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TAG: Hendrick’s
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Gin Lovers Party - Gins of Europe

And what is your favorite Gin after all? French, German, Spanish, Breton? This month Gin Lovers Party gives you the possibility to choose or discover the source of your favorite Gin. Four European countries gather together in Embaixada for the first time and resolve once and for all their ancestral quarrels. G'Vine and Citadelle from France. Monkey 47 and Gin Sul (which has a Portuguese blood) from Germany. Gin Mare and Nordés from Spain. Hendrick's and Tanqueray Ten from the UK. There are eight heavyweights, which one will be your choice? On the Good Friday night, all roads lead to Principe Real's new Europe. No mandatory consumption without guest-list, with license to dance, have fun and taste (of course). Mark your presence at the event What is a Gin Lovers Party? On the last Friday of each month since the Summer of 2014, Gin Lovers has dedicated one of its nights to one Gin brand. Beefeater, Bulldog, Blackwoods Gin Mare, G'Vine, Hendrick's, Tanqueray, No.3 London Dry, Seagram's, Wild Snow Dog and many other brands have been with us. And so it has been all last Fridays of the month. In 2016 we changed the format, but the goal remains the same. Absolute freedom, sharing flavors, meeting friends and endless Gin discovery. From 11pm to 2am, with free entry without mandatory consumption, without guestlist in the heart of Lisbon.


Kit Hendrick's

January Gin Lovers Party - Best of 2015

The January Gin Lovers Party will be different than usual. It will showcase the best 2015 selection of gins. The best brands will be present: Beefeater24, Blackwoods, Bulldog, Gin Mare, G'Vine, Hendrick's, Mui, Nº3 London Dry, Seagram's,Tanqueray e Wild Snow Dog. On the 29th of January all the ways lead to Principe Real. What is a Gin Lovers Party? On the last Friday of each month since the Summer of 2014, Gin Lovers has dedicated one of its nights to one Gin brand. Beefeater, Bulldog, Blackwoods Gin Mare, G'Vine, Hendrick's, Tanqueray, No.3 London Dry, Seagram's, Wild Snow Dog and many other brands have been with us. And so it has been all the last Fridays of the month. In 2016 we changed the format, but the goal remains the same. Absolute freedom, sharing flavors, meeting friends and endless discovery of Gin. From 11pm to 2am, with free entry without mandatory consumption, without guestlist in the heart of Lisbon.


Hendrick's | Schweppes Original Tonic | Cucumber, Rose...

1. Add mineral water ice and freeze the glass. Drain the water that has accumulated in the cup
2. Aromatize 2 cucumber slices and some rose petals
3. Add 5cl of Hendrick's
4. Add 20cl Schweppes Original Tonic

Tips & Tricks
Hendrick's | Scotland

Origin Scotland
Alcoholic Volume 44º
Type New Western (or Distilled Gin)
Known Botanicals Caraway, angelica root, chamomile, coriander seed, orange and lemon peels, iris root, cucumber, Cubeba pepper, rose petals, elderberry and juniper flower.

Brief Description
Hendrick's revolutionized the Gin world when it introduced the fresh cucumber aromas and the soft scent of rose petals instead of the more traditional citric versions. Hendrick's was born at the turn of the millennium and soon it distanced from the status quo. Banished the citrus into the background and gave priority to the freshness of the cucumber and the rose petals elegance. Hendrick's also innovated in the production process which uses two different stills. The Bennet where botanicals are placed directly in infusion and the Carter-Head where botanicals are arranged in layers and their scents dragged by steam. Hendrick's comes from the combination of the strength of the first with the elegance of the second and last infusion and from the cucumber from Belgium and Holland and roses from Bulgaria. Hendrick's has a fresh and floral aromas but leaving space for the juniper.

Gin, Food & Hendrick's - Jantar Gínico Gin Lovers!

Hendrick's - Our trip to Scotland

In Gin Lovers Magazine VII we travelled through Europe for Gin, the stories and distilleries of London Nº1, G'Vine, Ferdinand's Saar, Sylvius Gin, Hendrick's and Martin Miller's in six countries and different cities.
Here we left part of our journey, to Scotland of Hendrick's.

Since Hendrick’s hit the market, Gin and the world that surrounds it will never be the same. Even Scotland will never be the same in our imagination. How can a black bottle, its label and talented marketing team change the way we see a country? In an unusually ingenious way!

