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No.3 London Dry Gin Now available
By Sam Enrico Williams 2012-04-27 22:14:28 | |
(TRAMP Magazine) - 
A certain number looms large in everything to do with No.3, the London Dry Gin from Berry Brothers & Rudd, Britain’s oldest wine and spirit merchants (established in 1698).
From the fact that it is named after Berry Brothers’ home, No.3 St. James’s Street and the merchant’s 3 centuries of heritage, through to its use of just 3 fruits and 3 spices (the ‘botanicals’ which flavour every gin), the significance of the number to this premium gin is inescapable. In fact, though purely by coincidence, even the team of outside experts who Berry Brothers gathered to help create the gin was comprised of 3 men and 3 women.
Led by the holder of the world’s only PhD in gin flavour, Dr. David Clutton, the team deliberately set out to make No.3 taste ‘as gin should’ – without the use of an excessive amount of ingredients and distilled in traditional copper pot stills without any over-elaboration.
So, with classic simplicity the goal, the experts placed a robust helping of juniper – the key ingredient in any gin - at the ‘heart’ of No.3. This striking juniper quality was then cleverly complemented by just 5 other fruits and spices; namely, sweet Spanish orange peel, grapefruit peel, Angelica root, Moroccan coriander and, finally, cardamom seeds (see notes to editors).
Limiting the ingredients bucked the current multi-botanical trend (anywhere between 8 and 12 is common) and instead harked back to a traditional taste of gin – fittingly, given its maker’s impressive history.
The mix of these fresh and crisp flavours, led by juniper and combined with a strength of 46%, has resulted in an end product that Berry Brothers call the ‘last word’ in gin for the classic Dry Martini - as well as that ‘everyday’ gin cocktail favourite, the G&T.
No.3 comes in a handsome high-shouldered green bottle with a key set into its glass. The inspiration for the key comes from that used to open the door of ‘The Parlour’ – one of the oldest rooms in the Berry Brothers’ shop, which has stood in St. James’ since 1698. Notable dignitaries who have dined there over the centuries include Lord Byron, Napoleon III and William Pitt. Setting off the stylish look of the bottle is a traditional cork stopper, sealed with a light foil wrap.
PETRUS POMEROL
ATTENTION TO ALL YOU LOVERS OF FINE WINE - PETRUS IS YET CONSIDERED THE CONNOISSEURS FAVOURITE PICK
Pétrus is considered, in certain quarters, to be the most interesting of the Pomerols. And yet, despite this status, the powers that be inform us that the 2000 Pétrus is even more magically endowed. Rather remarkably, she appears to possess further layers of flavour than previously believed a taste reminiscent of dry vintage port, its dark purple colour is followed by an awesome perfume of black fruits, great ripeness, huge, tannic structure, immense body, and In 1920 Mrs Loubat inherited the Pétrus vineyard situated on the highest part of the appellation in Pomerol. Twenty years on and wine-merchant Jean-Pierre Moueix joined the founding, sealing Pétrus tight as luxury liquor. Today, the soil of the region is of little contributing factor as is the existing passion a group of remarkable men have with wine. Michel Gilet, master of the vines, dreams of nature without chemistry; Francois Veyssiere, cellar-master is also collector of fruit-trees in danger of extinction; and the winemaker, Jean-Claude Berrouet brings his enthusiasm of Basque to Pétrus.
Naturally, much care goes in the Pétrus’ production. New barrels are washed obsessively and the grapes harvested when fully matured. It must be noted that these fruits are only picked in the afternoon when the morning dew is evaporated – Tramp assumes this is simply to ensure the grapes can feel extra special!
Furthermore, in Pomerol there is no classification as in Médoc or Saint-Emilion. But most of all, it’s the land surface available, which Pétrus makes so rare. So exceptional, that finding a sommelier stocking the Bordeaux is worth celebrating with a bottle. Now, oddly enough, before 1945 Pétrus stayed on the QT, extra-confidential to all. Some folks were lucky enough to get a wise, especially when Madame Loubat presented her fine bottles for HRH Princess Elizabeth and Philip, Duke of Edinburgh’s wedding. With such particular connections, this beverage secures a regal position amongst the elite social circles of the inner-international order. Connoisseurs, the world over, have paid tribute to Pétrus, a rare and delicate drink reserved for the well-turned palate of the true aficionado. We at Tramp salute the pleasure that rests within Pétrus’ costly encasement. A great gift of Mother Nature nurtured in the tenderest of fashions and guaranteed to transport you to worlds of immeasurable bliss. With only 2,600 cases of Pétrus available for purchase, any self respecting Tramp will be stocking up on their collection of this delicious desire. Of course, it probably goes without saying; they’ll have to wait a while before getting down with the drink. After all, anticipated maturity for the Bordeaux with big silky tannins and a smoky berry aftertaste, is 2012-2040, so hold on to your glasses honey, it’s going to be a long dry, summer, spring, winter et al. Click here to continue reading.... | |
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