The Commissioners Quay Inn 'Try Gin-uary' is the perfect tonic to 'Dry January'
If the thought of Dry January leaves you cold, award-winning The Commissioners Quay Inn has the perfect tonic with their Try ‘Ginuary’ local craft gin showcase.
The Commissioners Quay Inn is capturing the spirit of the gin renaissance with by turning the spotlight on pioneering local gin distillers throughout January, to bring something different to their customers’ gin and tonic.
The inn will feature gins distilled nearby to encourage customers to put a different gin in their glass throughout January.
Already well-known for the choice and quality of the local and craft ales The Commissioners Quay Inn serves, it is now giving spirit lovers and gin newbies the opportunity to sample some of the best gins in the North and to work their way through a hand picked selection of lesser-known gin varieties.
David Walker of The Inn Collection Group which owns The Commissioners Quay Inn said: “We’re trying to make January a little less blue by trying something that’s more of a tonic, with a small collection of local craft gins that we’ve tasted and loved. What’s more, they’re all distilled in locations close to our inns.
“Gin is so quintessentially British, and with so many different taste variations now available, the possibilities for flavours from gin seem endless, we’re keen to showcase some directly from our little region of the world.
“People are trying different garnishes too – ice and a slice of lemon no longer cuts the mustard and there are plenty of premium mixers upping their game to support the in-gin boom.”
Walter Riddell of Hepple Gin said: “We are thrilled that Hepple has been included in The Commissioners Quay Inn's Ginuary line up. We make our gin rather differently, using young green juniper sourced from the hills around Hepple near Rothbury in Northumberland.
“We use two separate distillation systems and a high-pressure extraction system to bring a crisp freshness not found in any conventionally made gin. Because of the complexity of our distillery process and our exacting harvesting regime, we only make a small quantity of Hepple, our only product.”
The Commissioners Quay Inn's Try Ginuary will be showcasing:
- Durham Gin - a small batch gin distilled in a 400 litre copper pot still called Lily, using traditional methods. Only a couple of hundred bottles are made from each batch and are labelled by hand.
- Hepple Gin – north Northumberland produced gin that’s vacuum distilled at lower temperatures to capture more flavour, including the young green juniper gathered from the Hepple Estate.
- Masons Yorkshire Gin – distilled slowly and traditionally in two 200-litre stills called Steve and Lefty, the first gin to be distilled in Yorkshire contains juniper and citrus flavours.
- Poetic License – flavoured with juniper and cardamom spice, lemon, lime and eucalyptus, this is a fresh scented gin that also contains a host of secret botanicals.
Tasters will be able to try the different garnishes and serving suggestions recommended by the distillers to bring out the best in their gins.
Dave said: “We’re initially offering the craft gins on a limited basis during January but if they prove popular, we’ll be looking to put them behind the bar full time.