WHERE DO WE START?
A LOVE OF LONDON DRY GIN
THAT MOST CIVILISED OF BRITISH INVENTIONS
Gin has always been the finest base spirit for making cocktails ~ it mixes with nearly everything. But here’s the point ~ it was never designed to. Old school London gin recipes pre-date cocktails. They were made to be drunk neat or with water. They were never meant to be drunk with tonics, vermouths or anything else; it is blind luck that gin mixes so well.
what makes gin so versatile?
all about coriander seed
and NOTHING TO DO WITH JUNIPER
Coriander seed is the second most prominent botanical in gin, but more importantly it’s also one of the so-called amalgamating spices, which help bring flavours together. Not only does it bring together the botanicals in the gin, it also helps the gin to mix well with other drinks. This realisation became the starting point for our quest to create an entirely new type of spirit, engineered for mixing, by design. A spirit of invention, if you like. By starting with coriander seed and leaving out juniper, we could pick the other botanicals due to their mixing potential and not because of how well they went with juniper or tonic.
The road was long and winding
THE INVENTION OF HAYCOCK’S No.9
THE LONDON SPICED LIQUEUR
So we began to experiment. Botanicals were selected and then rejected. Recipes were developed and then discarded. Hundreds of trial batches were distilled and then blended before we arrived at our 9th design route ~ a curious blend of coriander, citrus and spice with superlative mixing abilities, a veritable Swiss Army Knife for the bartending community.
But what should we call our invention? Since most of the chosen botanicals were spices, we knew it should be termed ‘Spiced’. Sugar had been added in the process to smooth out the abrupt edges of some of the spice distillates, so it would have to be classified as a Liqueur. In the end, we felt we should acknowledge our original inspiration ~ London Dry Gin and Haycock’s No.9 ~ the world’s first London Spiced Liqueur was born.
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