The idea of sipping gin , neat, isn’t the most appealing. Am I right? And that’s coming from a gin lover. Imagine all that dry, boozy, bitter, spicy liquid blazing a trail down your throat, surely that’s nobody’s idea of a good time? I definitely wasn’t seeing that for my journey anytime soon, or possibly ever.
I mean, why put yourself through that, when gin famously works so well combined with a slug of tonic, in a martini with a twist of citrus or blended with Campari in a ruby red Negroni? Or, so I thought, until I met the golden gin category. A recent introduction to Palmaráe and Renais, two super luxe gins that are gold in colour and so utterly smooth that they can be consumed straight up, set my taste buds a-tingling. I had a number of questions, but mainly, how the Midas-touch had I not heard about this gin style and where does it get its gold appearance and unique flavour profile from? To be fair, there hasn’t been a great deal of fanfare around golden gin, which is sometimes referred to as ‘yellow gin’, though I’m not sure that sounds as appealing.
It’s giving me yellow snow vibes, if I’m honest, and no one wants that. Actually, there’s surprisingly little information on the golden gin category in general, it’s as elusive as a hologram of a photograph of an impressionist painting. In fact, I’d liken researching golden gin to punching smoke or trying to sift for gold.
Why so? Because we strongly associate gin with a clear colouring, and a.