Category: Review

Restaurant and/or Bar Reviews.

Gin Review: Grey Whale Gin

On: By: wlmoon58

On my last trip home to California I acquired a bottle of Gray Whale Gin.  This is a relatively new ‘craft’ Gin and had been well received by the gin cognoscenti.  The following is a typical review:  “First, the aroma of citrus carries you north, followed by juniper and a subtle hint of cool coastal fir trees. As you move further up the path, fresh mint and the umami flavors of kombu sea kelp are rounded out by a beautiful lasting creamy almond finish. Its young, bold and wise beyond its years.”

So, of course, I was eager to give this a try, having been led by such reviews to expect and angels with harps riding great grey whales …… but no.

First some of the basics.  This Gin is made in Sebastopol, California by Golden State Distillery.  For those of you unfamiliar with Californian geography that is north of San Francisco, near Santa Rosa.  There are only six ingredients, all from California.  They are Big Sur Juniper, Temecula Limes, Sonoma Fir Tree (needles), Mendocino Coast Sea Kelp, Santa Cruz Mint, and Central Valley Almonds.

The gin is 43% ABV, 100% gluten free, seven times distilled.  All very appealing.

Furthermore, every bottle of Gray Whale Gin supports Oceana, through a 1% donation, protecting and restoring the world’s oceans such that Gray Whales will continue to make that epic 12,000 mile annual journey from the Alaskan Artic Ocean down the Canadian and California Coast to their Winter Birthing grounds in the Bay of California.

So how does it taste?

In a cold Martini it is very neutral.  The juniper is dominant, yet subdued.  There is also notes of spice, a bit of citrus, and slightly earthy after tone.  Overall, genuinely nice but unremarkable.

Tasting it “neat”, in a Glengoyne glass, you get citrus on the nose when first approached.  On the first taste juniper dominates with a slight bit of salt.  Then, there is some citrus and, again, there are some earthy afternotes

In my opinion, this gin is somewhat pedestrian.  Not bad by any means but nothing special stands out either.  I think this gin would be best enjoyed in more complex cocktails with additional flavors supporting the drink.

If you are looking for a neutral and mild gin this may well fit the bill.  Perhaps when introducing an uninitiated friend to the virtues of a Martini?

And you can help save the Gray Whales also.

 

If you have any special Gins you’d for which you’d like to hear my review, please let me know.  Just add a comment to this post and I’ll do my best to find and sample it.

 

Looking for an outstanding “Martini Quotes”? Or just some amusement?  I believe I have the best collection of Martini quotes anywhere! Click the link: http://shakennotstirred.us/?page_id=365

 

If you like these posts and want to be notified by email when they come in,
please subscribe to the blog…. over on the left column. 

Gin Review: Gordon’s

On: By: wlmoon58

“Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.” Thusly did James Bond, in 1953, invent the Vesper. Well, sort of. More correctly Ian Fleming did when he added these lines to “Casino Royale”.

When I read this a couple of questions jumped immediately to mind. Why specify Gordon’s and Kina Lillet but not the Vodka? For that matter, why Gordon’s?

Not being a Vodka fan I pondered about Gordon’s. Presumably if James Bond called for it by name it must be a pretty damn good Gin, right? After all this is the literary James Bond. He’s partial to Bentley’s and Rolex. Sea Island cotton shirts and Savile Row suits. After Martini his favorite beverage was, arguably, Champagne. Taittinger Blanc de Blancs Brut 1943 being specifically mentioned, also in Casino Royale.

So I procured a bottle of Gordon’s recently and looked forward to enjoying the only Gin known to be endorsed by James Bond!!

The result?? Meh.

Gordon’s is definitely a London Dry Gin with dominant juniper flavor. There’s a touch of additional spices, maybe a citrus in the background, and it’s just a bit sweet. All in all a very typical, though simple, London gin. Overall not a gin I would choose for a Martini. Gin & Tonic? Maybe, though the subtle gin flavors will be overpowered leaving you with the Tonic’s quinine and Gordon’s juniper. Sort of a piney bitterness!

