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March 9, 2016

Review: Fifty Pounds Gin

by Jeff Ellingson

Fifty Pounds Gin - CopyFifty Pounds Gin was named for the fifty pound tax, levied on all producers of gin by the British Parliament in the Gin Act of 1736.  This was meant to reduce illegal gin production that was so rampant that it affected public health.  It is estimated gin was distilled in one of five homes.  Only two distilleries agreed to pay this tax.  Fifty Pounds Gin is a small batch neutral grain spirit distilled four times using a still manufactured by John Dore and Co.  It is filtered three times and then stepped for two days with eleven botanicals.  Those include juniper berries from Croatia, angelica root from Western Europe, coriander seed from the Middle East, Italian licorice root, grains of paradise from Western Africa, lemons and oranges from Spain, and mint from the South of France.  The final three botanicals are kept a secret.  After distillation the spirit is allowed to rest for three weeks to allow the flavor of the botanicals to fully integrate.The aroma is juniper, citrus and herbs with a hint of mint.  The juniper entry is joined by coriander and angelica with creamy citrus, lead by lemon arriving at the midpoint.  It fades with a peppery grains of paradise sting, and orange and lemon citrus peel taste that carries through to a warm spicy dry licorice finish.  Fifty Pounds is a well crafted gin that does pack some heat and spice.

Red Pounder

1 1/2 Oz. Fifty Pounds Gin

3 Oz. Tomato Juice

Serve on the Rocks in a Tall Glass

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Lemon Juice and a Pinch of Celery Salt

Made in London

43.5% Alcohol

Grade 91  Award Silver Medal

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