Doghouse Distillery Renegade Gin (70cl), Award-Winning Battersea London Gin 42% ABV, a contemporary, refreshingly herby Botanical Gin

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Doghouse Distillery Renegade Gin (70cl), Award-Winning Battersea London Gin 42% ABV, a contemporary, refreshingly herby Botanical Gin

Doghouse Distillery Renegade Gin (70cl), Award-Winning Battersea London Gin 42% ABV, a contemporary, refreshingly herby Botanical Gin

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Price: £9.9
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Production begins in the field. Saunders buys in wheat from an English maltster, which he mills, mashes and brews into a high sugar wort. Then he adds yeast and ferments into around a 10% wheat beer. This is then pot distilled up to a 30% low wine before being put through Doghouse Distillery’s rectification column where it transfers into a high purity vodka.

The infusion process lasts three to four days, during which the botanicals are added in successive steps while the degree of alcohol diminishes. “We lower the ABV with pure water, the same water that we use to bring down the ABV for Cognac, in which all the mineral elements have been eliminated through the reverse osmosis process. At the end, once the 19 botanicals have been infused, the ABV is about 30-35%. We set 20% of the infused spirit aside before sending it to the distillery and we infuse three extra botanicals, yuzu, cornflower and genepi from the Alps,” Gabriel says. “We then take the infused spirit to the distillery and we distil. Since the spirit has already been distilled at least three times, we only have to do one distillation. We do not keep the heads, we keep the heart and a large part of the seconds as well”. Given that he runs his own Cognac , rum and gin brands, you might think it’s hard to pin down Alexandre Gabriel. But, in my experience, the restless innovator is always happy to make time to chat about booze. Before I ask a question, he informs me he’s just spent the morning planting juniper trees at the Bonbonnet Estate and that he hopes the juniper and lemon supply for Citadelle Gin will be totally self-sustainable within five years. He’s been planting juniper berries since September 2017, inspired by the fact that the south west of France was known for its juniper berries during medieval times. He then explains that as someone one grew up on a farm he’s attached to the idea of growing what he needs, organically, of course. He already grows his own grapes for his Cognac. While we remain committed to bottling our drinks, we foresee cans becoming a key part of our offering this summer and beyond.” That grainy base is there, albeit in a very clean, almost tropical form. There’s a huge, green leafiness to the gin overall, with hints of sage and something ever so slightly mentholic tugging at the nostrils.We cast our MoM-branded spotlight on Citadelle Gin , an expression created at a Cognac house, that predates the craft gin boom. Its founder Alexandre Gabriel explains why he created a gin in the first place, the 18th-century recipe he based it on and his patented brand of gin distillation. Yes, we were over the moon with winning it as we never win anything! Expect to see a new and exciting Renegade bottle after the Summer. What else is on the horizon for the year ahead in 2019? Overall: A complex, intriguing and well-integrated gin that does a particularly good job of balancing floral and spicy notes.

Jawbox Gin is set to unveil the world’s largest bottle of gin – equivalent to almost 46 standard bottles of gin – as the hospitality industry reopens for business. Probably the beach holiday we had after the insanely busy Christmas period It’s not all fun and games, is it? It’s a mental time for Gin and super competitive in the UK. In your opinion, what makes Renegade Gin stand out in today’s crowded market? When it burst onto the scene in late 2017, Renegade Gin had our attention instantly. A grain to glass gin made in central London seemed if not impossible, highly unlikely, so we hot footed it down to the distillery to see what was going on. We were astonished by the level of craft co-founder Braden Saunders was working towards, and we’ve been trailing his journey ever since. We are thrilled to launch the Jawbox Giant’s Edition,” Jawbox founder Gerry White said. “Our brand is inspired by the magnificent industrial era when ordinary men and women put Belfast on the map for hard graft and craft.

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We’re seeing a rise in demand from many of our customers looking for premium drinks to-go, and our new cans are the perfect solution for them. They’re light, widely recycled and can be sold in many venues where glass bottles aren’t allowed. The barrels have added a distinctive and unique flavour to the gin, whisky, rum and vodka respectively. A distillery that is revolutionary in epic proportions; Doghouse, is the only operation in London (and one of only a handful in the whole of UK), to pioneer the ‘grain-to-bottle’ approach in crafting their liquors. Where most distilleries buy in a 96% neutral grain alcohol to provide the base for the spirits they make, Doghouse holds the rare distinction of having their own in-house base spirit; completely made from scratch. Through this added effort, they have been able to achieve complete control of uniqueness and quality. Also within the range is their Baller Vodka which recently won “Best Spirit” in Great Britain in the 2019 Great British Food Awards. This tipple is London’s only vodka made fully from scratch using 100% English wheat. Full of attitude, this baller is totally unfiltered and loaded with character. Award-winning Lake District-based brewer, Hawkshead, has launched a range of locally made spirits aged in barrels which previously held Hawkshead Windermere Pale Ale, Hawkshead Red, Mosaic Pale Ale and Prime Porter.

The LIVE virtual tastings are carried out in the last week of the month. Please keep an eye on our socials for confirmed dates! The Brands of Doghouse; Renegade Gin and Baller Vodka are true artisanal spirits that showcase very distinctive characters in texture and taste. Aptly named for the attitude and spunk that is evident in their profiles, both are best case scenarios of how a complete disregard for convention leads on to deliver incomparable brilliance. Made with 14 botanicals including a good amount of juniper and lots of leafy green herbs, Renegade has an incredible aroma, herbaceous and piney on the palate and has a smooth and lingering finish. The Doghouse team are not fans of following the traditional route in distilling (or life), and Renegade Gin is contemporary on all levels. 'Renegade (n) - a person who behaves in a rebelliously unconventional manner'. The one-of-a-kind bottle will be on display during May at the Observatory Bar in the Grand Central hotel, Belfast. As we’ve mentioned in other articles featuring grain to glass made gins and berated them for it, we’ll just say it here for the record - this is made to EU 96% ABV standard, not the “almost there” 94/95% ABV you see in some small operations, and the Doghouse Distillery stills have monster sized columns to be able to handle the workload.

The whole shebang!

It is the only “grain to glass” gin produced in London and one of a handful in the whole of the UK. They are not fans of following the traditional route in distilling (or life), and Renegade is contemporary on all levels. What followed was a struggle in which Gabriel lobbied to make his gin, arguing that there was historical precedent for this act. Extensive research uncovered that historically gin was produced in pot stills over a naked flame, which is exactly how Cognac pot stills were designed. “I don’t know about you but when I am pissed at something I work even harder! France is a very bureaucratic country. I was told there’s no rule that allows me to do this, but I was much younger and rebellious in nature and I said there’s no rule that says I cannot”, he said. Eventually, “after five long years, I finally received the AOC approval to distil gin in Cognac in 1995!” Finish: Dry and a little peppery at first, the finish then develops with plenty of aromatic baking spices, fennel, more liquorice and a sweet hint of angelica. Once you have done your budget and timeline, triple it! Do you feel like people are starting to really understand the grain to glass ethos you guys have?



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