But Gordon’s was the 2018 World’s best selling Gin, so somebody must like it. (10th July, 2019 “The Spirit Business”) Perhaps what I called simple, others call traditional? Or even ‘classic’? Of course there is also the price point, which is, shall we say, affordable. (1.75 L of Gordon’s listed at $20 vs $36-39 for Sapphire or $34-36 for Tanqueray.)

So what went wrong? Why did Fleming, in the guise of 007, choose this Gin?

Were there not many Gin choices in 1953, particularly British choices. Well there were fewer choices to be sure. Bombay Sapphire? No, it was brought to market for the first time in 1986. Hendricks? Nope, launched in 1999. Nolet’s? Not even in the same Century – 2009
But all the following were available choices in 1953. Of these my favorite is Plymouth.
Beefeater,? Yes, a newcomer since 1862
Tanqueray? Has been around since 1830
Plymouth? Yes, as of 1793
Gordons? Yes, since 1769
Boodles? 1762 was when it was first founded.
Bombay Original Dry? First formulated in 1761

So why did Ian Fleming choose Gordon’s? It could be because in 1925 Gordon’s was awarded its first Royal Warrant by King George V. That bestows a certain level of prestige.

However, considering that James Bond’s father was Scottish, there’s a legend I like to think is more fun, if not actually the reason. According to this legend, a member of Clan Gordon saved the King of Scotland from an attacking boar while hunting. That’s why every label and bottle top of Gordon’s gin bears an illustration of a wild boar.

 

Buy in the final analysis it doesn’t really matter why.  Gordon’s is an affordable basic London style gin that is just fine as your everyday, share with your friends, gin for a sunny summer day on the verandah.  But I’ll pass when it comes to my Martini.

Gin Review: Balfour Street London Dry Gin

On: By: wlmoon58

Some time ago I was perusing my local liquor box store in order to replenish my Gin stock.  As always I look for anything new and interesting.  I was rewarded with a display announcing a new Gin and proclaiming it a 2018 World Gin Award winner.  Now that caught my eye!  And the price was right, so I’m now the proud owner of a mostly full bottle of Balfour Street London Dry Gin.

I was a bit skeptical of the Award advertising so I checked it out when I got home and indeed this Gin is a 2018 World Gin Award winner.  For Taste (as opposed to Style), in the London Dry Gin style (there are nine style taste winners).  I also note that this Gin is part of the Melchers Group, Netherlands, is you’re interested in the parent company.

So much for the basics…. what does it taste like?   The raw Gin is citrus with a woody hint (juniper), touch of spice, slight  pepper

In a well chilled Martini there is still citrus on the nose, but on the tongue the pepper comes forward with juniper undertones that linger past the pepper.  There’s still a bit of spice but mostly subdued through out.  It’s also has a soft mouth feel which, considering I shake my Martinis, is quite welcome.  All in all a very good Gin for a Martini.

I haven’t tried it in a G&T yet but I’m not sure how the pepper would play with the quinine of the tonic.  Definitely worth a test drive though, when I find another bottle.  I finished this one on martinis.  Which, perhaps, is the best endorsement of all?

Currently about $28 for 750ml at your friendly neighborhood big box liquor store.

If you like what you’ve read, please subscribe.  If not, please post a comment telling us how and why you disagree.

Bar Review: One Flew South, Atlanta Airport

On: By: wlmoon58

As you may know from my other bar reviews, I fly through the Atlanta airport regularly.  I’ve even written about one particular restaurant, my favorite, at Atlanta; P.F. Chang’s.  As it works out most of my transits through Atlanta either arrive or depart from concourse A, where P.F. Chang’s is, which works out perfectly.

But occasionally my flights will take me into and out of Concourses D, E, or even F.  On one such transit I decided to stop by One Flew South located in the center of Concourse E.  I’m quite glad I did and have been back a couple of times when my flights go in or out of that end of the World’s biggest airport, by passengers flown.

The ambiance is clean and open, lots of wood influence including the floors, open beams, bar top, and the slatted open wall along the concourse.  Also lots of marble on the walls. One wall is decorated in a forest scene.  All in all a very comfy and casual environment.

