as well in the UK.

kuma posted:

Kevin,

How does the 10 differ from the standard Tranqueray?

Kuma, they are both the same strength, but 10 is more citrussy and fruity than straight Tanq, which has more of the juniper of a traditional gin. Bartenders usually say that 10 is good in cocktails, while Tanq is best neat or with tonic.

kuma posted:

dayjay posted:

 I've just about mastered the gin fizz which easy to make and pretty impressive to serve to guests.

dayjay.

That's fancy!
Googling 'Gin Fizz' and found this video with a cute bartenderess making a violet gin fizz with Hendrick's.

Very fancy, and nothing like the Gin Fizz that I make!  I have a couple of excellent books on cocktail making with one focussing on the history of cocktails but I haven't seen this version before so interesting to see.  The classic version is gin, caster sugar, lemon and soda water but there are some good twists to liven it up.  Virtually everyone likes them including those like me who don't like gin!

Simon-in-Suffolk posted

And I was told that many so called 'craft' gins have appeared is because it's easy and cheap to buy the raw alcohol from over seas .. Apparently often corn alcohol.. on the wholesale market and then  concoct a novel recipe for flavouring the alcohol... and as craft gins are in vogue currently in pubs etc there is a ready, often healthy local demand. Not being a gin producer I can't vouch for this, but sounds plausible and probably a lot easier to do from the excise perspective as well in the UK.

Not sure about that Simon, the laws on this (ie, importing raw alcohol) are quite strict (especially in the UK) - Trading Standards here in the UK are always busting illegal stills or vendors of fake or bootleg alcohol. With schemes like AWRS, buying spirits from wholesalers abroad could get more difficult.

It is possible to create gin by steeping juniper (gin must contain juniper), coriander, citrus peel and other botanicals in a base spiirit, but to be honest, this kind of bathtub gin doesn't taste that great and isn't always pretty to look at.It's very difficult to get a pure-looking, clear gin from this method. There is also the matter of consistency between batches.

It's also not practical if you want to produce gin in any quanitity - you need a still for this. I'm not sure why anyone would bother trying to make it without a still, except as a hobby.

kuma posted:

That's fancy!
Googling 'Gin Fizz' and found this video with a cute bartenderess making a violet gin fizz with Hendrick's.

A couple of weeks ago I had a variant that used lavender instead of violet. Very nice.

100% Kevin-W,  I visited one gin still in the Cotswolds & attention to detail with ingredients & process was top notch,  plus the legal side.  

Today it feels like the summer is over.

Seagram's VO surprised me with its smooth but spicy flavour with a dash of sweetness. It's not interesting or complex but much more likable than Seagrams 7.

kuma posted:

We had a Ginger Beer to mix with but yikes I did not like the taste of this at all so I opted for just straight. It was so sweltering hot, I did not want much sugar anyways.

How funny? I happened to grab a Bundaberg for the first time a day or so ago. I'm a fan of all things ginger after dinner for digestion sake, usually in the form of hot teas or Kombuchas, but occasionally a quality ginger ale soda. I thought the Bundaberg was very good - initially sweet but that mellowed with successive drinks and it retained a nice ginger bite throughout. I'm not a liquor drinker yet have to think that a fizzy ginger Kombucha would make a perfect mixer. Anyone here using them?

joerand,

I love ginger in almost any food but not when mixed with something sweet. In Japan there are many ginger drinks or candies but I can't stand them even when I was a kid. It's popular to put in plum wine. My friend mix Ginger beer with rum! and lots of ice in copper cup but not my kinda thing.

Zubrowka bison grass vodka with apple juice and ice - lovely!

Kevin-W posted:

Zubrowka bison grass vodka with apple juice and ice - lovely!

Well done!

In Poland we call this an 'apple pie'

Kevin-W posted:

Zubrowka bison grass vodka with apple juice and ice - lovely!

What a unusual combo. I must try this.

Einstok is off the chart.  These products have run Heineken out of my refrigerator.  The Arctic Berry is a summer fruited version of their excellent Icelandic White Ale.

The Porter is wonderful, too.   These three (including the un fruited Icelandic White Ale) are in a dead heat for my "Best Beer Ever" award.

Exotic!

Even Binny's doesn't carry it. :/

The last of summer.

Not right at this moment as it's 5:00 in the morning, but tonight . . . 

Back to my favourite - Campari, tonic and a dash of bitters:

Hey Joe!

Were are you going with that gin in your hand?

Mike-B posted:

Deep deep chilled (no ice) Gordons 47% is my favourite way with neat gin.  Some "craft" gins made in UK are really good,  unfortunately hard to find.   All other gins especially all the US & Asians are not worthy & like fake scotch  should not be allowed to market it as gin, & that includes the crap Gordons 37% (white/green label) we are forced to have in UK.     ..............   I'll  get me coat on the way out

Mike, that's a tad harsh .. when you live in the colonies, like I do, you learn to adapt .. I listed my favorite earlier in the thread (Blue Coat Gin from Philadelphia) and it's a cracker .. 

Continuing the gin theme, I remember getting quite ill after drinking too many Dog's noses .. I had read about the damned things in a very funny book .. a Tom Sharpe novel I think .. and thought I'd give them a go .. never again.

John Willmott posted:

Mike, that's a tad harsh .. when you live in the colonies, like I do, you learn to adapt .. I listed my favorite earlier in the thread (Blue Coat Gin from Philadelphia) and it's a cracker .. 

    like I said John,  I did get my coat on the way out.  I agree,  adapt or go dry.   I've lived & worked for longish stretches in various colonies,  mostly Minneapolis in your part of the world & yes some can be pretty good.  I once found a really nice clean dry gin in a small bar in SF,  trouble was next morning there was no way I could remember its name.  But in a lot of other places I've stayed, out in the bush, one horse towns, or better said as one hyena or donkey or camel towns,  & where surprisingly it's easy to get real 47% Gordons.    

Two beers from a fairly local (well within the region - if stretched) brewery; Ægir Bryggve Blonde and an Ægir IPA. Now continuing with Laphroaig Quarter Cask. Best of all was sipping all of this while listening to The Decemberists and Tedeschi Trucks Band. Lovely!

http://www.drinksupermarket.co...rThc8CFUco0wodCikKfA

Normally I like Brewdog beers but this is bit average.

steve