Barrel 21 Barrel Rested Gin

Barrel 21 Barrel RestedBarrel-aged ginGin rested for a while in wooden casks. It picks up a golden colour and notes of vanilla, spice or the wine that filled the cask before.GlossarySee Barrel-aged gin gins Gin combines a distinct grain base, seven botanicals and a period in used whiskey casks. The spirit is distilled from corn and wheat, then built with juniper, coriander, sweet almonds, cubeb, galangal, angelica root and orris root. At 90 proofProofThe American measure of alcohol strength: twice the ABV (90 proof = 45% ABV).Glossary, or 45% ABV, it is stronger than the distillery's standard gin. The recipe itself differs as well, so its character does not come from cask resting alone. The producer's notes point to oak, spice and vanilla, giving the gin a clear bridge between botanical spirit and whiskey-barrel aroma.

Woody · Spicy · Vanilla

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary and coriander provide the familiar gin entry, while cubeb and galangal deepen the spice. Sweet almond softens the palate, with angelica and orris supporting the roots-and-herbs character. The used whiskey cask brings oak and vanilla, adding warmth without erasing the citrus-free spice and resin of the base. The finish is rounder and drier than the standard Barrel 21 Gin, with a woody impression that lingers after the juniper. A small neat pour makes the changes easy to notice; a long drink can open the profile without hiding the cask.

The producer describes this as a separate recipe as well as a barrel-rested variation. Corn and wheat form the spirit base, and the botanicals are different from the eight used in the flagship gin. The cask's role shows in its oak, spice and vanilla character. The gin suits a spirit-forward cocktail, including 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 gin Old Fashioned, where the barrel can meet bittersBittersHighly concentrated bitters (Angostura, orange…), added in dashes to season a cocktail.Glossary and vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary. At the table, toasted almonds, aged cheddar and roasted mushrooms make natural companions for its nutty, woody register.

Serve 4.5 cl over clear ice in a balloon glass, then add 12 cl of Schweppes Dry Tonic. Add an orange twist and one toasted almond to the drink; place the same garnishes on a small plate beside the glass. The restrained tonic keeps its bitterness dry and lets the oak and spice remain visible, while orange provides a bright counterpoint. Stir carefully once. For a slower first taste, try a small sip neat before adding the tonic.