One Flew South serves an eclectic mix of Sushi and southern food.  And very nicely so!  Their menu includes appetizers of Poke Tacos and Pork Belly Sliders and Duck Confit Croquettes.  Entrees include Thyme Roasted Pork Belly, Soy Glazed Salmon, Seoul Burger, and their Meatloaf Sandwich – the “OFS” Dirty South:

And, of course, a selection of sushi. The portions are ‘modern’, even avant-garde.  Okay, they’re a bit smallish, but everything I’ve had has all been delicious.  The menu does change regularly, so be forewarned I’m making no guarantees that anything noted here will ever be available again.

The staff was excellent, very attentive when you need something but they leave you eat and drink when you don’t.  The bartenders do seem to have a lot of fun themselves behind the bar and that makes for a pleasant, almost festive, atmosphere.

About the Martinis?  Well, not quite up to the level of the food.  First of all the glasses are not pre-chilled.  Second, the bartender’s prepared the Martini stirred, not shaken which usually means warmer than the ‘correct’ method.  However he did stir for quite some time so the Martini appeared well chilled.

The Martinis are not what you’d call ample.  And for $15 you would expect ample.  But it is an airport.

Finally, they’re not served in the appropriated stem, it was served in Champagne goblet.  Those that are regular readers of this blog know that I’m a bit of a stem snob and prefer my Martinis in a Martini stem.

Overall One Flew South gets one stem.  
As I mentioned above, their Martinis are good!   Certainly not exceptional enough for my two stem award.  However, the food certainly makes it worth a visit or two.  Or three?

For selection One Flew South gets a B.
Their list of Gins on my latest visit included: Bombay Sapphire, Fords, Hendrick’s, Botanist, and Monkey 47.  On prior visits they have had Bluecoat, Hat Trick and Empress.  Like their menu selection, this list may change in time.

If you’re not familiar with that Fantastic Monkey 47, I would refer you to the following: Gin Review: Monkey 47

For those inclined to visit their website: “http://www.oneflewsouthatl.com”

If you like what you’ve read, please subscribe.  If not, please post a comment telling us how and why you disagree.

If you’re curious about what one vs. two stems means,
I refer you to the following:
*****   Rating Definitions   ****

Gin Review: Tanqueray Rangpur

On: By: wlmoon58

My Second Gin Review!

 

Yes, it’s been a long time since I wrote my first Gin review, back in June of 2017 (Monkey 47), a year as it turns out.  I have vowed to step up my Gin reviews, partly because it’s fun to try new Gins, but mostly because there are just soooooooo many new, and often confusing, Gins out there today.

As before I am reviewing this, and future, Gins in a very dry and very cold Martini, so fair warning, my Gin reviews will be in the context of Martini usage.  After all, this blog is about the perfect Martini more than the perfect Gin.

A little more history for you new readers, my preferred Gin for Martinis is Bombay Sapphire.  It is ubiquitous in bars, lounges, and restaurants so I know it is always (almost) available.  It’s a great way to start an evening with a known and dependable Gin.  Thereafter I may experiment a bit and that is where these Gin reviews come in.

Now Bombay Sapphire and Tanqueray are two of the World’s top selling Gins.   For those interested the top 5 are: Seagrams, Beefeater, Tanqueray, Bombay Sapphire, and Gordon’s, in that order, according to “The Spirits Business” June 2017.

Of further amusement is that Tanqueray and Sapphire are owned by Diageo and Barcardi, respectively, two of the world’s largest spirit distributors (1st and 5th respectively) and are therefore, and clearly, heated rivals.  This is clearly borne out when talking to Gin aficionados as they are (almost) always either in the Sapphire camp, like me, or on the “dark side” favoring Tanqueray.  Of course there are a many stragglers out there who are Nolet’s or Hendrick’s, or other Gin, fans, both of which are fine Gins in their own rights …. but I digress.

I am not a fan of Tanqueray in general, it’s a bit too much citrus for me; I prefer the herbals of Sapphire.  Tanqueray 10, having a bit more herbal components that Tanqueray, is more palatable to me for that reason.  So when I was given a bottle of Tanqueray Rangpur, knowing it was the Rangpur Limes that gave this Gin its name, I was a bit dubious.