The few days we spent in Scotland were intense and the famous Scottish friendliness was always present. I understood that at 6:47pm, when we arrived at Edinburgh Airport (Edinburgh they say “Edinbra”) and were met by two characters who, within a few short hours, would prove to be the best guides. When I say “characters” I mean it in the best sense. Tim Harfield and Dominic Le Moignan seem to have come out of a movie set in Victorian times (with that Hendrick’s “look”), but although flamboyant, not in an eccentric or flashy way. Or rather, they are dandy. Tim is not yet 30. He is nearly two metres tall, has a Morrissey hairstyle, and he’s from Manchester. Dominic (Dom, as he prefers) is a Londoner who sounds identical to Jason Statham. Curiously (or not, as we might later show), he is also an actor. They guide us to the bus that will take us to the hotel. It has tables in front of the seats and even before we start moving, there is already a Gin & Tonic (with cucumber) for everyone. The only rule is not to be embarrassed to have another one, not now, nor in the coming days. We have been introduced to everyone and all the rules. This will not be easy.
The pilot had warned us: “the weather in Edinburgh is not that great at the moment, as usual” and our journey to the G&V Hotel is made through rain that is more drizzle than heavy. We can see the night draw in beyond Grassmarket, where the Fringe Festival takes place in August (during which, these young men and Duncan McRae, who will join us tomorrow, presented The Hendrick’s Emporium of Sensory Submersion - which was an instant success). The Gin & Tonic is good and compensates for the  shortcomings of the day - the rain.

We went for a short walk to the historic centre, obviously to get another drink. The castle was shrouded in mist and Edinburgh assumed a Tim Burtonesque air. Suddenly, Hendrick’s imagery makes sense.
The Victorian age is alive in every architectural detail of Edinburgh, one of the few cities of this great island that did not suffer any bombing during the Second World War. We stopped at Panda & Sons, a basement with a centuries old aroma of dampness, for a Hendrick’s + Absinthe + Lime + cucumber + a Secret Ingredient cocktail and some improvised limericks,  then by The Bon Vivant pub for a Hendrick’s with lime juice and a few more pinches of secret ingredients. We walked through some bulldogs (the dog, not the game) that shared the bar with their owners (maybe this was the effect of the Absinthe). Then this typical Scottish day, as Dom called it, ended.

The crows were bouncing around the on the ground instead of taking off (it was early and the air is too cold for them to they can’t lift their weight from the ground) and we were already in the Edinburgh Botanic Gardens (one of the first in Europe), for a meeting with Max Coleman, the man who knows all the untold secrets of plants, from mere geographical curiosities to the most erotic details that involve bees and other bugs.
About the botanicals used in Hendrick’s Gin, he knows everything. Where they grow, how they influence palate after distillation - all we wanted to know and much, much more, all told to us with passion as we walk through a forest, one of those we are used to seeing in period films. And what could be better after walking through a typically Scottish forest? The Scottish pensioners’ sport of choice, of course! Unusual? Of course not! Unusual is to find ourselves inside Edinburgh Curling Club, the busiest ice rink in Europe, surrounded by friendly old ladies with whom we share conversations about gardening, birdwatching and also a delightful tea. There is a difference, though: our Earl Grey is a hot punch made with Hendrick’s with a good dose of spices that some big bearded men have prepared for us in a samovar.

We find ourselves starting our first ever game of curling a little bit drunk. We chose hats from a vast collection (bowler hats, top hats, deerstalkers like Sherlock Holme’s) to use on the rink while we sweep the ice. The stone we have to slide is huge, we fall over a lot, and there is plenty to give the old ladies a laugh. It must be because of the Earl Grey, of course. Hendrick’s Global Ambassador Duncan McRae joins us for the party. Yes, it is a party. There are even trophies and awards. I will never look at curling in the same way again. And now, I will always support Scotland against Canada.  Curling was invented in Scotland. Not everything is golf, here. Duncan tells me, while he eats a ham, mustard and, of course, cucumber sandwich, that his is the best job in the world. “It is Hendrick’s, for god’s sake. Silly, funny, intense.”.

Now the minibus takes us south. More Gin & tonic and bloody maries from a small traveling bar. We watch the green, beautiful and inspiring Scotland scenery out of the window. We are heading to the distillery, which is closer to Glasgow. That is only tomorrow, though. Today, much is still to happen, after we check in at the legendary Turnberry Hotel. When we finally got to Craigengillen Estate, the night is pitch black. The only light comes from the mansion windows and the stained glass of the main entrance, only just enough for us to recognise the two huge mastiffs (or were greyhounds? it was very dark) that receive us amiably. Suddenly, we step back a few centuries. And we haven’t yet walked in.
Inside, that sensation grows. It’s as if someone downgraded from a castle to something more humble but refused to dispose of any of the decor. There is red velvet everywhere, sinister oil portraits, embalmed owls in glass cases, all of which could be called eerie - an English term that sits somewhere between “ghostly” and merely “weird.” But it is not eerie. It’s just from the Victorian era, and thus, we are at home. In someone’s house. Someone lives here. A lady, who prefers to remain anonymous but who receives us for a dinner that she has cooked for her friend Duncan, this oh so well-connected young man.
For now, this property, all of it, all domes and extravagant furniture, is ours. Dinner only appears after we taste a few cocktails (the red-haired big bearded men from Hendrick’s are always present, they come from who knows where and stubbornly give us glasses filled with delicious things).
After dinner, friendships already sealed across terrines and platters and French wine, a fireplace invites us to another room. We spread out over sofas, chairs and armchairs, facing Dom who is on his feet and holding some books. Duncan is by his side and in front of him there are with some Hendricks bottles, lamps and test tubes. “The Genteel Tipple Through Gin in Literature” is what follows. In other words, Dom recites some passages that show that gin is inseparable from the rich Anglo-Saxon literature. He takes us chronologically through an historical background of the drink that brought us here. Duncan is in charge of preparing cocktails while Dom addresses them.
With Martinis, Martinez, White Ladies, all this is better than 3D movies, and much more fun, tasty and enriching. From the Victorian era to the Gin Craze, via the “Roaring 20s” where we see the appearance of the Dry Martini, Dom makes us fall in love with Dickens, Fleming, Amis, Goodwin. This is perhaps the highlight of the trip, although tomorrow there is still room to find the very core of everything. 

