World Gin Day is a global celebration of all things gin, held annually on the second Saturday in June.

The idea behind it is simple: get people together all around the world with a legitimate excuse to celebrate gin, whether it’s in cocktail form, neat or in a classic G&T.

It’s the idea of “The Gin Monkey” – real name Emma – who started her alter ego to promote the sort of bars, and drinks, she liked. And, with twelve years of working in the industry in Leeds, Newcastle and London, she felt she had a pretty good insight into what she was looking for. However, as she points out on her site, Emma’s “main expertise/passion has always been drinking them” – which basically means she reviews bars, cocktails and spirits from a consumer’s perspective. Oh, and as Emma explains, the name came about “because of my love of the juniper spirit and the fact I’ve got ridiculously long arms.”

It’s that love, and the recent boom in the British and World gin industries, that prompted the creation of World Gin Day.

How does one participate?

It couldn’t be easier. Just follow World Gin Day / Gin Monkey on Facebook, Twitter, and Instagram to keep up to date with the latest news and events, and use the #WorldGinDay hashtag in your own posts. The official website will also show all the events taking place.

To quote a famous Monty Python line, what have the Romans ever given us?  Well, aside from sanitation, law and order, etc., they probably helped begin the process of barrel-ageing alcohol.

While the process is familiar to fans of whisky/whiskey, the process clearly had to begin somewhere (and, perhaps, be gin somewhere?) but where and how? As with so many things in the food and drink industries, it appears to be a happy accident.

According to some theories, the Romans – and the Gauls – noticed that the wine stored in wooden containers tasted better than the wine that had been stored in clay vessels.

Wood gradually became a more common material for such storage and by the time that boats – and sailors – had progressed to more transoceanic voyages, more and more barrels were being used for storage. Initially, it was practicality: wood was sturdy, cheap and its antibacterial qualities may have also been noticed. Beyond that, however, people noticed that alcohol stored in wooden casks had mellowed by the time it reached its destination, becoming less harsh and also picking up notes – depending on the wood – of spice, vanilla, nuts and other flavours.

By the time of the nineteenth century, when gin was transported in oak barrels, many of the barrels used were being recycled, having previously contained other drinks, such as sherry. As a result, gin aged in such casks developed a reputation for flavour and smoothness – a process that’s gaining a new popularity in the gin market today, as a way of enhancing the spirit’s colour and flavour, while remaining true to the key botanicals.

As well as the historical happy accident, the inspiration undoubtedly came from the whisk(e)y industry who have been using wooden barrels to flavour, colour and finish their spirits for years, be it fresh oak, “toasted” oak – charred to varying degrees to bring out the wood’s natural sugars and oils, which infuse in the spirit – or barrels that have housed assorted other drinks. Dalmore’s King Alexander III, for example, is a mix of aged malt whiskies matured in six different casks: Oloroso sherry, Cabernet Sauvignon wine, port, Marsala, Madeira and bourbon.

The interplay of cask and liquid has thus become one of the key weapons in the distiller’s arsenal, prompting a

whole new sub-genre of gins and other spirits. Spirit works Distillery in Sebastapol, California, for example, have pushed this to new extremes, offering a barrel-aged gin, a barrel aged slow gin and getting very creative with their whiskey: they’ve placed headphones on some of their barrels and have been playing music to them, 24/7! Each barrel is “listening” to a different genre, and it’s not as crazy as it sounds: the vibrations from the music affect that barrel/liquid interplay. Early reports suggest that the classical barrel is showing very little difference to their usual whiskey, but the drum n bass barrel is darker and more intensely flavoured.

At Fifty Pounds, our own foray into barrel ageing isn’t quite as eccentric, instead echoing back to the process’s more historic roots and that sense of “happy accident”. Fifty Pounds barrel-aged gin is called “Cask at the Back”, which refers to those barrels which were stored at the back of the warehouse, and were usually there for longer than those at the front since access was more difficult. The extra time makes all the difference… As does the choice of wood, of course.

The cask in question is American oak that previously matured aged Pedro Ximenez – that famous “Christmas-pudding-in-a-glass” sherry. As a result, this special release is, according to Master Distiller Charles Wells, “a glinting old gold colour”

Despite this glorious hue, the Fifty Pounds signature juniper and citrus notes shine through on the nose, however, they sit alongside hints of wood, toasted oak and, as you’d expect from the PX influence, raisins, prunes and nuts.

