So a few days ago I went to Gin School at the Isle of Skye Distillery.
The distillery is owned by the Wilson Brothers, both Thomas and Alistair were raised on Skye, a place they are passionate and enthusiastic about promoting.
The first gin to be distilled on Skye was Misty Isle, I will write a full review of this lovely finely balanced gin in a later post.
So on to Gin School, the event was hosted by Alistair and started with a brief history of gin and how the Isle of Skye Distillery came about.
Then came the fun bit, choosing the botanicals to use, there were both dried and fresh to chose from.
I wanted to create a London Dry Gin with a fruit tasting notes.
I therefore selected Juniper, Coriander, Pink Pepper and Angelica. To build on that and give it a fruity lift I then added Tonka bean (this has vanilla notes and helps give the gin a creamy mouth feel), Orange zest, Kaffir Lime and fresh Raspberry.
All ingredients were weighed with the expertise of our tutor in ratio for our one litre copper Still.
The botanicals were then crushed and macerated with a little alchohol to start the process of drawing out the flavour before being wrapped in muslin and inserted into the top of the Still for vapour infusion.
The Still was then heated and we all waited for the magic to start, after a minute or so and after discarding the "heads" our Still was producing gin, at this point you couldn't take the smile off my face.
An hour and a half later we had produced 400ml of gin, which came in at a hefty 78% Avb, this was cut back with water to create a gin of 40%. The bottle was then decorated with its own bespoke label and name. Not too many guesses what I called mine but "Philosopher's gin is pretty damn good, fruit going into spice with a strong Juniper backbone.
This new gin will also live for as long as I like, as I own the recipe, when this bottle is finished I can contact the Distillery and they will make me another.
So an absolutely brilliant day, if you ever find yourself on Skye sign yourself up for Gin School, you won't regret it.
Until next time, cheers
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