I’ve finally made the time to watch Robert Hess’s interview with Sean Harrison, master distiller of Plymouth Gin.
Harrison recommends a tasting method that I’d like to try
You’ve got to sit down in a bar, take a gin, add some water to it–a one-to-one with water–and get your nose in it and have a taste…. If you really want to get in to it, line every single gin up there is in the bar, put it in to a wine glass… and one-to-one with water and try it.
The entire interview is good, though, as he talks about developing and marketing gin; he’s also forthright that the flavor profiles of different gins mean you might use one gin for a certain drink and a different gin for another drink.
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Cool! I’ll replace the ‘Neat’ portion of my tasting process with this next time I do a write-up. Thanks for the heads-up.
Very, very interesting.
May just head to my local bar and try that out right now.
And really happy to hear about:
“he’s also forthright that the flavor profiles of different gins mean you might use one gin for a certain drink and a different gin for another drink.”
So true.
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