St. Giles Norfolk Gin

Product Information

Points of interest include the church of St Giles in the Fields, Seven Dials, the Phoenix Garden, and St Giles Circus. St Giles Gin also provides special gin classes for the spirit lovers out there. Taking advantage of the beautiful Norfolk countryside, the remote distillery offers their buyers the opportunity to learn how to make gin in the very distillery where every bottle has been created. Summing up the gin competition, judges were pleased with the quality and diversity found among entrants. Two Golds were also awarded to Tanglin Triple Tangerine, lauded for its “tangerine‐ heavy nose and pine freshness” and Edinburgh Gin Raspberry Liqueur, with its “light and delicate red berry nose and palate”. Uresti said of the round: “There were very good examples of extracting flavour and achieving good flavours and not resulting to synthetic flavours.”

From organic to microdistillery and ultra‐premium to contemporary, the competition showcases the diversity of the gin category and the high‐quality standards set by producers. Three Golds were awarded in the following flight – Organic. L’Acrobate offered a “complex nose with sea salt, very fresh and delicate”, while Truce of Gin presented “lots of fresh pine, earthiness, liquorice notes”. The final Gold winner, Hernö Old Tom Gin, was praised for its “coriander on the nose” and good juniper presence”. BHO on the establishment of the hospital. https://www.british-history.ac.uk/vch/middx/vol1/pp204-212#h3-0010Ten panels came together for the tasting in May 2023, made up of journalists, buyers, bartenders and spirits experts. The first panel comprised Melita Kiely, editor of The Spirits Business and chair of The GSMC, Will Keogh, founder and CEO of Woolf Drinks, and Clinton Cawood, freelance spirits writer. Tempus Two Shiraz Gin was praised by Eichler for being: “Wonderfully jammy on the nose, stone fruit, cherry and grape, juicy and bright with delicious plumminess and resinous juniper, heady and moorish with a glorious drying finish”. Edinburgh Gin Rhubarb and Ginger Liqueur also took a Master, and was praised by Neotia, who said: “The ginger pairs exceptionally with the juniper and brings out a very balanced spice character to the sweetness.” The 1665 Great Plague started in St Giles and the first victims were buried in the St Giles churchyard. [1] By September 1665, 8,000 people were dying a week in London. By the end of the plague year there were 3,216 listed plague deaths in St Giles parish, which had fewer than 2,000 households. [6] After the Restoration, the area was populated by Huguenot refugees who had fled persecution and established themselves as tradesmen and artisans, particularly in weaving and the silk trade. [2]

Sailing to the top of the Pink Gin flight was Master‐winning Mirabeau Dry Gin. Eichler said: “Delicate perfumed nose, lovely and floral with some peppery juniper and a lovely fruity spiced finish, just glorious.” Miller said it was a “pretty solid flight – nice to see less sugar use as a whole and a progression within category”. Uresti said: “Producers need to find the right way to extract flavours and blend with the right distillate to find harmony.” With Norfolk truly at its heart, the St. Giles name itself is borrowed from the historic area of Norwich where Simon’s family shop is based and where St. Giles Gin was first established. Operations have since moved to the quiet countryside on the outskirts of Norwich where St. Giles Distillery is based. Cambridge Circus – after Prince George, 2nd Duke of Cambridge, who formally opened the new development of Charing Cross Road in 1887 [22] [23] The second Master went to Bathtub Gin Damson & Bay, which impressed Smith with its “plump fruity nose, jammy damson on the palate. Quite sweet and bay leaf comes through too; balanced sweetness and some dry botanicals and spice come through on the finish.” The final Master, Mermaid Gin, was described as a “soft and herbal gin” with “lovely citrus notes” and would make a “great Martini”. The flight included 22 Golds and 11 Silvers.The Microdistillery flight saw one product come out on top. Master‐winning Hernö Navy Strength Gin was noted as “very smooth at 57% ABV with a good structure” and a “slightly herbal nose”. Five worthy Gold medallists followed, including Xibal Gin, said to be “sweet and earthy” on the palate, and the “very aromatic” Copperpenny Distilling Gin 005 with “chocolatey, malt notes”.

Reformer Henry Mayhew described the slum in 1860 in A Visit to the Rookery of St Giles and its Neighbourhood: For real Gin enthusiasts, the team runs tours of the distillery with a guided Gin making class using a copper pot mini still. Gin lovers are given the opportunity to name, bottle and label their own bottle of Gin. (And of course sample the selection of delicious Gins that St. Giles has to offer!). St Giles South through time | Population Statistics | Total Population". Archived from the original on 3 November 2012.

Crymble, Adam (2021). "The decline and fall of an early modern slum". Urban History. Cambridge University Press. 49 (2): 310–334. doi: 10.1017/S0963926821000183. Home House Gin was lauded by Chou for its “woody, citrus peel, spicy note on the nose, light on the palate, crispy texture, a sweet taste on the finish and good length.” Eichler was also enamoured by Heaven & Hell London Dry Gin Kocbek. It offered “lovely herbaceous floral notes on the nose, aromatic spice and citrus on the palate with a punch of spice on the finish, lovely mouthfeel and smooth for the ABV”, she said.

The local government of London was reorganised in 1900 and St Giles became part of the Metropolitan Borough of Holborn. Since 1965 it has been part of the London Borough of Camden. [16] Street name etymologies [ edit ] The area appears to have been a part of the parish of Holborn when St Giles hospital was established in the early 1100s. [14] a b c d Youngs, Frederic (1979). Guide to the Local Administrative Units of England. Vol.I: Southern England. London: Royal Historical Society. ISBN 0-901050-67-9. Peraz Terrado said of the flight: “I really enjoyed that, there was a good standard. A lot more diverse use of botanicals within the flight, some interesting ones that stood out. All were fairly approachable.” The competition concluded with the Gin Liqueurs flight, with two Masters awarded to Ian Macleod Distillers’ Edinburgh Gin brand. Rodriguez‐Curtis particularly enjoyed Edinburgh Gin Elderflower Liqueur: “Good light elderflower nose, light freshness on the nose. The palate has a wonderful sweetness but also very fresh and vibrant citrus note that balances the alcohol perfectly. The elderflower is fresh and lovely and I can see this being enjoyed with Prosecco.”After the flight, Jones said: “As ever, this category runs the whole gamut from modest citrus‐led simplicity to overt characterful coloured sweetness – with everything in between. Quality in general is reliable in terms of the base spirit, but we are still seeing lots of entries without adequate ‘gin’ character, or overburdened by sugar without the flavour concentration or complexity to balance it.”