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Master of Malt Blog

Tag: Gin

Meet MoMer’s Web Page Gin – our very own bottling!

Gather round spirit-loving folk, for we have most exciting news. A genuine Master of Malt gin is now a real thing in this realm of existence. What’s it all about?…

Gather round spirit-loving folk, for we have most exciting news. A genuine Master of Malt gin is now a real thing in this realm of existence. What’s it all about? We’re glad you asked…

You probably know us best as an (award-winning) specialist drinks retailer. But, as fans of our single cask series will attest to, we also love bottling anything that makes us go “Wow!”

Which is why it gives us great pleasure to unveil our latest creation: MoMer’s Web Page Gin.

The delicious tipple is a celebration of all things MoM. Developed in collaboration with those fab folk at That Boutique-y Gin Company, MoMer’s Web Page Gin is a classic dry gin with a rich, warming and distinctive profile.

MoMer's Web Page Gin

Introducing: MoMer’s Web Page Gin!

Its signature style is the result of the herbaceous awesomeness of its botanicals (basil, rosemary and thyme to be precise), which were distilled separately under vacuum before being expertly blended with a more traditional pot-distilled base. It doesn’t just sound delicious. We can confirm that it very much tastes delicious (see the tasting note below for more detail).

But now for the question that is surely on all of your lips: why MoMer’s Web Page Gin? Well, the name was inspired by an episode of everyone’s favourite cartoon family. The label is a reflection of this, and of today’s online culture of memes, gifs and stickers. As you can see below, the light-hearted front illustration is a smorgasbord of MoM’s pioneering history, as well as memes, in-jokes and plenty of familiar faces!

MoMer's Web Page Gin

The MoMer’s Web Page Gin label in all its glory

Here are our top five MoM-tastic references that feature on the label:

1. The Charity Run of the Bumblebee, not the hero we deserved, but the hero we needed.
2. The MoM Mobile expertly parked on top of a bent bollard, which is definitely what was meant to happen.
3. The famous Instagram dog that our editor Kristiane Sherry met and fell head-over-heels in love with.
4. The top of MoM digital executive Phillippa Round’s head. If you’ve seen any of our recent VR video content, you’ll know that her head, as well as her hands holding a GoPro handle, are something of a regular feature.
5. The shed where the masterofmalt.com adventure all began. Time really does fly when you’re not in a shed full of broken (but not discarded) printers.

But it’s not all memes and mayhem. If you know us well, you’ll be aware that we love a bit of technological innovation. This super-duper futuristic label actually harnesses the power of augmented reality! MoMer’s Web Page Gin celebrates the inventive side of the business, blending memory and magic like David Blaine doesn’t to bring the label to life!

MoMer's Web Page Gin

Embrace the future, people!

The best part is, it’s really simple to do. Even if you are something of a technophobe. So here’s a little walkthrough to help you out:

1. Buy a bottle of MoMer’s Web Page Gin. You can’t really miss this step out, people.
2. Download the Zappar app on your fancy-pants smartphone or mobile device.
3. Open the app and aim your phone at the Zapcode on the neck tag of the bottle.
4. Once it’s scanned, aim your phone at the label (make sure to get close and get that whole label in).
5. Marvel at the result. You have conquered augmented reality (sort of).

The AR platform also features a host of exclusive content, including recommended serve demonstrations and an interview with Stuart Medcalf, liquid production manager at That Boutique-y Gin Company, on how MoMer’s Web Page Gin was made.

Naturally, the animated elements of the label can also be found and used as stickers in Instagram Stories or on Snapchat. Just search for MoMer’s Gin and you’re good to go!

So, that’s our new gin. We’ve listed our tasting notes below with a couple of special cocktails. The first batch is available exclusively from Master of Malt now. There are only 660 bottles priced at £29.95, so move fast if you want some of that batch one brilliance.

MoMer's Web Page Gin

MoMer’s Web Page Gin

Tasting note by The Chaps at Master of Malt

Nose: Through aromatic cinnamon and earthy herbs – basil and thyme – there’s warm citrus from orange peel and cardamom as well as refined, pine-y juniper and additional floral touches.

