Using the recommended proportions of 12g of Juniper Berries which I crushed, lightly crushed 3g of coriander and substituted 19g of Lemon rind sans the pith (Tangerines AWOL at the time). I adjusted this for 2.75 liters and it was left to steep for 14 days and then distilled.
So on tasting, my mate reckons I could sell it commercially, he is way too kind and clearly coming off a low base. However, everyone who has had one has thoroughly enjoyed it. Free booze is for the most part very pleasing
. Everyone picked up the very faint effect of a not too great neutral but were unaware of what it was. This did not detract greatly from the taste.My observations;
1. Unless your neutral is real clean, Gin will expose it, especially the nose of the Gin. My neutral is not up to standard and I have constructed a CCVM that will hopefully attend to this problem.
2. I did a side by side with Gordon's London Dry Gin and mine along with two different Tonic waters. As a neat spirit mine is smoother on the palette with less afterbite, this was pleasing but it lacked that strong and distinct nose that Gin has. When mixed with Tonic, the first thing that strikes on the Gordon's is that awesome nose, you know you are drinking Gin. Mine has a nose where you can smell and taste the slight "earthiness" of a not perfectly clean neutral and then there is a slight Gin nose to it.
3. The tonics made a difference with the more expensive of the two providing a more pronounced bitterness to the after taste.
A couple of questions arise;
a. What gives Gordons Gin that awesome citrusy type nose? Is the Juniper Berries, I would desperately like to duplicate this.
b. What should I change the Juniper qty to? After reading many resources many have up to 25g of Juniper per liter of neutral, sounds a bit excessive?
c. Tangerines are back on the shelves, what is the difference between Tangerine rind and Lemon rind, flavour wise that is?
Cheers