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www.cheersonline.com 12 • March 2015 DRINK CULTURE March 2015 BROCKMANS BETS ON BOTANICALS AND BERRIES Gin as a spirit category "has come back from the dead more times than Dracula," according to David McNicoll, New York market manager for Brockmans gin. Speaking at a tasting and lunch at Mother's Ruin on Feb. 4 in New York, McNicoll provided a history of gin and a background on Brockmans new-style gin. Juniper—a key botanical in gin—grows all over Europe and has been used in fl avored spirits for centuries, McNicoll said. The English fell in love with the juniper-infused Dutch spirit genever in the late 17th century, which paved the way for the more potent, dry British gins. The sweeter, Old Tom style of gin became popular for about 100 years in the 18th century, until the London dry style took over for the next century. Since then, the popularity of London dry gins has waxed and waned, McNicoll said. Some fi nd the style too reminiscent of "pine needles and hedge clippings" because of the juniper. The spirit was so out of fashion when Ian Fleming wrote the fi rst James Bond novel in 1953 that he had the spy drink vod- ka Martinis instead of the traditional gin version, McNicoll said. But as vodka's popularity is starting to wane a bit, gin is making yet another comeback. Gin is all about the recipe—the botanics, McNicoll explained. For instance, Brockmans incorporates orange and lemon peel, almonds, orris root, coriander, angelica, licorice, cassia bark and Tuscan juniper botanicals into a pure grain spirit for 24 hours to release their fl avors; it's then distilled in a traditional copper still. It would be a London dry style, McNicoll said, but after distillation Brockmans adds blackberry and blueberry. Served straight, Brockmans has a tropical fruit aroma from the citrus and blueberries, and a fresh berry taste, McNicoll said. But when you use it in a Moscow Mule instead of vodka, "the ginger beer brings out the angelica and coriander of the gin," he noted. McNicoll also incorporated Brockmans into a gin slushy–a Mother's Ruin specialty—with fresh ginger, lime juice, orange bitters and a heavy fl oat of Peychaud's bitters. Brockmans gin, which was launched in the U.K. in 2009, arrived in the New York market last year. At press time it was also available in Massachusetts, New Jersey, Rhode Island and Connecticut at a suggested retail price of $35 for a 750-ml. bottle. —MD New York, McNicoll provided a history of gin and a background on Brockmans new-style gin. Europe and has been used in fl avored spirits for centuries, McNicoll said. The English fell in love with the juniper-infused Dutch spirit genever in the late 17th century, which paved the way for the more potent, dry British gins. popular for about 100 years in the 18th century, until the London dry style took over for the next century. Since then, the popularity of London dry gins has waxed and waned, McNicoll said. Some fi nd the The Macallan Rare Cask The Macallan has introduced Rare Cask, a ruby-red whisky created to celebrate both spirit and wood, according to the company. The 43% ABV Scotch is available for a suggested retail price of $300 for a 750-ml. bottle. Uncle Val's Peppered Gin 35 Maple Street Spirits of Sonoma, CA, has spiced up its portfolio with Uncle Val's Peppered Gin. Infused with red peppers, black peppers and pimento, the gin is available nationally for a suggested retail price of $39 for a 750-ml. bottle. PRODUCTS Angel's Envy Cask Strength Louisville Distilling Co. has introduced the limited-edition Angel's Envy Cast Strength. Just 6,500 of the new expression will be released. The 119.3-proof Cask Strength is available for a suggested retail price of $169 for a 750-ml. bottle.