Palate: The palate has a wonderfully rich mouthfeel. More baking spice emerges among a waft of orange blossom, lemon peel and a warm honey-esque sweetness. Bittersweet earth and garden herb notes are prominent throughout.

Finish: It’s a peppery, piney and long finish, with a sprig of rosemary thrown in for good measure.

Overall: Pretty darn excellent – if we do say so ourselves…

MoMer’s Web Page Gin suggested serves:

You’ll be pleased to know that MoMer’s Web Page Gin makes a great G&T. But everybody loves a good cocktail these days, so we enlisted the help of That Boutique-y Gin Company brand ambassador Stephanie DiCamillo to develop two signature serves. What she came up with are simple enough to be recreated by gin lovers at home and really make the most of the basil, thyme and rosemary trio.

MoMer's Web Page Gin

MoMer’s Gin & Coconut Water

MoMer’s Gin & Coconut Water:

50ml MoMer’s Web Page Gin
100ml Coconut water

Add both to an ice-filled Highball or Collins glass. Garnish with a small sprig of basil and a lime wedge

MoMer's Web Page Gin

All the Muck That’s Fit to Shake

All the Muck That’s Fit to Shake:

50ml MoMer’s Web Page Gin
50ml lightly sweetened chai tea (200ml brewed tea with 1tbsp sugar)
2 big tablespoons of frozen blueberries
3 basil leaves
1 thin lime slice

In a shaker, muddle the basil, lime and blueberries. Add the gin and tea, and shake hard with ice. Strain into an ice-filled tumbler and garnish with a basil leaf.

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British gin exports double in value

Is the gin boom over? Not by a long way, according to figures just released by HMRC. We take a closer look at this great British export success story. It’s…

Is the gin boom over? Not by a long way, according to figures just released by HMRC. We take a closer look at this great British export success story.

It’s not often you get good news from HMRC, but something that landed today made us smile. British gin is booming. Export sales in 2018 reached a record £612 million, meaning that they have doubled in value since 2010, and increased by 15% on 2017.

The EU is the biggest market for British gin worth nearly £290 million and up 14% on 2017. Next comes the USA, worth £191 million and up £13 million since 2017. Other places that can’t get enough of that good old British gin include Australia (£24 million, up 100%), South Africa (£14.5 million up 222%) and Switzerland (£6.6 million, an increase of 38%). With the EU such an important market, one hopes that some sensible arrangement can be reached post-Brexit. Miles Beale from the Wine and Spirits Education Trust (WSTA) commented:

“Europe represents a huge market for British gin, therefore it essential that the UK does not leave the EU without securing a deal which allows frictionless trade. It is hugely important that Government also secures free trade deals with the rest of the world and we are encouraged by mutual recognition agreements already signed with countries like Australia and Switzerland. However more must be done, and quickly, so that we maintain our position as the world’s largest spirits exporter and further boost the UK economy and provide more jobs.”

Meanwhile back at home, we’re no slackers when it comes to drinking gin. In 2018, the British got through 66 million bottles of gin, up 41% on the previous year. That’s a lot of Martinis. Put together, the domestic and export markets for gin are more than £2.5 billion.

Here at Master of Malt, gin sales in 2018 were up 50.5% by volume on 2017. Much of this growth comes from fun, sweeter products like flavoured and pink gins. Our 2018 top ten bestselling gins included: Peaky Blinder Spiced Dry Gin, Aber Falls Orange Marmalade Gin, Whitley Neill Blood Orange Gin, and Malfy Gin Con Arancia. According to the WSTA, the flavoured gin category is now valued at £165 million up 751% (no that’s not a typo) on 2017. Some people might sneer at flavoured gin, but clearly the public disagrees.

Haymans Gin

Where some of that British gin is made, the stills at Hayman’s in South London

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We join ADI for the Judging of Craft Spirits!

