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Archive for the ‘Gin Review’ Category

Review: Dixon’s Wicked Gin (Licorice Botanical Blend)

Posted by Arctic Wolf on February 22, 2019

Dixon’s Distilled Spirits is located in Guelph Ontario. This small distillery produces two brands of Vodka (Silvercreek and Flaming Caesar), two styles of Wicked Gin (a Licorice Botanical Blend and a Citrus Botanical Blend), as well as a ready to drink mix called Gin Fusion.

According to the back label of the bottle, Dixon’s Wicked Gin (Licorice Botanical Blend) is non-traditional containing notes of juniper, coriander, licorice root, paradise seed, with hints of cinnamon and elderberry. The back label adds that the natural black licorice flavour should pair quite well with lemonade, tonic, and root beer.​

Here is a link to my full review:

Review: Dixon’s Wicked Gin (Licorice Botanical Blend)

“… I like that the Wicked Gin is as advertised, a licorice forward spirit. I also like that the juniper has not been drowned out such that the spirit retains its identity as a juniper based spirit …”

I hope you enjoy my review as well as the cocktail which follows.

Chimo!

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Review: Bulldog London Dry gin

Posted by Arctic Wolf on January 23, 2019

The Bulldog Gin Brand was created in the USA by Anshuman Vohra in 2007. It was introduced in Europe in 2007 and is now owned by Campari Group and distributed in 55 countries worldwide.

This is a London Dry Gin produced from neutral grain alcohol which at 96 % alcohol by volume is infused with the natural flavours and aromas of 12 different botanicals inside a copper pot still. The botanicals used are lemon, almond, lavender, coriander, Angelica, white poppy, oris, dragon eye, lotus leaves, cassia, licorice,  and of course juniper.

Here is a link to my full review:

Review: Bulldog Gin

“… When I take a sniff, I notice light zesty citrus aromas which are melded fairly well with a light juniper. A touch of earthiness is present with the licorice and the angelica making an appearance, but not disrupting the balance. A spiciness of coriander comes though a little later, with the other botanicals making wispy indistinct impressions …”

Please enjoy the review as well as the cocktail suggestion which accompanies my thoughts.

Chimo!

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Cocktail Hour: The Nottingham Walrus and Ungava Gin

Posted by Arctic Wolf on July 30, 2018

North of the Ungava Peninsula (in Northern Quebec) within the body of water known as the Hudson Strait is an arctic island which was given the name, Nottingham Island, by English explorer Henry Hudson when he was exploring what was to become the Canadian North in the 1600s. The island was used for hunting and fishing by the surrounding Inuit communities, and it is known to harbour a large number of walrus during the summer months. The island and its summer inhabitants serve as the inspiration for the name of my cocktail which uses a Canadian Gin which was also inspired by the rugged Canadian North, Ungava Gin.

Nottingham Walrus.SAM_1086Nottingham Walrus

2 oz Ungava Canadian Premium Gin
1 oz Orange Juice
1/2 oz Lemon juice
3/8 oz sugar syrup
ice
Cucumber

Peel and Slice a 4 to 5 inch length of cucumber lengthwise
Add one length of cucumber and a few ice-cubes to a suitable rocks glass
Shake the gin, juice and the sugar syrup over ice in a metal shaker
Strain into the rocks glass over the ice and cucumber
Stir once or twice with the cucumber and serve

Please Indulge in my cocktail suggestions responsibly!

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Note:

Here is a link to my recently revised review of Ungava Gin:

Review: Ungava Gin

“… The flavour of the Ungava Gin represents a nice melding of piny bitterness and herbaceous spiciness with lemon citrus. The floral elements within serve more as an accent than as a main attraction. I found myself drawn to the complex flavour profile which was moderately aggressive and perhaps more traditional than I expected …”

Please enjoy my review and cocktail.

Chimo!

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Review: Triple Beam Gin (North of 7 Distillery)

Posted by Arctic Wolf on June 10, 2018

Greg Lipin and Jody Miall are both avid rock climbers who regularly travel to Kentucky on climbing trips. It was on one of these trips that the two friends developed a passion for ‘brown spirits’ which ultimately led them to opening their own Micro-distillery (North of 7) in Ottawa, Ontario. They currently produce several styles of Canadian Whisky, their Leatherback Dark Rum (sold at 40 % abv. and at 57 % abv.) Triple Beam Gin and Illuminati Vodka.

The subject of this review is the Distillery’s Triple Beam Gin. According to the folks at North of 7:

Triple Beam Gin is made with eleven carefully selected botanicals that are precisely measured on our triple beam scale. We strive to use local ingredients wherever possible, and use juniper berries sourced from Ferme et Foret in Wakefield, Quebec. Vapour infused in 50 L batches, our gin offers a classic dry taste that can be enjoyed in all your favourite gin drinks – martinis, G&T’s, Tom Collins, and even straight up.

During my review, I will be testing that claim as I sample the Triple Beam gin in those classic cocktails as well as sipping the spirit neat and/or on the rocks.

Here is a link to my full review:

Review: Triple Beam Gin (North of 7 Distillery)

“… Although the juniper is dominant (as it should be); the breezes above the glass also bring other light nuances forward. I sense wisps of licorice and angelica which bring a light earthy quality to the breezes. This is joined by mild impressions of citrus zest (lime) and lightly lemony smells. A beguiling floral component is present which reminds me of a very lightly scented potpourri …”

Please enjoy my review which concludes with a nice cocktail suggestion, the Cara Cara Cocktail.

Chimo!

 

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Review: Park Distillery Alpine Dry Gin

Posted by Arctic Wolf on March 25, 2018

Park Distillery  is located in the town of Banff, Alberta. The facility is not just a distillery, it is also a Restaurant and bar which opened in May of 2015 shortly after the Provincial government introduced new regulations which allowed for Craft distilleries to operate. Located high in the Mountains of Banff Provincial Park, the Distillery proudly serves regionally produced food in its restaurant, and local (sourced from high-altitude family farms in the Alberta foothills) grains to produce their spirits.

Park Distillery Alpine Gin is produced on the distillery’s 600 Litre Kothe Pot – Twin Column Hybrid Still. It is produced from typical London Dry Gin botanical’s ( Juniper, Coriander, Lemon Peel, Orange Peel, Orris Root, Licorice, Angelica, and Cinnamon) with the addition of Alberta foraged Engelmann Spruce Tips.

Here is a link to my full review:

Review: Park Distillery Alpine Dry Gin

“… Within the juniper scent is a light presence of licorice and bright citrus (in particular orange and lemon peel). I notice impressions of coriander and surprisingly a touch of ginger in the breezes (I suspect the ginger is in reality a touch of cinnamon which is expressing itself as ginger because of the presences ot the other botanicals) …”

Please enjoy my review which includes my cocktail suggestion, the Northern Lady.

Chimo!

 

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