My first full day in London was a gin lover’s dream, as I
tasted my way around the world of Beefeater, as only a “super taster” should.
I was up early and greeted the day with some yoga and my
typical European breakfast – pan au chocolate, fruit, yogurt, and English
Breakfast tea. I needed to make sure I was ready for a day filled with
everything Beefeater.
We were picked up in the official
Beefeater cars and took a
short drive to the distillery. We were greeted by Master Distiller Desmond
Payne, as well as Beefeater Ambassadors – mixologists extraordinaire –
Sebastian (Seb) Hamilton-Mudge and Tim Jones. The latter two had “snappers”
waiting for us, a red that was basically
a bloody Mary with gin (using sundried tomato paste for a very fresh flavor);
green, with pineapple juice, coriander, mint, green tabasco sauce and lime
juice; and purple, with beet, orange, carrot and lemon juice. They were all
good, with a slight favor for me to the green.
Desmond took us on a tour of the distillery, explaining the
history of both this company and gin itself. He also explained that gin is
defined as a spirit that has juniper in it. He also declared that “today is the
next cocktail era. People are coming back to gin.”
We talked about the different gins that Desmond had worked
on for Beefeater: 24, full of citrus; Summer, with hibiscus and black currant
for a floral flavor; Winter, spicy with cinnamon and nutmeg; and London Market,
blended with pomegranate and cardamom. The point was well taken that you can use
just about anything in gin, as long as there is also juniper.
Before having more
Beefeater Gin cocktails, we tasted some other gin brands (like
Hendricks, which adds cucumber and rose petal) to see just how different gins
can be. Then we walked into the warehouse where the smell of juniper permeated
the air. There are also other ingredients here, and they make sure they get the
finest of everything: juniper comes from Italy; the angelica root and seed from
Belgium; the coriander is from Bulgaria; the liquorice is Chinese; almonds are
imported from Spain, as are the lemon and orange peels.
We were soon back at the bar tasting a selection of Beefeater
cocktails with everything from green tea to Lillet Blanc. It was fun watching
(and sampling) the creativity of Seb and Tim before it was time to head out and
take a short break prior to our next outing.
There were so many interesting aspects of the
Drink Factory,
where Tony Conigliaro creates some of the magic that has earned his reputation
as one of the greatest mixers in London. The space also happens to be located
in a building that (is owned by and) houses a Pink Floyd recording studio,
where the infamous
The Wall album was
produced so that added some nostalgia.
Tony C. led us through a molecular cocktail class in his
laboratory filled with herbs and spirits (he also makes perfumes here). It
reminded me a lot of my father’s laboratory, which I used to visit when I was a
child. He made us a delicious Walnut Martini with woodland bitters, Beefeater
24 and pua tea. We also got a preview into the Fig Leaf Collins and Truffle
Martinis he was working on.
Before leaving the Drink Factory, we had a little fun when
someone in the group asked Tony C. about being a “super taster.” It seems there
is a piece of chemically treated paper that only “super tasters” can truly
taste. I wasn’t quite sure if I believed it, but when I could barely keep it in
my mouth from the bitterness while a few said they tasted nothing, I became
more of a believer and acknowledged that I am, indeed, a “super taster.”
Dinner was at
Pinchito Tapas, an East London hotspot where we
enjoyed a selection of tapas. While a lot of the offerings were fish, owner
Tobias did make me some vegetable and meat dishes to enjoy with my
Beefeater and tonic.
I hadn't been to the Tower of London since I was a kid, and never at night, so it was a unique experience to be there for the Ceremony of the Keys. We happened to be with a group of British dignitaries, so it was even more special.
We finished the evening with some nightcaps at
Callooh Calley, a fun and
unusual spot downtown, where the menus are made in old cassette tape holders. I
had a Jasmine Fizz and settled back for a bit before returning with the group
to the Dukes Hotel.
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