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Gin Magazine

Gin Magazine Jun/Aug 2018

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Open up the wonders of gin through the pages of Gin Magazine. It’s a treasure trove of unique and outstanding gins from around the world, with top tips for the best bottles to spend your money on. Discover fascinating insights into craft distillers, which countries are top of the charts for gin production, how to make the perfect gin cocktail, alongside the best gin bars to visit and much more. Treat yourself to a Gin Magazine subscription today and immerse yourself in everything gin! Know a gin lover

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País:
United Kingdom
Idioma:
English
Editor:
Paragraph Publishing
Periodicidad:
Quarterly
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4 Números

en este número

3 min.
an international spirit

It’s with an eye on warmer times that I welcome you to this issue of Gin Magazine. Congratulations, you’ve lasted the winter, which if you live in the UK as I do, has been a particularly chilly one. I’m that survival hasn’t required an uncomfortable number of warming gins! If you live in the southern hemisphere, I hope you’ve got your booze-shelf well stocked, ready for the deep-freeze. As many will be considering their summer holidays, or escape from colder climes, this issue is a truly international one, including producers quite literally from London to Lima, bars in Berlin and tastings from Australia, Canada, France, Italy and the Netherlands. If you’re looking for that last minute deal-breaker as you book your trip, I have little doubt you’ll find some inspiration in…

1 min.
tanqueray launches flor de sevilla expression

Dreaming of warmer days, Tanqueray has announced the release of Flor de Sevilla. Crafted using Seville oranges and with a tangy sweet profile, tangerine notes and hints of juniper and coriander, it makes for a summer twist on a G&T. The use of Seville oranges goes back to Charles Tanqueray using these world-famous oranges in his original 1830s recipes. Anita Robinson, Europe category director for gin, says: ‘Tanqueray Flor de Sevilla is something really new for the world of gin and reflects our love of innovating with flavour. We’ve matched the quality of 200 years of Tanqueray heritage with a fresh new flavour that captures the spirit of Seville in a perfectly balanced gin. The result is incredibly exciting and we’re sure that bartenders everywhere will enjoy bringing a little bit of Seville…

1 min.
suggested serves

Tanqueray Flor de Sevilla Negroni Ingredients • 25ml Tanqueray Flor de Sevilla• 25ml red herbal liqueur• 25ml sweet vermouth• Seville orange to garnish Method Add ingredients to an Old-Fashioned glass full of ice. Stir to mix. Garnish with Seville orange and serve. Malfy con Arancia Spritz (an alternative to Aperol Spritz) Ingredients • 1 serving Malfy Gin con Arancia• Prosecco• blood orange slice Method Pour con Arancia over ice into a large wine glass or copa glassed filled with ice. Top with Prosecco and garnish with a blood orange slice.…

1 min.
malfy celebrates with sicilian orange

Malfy Gin has announced the release of its Malfy Gin con Arancia expression, joining Malfy Gin con Limone and Malfy Gin Originale, as the brand continues to celebrate Italian heritage, produce and technique. Con Arancia is distilled with Sicilian blood oranges which have been awarded Protected Geographical Status. The peel of Sicilian blood oranges, and Italian juniper is selected and infused in Italian grain spirit for 36 hours. Five additional botanicals; lemon peel, grapefruit peel, angelica root, orris root and coriander are then distilled in a stainless steel vacuum still for five hours. Master distillers, duo Beppe Ronco and Denis Muni are confident in the finished result. Ronco says: ‘We have created a unique taste profile bursting with citrus flavours throughout. The experience begins with orange blossom enveloping the nose whilst on the…

1 min.
keeping gin centre stage

Experts will gather in London in June for The Gin Guild’s fifth annual Ginposium seminar. The one-day event, which takes place on 7 June at RSA House, is once again expected to be a sell-out as representatives from the spirits and gin trade share their knowledge of all things gin. The programme includes a presentation on what is happening to Gin in the USA, while topics include a focus on base spirits, the dangers of using locally-foraged botanicals, and a panel discussion on gin categories and aids to consumer understanding. Nicholas Cook, director general of The Gin Guild, said: ‘Due to the Ginposium’s growing popularity, we moved to a bigger venue last year and still sold out. With gin sales still growing both in the UK and worldwide, the excitement and interest…

1 min.
cask-aged elephant gin

Elephant Gin has launched an exclusive batch of aged gin. Elephant Gin co-founder Robin Gerlach was inspired to experiment with ageing different variations of its London Dry. The aim was to find a way to elevate the smoothness of the London Dry and oak was the natural choice to achieve this. Robin claims to have sought out a combination of new and aged wood. It was key that the juniper-led gin flavour was not overpowered, but that the gin had that added body and a smooth finish that would set it apart. Robin found the ideal blend was achieved by using three different types of oak and a year long resting period. For this limited edition, Elephant Gin chose a 100 per cent rye pot-distilled base to make use of its premium grain…