"Spirit of Legends"
Once upon a time, the good old Vikings were undoubtedly the manliest men in the history. They came, they conquered, and they took whatever they wanted. They were strong men physically and mentally, with a culture and religion that promoted men to be "men". For their mastery and bravery in battle, they were rewarded with status, plunder and women!
Vikings were also passionately devoted to their brothers. Bonds formed in the bloody terror of battle, which they celebrated with abundant feasting and mead!
Nowadays we live in a modern world of smartphones, suits and safety. Pillaging and plundering opportunities are limited, and many of your friends are probably too concerned with their smartphones or Gluten Free Diets to be interested in going on a Viking campaign together.
However, there is still hope! Women have become stronger physically and mentally. Men and women now work equally together and we all share the good and the bad. Becoming a Modern Viking allowed us to be a man or a woman. We rebuild ourselves stronger than before, to embrace the body and the mindset that evolution and natural selection had intended, and removed the chains and limitations of the modern western society. A modern Viking is an explorer who is not afraid of the future and are willing to take a journey into the unknown land. A modern Viking has a peaceful mind, finding the joy looking at a raising sun or the mist rolling over the forest in the mornings.
The modern Viking is an explorer who lives and enjoys the moment they are in. He or she dares to take steps into unknown land but at the same time having time to look and feel the moment.
This is the inspiration behind this gin. It explores new taste combinations. You feel you are on a classic safe ground and then suddenly you will enjoy new and unknown warmth coming from behind. Then it is time to lean back as a modern Viking and put on a peaceful smile… hmm yes, let me try that again.
The Hope Distillery use scientific techniques to make sure that the gin quality is very high. As an example, the majority essential Oils in the juniper are tested after distillation (monoterpenes alpha-pinene, beta-pinene, myrcene, limonene, and sabinene). We are using way over average of the Juniper in each distillation to bring over these important essential oils. You will see that if you add a little water in our gin, then it will give a little bit foggy look, which indicate that it is very high quality. Also, you might see a little oil on your glass. This is very normal in high quality gin.
Scientific techniques do not make a good gin, but it makes sure that part of the process is high quality. It still takes a good nose and master distiller blending skills to make high premium gin quality. The Hope Distillery master distiller has his distiller educated from London and a good small batch copper distillery is used during the processes. In GINDOME only the very best is used, the heart.
In GINDOME gin both local and international botanicals are used. In the Modern Viking gin, the local botanicals are Juniper, coriander and Chaga. Chaga might be unknow to many people. It is mushroom rich in a wide variety of vitamins, minerals, and nutrients. In gin it gives a light vanilla tone which goes well together with the other local picked botanical,
While I am big fans of a perfectly poured gin and tonic, as the gin maker I am often asked, do you have a favourite cocktail for the Viking Dry. I do, so here is my signature Viking Dry cocktail. I call it:
Vikings held feasts for a variety of reasons, seasonal feasts, and for more personal reasons such as a wedding or a celebration of a successful raiding voyage.
- Gindome Viking Dry Gin, 5 cl
- Lemon juice, 2 cl
- Ginger Ale, 7,5 cl
To make a Viking feast, shake the gin, lemon juice and Ginger Ale all together in an ice-cold cocktail shaker, then strain into the glass. With this cocktail we honour the Viking feasts!
A piece of ginger, Lemon peel or a slice of fresh lemon.
There are many good cocktails which can be made from Gindome dry, here some master distiller suggestions
London Dry Gin, what is it?
We must take a journey back in time but let us just make it clear that today's gin is very different and of extreme high quality.
To answer, we must travel back in time to London in the 1770s. Then, London was the centre of the gin distilling industry with hundreds of distilleries situated close to the river in East London. At this time, London had the biggest and busiest port in the world and along the docks and quays of the Thames precious cargoes of spices and exotic fruits such as oranges and lemons were landed. There was also a surplus of sugar from British colonies in the Caribbean and stocks of grain brought here to export from the surrounding countryside. No wonder that the enterprising merchants of London should have discovered gin distilling as a natural way to make use of the plenty surrounding them.
The gin made in London had not yet parted company in terms of flavour with its antecedent, Dutch jenever. Indeed, the upper classes who drank imported Dutch jenever called it by a variety of names that reflected its Dutch heritage – Geneva, Hollands, Schiedam. The word ‘gin’ was something of an insult, a leftover reflection of the mostly poor quality of the spirit that the poor drank in the days of the great Gin Craze. This was rotgut made from worst grain, which was distilled, to make low wine, then diluted and flavoured to disguise its terrible taste. Here’s a recipe from the 1740s from the firm of Beaufoy, James and Co and it doesn’t even mention juniper.
- Oil of vitriol (sulphuric acid)
- Oil of almonds
- Oil of turpentine
- Spirits of wine (the base spirit)
- Lump sugar
- Lime water
- Rose water
- Salt of Tartar
By the end of the eighteenth century, the effects of 50 years of increasing taxation and regulation had made themselves felt. Gin was no longer cheap, no longer the opium of the masses and many of the small-scale distillers and the back street boys had been driven out of business. Control of the distilling trade had encouraged responsible firms to become involved and now there were large distilleries in London who had begun to focus on quality. They described themselves as ‘rectifiers’ and redistilled the base spirit which they bought from equally reputable firms to their own recipes using natural flavours. They sold their products as Old Tom Gin, a heavily sweetened spirit that still strongly resembled jenever. Booths and Boords were the largest producers and Gordons and Nicholson’s were already prominent. Scottish grain distilleries now began to play a major role in English distilling. Legislation of 1823 had transformed Scottish distilling and licensed production of malt and grain spirit increased greatly. A lot of this soon found its way to south of the border for rectification into gin.
The invention of continuous distillation was first patented in 1830 by Aeneas Coffey, a Dublin Excise Officer, meant that a consistent pure grain spirit at a predetermined strength could now be made cheaply. Gin distillers no longer had to mask the flavours of inferior spirit with sugar and strong spices and could turn their attention to a new kind of gin. It was called “dry gin” because it was clear and unsweetened and it was flavoured with more subtle aromatic botanicals like coriander, cassia, angelica and orris root. Because most of the distillers making this type of gin were based in London, they bottled their products as “London Dry Gin” and the name stuck.
Whilst many distillers continued to make Old Tom style gin until the 20th century, but gradually the London Dry style came to define gin as we know it. Unlike Plymouth Gin, which can only be made in Plymouth, London Dry Gin does not have to be made in London and nowadays very little is. Apart from Beefeater, most of the great names of English distilling have moved out to locations more suited to the logistics of big distillery factories although boutique brands The London Gin and Whitley Neill are still made in London. Our London Dry is produced in Estonia. However, the legacy of the London distillers remains in that the words ‘London Dry’ are still synonymous the world over with ‘quality gin’.