In the first instalment of this series, we explored the core of what makes gin definitively gin. While knowing about juniper and the role that botanical notes play in crafting the spirit, they are not the only things to learn. With gates for GinMe set to open at 11h00 on 1 November at the Game City Marquee, it is essential to lock into the last two points in building one’s proficiency to appreciate the spirit.
On offer at the event will be:
- Pimville Gin
This premium African Gin harks back to the story of James Howard Pim, who emigrated from Ireland in 1890 to become a city councellor in Johannesburg, according to its website.
The first of the Johannesburg townships, Pimville, was named after this remarkable man who was widely regarded as an advocate for Africans. In 1935, well-known townships like Orlando and Klipspruit, joined Pimville to form what has become widely known as Soweto.
An African gin with African heritage and African roots. This gin is infused with Baobab, Ginger, and Maroela fruit to create a truly African expression of flavours.
- Cruxland Gin
From the heart of Africa comes an extraordinary Cruxland. Produced by world-renowned spirits artisan KWV, two unique offerings elevate the gin experience.
According to its website, Cruxland Gin infused with Kalahari Truffles brings together the rare Kalahari truffle and nine Southern African botanicals. Experienced truffle hunters wait patiently during the first rains on the desolate plains of the Kalahari Desert for these rare gems to emerge from the cracked earth. Its master distillers meticulously bring together the earthiness of the truffles and the variety of the botanicals such as rooibos and honeybush to create an exquisite taste.
- Sutra’s Gin
Sutra’s Gin is a small-batch gin crafted in 2021 in Cape Town, South Africa. It is a South African brand, and the specific details of its flavor profile, ingredients, and availability may vary.
Gin has shed its dusty, antiquated image in a fashion akin to French philosopher Voltaire’s statement that “history consists of a series of accumulated imaginative inventions”; however, to know its past is to gain more respect for how to work it into the present and future.
The seasoned consumer knows that a good spirit can be enjoyed in its uninhibited form – straight. However, bearing a name and being the kind of gin that one would enjoy without a mixer requires the consumer to know the different styles beyond the ubiquitous London Dry. To truly appreciate the gin landscape, you must recognise its major styles. The three categories detailed below are but a selection from the plethora of types of gin; they dictate flavour and, crucially, how the gin is best served. Understanding London Dry, Old Tom and New Western is a fair launch pad.
London Dry Gin is the benchmark and always a good place to start. Despite the name, it can be made anywhere, but creators must adhere to strict production rules. Expect it to be juniper-forward, crisp, and bone dry. Following the maceration of the botanicals, no flavours or sweeteners are added in the distillation process of this style of gin. It is perfectly engineered for classic drinks and shines in a traditional Martini. New Western Gin is the product of a modern revolution where the distiller deliberately reduces the prominence of juniper to let other botanicals shine.
These often feature local or unusual ingredients, resulting in soft, highly aromatic, and often floral or herbaceous profiles. These are often best enjoyed with a simple soda water or a light tonic to allow the unique flavours to surface. A historical revival, Old Tom is typically slightly sweeter than London Dry, either through added sugar or liquorice. This subtle sweetness makes it ideal for restoring classic cocktails like the Tom Collins or Martinez, providing a richer, rounder mouthfeel.
Much like an outfit shines best when matched with confidence, without a good serve, botanicals and styles mean nothing. The way you drink gin is as important as the gin itself. A poor serve can destroy a magnificent spirit, especially for those new to the experience. While simple, the G&T is a refined science. Tonic water constitutes half the drink, so choose wisely. A premium tonic with complementary flavour notes will elevate the gin, while a generic, overly sweet option will mask the botanicals. Aim for a ratio of one part gin to two or three parts tonic. Too much tonic overpowers the spirit; too little creates a harsh, overly alcoholic drink. Beyond throwing the whole garden into your glass, garnish is not mere decoration. The garnish should enhance a primary flavour in the gin. A wedge of lime suits a classic dry gin, while a slice of cucumber might be perfect for a soft, floral spirit. Gently bruising fresh herbs like rosemary or basil before adding them to your drink releases their essential oils. For the perfect temperature, using large, solid ice cubes will keep your drink cold while slowing down dilution, ensuring the spirit’s flavour remains intact as you sip.
There is only so much that can fit into a two-part series about gin, but there is definitely more to discover about the robust spirit should you wish to dive down the rabbit hole. From an 11th-century concoction to being the star of festivals the world over, gin continues to hold its own in a galaxy of fantastic, delicious, and multidimensional refreshments.
