Ludensian Gull
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[Drinking] Saturday afternoon drinking thread
- Thread starter Ludensian Gull
- Start date
Anything would taste good after a bottle of Jam Shed
- Jul 7, 2003
- 47,222
Pineapple? Why would anybody do that to a gin?
That's even worse than putting a slice of cucumber in.
Also, it looks like a specimen bottle.
That's even worse than putting a slice of cucumber in.
Also, it looks like a specimen bottle.
- Oct 20, 2022
- 4,884
Depends whether you are a Gordon’s man or actually like crafted gins. Tanqueray No 10 is probably one of the top premium small batch gin brands in the world and that’s flavoured with 4 different citrus fruits, liquorice and juniper, coriander and angelic. Notlets Silver Gin, another global recognised brand, is crafted with peaches, rose and strawberries.
I prefer a Bombay Sapphire personally but these crafted gins are really popular - the only thing any ‘gin‘ needs to have in common is they must predominantly taste of junipers.
I’ve tried a few, but keep coming back to Hendrick’s. Gin nectar.
Plymouth Original is also lovely.
Once you’re ‘tried posher’ gins, Gordon’s and Beefeater really are a taste let down imho.
5Ways Gull
È quello che è
Depends whether you are a Gordon’s man or actually like crafted gins. Tanqueray No 10 is probably one of the top premium small batch gin brands in the world and that’s flavoured with 4 different citrus fruits, liquorice and juniper, coriander and angelic. Notlets Silver Gin, another global recognised brand, is crafted with peaches, rose and strawberries.
I prefer a Bombay Sapphire personally but these crafted gins are really popular - the only thing any ‘gin‘ needs to have in common is they must predominantly taste of junipers.
[/QUOTE]
Tanqueray No10 is my favourite gin. Never really looked in to the ingredients but always thought there was a vague hint of liquorice so thanks for confirming. I am just sipping on my 2nd Duvel 6.66 of the evening. Actually prefer it to the standard Duvel. Each to his own.
I prefer a Bombay Sapphire personally but these crafted gins are really popular - the only thing any ‘gin‘ needs to have in common is they must predominantly taste of junipers.
[/QUOTE]
Tanqueray No10 is my favourite gin. Never really looked in to the ingredients but always thought there was a vague hint of liquorice so thanks for confirming. I am just sipping on my 2nd Duvel 6.66 of the evening. Actually prefer it to the standard Duvel. Each to his own.
chickens
Intending to survive this time of asset strippers
- Oct 12, 2022
- 1,866
I’m on the scotch, so I look forward to taking something reasonably innocuous as bloody rude and having a colossal and unnecessary barney on here later, and looking back with amazement at my posting history at some point tomorrow.
Or standing up in the office after the dept Xmas lunch singing “stand up if you hate HR”
Ah yes, the term "crafted" used to conjure up the image of hipsters in their shed inventing new taste experiences with their creative minds. Then add £30 a bottle to the price.
I've been in the industry too long, thankfully I've just taken early retirement.
Yes Chef
Well-known member
That's how Totti likes it
Doonhamer7
Well-known member
- Jun 17, 2016
- 1,285
Just got from a world whisky tasting session -American, Japanese, Australian, Irish and a Scottish - by god am I pisssed
Weirdly, it goes with some decent cheeses almost by accident, as a kind of cheap port.Anything would taste good after a bottle of Jam Shed
It's not really red wine though.
Tom Hark Preston Park
Will Post For Cash
- Jul 6, 2003
- 70,266
Long Sunday morning gin ramble follows, don't read if that will bore you.
I prefer a London Dry, either with soda, neat ("a Churchill"*), or the odd martini/gibson. I'm a supertaster so I like getting the subtle flavours through - the bitterness in tonic overpowers it for me. Not meaning to sound poncy or purist, just how my particular tastebud/brain combo works.
A London Dry is distilled with its botanicals, rather than adding flavours after, or macerating. The name describes the method, not the location, and there are also restrictions on things like the amount of sugar used.
My go to mainstreams are Tanqueray no. 10, regular Tanqueray, or Sipsmith. Always had a large Sipsmith & soda at Covent Garden pre-pandemic, comes nice & cold in a tapered double rocks glass with the thinnest black straw known to man. Feels all posh like.
London No.1 is quite nice as well.
Hendricks is ok, best in the hottest part of summer with a slice.
I find Plymouth gin (not a London Dry) too sweet, and also a bit too heavy on the alcohol for its botanicals. Generally find around 40% give or take a couple works best, but I think Tanqueray No. 10 is an exception to that as it's quite citrus-based so it holds with the stronger alcohol.
Gordons, Beefeater, Greenalls, taste to me like they've been run through a corroded metal gutter pipe. Bleugh.
If you have to go cheap there are better ones around, even Tesco used to do a good own-brand one although it had gone downhill a bit last time I had it. M&S do a pretty decent one if I recall.
I like trying new distilled gins with more unusual botanicals and recently there are more of those out there too, but it's a bit hit & miss.
Highly recommend Gin Mare before a nice meal with maybe a few green olives & some rosemary bread or something salty.
