Just Add Gin

GJUST ADD IN

By Eddie Nara

Ah gin, the uncomplicated drink of the spirits category—simple to produce and easy to consume. Gin obtains its tart flavour and floral aroma from juniper berries and botanicals. Recently, popular styles such as London dry gin, navy strength and old tom have made way for exciting new styles of distilled and flavoured gins that incorporate delightful fruit and botanical combinations.

Gin led global alcoholic beverage consumption in 2018, up 32.5% in the UK and 8% in the world's largest gin market, the Philippines. Growth in Asia was fuelled by an exploding cocktail scene and market premiumisation. Not only have we seen creative takes on classic gin cocktails such as G&Ts and martinis, but there are also premium styles that are sipped neat or on the rocks, tapping into Asia's huge whisky drinking culture.

Gin's link to whisky is strong. Many gins were developed out of a need for distilleries to fast track their cash flow while waiting for whisky to age. William Grant & Sons launched Hendrick's Gin in 1999. Legend has it that inspiration struck master blender David Stewart while he was sipping gin and eating a cucumber sandwich in Hendrick's rose garden. Infused with cucumber and rose essences, Hendrick's deviates from traditional London gin into which nothing but water can be added after distillation.

Europe does not boast a monopoly on interesting gins, though. Unlike scotch,

bourbon and tequila, gin has no geographical boundary. Asian whisky producers such as Suntory, Nikka, Kavalan and Amrut also produce gin, while in Japan, sake and shochu makers such as Hombu, Sakurao and Komasa have built on successful liqueur brands by adding gin to their product range. Any association with high-quality whisky producers is a guaranteed profile boost for next-gen gins in Asia. Brand owners will showcase gin alongside popular whiskies— The Botanist with Bruichladdich, Hendricks with Balvenie, Roku with Suntory—to win fans.

There is no requirement on where to source botanicals for gin, but in an attempt to retain freshness and individuality, Asian gin producers may have stumbled onto gin's own version of 'terroir.' In Hong Kong, Handover Gin uses native Chinese herb Horny goat Weed as a botanical ingredient in its locally produced gin, while artisanal small-batch producer Hong Kong Gin uses the bauhinia flower, Hong Kong's national emblem, to unite botanicals in its Bauhinia Gin. Japanese gin producers also tend to use local botanicals as much as possible.

An exciting aspect of this new evolution of gin styles is the creative way in which producers use botanicals and how well they balance with juniper. This year's winners provide a glimpse into what the future holds for the gin category, which is already reshaping bar and cocktail culture throughout Asia.

WHERE TO TRY GIN IN ASIA

ATLAS - 8th in the World's 50 Best Bars 2019 600 North Bridge Rd, Parkview Square, Singapore +65 6396 4466

DR. FERN'S GIN PARLOUR B31A, First Basement Floor, Landmark Atrium, 15 Queen's Road Central, Hong Kong +852 2111 9449

ORIGIN 48 Wyndham Street, Central, Hong Kong +852 2668 5583

WHERE TO LEARN GIN

GIN AMBASSADOR at MWM Wine School

Unit 1524, 15/F, 41 Heung Yip Rd, Wong Chuk Hang info@mwminternational.com | +852 9436 8054

A GOOD READ ABOUT GIN

GIN, THE MANUAL by David Broom

THE WORLD ATLAS OF GIN by Joel Harrison & Neil Ridley

GIN FOUNDRY https://www.ginfoundry.com/

40 SPIT. FALL WINTER 2019