Volume 7 Gin

Cassette tapes, ghettoblasters and the television heroes of the 1980s inspired Volume 7 Gin, a tribute to an era its makers clearly remember fondly. Behind the retro wink is an old-school small-batchSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary gin, made in traditional copper stills by a family-run distillery and filled and finished by hand. It is bottled at 40% ABV in 70 cl bottles.

Dry · Spicy

The base is 100% barley grain, which gives the spirit more character than a neutral alcoholNeutral spiritAgricultural spirit rectified to at least 96% ABV, almost tasteless. It is the base later flavoured with botanicals.Glossary. On top come seven prominent botanicals, all classics: juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, angelica rootAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary, clove, nutmeg, cinnamon, allspice and coriander seed. The makers chose familiar ingredients over unusual ones, and the warm baking spices of clove, nutmeg, cinnamon and allspice set the tone. Clove and nutmeg, both native to the Moluccas, were among the most valuable spices of the old spice trade.

The nose shows a noticeable barley character, balanced by juniper. On the palate the gin is clean and classic, with the delicately spicy note of its main botanicals, and the distillery sums up the profile as delicate and spicy. Allspice, also called Jamaica pepper because its single berry recalls a blend of clove, cinnamon and nutmeg, ties the spices together. Barley also gives the gin a slightly rounder, bready texture than a wheat or molasses base.

Stokerij De Moor in Aalst, which sells the gin for 42.50 euros, has been distilling grain since 1910. For a gin and tonic, pour 4 cl over ice with 12 cl of Indian tonicIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and add a strip of orange peel, which brings out the warm spices. The barley base also makes it a good match for a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary or a MartinezMartinezThe presumed ancestor of the Martini: gin (often Old Tom), sweet vermouth, maraschino and bitters, stirred over ice and served straight up.Glossary. Over ice with a little water, the barley and the baking spices are easiest to pick out.