What’s it like to lead a panel at one of the world’s most renowned spirits competitions? Our editor Kristiane Sherry reports back from Tiburon, near San Francisco, after taking part…

What’s it like to lead a panel at one of the world’s most renowned spirits competitions? Our editor Kristiane Sherry reports back from Tiburon, near San Francisco, after taking part in the American Distilling Institute’s 2019 Judging of Craft Spirits.

The skies are always blue in Tiburon. At least it seems that way when the American Distilling Institute (ADI) crew is in town. The cluster of impeccable houses directly across the Bay from San Francisco is peppered with independent restaurants, bars and quirky stores, sandwiched between the water and the dramatic Northern California hills. It’s relaxed, the air is crisp and clean, and it exudes a laid-back elegance. In short, it’s the perfect place to taste spirits.

I was thrilled last June when I received an invitation to join ADI’s Judging of Craft Spirits. The annual event celebrates excellence in distilling, with entries open to those who produce less than 750,000 litres of pure alcohol a year (although in reality, most participants make waaaayyy less than that). Both American and international distillers take part, and the spirits span almost every category you can think of: whiskies, gins, rums, agave spirits, vodkas, liqueurs, brandies, plus ready-to-drink cocktails, fortified wines and more! The result? Hundreds upon hundreds of spirits to be assessed, an army of stewards, a team of organisers and administrators and judges galore. And I was more than happy to lend my palate.

San Francisco Bay

Tiburon. It’s pretty. That’s San Francisco over the Bay looking gorgeous

I arrived at The Lodge at Tiburon on the Sunday afternoon, set for a series of briefings. After the warmest of welcomes from Eric Zandona, ADI’s director of spirits information, and David T Smith, lead steward, we got to grips with a practice flight of vodkas, a palate-aligning exercise, if you like. Everything was poured in a back room, brought through by the amazing stewards and identified only by a code on a label on the stem of a glass. It was 100% blind and tip-top secret. And it immediately became apparent just how rewarding evaluating each sample with my fellow judges would be. Distillers, bar consultants, writers, bartenders and more, from across the US and beyond. The volume of collective expertise in the room was incredible. Roll on the three days of judging!

I can’t disclose exactly what we judged or what panels others were on, but I will say for the first two days I chaired panels with a vast variety of spirits. We tasted literally everything. It was challenging at times – some spirits properly split the panel; cue lively debate, much geekiness and an array of views – but each and every spirit was genuinely assessed on its own merits, before the group discussed each one, gained consensus and awarded medals (Bronze, Silver, Gold, Double Gold) accordingly. But this wasn’t just about assigning awards. Each entrant receives detailed written feedback, so every judge was required to write up their thoughts and provide comment, constructive criticism and encouragement. This wasn’t just about tasting – a significant amount of work went into this evaluation aspect. It’s easy enough to say that you do or don’t think a spirit is at a certain quality level – but you must also give the reason why. And delving into the ‘why’ with so many genuine experts made for a thoroughly rewarding experience!

There’s all sorts of spirits to be assessed

Day Three took on an entirely different flavour. First up, I joined a review panel; here, spirits which had some discrepancy in their scoring (David T Smith and crew use a handy algorithm to see if a panel of judges’ scores were especially variable) were re-tasted to ensure an absolute fair hearing, and other outliers were given a second bite of the cherry. This is where things got really interesting. The discussion got even geekier, and every aroma note, flavour, texture and feeling was unpicked, along with how it got there, and whether or not it should be. By the end my mind and palate were both exhausted – but happily so.

Then it was time for the grand panels! Every spirit awarded a Gold or Double Gold medal was re-tasted to find the best in category. And wow! This was A Treat (capitals intended). Imagine getting to taste the best of the best craft spirits in the world. Yes, it was still serious decision-making, but the smiles on my fellow judges’ faces as we worked our way through the flights said it all. These spirits were GORGEOUS (capitals really intended here). And it was a privilege to get to pick out the very finest.

