Fifty Pounds Gin, 70cl

Product Information

Bermondsey Tonic Water (BTW) comes highly recommended. This concentrated tonic syrup has a well-balanced bitter-sweet flavour. With BTW the ideal ratio is 1:5 with carbonated water but also comes as a ready mixed tonic which gets its beautiful amber hue from the natural cinchona bark used to make it rather than quinine extract. Bermondsey Tonic has a beautiful amber hue.

Double Dutch Pomegranate & Basil – Basil is part of the anise family and has similar flavours to liquorice, making it a nice match with the botanicals in Fifty Pounds Gin. Pomegranate adds a subtle sweetness. This tonic will bring out the herbaceous aromas.Gin’s origins are Dutch. British troops fighting the Thirty Years War got somewhat hooked on a local tipple, called “jenever” – the Dutch name for juniper, the key flavour in the drink. A favourite tipple of Queen Elizabeth, who is said to be partial to this as a nightcap, carrying on a tradition set by her late mother. A refreshingly fruity drink with a slightly bitter edge Fifty Pounds Gin is a London gin. That’s not because it’s where we make it. London Gin is a defined style, where the predominant flavour must be juniper and its flavour must come from the distillation process – you can’t add flavours, or colour, after distillation. Properly made gin and tonic, the way they do it in Spain - a long free-poured gin, lots of ice and a good garnish, topped up with tonic. The free pouring bit is important - you can’t live on a British measure, you can’t find it in the bottom of the glass. The gin should be about 25% of the liquid in the glass and then you get a really good drink. In the case of Fifty Pounds I think a little bit of orange peel or lemon peel really works brilliantly with it. Mind you, if it did dilute the contents, the results could be useful – if left a while. Experts suggest the best way to taste gins for comparison is to dilute the gin with an equal measure of water and sample it at room temperature.

The perfect drink when your garden party rolls into happy hour. Serve in your most delicate teacup or in an iced Old Fashioned glass. The brief, Charles explains, was to create a traditional London gin with a good citrus component as well as some spice, that would first and foremost make an excellent G&T. Coriander is a bold choice, mind you. Some people love it but many don’t. For those that don’t, it’s not even a question of taste. It’s actually a scientifically proven genetic thing. Fifty Pounds Gin & Juniper Fifty Pounds Gin takes its name from one of the darkest times in Britain’s past and one of the most controversial in the history of Gin. When Dutch-born William of Orange took the English throne in 1688, England unwittingly (and unintentionally) began its descent into one of the first recorded drug epidemics – with Gin at the heart of it.

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By the end of the 17 th century, England was at war with France. To protect the economy and help the war effort, the government put a heavy duty on the import of spirits and lifted restrictions on domestic spirit production. I was all set to write a middling review on this stuff. I really was. But I said to myself, “What are we if we don’t have some standards?” whereupon I poured myself a glass of it neat to establish a final word. And guess what? The Fifty Pounds availed itself nicely! A higher alcohol content risks distorting the combinations, while a lower percentage would rob the combinations of character.

In terms of Fifty Pounds the challenge was to create a gin when, at the time it was launched, the gin market was going like a steam-train. The challenge was to actually break in and make a presence in that market. Fifty Pounds Gin has been extraordinarily successful in that and it’s now exported to something like 30 different countries around the world. As a small gin distiller I find it quite an achievement that I can go into bars, whether it be in Hong Kong, Colombia, USA, Spain, or Germany, and find them serving Fifty Pounds gin. Gin has inspired many a great quote. Winston Churchill, a man not averse to a tipple, once declared that “the gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.” As if you need telling! Combine in a glass filled with ice and garnish with whatever takes your fancy! Llanllyr Source Tonic Water – For traditional G&T serve, try Llanllyr Source Tonic Water. Its citrus notes work nicely with this classic juniper-strong gin, just garnish with a sprig of thyme and a lime wedge. Lime and sprig of ThymeBefore the Ginaissance really started, the choice of tonic waters was minimal and the quality was not great due to the various artificial ingredients and sweeteners used. These artificial flavourings can create a slight metallic taste, which can also ruin the taste of good-quality gin when served together. You want your tonic to have enough bubbles, long-lasting fizziness and natural flavour, good enough for you to drink it on its own. Some like it more citrusy, others dry and crisp. And, finally – well, possibly, there could be more – Gin may have been inspired by Holland, and perfected in England but it’s drunk mostly in The Philippines? Filipinos consume a remarkable 1.4 litres per person every year, compared to the UK’s paltry-by-comparison 0.4 litres. Mother’s ruin

Artisan Skinny London Tonic – If you’re looking for a lighter tonic, this one pairs well with Fifty Pounds Gin due to its complex citrus notes. Garnish with a juicy slice of orange. Keeping it simple with tonic and a slice of orange. There is a problem with the juniper berry. It’s not actually a berry – in fact, it’s technically a pinecone. In the years that followed, continued legislation and other social reasons lead to the increased production. It didn’t happen overnight, nor was there a single moment that tipped the balance and lead to the swathe of poor quality spirits being made in the UK. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. In the role of just being “a gin,” Fifty Pounds didn’t astound. It had enough body to not disappear in a drink, but not enough character to lend a distinctive edge able to cut through several layered ingredients. It advertised itself as a traditional “London Dry,” but unlike something like the classic Tanqueray, it wasn’t a hard-charging Juniper bomb. “What’s it good for?” I thought to myself.

Those who are looking for a clean, very dry and understated classic style gin will surely find a lot to like with Fifty Pounds Gin. I think it’s an easy step for those looking for something new, but something similarly old at the same time. Fans of Beefeater and Broker’s will likely find this a new favorite. The nose of Fifty Pounds Gin is lemon, lime, juniper, and very classic in character. Just a tinge of sweetness and creamy lemon as well. The nose is markedly lighter and clearer then the palate. This might be the only gin I’ve ever recommended to serve with one large ice cube, to be sipped over time to appreciate the evolution of flavor from neat to diluted, as various permutations of pepper and lime give way to lemon, cream, and sweet nutmeg. This is a quality spirit, through and through, with none of the alcohol reek or throat burn I generally expect from booze at the twenty to thirty dollar level. The fine was introduced to restrict the illegal production of gin. It was probably required – at the time it was introduced, around one in five London properties was producing gin. I mixed up a few gin and tonics with Fifty Pounds Gin: very acidic with a lot of bite and tang. I really felt it needed the lime to add some sweetness to balance out the flavor, I really thought it was a touch too dry and almost plain without the lime. That touch of sweetness was needed. Citrus and juniper come out most intensely, although not as distinct individual components. Almost a general gin flavor. Brisk, but less refreshing.