Plus a description of the different types of gins
I’m still on my gin kick. Heck, it might just become a regular thing, though beer is beginning to sneak back into my repertoire.
I might get acupuncture. It supposedly can treat gastritis, which is why I can’t drink beer. If acupuncture can cure gastritis, enabling people to drink beer again, I’m guessing the acupuncturist charges $10,000 an hour.
But until then, I’m staying mostly with gin.
I just really enjoy its subtle flavor differences, which is something I didn’t get when I was on my vodka kick.
I believe the vodka enthusiasts when they say there’s a difference between, say, Grey Goose and Smirnoff, but I can’t taste it, even if I sip it neat. I think I could detect a little grape in Ciroc, but I’m not sure. In order to get a “tasting experience” from vodka, I had to use a variety of bitters, which is a hobby I enjoy and will continue to pursue.
But for mixing a simple cocktail? Gin and tonic is great. It tastes good and you can taste the difference among the gins, even if the difference is pretty subtle.
Rolling Stone just released a list of “Gins to Try Now” article. It notes that the gin craze is still going strong, explains why, and lists several high quality gins (number one is Hendrick’s, which is a solid choice, especially its Midsummer Solstice, which is probably the best gin I’ve ever tasted, though a pink gin I tried at the Eagle and Child in Oxford, England, really blew me away).
The article also contains highly useful introduction to the different types of gins, though it omits “western” gins (which are “fruit forward” gins, which push different aromas over the juniper base).… Read the rest