(Yes, they’re orange.  It’s a hybrid between the mandarin orange and the citron.)

 

But I have a bottle to use and I’m certainly not one to waste Gin.  I started with some Rangpur neat.  The initial impression on the nose is predominately lime with hints of juniper way in the back.  Tasting this gin confirmed the lime forwardness.  But now the juniper decided to show up and shared the limelight with the lime (sorry, I had to do it).  The other herbals come into play on the back end but are mostly muddled together and subdued.   I also would note that when taken neat, it’s almost a bit syrupy.  You almost feel like it coats your tongue.

 

As a martini it is still very lime forward.  The aroma hits you immediately: very sweet citrus.  Even with my martini extremely cold the nose affect is immediate.  The first taste is a beautiful mix of citrus and juniper!  Nothing floral here and almost imperceptible herbal elements.  The juniper fades on the back end, but the citrus carries through to the last moments.  Again the herbals come in at the end but are subdued and remain secondary to the citrus.  I also noted that the syrupy feeling from the neat tasting was completely gone.  I suspect due to the dilution of the Gin while shaking the Martini.

 

In the end I like this Gin!  But I’m not sure how to drink it.  In my opinion it’s a bit sweet and citrusy for a Martini, I prefer a bit more herbal notes.  I think using it in a G&T might be the better choice.  Or even neat, though with some ice to lighten the tongue coating syrupy-ness.  Thinking about it, on ice on a sunny afternoon seems just about perfect.

 

As an aside, I really like lime in my cola and was tempted to add some of this to my Coke.  I did and that was really pretty good!  The acid of the Coke cut the syrupy feeling, though it was still pretty sweet; sort of a more citrus-y Cuba Libre.  One of the reasons I don’t drink sweet cocktails is that they go down so easily and so quickly and this one absolutely would quickly overpower me.

 

Would I recommend Rangpur?  Yes!  Having a bottle in your Gin collection is recommended and I do.  For that sunny afternoon.

 

 

If you like what you’ve read, please subscribe.  If not, please post a comment telling us how and why you disagree.

 

Bar Review: Wreckless, Fullerton, CA

On: By: wlmoon58

Newly opened in early Dec 2017, Wreckless is a wonderful addition to the bustling downtown Fullerton restaurant scene.  It may quite simply be the best restaurant in the area.

As you walk in, your first overall impressions would be ‘Gastro-pub’.  You would be wrong.   It is far more that that.

The place is clean, casual, and spacious with copper lamps above the bar, chandeliers in the dining room, large stuffed arm chairs in the lounge area, exposed brick walls, and excellent art work on those walls.  It is very comfortable yet quietly elegant; absolutely not a shorts, flip-flop and t-shirt establishment.

Though the menu is somewhat limited, it is upscale, creative, imaginative, and by all accounts absolutely delicious.  The Owner / Chef has created something quite special here.   Dinner examples over the last few months have included; Charcuterie options, Escargot, Duck Breast, Foie Dumplings, Soft Shell Crab, Tri-tip (I can personally vouch that this is awesome), dry aged Rib Eye, Venison Rack, Lamb T-bone, and a Bison New York Steak.  The menu changes regularly so take my list as an example of the Chef’s capabilities and possibilities.  (Check their web site for the current menu.)

This is not a Gastropub by any stretch of the imagination.

 

 

But this is a Martini blog and as much as I may like the food (I do!), I’m here to review the Martinis.  The bar itself is impressively configured of dark wood and displays a very nice assortment of whiskeys, many tequilas, and quite a few vodkas. Of course there is also an assortment of Gins, as I describe at the bottom of this post.

There is a also a (to me) fascinating, and relatively rare, ice rail at the back edge of bar.  I’m not sure how effective that would be for a Martini, but certainly would help keep a beer or glass of water chilled.  Besides, it looks really cool.  There are only two TVs over the bar so it will not in any way be confused with a sports bar.  Which is just perfect for me.

 

 

 

The Martinis themselves, simply put, match the food: delicious.  They are ample, cold, and shaken vigorously then poured promptly into a refrigerated pre-chilled glass.  As there is an abundance of gins from which to choose you can freely and happily experiment with many different flavors.

