'See how we made a smooth and citrussy gin within York's historic walls'

Yahoo

a day ago

Have you ever fancied making your own gin?
You can in the centre of York at a new gin school on the edge of the city centre.
Nestled within Middleton's Hotel on Skeldergate is the recently opened York Gin Distillery where the fun takes place.
Now, I was invited to give it ago, and with a mate telling me what fun he had when he tried it, my expectations were high.
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The courses take place on Saturdays and Sunday's from noon for around 2.5 hours, as well as the odd weekday evening.
This is in addition to the gin tastings, wine and crisp pairings and beer and crisp pairings that York Gin hosts in the new location.
When I called one Saturday, there were four other also keen to make their favourite tipple.
Emma Godivala and he box of botanicals (Image: Darren Greenwood)
Naturally, we started off with a gin and tonic, to help guide our efforts and ambitions.
The gin was an award-winning York Gin London Dry, finely matched with Fevertree Tonic.
York Gin's Emma Godivala then explained the processes behind making the gin.
We learnt all about the names of the distillery equipment and the botanicals or herbs used to make the gin.
We were to make a gin similar to London Dry, using a neat grain-based alcohol spirit.
Emma Godivala ensures all is working well (Image: Darren Greenwood)
There is another type of gin that also uses a sugar syrup to make a more flavoursome gin, which is how you make a gin known as 'Old Tom', a method that was used before London Dry's were created.
York Gin developed its sugar syrup with acclaimed chef Andrew Pern, which includes white rose of Yorkshire, star anise, fennel and angelica.
We had an 'Old Tom' to drink with tonic as well, so we could experience the difference.
Next, we choose our botanicals, in addition to the juniper berries, coriander and orris. I also included kaffir lime, orange peel, lemon peel, cloves, lemon grass and chilli flakes aiming for a fresh, citrusy taste.
These were mixed together and then put in the still, which bubbled away for around 15-20 minutes before starting to give off a liquid that was around 80 per cent alcohol.
During this bit, Emma talked about gin's notorious past, when in the 17th Century, the 'Gin Craze' happened and one-in-eight homes had their own distillery. The country was getting drunk on cheap gin, which was harming the economy and people's health. Pictures such as Hogarth's Gin Lane highlighted this.
The government of the time took various measures over the years, which led to the world's first vending machine, known as a 'Puss and Mew.'
Someone would walk down a street making car noises and you might hear a meowing noise in return, which might lead you to a hole in a wall where you would put your money in and gin would come out of a small tap. It hard for someone to get caught by the authorities as you would not know who was selling the gin.
Emma then spoke about various York 'outlaws', such as Guy Fawkes and Dick Turpin, as York Gin has an extra-strong 'Navy Strength' gin known as Outlaws.
By now the gin was ready and came pouring out of the still. The first of the liquid was kept separated as we were to use around a middle 400ml from the still. This was still around 70-80 per cent ABV, so it was watered down to fill the 70cl bottle. The strength was tested and mine still came out at a decent 45.4 per cent ABV.
When the liquid gin had cooled down, I was able to try mine and noticed it was very smooth.
Neil and Gemma Hartley-Smith had used cocoa nibs, Szechuan pepper, angelica and spices to give their gin an earthy flavour.
Tasting it Neil said he liked his gin: 'It's Christmas in a glass, we are saving it for December.'
Susannah Baines used ginger, chilli and lime to make her gin.
She said: 'It's absolutely delicious. One word to describe York gin is it is absolutely smooth. You do not want a false alcohol taste, you want a smooth, beautiful gin.'
Jo Herd said: 'I got fresh York lavender from outside, strawberry petals and marshmallow and some Szechuan pepper.'
Having a sip, she continued: 'It's absolutely gorgeous. I will drink it as soon as I get home. It's going to be lovely for a summer cocktail.'
There were sheets to record what your recipe was because if you want some more, York Gin will make some more for you.
Emma also said whilst the gins can be drunk on the same day, their flavours would be enhanced more if you wait a few days, which I what I did.
And yes, I was able to experience a smooth, fresh citrussy gin, with the recommended Fevertree tonic.
I had had a great time and as I was told, it was great fun and very informative, learning much about one of my favourite tipples.
Echoing the others, Susannah also confirmed: 'It's really, really great fun. It's a superb thing to do.'
The gin making school costs £95 for one using one still and receiving one 700ml bottle, or £120 for two, with them sharing a still and receiving one bottle. Engraved bottles and 'Yorkshire tapas' food is extra.
For details and to book, go to: https://yorkdistillery.co.uk/