Hand’s up if you’ve heard of Yerburgh’s JAM JAR GIN? No? We hadn’t either. Jam Jar Gin is a new gin that hasn’t even made it to market yet, but this evening they made their crowd-funding target just 3 days after it went live. You can imagine how chuffed we were here at The Gin Club to get some samples of their first born to try! We tried Botanical No. 1 and can confirm it really does the Founders, Dan and Faye Thwaites, proud.
This is a delightful London Dry with a divine story – you can read it on their website. Delivered in miniature jam jars, the samples just looked the business. The real deal is of course going to be bottled in large jam jars – they’ve even invented a pourer for those wishing to be more accurate on their serves. This gin is going to really stand out on shelves. It doesn’t just look good – it tastes fantastic.
Inspired by ingredients found in their Victorian kitchen garden, Dan & Faye have created a truly British gin. Carefully selected botanicals, like raspberry leaf, give the gin a clean, citrusy & uplifting fragrance. On the palette, a rounded, peppery sweet taste with a long, creamy finish. Dan says of the botanicals, “They’re all inspired by the original experiments we did in our garden. To get the volume and quality, we select them from the best sources to make a flavour that we love.” Watch this space! They plan to build a distillery in their garden, right at the source of inspiration!
Their recommendation is to freeze the gin before serving; we tried it both frozen and room temperature – both work. (If you want some top tips for nosing & tasting gin like a pro, read this earlier post).
Quite simply, this gin is bloody marvellous. We were so inspired by the profile of Botanical No. 1 during the neat tasting that we immediately experimented with ingredients in the cupboard. And do you know what? It worked! Here’s what we came up with:
- ‘Jam Fine’ – blended frozen raspberries, organic bramble jam, mint, lime & Botanical No. 1 served with lime, fresh mint and a sprinkle of sherbet on the top.
- ‘Earl-y Marmejamjam’ – cold steeped Earl Grey tea, marmalade, candied orange peel, soda & Botanical No. 1 served with dehydrated clementine slice and ice shards. A breakfast gin if ever there was one! (Drink responsibly folks…)
We’ll post the recipes tomorrow – you’ll just have to wait!!
As it goes, we enjoyed this gin so much we had to go and support these determined GINdependants as soon as we tasted it and buy a bottle. They’ve already hit their target, but take a look at their crowd-funding page here and support them – that way we won’t have to wait long to get Jam Jar Gin in more G&T’s. Hoorah! *Makes room on the shelf for Jam Jar Gin*. Dan told us, “We’ve got big dreams for our lovely gin but the drinks business can be pretty tough, so we need to get as much of a head-start as we can. With some very generous backing, we’ve already hit our minimum target. We’re keen to keep going to see if we can get a jar of our lovely gin on as many shelves as possible!”
The official Gin Club Review
#1: ON THE NOSE
If you could bottle the first day of spring in London… you know, that day when you can just SMELL it and everything feels GOOD? That’s this gin! Floral, freshly cut grass, lime zest and gooseberry.
#2: ON THE PALETTE
So much… just… so much! Gentle pink peppercorns come through at first which make way for a fleeting burst of bitter dark chocolate and orange peel. Surprising, to say the least.
#3 THE FINISH
Boiled sweets that remind you of younger days on Brighton beach, warming custard and blackberry crumble too.
The Perfect Serve
Here’s the best bit… there isn’t one! This is a gentle gin that can play with lots of flavours. The whole philosophy behind Jam Jar Gin is to hold a space in the world of cocktails for those of us who aren’t necessarily professional mixologists, but who enjoy experimenting.
“The perfect garnish? We’re simple souls, we like frozen fruit! We have a lot of produce from the garden, but more often than not it all comes at once. So we often end up bunging some in the freezer. One time, when I was making some drinks, we had run out of ice, so I just grabbed what was to hand – some frozen blackcurrants. Not only did they cool the drink beautifully, but they slowly infused the mixture.” – another top tip from Dan. We love this!