“Vanilla Ice of Gins”
“Flavors peak at different temperatures and if you throw everything together in the still, you end up with a dominance of juniper and a gin that is out of balance. By distilling separately, we get the purest flavors from all our ingredients. We are the only gin that I am aware of that uses vanilla‚ÄĒand we use only pure vanilla beans‚ÄĒnot extracts. It is by far our most expensive ingredient. The vanilla knits the flavors together it makes a smoother gin that is more ‚Äėone‚Äô‚ÄĚ. -Patrick van Zuidam
Zuidam wins for most font’s used on a gin bottle, we counted 14. Which is the same number of¬† distillations (5 for the base spirit and 9 individual distillations for each botanical. Having the ability to lure use in with a logo that resembles tick tac toe and Purina, This patriotic Rubic’s cube has everything from spice, citrus and today’s secret ingredient: Vanilla.
Long strokes of a painter’s brush display legs off the glass.¬† Hints that is well made, and well thought out. 6 weeks in a stainless steel to come together in harmony.
A sort of creaminess comes to mind pushing a medium sense of alcohol urgency. Like shoveling you through the door, to gain good seats at the play. Vanilla strudel with fine ginger candy, and lemon gum drops lend the classic approach to the corner candy store. Whole fruit is used in the process not dry peel and the vanilla delivers a silky touch of¬† night wear. I thought of a bedroom the second floor with windows open, and a balcony overlooking an orchard, breezes carrying all the wonderful ingredients for you to let your senses run wild.
Presentation of Citrus explosion like tuning a piano, many keys are combined to make sure there is uniform. Strong upfront with almost an aggressive chase that moves gradually into midpalate and whispers away. Lemon flavored whipped cream. 6 weeks of stainless steel do this justice as you sit down in your seats.
Oranges and lemons sooth a sore throat from multiple performances, and things only get better.¬† A sudden vision of pizza pie hits me, and I can think of oregano, garlic, lemon with calamari, seems to be a great accompaniment to deep dish chicago style pizza. Must be the coriander taking me to Morocco.
Vanilla still lingering in the background, but nothing that hangs around like a bad penny.¬† Some tingles here and there, and it’s quite pleasant but I would say the aftertaste for me sticks around for 15+ seconds.¬† It the throat and into the stomach it coats and is incredibility smooth, light weight, silky, with tons of energy that sizzles.
Final Thought: A harmonious gin that is sure to turn a few heads. Using vanilla, we could see many an interesting cocktails and food pairings, from Italian food to desert. Could be a cannoli’s secret weapon. Even thought this is from holland, we could see a gateway of possibilities.
- Definitely Different because of distillation, ingredients, and aging.
- Would turn a few non gin drinker’s into gin drinkers
- Solid Business Plan with former De Kuyper Master Distiller for 30 years
- Tradition meets modern Twist
- Fine line of Mixer and Main Ingrediant
- The Bottle doesn’t do it justice
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