Gin Festival feat Poetic License
Gin Festival! More than 100 gins. It’s enough to make you cry. There is actually no scientific link between drinking gin and crying. Yet I do it anyway…
While at the festival (and pretending that I had something in my eyes), we attended a gin masterclass session led by Poetic License, an Independent Small Batch Distillery.
We tried the range from PL extensively. They’ve got a punchy Northern Dry gin and even a strawberries and cream limited edition. We caught up with them to find out about all things gin while sneaking as many samples as possible. Because I like gin, but I don’t understand it. I needed help from some crafty ginsters (I’m pretty sure that’s what you call them)
SL: You ginster! Why is gin so ridiculously popular now? I mean it’s almost as popular as chicken, or shadows.
PL: Gin is something you can make quickly – you can produce a batch in less than a day, no waiting around like with whiskey and such. You can also experiment with different botanicals and achieve wildly different flavour profiles. These 2 things together makes it a hugely exciting spirit – the possibilities are virtually endless.
SL: Virtually endless... So you’re saying that bacon gin could be a thing? What’s the most extreme flavour you’ve produced?
PL: That would be telling! We are always tinkering away with various test batches, blending together the flavours to see what works well and what really doesn’t! You’ll see some of the better combos coming up in our range of one-off products – The Rarities. The next one is due out in June, get it while you can!
SL: What's next in the spotlight for gin fashion?
PL: Barrel-aged gins are starting to become more popular. It’s all the flavour of gin with some of the attributes of a whiskey thrown in and it makes for a really interesting drink. We dipped our toe with our Old Tom Gin, which is rested in sweet sherry casks, but are keen to delve further. I think the next phase of this will be starting to experiment with different types of casks.