The huge William Grant & Sons complex is surrounded by an enviable landscape. It is at the epicentre of this loud bustle of loaded grain trucks that is the modest Hendrick’s Gin Palace - a surprisingly tiny distillery where the entire Hendrick’s production is centred.
In its warm and stripped interior, Lesley Gracie - responsible for all this - awaits us. She is instantly evidently an endearing lady. Her hobbies are taking care of her house, with its numerous dogs and numerous cats and her garden. But this Scot is the genius behind the Gin flavour everyone talks about. Before that, she worked in a pharmaceutical laboratory. Her work was to make medicinal syrups taste good to children.
With her pharmaceutical background, she was asked to create a Gin that would respect the historical genesis of the drink but, at the same time, to be as English as it is unusual. Leslie came to the conclusion that the ever present cucumber and roses of the island’s gardens were mandatory in its composition. The combination of the two flavours make this a unique distillation in the world. But there are many, many more ingredients, all from the best sources, each batch of which Leslie is keen to taste herself, saving the company money that would be spent on quality control. She is the one who opens the doors every morning, before seven o’clock.
She knows each one of these spice boxes very well, and also the two stills responsible for the humble 500 litre distillations (each batch), which ensures better control over product quality. There is the Bennet still, the heart, and the Carter-Head still, from 1870, which the director of William Grant & Sons bought at an auction, knowing that its genius design could “clean up” the poor quality distillation that was common at that time. Leslie then adds cucumber and rose infusions, once all the spices have been properly distilled (and tasted).
All the work behind one of the most brilliant gins at the moment is literally hand made, part of a great master work. Marketing plays a big role and it is a big weapon that places Hendrick’s as a product of excellence in a market that had seemed to be have been exhausted. But Leslie knows nothing about marketing (but loves the Queen) and after all she is the one we have to thank all of this.
And what better way to do it? Raise your glasses!

Ana Gil Art | dIAZ Words | Gonçalo Villaverde Pictures

Gin Lovers Magazine available at online store in physical and digital version

San Francisco World Spirits Competition 2016

Two American Gins were distinguished at the San Francisco World Spirits Competition, one of the most prestigious competitions in the world, held in late March.
The 2015 Gin Calyx was named best 2016 Gin, while the Stonecutter Spirits Single Barrel Gin was considered the best flavored Gin of the year. Among those awarded in this competition we can found Plymouth, Plymouth Navy Strength, Beefeater Dry, Beefeater 24, Hayman’s Dry, Hendrick’s, Seagram's and Seagram's Distiller's Reserve.
But the highlight is the Portuguese Sharish which earned a bronze medal.
The 2016 San Francisco World Spirits Competition was held at the Hotel Nikko, San Francisco, March 17th through 20th. Thirty-nine spirits experts convened to judge a record-breaking 1,899 entries.
The award for best distillery was given to Bunnahabhain Distillery of Islay, Scotland.
All results can be found here:

San Francisco World Spirits Competition
The San Francisco World Spirits Competition is regarded as the most respected spirits competition in the world. The Competition was the first comprehensive, international spirits judging ever held in the United States on an annual basis. Products are evaluated by top spirits professionals and are judged in a blind, consensual procedure ensuring competitive integrity and making this annual competition the most reputable and recognized competition in the spirits industry.

Gin Lovers Magazine VII - Digital Version

The Spring issue of Gin Lovers Magazine is finally out! It is the first bilingual portuguese-english edition of the only Gin magazine in the world.
Our Spring edition is a celebration of the best Gin in Europe. We travelled from Portugal to the distilleries of London Nº 1, G’Vine, Ferdinand’s Saar, Sylvius Gin, Hendrick’s e Martin Miller’s in six different cities and countries in Europe.
In this edition the reader can also find profiles on the bartender Diego Cabrera, the artist Mário Belém, the fashionist Eduarda Abbondanza, and the chef from restaurant Less in Gin Lovers Príncipe Real, Miguel Castro Silva.
Also features about the team behind Blood’n’Guts food festival, the young baristas from Gin Lovers Príncipe Real and a special visit to the best brunch in Lisbon, located in Four Seasons Ritz hotel.
The lovely magazine cover illustration is a fine work of our in-house artist, Ana Gil.

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