The bartenders have all been excellent; professional, helpful, patient, and attentive without being overbearing.  And they have been endlessly tolerant of my as I ask about the various gins.

My only nit with the Martini is that it was served in Champagne goblet.  Those that are regular readers of this blog know that I’m a bit of a stem snob and prefer my Martinis in a Martini stem.   But that is a very minor observation.

 

Wreckless has also sporadically scheduled live music in the evenings.  On a recent Thursday it was a jazzy, folksy, a bit of bossa nova duo – a guitar and vocalist.  They claim to mix up their music on a weekly basis, so check their web-site for the schedule of entertainers, if any.

 

Overall Wreckless gets one stem.  
As I mentioned above, their Martinis are good!   Certainly not exceptional enough to my two stem award.  However, the food certainly makes it worth a visit or two.  Or three?

 

For selection Wreckless gets a A.
Their list of Gins on my latest visit includes Bombay, Bombay Sapphire, Tanqueray, Hendricks, Ford’s, Junipero, Botanist, Death’s Door, Bluecoat, Nolet’s, Ransom, Aviation, Uncle Val’s Peppered, Plymouth, Beefeater 24, and Bols Genever. These may change in time, of course.

 

For those inclined to visit their website:  https://www.wreckless.us/

 

 

 

If you like what you’ve read, please subscribe.  If not, please post a comment telling us how and why you disagree.

 

If you’re curious about what one vs. two stems means,
I refer you to the following:
*****   Rating Definitions   ****

 

Bar Review: Manhattan Steak and Seafood: Updated

On: By: wlmoon58

I am very sad to let you know that the Manhattan Steak & Seafood is no longer in business.

 

 

Manhattan closed some time ago and I had been hoping that a new owner would appear and re-open this fine local steakhouse.  Unfortunately that has not happened.  I believe his hidden gem suffered form severe lack of exposure coupled with a rather odd location.

In the first case the owners, in my opinion, never adequately advertised this wonderful comfortable restaurant.  Given it’s proximity to the Children’s Hospital of Orange County (CHOC), I would have thought there would be a continuous stream of medical professionals stopping by for lunch and after work refreshments.  But apparently the management there did not pursue this obvious opportunity.

The second failing was not really the owners fault.  While easy to get to and with ample parking, Manhattan Steak & Seafood is located on a rather pedestrian and uninspired main street surrounded by a seemingly never ending collection of small strip malls.

I will miss the Manhattan Steak & Seafood.

 

 

Below is my original comments for reference:

 

One of my favorite local places to have a drink is Manhattan Steak and Seafood.  Located in a rather obscure part of the city of Orange, in Orange Co., CA, it is a great hidden gem well off the beaten path.  The food is excellent, the staff is awesome, and the ambiance is comfortable and classy.

But this is a Martini Blog.  In short the Martinis are really quite good.  But just not quite great.  On the plus side the drinks are generous and nicely mixed.  And always served with a smile.  On the down side the drinks are not as chilled as I would like, probably because the stems are not pre-frozen.  Or even chilled in the refrigerator.

So Manhattan gets a single Martini.  Martini Glass Upright

However, the restaurant is definitely worth going a bit our of your way to find.  http://www.manhattanoc.com/

Bar Review: Orange Hill Restaurant, Orange, CA

On: By: wlmoon58

Opening in 1958, Orange Hill Restaurant is a bit off the beaten track in the residential city of Orange, in the county of Orange, California.  There is nothing exceptionally noteworthy about the restaurant, certainly not a Michelin starred restaurant; it is not world renown, or even nationally renown, for it’s food.

But, OMG, the view!!!!

Located up a hill in the middle of Orange County with an outside patio that stretches 180 degrees around the facility, the view stretches from the north west to the south east and on a clear day you can see the Los Angeles skyline, south through Long Beach, and down to Newport Beach and Irvine.

