A review of Gilpin’s Gin and a call to save juniper
This week it was reported that there’s a crisis in the world of gin. Juniper, the plant that provides the botanical essential to create this remarkable spirit, is threatened by loss of habitat and a deadly new fungus.
On Thursday, The Telegraph lamented this threat and commented that gin exemplifies:
“An image of sundowners in an Empire we never knew, or of warm comfort on winter gallops when infused with jewel-bright sloes, gin is on visiting terms everywhere. While ash and oak and chestnut wither and die, the juniper must be saved at all costs”.
Readers reacted with horror. One, Simon Coulter, stated “I may have to lie in a darkened room to deal with this shocking news” and another added “I’m getting the DTs just thinking of it”.
Regular readers of The Steeple Times will know that gin is our favourite tipple by far. We are aghast at this news but as small recompense we thought we’d share a new gin we’ve recently discovered with you.
Our favourite gins number No. 3, Martin Miller’s Westbourne Strength and Sipsmith but now, equally, we’d suggest that any decent drinks cabinet should now also include a bottle of Gilpin’s Westmorland Extra Dry Gin.
Five-times distilled, this London Dry Gin is created by infusing juniper, sage and borage with three citrus peels, coriander and angelica. The water, filtered through limestone and willow-peat beds, comes from the Holy Well Spring at Cartmel in Cumbria.
Priced at around £35 per bottle and the creation of Matthew Gilpin, an Oxford graduate who has also worked as a barrister and a specialist in securities and investment funds, Gilpin’s is 47% ABV and has a fresh aroma and a dry yet bitter resinous taste. Frankly, it is definitely one of the very best gins we’ve tasted ever.
Aside from that, juniper must be saved. After all, without it, where on earth would we be?
Gilpin’s Westmorland Extra Dry Gin can be bought from the Whisky Exchange here for £35.65.
Follow Gilpin’s on Twitter here.
Subscribe to our free once daily email newsletter here.