Plymouth Original Dry Gin, 700ml

Product Information

Gin consists of four basic ingredients namely a fermented base, water, juniper berries, and additional botanicals. The base for the liqueur is normally a mixture of grains. After the fermentation process, it produces ethanol. Enjoy the finest West Country produce at the Barbican Kitchen Brasserie– the exciting dining experience from the Tanner brothers serving lunch and dinner. A classic way to enjoy gin is with tonic water. Usually, lime or lemon is used to garnish. Gin can also be mixed with soda water or citrus-infused sodas. Ginger ale is also a delicious combination. Plymouth gin is considered an offshoot of London dry gin. Its flavor is earthy and less dry, with notes of citrus. Up until 2015, Plymouth was one of only three fins in the world that carried a geographical indication.

Gin – This method does not have redistillation. It is made by adding natural flavoring ingredients to a neutral spirit. The predominant flavor must be juniper and the minimum bottle strength must be 37.5% ABV Fox & Williams began distilling the Plymouth brand in 1973. The business became known as Coates & Co up until March 2004. My father was a Beefeater Martini drinker, so that was my reference; and I still think it’s a solid gin. But count me as a Plymouth fan, but with a twist. It consisted of juniper berries and orris roots. It has earthy tones with floral notes. The finish is long and complex with hints of pine and lavender. Competitors’ products and prices Image: Joe Shlabotnik Brand Regarding Travis McGee and Plymouth versus Boodles gin, Travis explains his dissatisfaction with Plymouth in Book #16, The Dreadful Lemon Sky (1974):

Tasting Notes

During the 17 th century, genever came to England and that is where the term “Gin” originates from. Gin became very popular because everyone was allowed to distill their own gin. Juniper berries are added during the distillation process. Water is added after the distillation period to obtain the desired alcohol by volume. At one point, Plymouth Gin was considered a geographically protected product within the E.U. In 2014, Pernod Ricard declared their intentions to not renew the designation [sources: Plymouth Herald, The Spirits Business, Wall Street Journal]. As you can see, this was quite the news. Plymouth Gin once could only be produced in Plymouth. Juniper-flavored spirit drink – This may also be sold under the names of Wacholder or Ginebra. It is produced by pot distilling of fermented grain mash to moderate strength of about 68%ABV. It is then redistilled with botanicals to extract the flavors. It must be bottled with a minimum of 30% ABV.

By 1733 the brits were consuming an average of 47million liters of gin. This became known as “The gin craze”. This sloe berry-oriented gin is best taken during winter/very cold days, either with champagne or neat over ice - a practice made popular during the Queen Victoria era. There’s a dint of almonds in the taste, and the minimal burn thru your gullet means that the gin is great as a pair for ice cream or cheese. Plymouth Gin VS Other Alternative Gins Seagram’s Gin has a very forward juniper taste that reflects its price point. A long burn, ungainly burn proves ineffective when compared to Plymouth’s superb balance smoothness. Of course, the price between the two is night and day and that is reflected in their palate and nose. Vacuum or cold distillation requires a low-pressure vacuum environment. This reduces the ethanol boiling point, and the natural botanical flavors remain intact.

Facilities

They also produce a “navy strength”, which is 57% ABV, this is the traditional strength demanded by the British royal navy.