Cambridge Gin is regarded as the most innovative distillery in the world and aims to produce outstanding and original gins.
Last week, I met with William Lowe, founder of Cambridge Distillery, at Michelin-starred Angler’s rooftop terrace where they have a Summer residency from now until the end of August 2019.
This collaboration includes cocktails specially created for the occasion using Cambridge Gin and served with snacks created by Executive Chef, Gary Foulkes. We had a sample of a couple of the bites too.
About Gin
Gin starts life as a neutral (often grain-based) spirit. It’s pure ethanol, and then flavours are added through a process called re-distillation. The predominate botanical is always Juniper berry.
The juniper berry oils have been of medicinal interest for centuries. It’s the central ingredient in the making of a gin. Gin is a clear, powerful alcoholic spirit distilled from grain or malt and aromatised with juniper berries and other botanicals.
There are a significant number of different gin styles and classifications. London Dry Gin (an unadulterated grain spirit and natural botanicals, the flavour of which can only be introduced via re-distillation), to a sweeter Old Tom Gin, to Aged Gins (matured in oak barrels).
We were told that at Cambridge Distillery they go a step further, using local, fresh and seasonal botanicals and expertly blended by Master Distiller and owner, William Lowe.
Cambridge Distillery distils each botanical individually to achieve the perfect palate. At optimum temperature, ideal timing and pressure are just some of the variables that make this gin individual.
They also make tailored gin for discerning customers. ‘Individual gins for individual people’
Tasting Cambridge Gins
The Japanese Gin
We tasted The Japanese Gin, this is first gin aromatised with Japanese botanicals using six botanicals: juniper, sesame seeds, shiso leaf, sansho, cucumber and yuzu. Each ingredient is distilled individually and then blended together for an exceptional purity of flavour.
The best way to serve is long glass with a good quality tonic and garnish with fresh green apple.
Each bottle of Japanese gin is screen-printed by hand in Cambridge. It’s an extraordinary spirit.
The Truffle Gin
One of the latest invention by the Cambridge Gin is the world first digestif the Truffle gin. It was born out of the desire to develop a white spirit for after-dinner drinking.
‘Innovatively distilled to preserve the full flavour of the truffle, Truffle Gin achieves a flavour profile more usually associated with mature spirits and is a complex and well-balanced spirit of unparalleled depth and complexity.
Winner of the Ultra Premium category of the Luxury Spirits Masters 2017: this deliciously decadent gin is best enjoyed neat, over ice, with a twist of orange.’
The Cambridge Gin pop-up at Michelin-starred Angler Terrace is on until the end of August 2019. Angler Terrace is open Monday to Friday from noon to 11pm and Saturday from 3pm – 11pm.
There are a series of tastings on the Terrace to be held on Saturday 29th June, Saturday 27th July and Saturday 31st August from 3-4pm, priced at £15 per person. info: anglerrestaurant.com
For more info about Cambridge Distillery : Gin
Read here about last year’s Angler’s partnership.
Disclosure: I was a guest of Angler Terrace and Cambridge Distillery at this tasting. All opinions are my own.
