So. We launched our Navy Strength Bathtub Gin about a month or so ago, and it’s already doing really rather well. It’s kind of a given that we had to follow this up with a Navy Strength version of the incredibly popular vanilla-and-christmas-spices-laden spiced rum – Rumbullion! It’s almost* like there’s some sort of planning going on.
For the Navy Strength version of Rumbullion, we’ve taken the same basic recipe, and simply scaled up the vanilla, sugar and spice content in line with the ABV (ie – it’s not intentionally spicier and punchier, like the Bathtub is). The reason for this is pretty straight-forward – Rumbullion! is already a pretty aggressively spiced little number as it is, and the Navy Strength version was more than capable of standing up to the initial ABV at the same proportional concentration.
Incidentally - if you’ve not tried the Navy Strength Bathtub Gin yet – it’s sort of like being kicked in the face by a Gin-Soaked Santa Claus. Really quite fantastic, and absolutely laden with Christmas spices - it don’t ‘alf pack a punch.
So – a few weeks back you may remember we launched a couple of ‘experimental’ cocktails - the Hanky Panky and the Boulevardier. The good news on this front is that the Hanky Panky has rapidly earned itself a promotion to the exalted ranks of the main series of the Handmade Cocktail company’s core offering, such was its popularity. I’ve just got to do a bit more mucking about with it (I’ve been experimenting with some of the fresh oak barrels we’ve recently acquired, and it takes exceptionally well to a bit of this – so it’s going to get some oak influence methinks) and with any luck it’ll be out before Christmas.
Well, it had to happen didn’t it?
There were absolutely bound to be some people so warped, so twisted, that the 100,000 Scovilles Naga Chilli Vodka we launched at the beginning of the year wasn’t hot enough for them. Words fail me.
Capsaicin (the active compound that provides chillies’ heat) is said to be addictive (it causes the release of dopamine amongst other brain-chemistry-related treats), and this doubtless goes some way towards explaining the mindset of this small but vocal minority of nut-jobs.
It’s probably worth pointing out a few of the people for whom it emphatically was hot enough; Philip Schofield for one:
It’s been a while coming, this one.
Since the launch of our original Bathtub Gin almost exactly one year ago, we’ve sold a huge number of bottles worldwide, and it’s fair to say that the critical reception has been pretty darned fantastic.
For those of you who are unfamiliar with the concept, Bathtub Gin is a compounded gin made from botanicals, as opposed to essences, meaning that the flavour is derived from soaking the botanicals in the spirit (and not then re-distilling it). As far as we know, this is the only gin in the world to employ this slightly curious method of manufacture – the result of which is a clean, fresh-tasting gin with a very slight natural tint to it. As those of you who’ve tried ‘normal’ Bathtub will know, the image below (of the Navy Strength Gin) is substantially darker in hue, due to its production method. More on this below.
Pretty awesome huh?
I've lost count of the number of times I've been asked - either by bar owners, or just experiment-loving whisky-geeks - whether we can get hold of little diddy casks for them to mature stuff in.
So – ladies and gents – here we are: 4 different cask sizes from 1 litre to 50 litres, all provided with a diddy little bung to go in the top of the cask, and all with a nice little tap from which to dispense your very own cask-aged products.
They’re made from 100% Fresh Kentucky Oak, and have been toasted to a medium level (maybe medium-heavy). As with ‘normal’ casks, the ends are un-toasted. In the name of science, I took the hoops off one of the 5 litre ones and bashed it to bits for you to see the way they’re charred for yourselves.
Those of you who’ve been paying attention may remember that back in February of this year, we ran a little competition – the purpose of which was to get you lot to guess the ingredients in a yummy new cocktail we’d invented. The winner of this competition then went on to name the cocktail (I won’t reveal it, as it’s going to be launched in full 70cl glory at some time in the next month or so).
In order to facilitate this competition, we made samples of the cocktail available in cute little 20cl versions of the standard bottle used for The Handmade Cocktail Company’s wares.
The more observant amongst you may remember that the little 20cl bottle was labelled as part of the ‘experimental series’? Well – today we’re revealing the purpose behind that ‘experimental’ moniker.
That Boutique-y Whisky Company's first four releases
Those of you who inhabit the twittersphere may have noticed that we’ve copped a bit of flak recently from the hardcore whisky community out there. The reason? Well – we keep releasing products (steady yourself dear reader) other than whisky.
Gin, Absinthe, Summer Fruit Cups and the like are all well and good, but, well, they’re not whisky. So – in a twin-pronged attack designed to 1) make my life easier whenever I meet ‘whisky people’, and 2) do something almost unspeakably cool – we’re launching a whole brand-spanking new independent bottling label.
So. Our in-house genius / inventor / mentalist – Professor Cornelius Ampleforth – has once again found time to ‘dick about’ with botanicals, and the new and exciting rotary evaporation still he was bought for Christmas.
This time – he’s set his sights on Absinthe – perhaps one of the most misunderstood and unfairly maligned spirits in the world. Sit down children, and I shall tell you a story about times past.
Absinthe takes its name from the plant which forms the core of its botanical ingredients – Artemisia Absinthium (‘Wormwood’ to you and me). In the early part of the 20th Century, many countries around the world banned Absinthe as it was thought that the Wormwood contained therein caused a frankly marvellous range of symptoms and disorders. From Epilepsy to Tuberculosis, but most prominently and famously – ‘Madness’. More...
So – Summer’s here. Sort of. From time-to-time. When it’s not flooding or what-have-you.
With this in mind, Professor Cornelius Ampleforth has turned his attention to perhaps the most quintessentially British drink that there is – the Summer Fruit Cup.
Now – it’s worth noting that there are several other cups on the market, from the Ubiquitous Pimm’s, through several distillers’ own recipes (Chase is rather good – coming soon – watch this space) to the really rather excellent Sipsmith. There was one thing that the Professor had deemed to be missing from all of these concoctions though – pure, distilled Madness*. More...
Maple Syrup? Gooood.
Rye-Heavy, 9yo Bourbon? Goooooooood.