Beverage Dynamics

Beverage Dynamics July-Aug 2014

Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.

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38 Beverage Dynamics • July/August 2014 www.beveragedynamics.com A Place in the Crowd Beefeater 24 — Created by renowned master distiller, Desmond Payne, Beefeater 24 is distilled with a unique blend of 12 hand-selected botanicals, an aromatic mix that features Seville oranges, grapefruit peels and Chinese green and Japanese sencha teas. It is bottled at 90 proof. Bombay Sapphire — The fi rst superpre- mium gin in the U.S, Bombay Sapphire, 94 proof, is double-distilled in a series of Car- ter Head stills. The copper alembic stills are designed such that the spirit's rising vapors in the neck pass through a basket- like device holding the 10 botanicals. The aromatic mix includes fragrant herbs, spices, roots, fruit and juni- per berries from Italy. Boodles British Gin — Created in 1847, the venerable London dry gin is made by Chivas Brothers at the Strathisla Distillery, Scot- land's oldest continuously operating distillery. The gin, 90.4 proof, is made in a vacuum still, which functions under extreme pressure allowing the alcohol to evaporate at a lower temperature. Its mix of botanicals includes coriander, sage, cassia bark, nutmeg, rosemary, caraway, angelica root and juniper berries. Hendrick's Gin — Self-described as the "world's most peculiar gin," 88-proof Hendricks's is made in Scotland from a blend of small batch spirits produced in two types of stills, each of which produce distinctively different styles of spirits. Particularly unusual is the gin's botanical mix that includes rose petals and cucumber. Plymouth Dry Gin — Plymouth Gin, 82 proof, continues to be made where it originated over 200 years ago, at England's oldest, con- tinuously operating distillery, the Black Friars Distillery. The venerable brand is distilled in a large copper alembic still using pure grain spirits, soft spring water and an infusion of seven hand-selected botanicals. Tanqueray — Top-selling Tanqueray, 94.6 proof, is distilled at Finsbury, England, which is famous for its pure, health-rejuve- nating waters. The successful franchise also includes Tanqueray Rangpur. During its fi nal distillation the gin is passed through a botanical mix of bay leaf, ginger and rang- pur peels, a lemon and mandarin orange hybrid with a pronounced lime fl avor. Tanqueray No. Ten — Its point of distinction is that instead of being distilled using dried botanicals, Tanqueray No. Ten derives its fresh fl avor from grapefruits, oranges, and limes, ripe juniper berries from Tuscany and herbs such as coriander and chamomile. It boasts a recent packaging upgrade. NEWER AROMATIC OFFERINGS These are indeed heady days for gin. Those in the gin camp conjec- ture that potential converts are created on a nightly basis in the form of lapsed vodka drinkers, consumers who've grown disenchanted with its austere, aloof personality. For label-battered vodka drinkers, gin might well be a welcome break. "We think that boutique spirits are the really hot spirit cat- egory," says August Sebastiani, president of The Other Guys Wines, maker's of Uncle Val's Gin. "Vodka is certainly a monster category, but I think that it doesn't do much for the craft move- ment. On the other hand, gin allows for much more fl exibility and, frankly, complexity in fl avor profi le. Personally, the category allows a hand-sell not too different from a wine sale. Consumers Death's Door Gin Beefeater London Dry Gin Beefeater 24 Gin Tanqueray No. Ten Gin Bombay Sapphire Gin Seagram's Red Berry Twisted Gin Plymouth Dry Gin Hendrick's Gin

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