But back to the restaurant: my Michelin comments above notwithstanding, the food is really good.  Their tag line is “Prime Steaks and Primo Views” which is absolutely apt.  But their selection is more than just steak; their specialties on this day include Miso-marinated Chilean Sea Bass, Truffle Lobster Baked Mac & Cheese, Seared Ora King Salmon Cioppino, and others.  Their Entrees today include Chateaubriand for Two, House-Cut Kurobuta Pork Chop , USDA Prime Rib-eye Steak, and several other steak selections.  And of course the appropriate selection of accompanying sauces, sides, and enhancements.  While I haven’t yet sampled all of their selections, what I have sampled was excellent.

The staff was great, very helpful and attentive without being overbearing.  The decor was comfortable and clean, very basic modern American, and definitely not over crowded with close tables and tight walk spaced.  The restaurant and lounge both have an abundance of windows to enjoy the view but the outside patio I mentioned is a much better place to sit, relax, and eat.  There are plenty of heat lamps around for those chilly southern California evenings.

It is marvelous in it’s view and casual relaxed atmosphere with excellent food.  I will definitely go back.

As far as the Martini’s go, they do a fine job, nothing spectacular or otherwise noteworthy, but just fine.  My Martini was nicely shaken, adequately abundant, and served in a pre-chilled refrigerated stem.  And their selection of Gins is also fine, actually just a bit less than fine (see list below) considering their upscale efforts elsewhere.  They appear more interested in their wine selection; they are a 2011 Wine Spectator Award of Excellence winner.   And their selection of whiskeys is more than adequate with a very good Japanese selection.

Overall a very good restaurant that sadly seems to get lost in the abundance of very good restaurants in the Los Angeles / Orange County area.  Definitely worth a visit if you’re in the area.

 

A couple words of advice.
First, get there early as there’s only one narrow winding road up the mountain and it gets backed up waiting for the valet.  There is no self parking.
Second, as with many restaurants with spectacular view, the food and drinks are a bit pricey; $16.oo for my Martini.

 

Overall Orange Hill gets one stem. 
As I mentioned above, their Martinis are fine.   Certainly not exceptional in anyway to earn my two stem award.  However, the food and view are truly worth a visit.

 

For Gin selection Orange Hill gets a C.
Their list of Gins includes Bombay, Bombay Sapphire, Hendricks, Nolets, Botanist, Broker’s, and St. George Terrior.
These may change in time, of course.

 

If you like what you’ve read, please subscribe.  If not, please post a comment telling us how and why you disagree.

 

For those inclined to visit The Orange Hill website for additional information:
http://www.theorangehillrestaurant.com/

 

If you’re curious about what one vs. two stems means,
I refer you to the following:
*****   Rating Definitions   ****

Bar Review: Vast, Oklahoma City, OK

On: By: wlmoon58

Not long ago I was in Oklahoma City.  I only rarely get to this part of the country and I was eager to check out some of the local Martini options.  As one might expect from this part of the US there were several recommended Steakhouses but one stood out head and shoulder above the rest.  Literally above:

Vast Restaurant is on the 49th floor of the Devon Energy Center in Oklahoma City.  You can’t miss the building as it is the tallest one in the city, by far.  It’s almost twice as tall as the next tallest building.

Overall this is a beautiful restaurant with beautiful views of Oklahoma.  Absolutely magnificent views, in all directions.  While I didn’t get a chance to visit at sunset, I would imagine that would be incredible.

                        

The decor is modern, clean, and bright.   Lots of stainless steel but with warm wood trim.  Almost, but not quite, what I could call industrial.  The only decoration was the view.

The food I sampled was excellent.  I would have liked to try more of the dishes but time did not allow that.  The bar staff were very cheerful, helpful, and knowledgeable.  As I arrived upon opening and it was still a bit slow, the bartender was kind enough to show me around and point out some of the Oklahoma landscape landmarks.

Finally, and most importantly, the Martini was top notch.  Served shaken, ample, and very cold.  I don’t usually comment on the twist, but this one was artistically done!  It was easy to sit back and slowly savor the Martini while enjoying the beautiful scenery of Oklahoma.

My one, and only, complaint was that the bar was set up opposite the windows.  So sitting facing the bar my back was to the view.  I spent much of my time at the bar turned around to enjoy the view which left my Martini on the bar behind me.  Just a bit awkward.