So, what were the highlights? What were the key learnings? Well, the Judging of Craft Spirits results haven’t been announced yet, so consider these lips sealed. But there was a big difference between judging a competition solely focused on craft spirits compared to other panels I’ve sat on. Why? The level of experimentation was off the chart. So many producers were trying brave and exciting things – sure, the results weren’t always knock-it-out-the-park incredible, but many, many spirits were up there. And it was so exciting to spend time sussing out exactly what’s going on. Then, the overall quality level was a pleasing surprise. In other competitions there might only be one small ‘craft’ sub-category, but here there was wall-to-wall interest and intrigue right across the board. ‘Craft’ has never meant sub-standard or second best, but those myths are now being well and truly busted.

ADI judging whiskeys

Whiskeys!

Finally, the top highlight? Getting to meet and work with so many incredible people from right the way across the industry, from distillers and production consultants to bartenders, brand ambassadors, writers, journalists and more. Thanks to ADI for an ace few days, and cheers to my fellow judges, stewards and everyone involved for making it so brilliant!

Top tips for evaluating spirits

Fancy trying your hand (taste buds?) at judging? Give it a go at home with our super-quick guide!

• Start clean. It sounds super simple, but make sure your palate is clean (water is essential!), you’re not wearing fragrance and you’ve not used especially aromatic soap. ADI gave us fragrance-free soap for the week so the tasting room was as neutral as possible.

• Go slow. Take your time. If you’re assessing a spirit you’ll want to look at its appearance, nose, palate and finish. This can take a good while. Don’t rush, take your time and enjoy!

• Look back. Aromas and flavours in a spirit can be traced back to loads of production factors. Think about how your spirit was made. Raw materials? Processing techniques? Post-distillation finishing? Is what you see, nose or taste consistent with this? Consider these points to help you evaluate your spirit.

• Spit it out. Got loads of spirits to taste? Don’t be afraid to use a spittoon. And sip, don’t gulp (obviously). On a similar point, adding water to a spirit after you’ve first nosed and tasted can make a world of difference when you’re trying to pick out aromas and flavours.

• Write it down. Chances are, if you’re taking the time to fully examine what a product looks like, its aromas, flavours, texture and finish, you’ll want to keep a record of it. Have a notepad or laptop to hand so your hard work isn’t forgotten!

ADI judging

Note-taking = essential!

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The rise and rise of Japanese gin

Until recently, few modern-day distillers have been interested in exploring Japan’s unique natural larder. Now, gins bearing the country’s native botanicals adorn back bars the world over. We take a…

Until recently, few modern-day distillers have been interested in exploring Japan’s unique natural larder. Now, gins bearing the country’s native botanicals adorn back bars the world over. We take a moment to appreciate the burgeoning Japanese gin market…

“Gin has been made in Japan before, let us not forget that the Japanese were making western-style spirits 100 years ago,” says Marcin Miller, who co-founded The Kyoto Distillery with business partner David Croll, “however, I’m pretty sure no-one had – or has, other than us – built a distillery specifically to make top quality gin.”

Armed with years of experience working with super premium spirits – the duo are the brains behind Japanese whisky specialist Number One Drinks – Miller and Croll established the distillery on the island of Honshu back in 2015 with the intention of creating “something that is instantly recognisable as a gin – that is to say, juniper-led – but with a distinct Japanese accent”.

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The Nightcap: 18 January

The sun has gone down, the working week is ending, it’s time to pour yourself a glass of something delicious, and catch up with all the news that’s fit to…

The sun has gone down, the working week is ending, it’s time to pour yourself a glass of something delicious, and catch up with all the news that’s fit to drink. Yes, it’s time for… The Nightcap!

This week we went Robert Burns crazy with the launch of our poetry competition. We’ve already been inundated with entries, and the winner will be announced on Burns Night itself (25 January.) Then continuing with the Burns theme, Adam rounded up some Scotch whiskies that would have brought a smile to the Bard’s face. Annie looked at some unusual bottles: rye whiskies from Britain, and peat-smoked spirits from everywhere except Scotland (not sure Burns would have approved.) Our Cocktail of the Week was that tiki classic, the Zombie. Kristy visited the Wolfburn Distillery and spoke to top glass maker Denver Cramer about how to get the most out of your nose.

Lots to get your teeth into! And now it’s time for booze news. Here we go!

