Plymouth Navy Strength Dry Gin, 70 cl

Product Information

The practice of issuing alcohol rations in the navy started sometime in the 16th century. It started with beer, and sometimes vine and ended up with rum and gin. The practice of issuing alcohol rations was abolished in the Royal Navy in 1970. However, the Royal New Zealand Navy abolished the practice as late as 1990. The practice of issuing alcohol rations in the navy started sometime in the 16th century. It started with beer, and sometimes vine and ended up with rum and gin. The practice of issuing alcohol rations was abolished in the Royal Navy in 1970. However, the Royal New Zealand Navy abolished the practice as late as 1990. Picture: Pixabay. The characteristics of a navy strength gin All gins are diluted with water to reach their desired level of ABV (Alcohol By Volume.) Since gin is made by adding juniper, herbs, fruit, and spices to the spirit, this means that navy strength gin not only has more alcohol but also more of the original taste. Officers’ Reserve began as a company-only indulgence. “Marko Karakasevic, who is a friend of mine and the master distiller at Charbay, where we bottle Fords Gin, has secretly been enjoying an over-proof version of Fords for a few years now,” Ford says. “We bottled a sneaky few cases for ourselves as we found it to be so delicious. Marko felt it was selfish of me not to release it.”

There is no doubt that the Royal British Navy has played a key role in both the production, consumption, and prevalence of gin. The use of exotic spices in gin was made possible by imports from Africa and Asia. Gin’s prevalence around the world is due to sailors setting foot in new cities and on new continents.

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The infamous gunpowder test was the benchmark for determining the strength of the gin. A sample of the spirit was mixed with gunpowder and ignited. If the mixture ignited and maintained a steady blue flame, it was deemed "proof" that the spirit was at least 57.15% alcohol by volume – the minimum strength required to ensure the alcohol hadn't been watered down. This strength became the standard for Navy-issue spirits.

Thankfully their gin production process has not changed! They continue to produce gin over two days to allow the flavours of the botanicals to infuse the English wheat spirit used as a base. On The Nose Purity’s goal is to be organicand understand that perfection is a slow process that rewards you with an outstanding product. They use organic Swedish wheat and malted barley for their spirit base. From 1784 until 1970 — nearly the entire duration of the rum ration — a spirits merchant called ED&F Man & Co. held the exclusive contract to supply the Navy with rum. The product they supplied was blended according to a recipe which unfortunately has never been revealed to the public, but it certainly included some traditional, heavy, pot-distilled rums from Guyana, Jamaica and Trinidad [Ed. note: predictably, three British colonial possessions in the Caribbean] as well as some lighter rum to make it more drinkable. It was probably aged, though I’d guess for not more than a few years, and was colored very dark with caramel. An aromatic fanfare of crisp juniper and citrus peel mingling with slightly sweet vegetal aromas. On The Palate This means that in the UK, a spirit with 57.15% is 100 degrees proof. A spirit with 40% is 70 degrees proof.However, some of the officers were suspicious of the gin, especially as the quality varied so much from city to city and felt it had been overly watered down. For his Gimlets, Ford likes to shake 2 ounces of navy strength gin with 1 ounce of fresh-squeezed lime juice and three-quarters of an ounce of simple syrup. A collection of popular Navy Strength gins, ready to be featured in a high-proof gin and tonic. What is Navy Strength Gin? Pleasant wafts of juniper and citrus, plus decadent vanilla and liquorice undertones. On The Palate

Now, many gin distilleries produce their own Navy Strength gin expressions and you can find ones for sale by a good majority of top-selling brands. Thanks to the Royal Navy, it’s a designation most closely associated with rum and gin. Rum because it was a daily ration for every sailor of rank. And gin because it was a favorite of naval officers from the Napoleonic Wars and onward. After beer and wine served their time as navy rations, rum and gin moved in as smart replacements. Generally, spirits took up less space on board and also didn’t spoil as beer did.

Proving the Proof

As the number of distilleries and gins have grown in recent years so has the number of Scottish navy strength gins on the market. Below are some of our favourites. Scottish Navy Strength Gins It's made with 9 carefully selected botanicals and being bottled at the higher strength 59% ABV, these botanicals really shine through. To taste, the Mariner Strength is juniper-led with floral and citrus flavours including Mediterranean citrus fruits and elderflower. The finish is a mild peppery spice. Using rye harvested from his fourth-generation family farm in Minnesota, Far North Spirits distiller Michael Swanson named his navy-strength gin Gustaf after his great-grandfather, a “steely-eyed Swede” who built the farm. Each element of the 11-botanical blend— including Meyer lemon, meadowsweet and fennel—is distilled separately in muslin bags, and then portioned into the master blend. A creamy, vanilla aroma gives way to a zesty palate marked by peppery citrus. A match for even the most flavoursome of mixers. Best served over ice with the mixer of your choice.

The classic aroma of juniper-forward gin, intense citrus, and a touch of orange blossom.It’s like a London dry gin in its delivery. On The Palate The nose is greeted with the bold crispness of juniper plus wafts of herbal aromas infused with zesty hints of juicy berries. On the Palate Navy Strength Gin, robust in its flavour and history, is defined by an alcohol content of 57% ABV, a specification originating from the British Royal Navy’s practical need during the 18th century. The British sailors received a portion of their pay in gin or rum, and to ensure that their gin was not being diluted, they would test it by soaking gunpowder with it and then trying to ignite it. If it ignited, the proof was sufficiently high; 57% ABV was the minimum level that would permit this, which coined the term “navy strength”. This under-appreciated tiki drink requires a gin powerful enough to stand up to its strong flavors. Classically made with gin, lemon juice, orgeat, passion fruit puree or syrup, Velvet Falernum, and crushed ice, Ford suggests using navy strength spirit and swapping in a dash of blue curacao for the Falernum. Martini

Of gunpowder and muskets

Refreshing waves of juniper infused with zesty lemon and citrusy orange. Rosemary, cardamom and thyme soon creep in, plus a touch of fig. A long finish and clean finish with gentle spices tones. Best Served To make matters more complicated, the American definition of “proof” is very different. Alcohol proof in the United States is defined as twice the percentage of alcohol by volume. Consequently, 100 degrees proof gin contains 50% alcohol. There is no doubt that the Royal British Navy has played a key role in both the production, consumption, and prevalence of gin. The use of exotic spices in gin was made possible by imports from Africa and Asia. Gin’s prevalence around the world is due to sailors setting foot in new cities and on new continents. Following its introduction to Britain during the 80 Years War of the late 16th and early 17th Century, gin became a staple for members of the Royal British Navy. Rations of booze were considered an important facet of maintaining morale on ships.