Tanqueray Rangpur & soda is excellent before or even with a curry if you fancy something non-lager. Perfect with poppadoms & pickles.
Opihr Oriental is another semi-mainstream-ish one with a very unique taste, black pepper and warm spices. Haven't tried their other ones yet.
I don't go a bundle on flavoured (i.e. macerated) ones, even those that are gin strength & less sweet still taste closer to a liqueur than a gin to me, too heavy on one taste. But when people are adding loads of tonic as many do, and sometimes they're flavoured too, and then a strong garnish as well, I guess they can all just fight it out in the glass where the distilled flavours would just get thumped. So I can see why they're so popular at the moment. Too much for me personally, but I am a bit weird - each to their own.
Finally, if you've never had a Corpse Reviver No. 2, try it. Four equal measures: gin, curaçao, cocchi americano, and lemon juice. Then a tiny dash of absinthe to lift it. A great example of where the right bitter doesn't overpower the gin but complements it.
And no matter how rough or tired you feel, it'll sort you right out. Best. Cocktail. Ever.
*I call it this to pretend swigging gin neat is socially acceptable... Apparently when Churchill was asked how he wanted his martini, he said to pour a large gin into a glass and whisper "vermouth" at it
I prefer a London Dry, either with soda, neat ("a Churchill"*), or the odd martini/gibson. I'm a supertaster so I like getting the subtle flavours through - the bitterness in tonic overpowers it for me. Not meaning to sound poncy or purist, just how my particular tastebud/brain combo works.
A London Dry is distilled with its botanicals, rather than adding flavours after, or macerating. The name describes the method, not the location, and there are also restrictions on things like the amount of sugar used.
My go to mainstreams are Tanqueray no. 10, regular Tanqueray, or Sipsmith. Always had a large Sipsmith & soda at Covent Garden pre-pandemic, comes nice & cold in a tapered double rocks glass with the thinnest black straw known to man. Feels all posh like.
London No.1 is quite nice as well.
Hendricks is ok, best in the hottest part of summer with a slice.
I find Plymouth gin (not a London Dry) too sweet, and also a bit too heavy on the alcohol for its botanicals. Generally find around 40% give or take a couple works best, but I think Tanqueray No. 10 is an exception to that as it's quite citrus-based so it holds with the stronger alcohol.
Gordons, Beefeater, Greenalls, taste to me like they've been run through a corroded metal gutter pipe. Bleugh.
If you have to go cheap there are better ones around, even Tesco used to do a good own-brand one although it had gone downhill a bit last time I had it. M&S do a pretty decent one if I recall.
I like trying new distilled gins with more unusual botanicals and recently there are more of those out there too, but it's a bit hit & miss.
Highly recommend Gin Mare before a nice meal with maybe a few green olives & some rosemary bread or something salty.
Tanqueray Rangpur & soda is excellent before or even with a curry if you fancy something non-lager. Perfect with poppadoms & pickles.
Opihr Oriental is another semi-mainstream-ish one with a very unique taste, black pepper and warm spices. Haven't tried their other ones yet.
I don't go a bundle on flavoured (i.e. macerated) ones, even those that are gin strength & less sweet still taste closer to a liqueur than a gin to me, too heavy on one taste. But when people are adding loads of tonic as many do, and sometimes they're flavoured too, and then a strong garnish as well, I guess they can all just fight it out in the glass where the distilled flavours would just get thumped. So I can see why they're so popular at the moment. Too much for me personally, but I am a bit weird - each to their own.
Finally, if you've never had a Corpse Reviver No. 2, try it. Four equal measures: gin, curaçao, cocchi americano, and lemon juice. Then a tiny dash of absinthe to lift it. A great example of where the right bitter doesn't overpower the gin but complements it.
And no matter how rough or tired you feel, it'll sort you right out. Best. Cocktail. Ever.
*I call it this to pretend swigging gin neat is socially acceptable... Apparently when Churchill was asked how he wanted his martini, he said to pour a large gin into a glass and whisper "vermouth" at it
- Oct 20, 2022
- 4,884
The good thing about Sunday Supplements they are in colour with lots of great photos - you have to upload some images!I feel like I'm NSC's Sunday supplement
Nah, that's more for the Fridat supplement
Well you've done a better job than the guy on Sunday Brunch, a so called expert talking about stouts. He showed himself up as he knew f*** all about the brewing process, how gas acts in within the beer and why it affects the taste profile.I feel like I'm NSC's Sunday supplement
I'll be sure not to check that out, I'll only get annoyed!
Yes I need to relax a little now as I left my job as Quality Manager for Asahi only last week but it does raise a serious question for me. I used to be an aircraft engineer and when there was an incident they'd put an expert on TV to explain how it happened. Too often they spoke bollocks. The same could be said of these idiots talking about beer/wine. They have a very limited knowledge about what they're talking about, often some little snippet given them by a true expert.
My issue is these people are often informing the public for the first time and influencing their understanding. While drink isn't anywhere near as important as aircraft crashes it is still misinformation. Just because I'm so sceptical of what I hear about subjects I'm well qualified in it makes me believe most of what we're fed on media is also seriously flawed.