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The best January refreshments!

The annual season of overindulgence has ended. You’re probably in need of some good refreshment. These fab tipples ought to do the trick. It’s time to face up to facts….

The annual season of overindulgence has ended. You’re probably in need of some good refreshment. These fab tipples ought to do the trick.

It’s time to face up to facts. We overdid it last festive season. Again. There’s no point denying it. We spent most of December non-stop consuming. We put away more pigs in blankets than a fairytale wolf. Our plates were more potato than ceramic. Cheese boards and selection boxes trembled in our wake. It was the best of times. But it could never last.

Now we need some refreshment. To swap indulgence for invigoration. The kind of booze we treat ourselves to is a fine place to start. So, feast your eyes upon these fresh and fun tipples, a list of drinks we think make up some of the best January refreshments around!

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How sound affects flavour… with Silent Pool Gin

How does your environment alter what you choose to drink, without you even knowing it? This is what happened when sensory experts from the University of London’s Centre for the…

How does your environment alter what you choose to drink, without you even knowing it? This is what happened when sensory experts from the University of London’s Centre for the Study of the Senses gave MoM a taste of sonic seasoning (try saying that five times fast…).

We tend to view our senses – touch, sight, hearing, smell and taste – as separate entities, don’t we? We think that what you touch, for example, can’t possibly have much influence on what you taste.

Turns out we aren’t giving biology enough credit, as we discovered throughout the course of an evening hosted by Silent Pool in partnership with British philosopher Barry Smith, director of the at the Institute of Advanced Studies at University of London and co-director for the Centre for the Study of the Senses (rather cleverly shortened to CesSes).

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Gins with wonderfully winter-y botanicals

Make the most of the most of your nights wrapped up warm this winter with this selection of gins with appropriately wintery botanicals! Christmas has concluded. But winter is still…

Make the most of the most of your nights wrapped up warm this winter with this selection of gins with appropriately wintery botanicals!

Christmas has concluded. But winter is still very much here, folks. The shorter, darker days. The seemingly endless cold. The dreaded heating bills.

But winter has its upsides, too. It’s the time of year for thick, cosy clothes, roaring fires and who-cares-if-it’s-healthy comfort food. It’s also the perfect excuse to indulge yourself with a few seasonal spirits. Some of the finest gins around are packed with ingredients that appear as the cold sets in, or warming botanicals that are ideal for those frosty evenings.

That’s why we’ve created this gin-tastic round-up of tipples that will keep you feeling jolly in the post-Christmas winter months.

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Master of Malt’s most read stories of 2018

As 2018 draws to a close, we reflect on the news and features that caught your eye the most this year. Well, we’ve reached the end of another year. The…

As 2018 draws to a close, we reflect on the news and features that caught your eye the most this year.

Well, we’ve reached the end of another year. The Earth has put in another hell of a shift in its orbit around the Sun. Now is the time where we reflect on all that happened in 2018.

It has been another 12 months filled with standout stories, all manner of incidents, and of course highs and lows. Among the articles you read most on our award-winning blog were round-ups of great booze, limited-edition whisky launches, and a sorry tale of a collapsing warehouse. We shed a tear for all that bourbon.

Without further delay, these are the top 10 stories that you read, shared and talked about the most in 2018.

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The most marvellous Christmas gifts

Make this the most holly, jolly Christmas ever with this sensationally seasonal selection of spirits! Christmas is perhaps the best time of year to enjoy a well-earned tipple. It’s the…

Make this the most holly, jolly Christmas ever with this sensationally seasonal selection of spirits!

Christmas is perhaps the best time of year to enjoy a well-earned tipple. It’s the perfect way to wash down all the fabulous festive food you’ll stuff yourself silly with and helps you to relax, wind down and take your mind off the ongoing game of charades/horde of children running amok/rubbish Christmas TV schedule. It makes an ideal gift too. Maybe you know a special someone who deserves to be spoiled this year with a great bottle of booze?

Whatever you’re looking for, you’ll find all manner of boozy delights to suit all tastes here, each appropriately seasonal and utterly delicious!

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