                                

Vast is a special restaurant worthy of any sort of celebration.  Even if you’re just celebrating dinner or a drink.

I’ve now reviewed several restaurants at the ‘top’ of buildings, all with stellar views:  71Above in Los Angeles and R2L in Philadelphia come quickly to mind.  One common thread I’ve noticed is that these tend to be on the pricey side.  I keep writing something about the ‘prices being worth it for the view’ or something similar.  Vast is no different.  It’s just a bit too expensive for the food and drink alone, but absolutely worth it for a special evening out.

Overall VAST gets one stem.  Martini Glass Upright
The Martinis really are quite excellent, they’re just not perfect enough to warrant my two stem award.  However, the overall atmosphere and experience are truly worth a visit.

For selection Vast gets a B.
Their current list of Gins include Bombay, Bombay Sapphire, Tanqueray, Tanqueray 10, Hendricks, Beefeater, No. 209, Plymouth, Bols Genever, and Brokers.  These may change in time, of course.

If you’re interested in a bit more information, menus, or directions:  www.vastokc.com

 

If you like what you’ve read, please subscribe.  If not, please post a comment telling us how and why you disagree.

If you’re curious about what one vs. two stems means,
I refer you to the following:
*****   Rating Definitions   ****

 

Gin Review: Monkey 47

On: By: wlmoon58

My first Gin Review!

And I think I’ve picked a excellent candidate for that honor:  Monkey 47.  I had been told to keep my eye out for this Gin and when I saw it I jumped at the opportunity to try it.  Now that I’ve tried it I think it just might be my new favorite Gin!

But before I jump into this Gin Review, I should let you all know that I experience this Gin in a very dry and very cold Martini.  So, fair warning, my Gin reviews will be in the context of Martini usage.  After all this blog is about the perfect Martini more than the perfect Gin.

However, if I can persuade the barkeep to let me sample a bit before I order the Martini, I’ll let you know how it tastes at room temperature.  Certainly so if I add a bottle to my own collection.

And now back to the Monkey 47!!

The bottom line is that Monkey 47 makes an excellent Martini.  There are a lot of flavors running around and it’s very hard to pin down exactly what is going on.

The first impression, the aroma that hits you before even taking a sip, is herbal.   Juniper is foremost, then bits of citrus and smooth subtle herbals.  Upon tasting you get some floral notes combined with citrus, some light spices, and more subtle juniper.

The finish is sweet and more fruity.  The juniper almost disappears at this point.

Furthermore, I’ve had a Monkey 47 Martini now several times and the flavor profile seems to change just a bit each time.

There are a couple of interesting items about this Gin.  First it’s German, from the Black Forest region, which of course is”Schwarzwald” in German.   Hence the tag line on the bottle “Schwarzwald Dry Gin”.   Second, it’s 94 Proof or 47% ABV.   Yet that is not the reason it’s called Monkey 47.  Or is it?  Finally this Gin is made from 47 different botanicals!  (See below for the list.)  Including some odd ones like cranberries and some local ones like lingonberries.

Finally, as I’ve purchased a bottle, I can also tell you that I’ve tried it neat.  That was also excellent.   The same flavors that you taste in the Martini are here, though more powerful as they aren’t diluted during the making of the Martini.  While I will continue to drink this Gin as a Martini, I would have no hesitation in ordering it neat if the desire or mood so moved me.

Typical Price:  $45 – $50 for 375 ml.

 

For those interested in this sort of information, I’ve copied down the major ingredients for your fun and amusement … 47 items in all.    Another interesting coincidence??
Acacia flowers, Acorus Calamus, almond, angelica root, bitter orange, blackberry, bramble leaves, cardamom, cassia, chamomile, cinnamon, lemon verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, Grains of Paradise, hawthorn berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, Kaffir lime, lavender, lemon, lemon balm, lemongrass, licorice, lingonberries, Mondara Didyma, nutmeg, orris, pepper (six types!), pimento, pomelo, rosehip, sage, sloe, spruce shoots, and of course Juniper berries!!!

You can compare this to a few other selected Gins in the “Botanical Elements of Gin” page of this blog if you’re so inclined.