Bathtub Gin by Master of Malt

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In a further nod to Victorian times, the guys at Master of Malt have released a cracking new spirit – Bathtub Gin.

Despite its name (and our high-hopes), it is not produced in a bathtub, but rather made using the traditional method of cold-compounding (infusing) the botanicals in a copper-pot still.

Each batch numbers just 30-60 bottles at a time, with the time spent infusing determined solely by periodic sampling.

Botanicals include juniper, coriander, cinnamon, cloves, orange and cardamom Peel, Coriander, Cinnamon, Cloves and Cardomon.

This gin is made in ultra-small batches of only 30-60 bottles at a time, and the length of the compounding period is controlled entirely by periodic sampling.

The result is an extraordinary gin, lightly tinted by the botanicals, and with a flavour which is both bold, and perfumed all at once. The bottle is wrapped in brown paper and tied up with string resembling something you may pick up at a Victorian apothecary.

BarLifeUK caught up with Master of Malt’s Ben Ellefsen to learn more about this tasty offering.

BLUK: What was the inspiration behind Bathtub Gin?

Ben: To be honest it just kind of ‘happened’. We’d been doing a lot of work with compounding for our single-varietal bitters range, and one day I thought ‘why don’t we try and make a gin’… It took quite a few attempts to get right, but once we’d cracked it, we developed the packaging and brand identity around the liquid.

BLUK: What has been the reaction so far to Bathtub Gin?

Ben: Epic success. It’s been somewhere between 10 and 100 times more successful than we’d hoped – keeping up with demand has been a real problem!

BLUK: Where can we get a taste of Bathtub Gin?

Ben: Headline ones – The Worship Street Whistling Shop, Graphic, I think Purl have got some, loads of ‘em. I lose track to be honest.

BLUK: What’s the best way to enjoy Bathtub Gin?

Ben: It’s quite an ‘earthy’ set of botanicals, so I’d personally say a Martini. Extra-dry, to really savour the experience.

BLUK: Do you have a recipe you could share with us?

Ben: Yep – if you’re after a decent Martini recipe, I’d say a 60ml measure, stirred with 5ml of Noilly Prat, then served with three Queen olives, stuffed with blue cheese (Blue Vinney works well) speared with a sprig of fresh rosemary – ‘The Savoury Martini’.

www.masterofmalt.com

 

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Rebecca

Rebecca Harris has over 10 years experience in the hospitality industry, seven of those behind the bar and the last three as Editor of Australian bars&clubs magazine, Signature Cocktails and as a regular contributor to theshout.com.au . Fresh off the boat, she is busy working her way through the UK cider range.

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