On the palate, it’s a similar combination: initial sweetness giving way to smoothness and a long, rounded, smooth finish.

Cask At The Back is a limited edition bottling with only 500 bottles available worldwide.  The gin has been aged for 7 years in a single barrel and is a satisfying nod to what makes Fifty Pounds – Fifty Pounds, a tribute to the joys of Pedro Ximenez and, in its unique nature, a unrepeatable and delicious history lesson.

For stockist enquires in the UK contact marketinguk@mbev.com

27) There’s a reason for the limes rather than lemons. British naval ships were supplied with the fruit as British investors with connections in Parliament had invested in Caribbean lime plantations.

28) As well as our name, the 18th century gave us our very distinctive, square bottle. This shape can be known as both a “taper gin” bottle – because the base is narrower than the top – and also “case gin”.

29) The Negroni is said to be named after an Italian nobleman, Count Negroni who, remarkably, turned his back on the European aristocratic life to appear in rodeos in the USA. Returning to Italy he’s said to have requested a drink like an Americano, only with more alcohol. They replaced the soda water with gin and the rest is a (bitter sweet) history..

30) The Angelica Root in Fifty Pounds gin adds a certain spicy flavour but also serves as a fixative, effectively helping to “glue” together the oils from the other botanicals.

31) In the winter of 1823, London went crazy for a cocktail called the Hot Gin Twist, to the point someone wrote to a newspaper, enclosing a 149-line poem celebrating the drink… Another writer then wrote a shorter poem celebrating the drink and the first poem.

32) Fifty Pounds uses wild juniper – from Croatia, as it happens – to flavour the gin. To be fair, the wildness doesn’t make us terribly unique, nearly all distilleries in the world use wild juniper.

33) When the Gin Act was imposed, Londoners fearing the end of their drinking days, protested in a suitably theatrical manner, staging a mock funeral for “Madame Geneva”.

34) London Gin is not the only geographical location to lend its name to a gin style. Plymouth Gin has Protected Geographical Indication status.

35) The craze for home distilling that resulted in the Gin Act saw a US revival during Prohibition. The rise of bathtub gins had an occasionally devastating effect, with some drinkers blinded or poisoned, thanks to the addition of methanol.

36) Mind you, the need to mask the terrible taste of some of these gins is credited as the inspiration for many cocktails.

37) At the last count, the bar at Holborn Dining Rooms in Central London had 502 different gins.

38) It’s impressive, but it’s some way off the record: that’s attributed to Atlas in Singapore who, at the last count, had 1,011 bottles in their collection.

39) The second Saturday in June is, officially, World Gin Day.

40) Fifty Pounds is a very good value gin, particularly when compared to The Cambridge Distillery’s Watenshi Gin, officially the world’s most expensive gin at £2,000 a bottle.

41) As a twist to that record, Silent Pool created a nine litre bottle with an original artwork by artist Laura Barrett, that went on sale for £5,000.

42) Although gin, as mentioned earlier, must be flavoured with juniper, there are no restrictions or rules when it comes to Gin must legally have a “predominant juniper flavour,” but there are no specifications or limits to how many other botanicals may be used.

43) The smoothness of Fifty Pounds can be attributed to our distillation process but also to one of botanical in particular: Liquorice powder.

44) One of the most popular gin variations is Sloe Gin, which is infused with slow berries, the fruit of the blackthorn tree.

45) One thing that Sloe Gin has going for it that regular gin doesn’t – Sloe Gin tastes wonderful with blue cheese.

46) More Martini trivia… American satirist was so inspired by the drink he wrote that it was “the only American invention as perfect as the sonnet.” Here’s hoping it’s American then…

47) While not the inventor, many cite Harry Craddock as a big part of the Martini’s popularity. He wrote the Savoy Cocktail Book, often regarded as the most important cocktail book of the last century.

48) As far as London is now concerned, Duke’s Bar at the hotel of the same name is credited as the source of the best Martini in the capital, if not the world. They have a Martini trolley and, because of the strength, they make them, a very strict two drink limit.

49) Hogarth’s famous artwork, Gin Lane, was one of a pair – the sister piece is called Beer Street.

50) Like so many cocktails, the story behind the name of the Tom Collins is probably lost to history. The most likely explanation involves a 19th century London bartender named John Collins, who made a celebrated gin punch with Old Tom Gin and, probably saw the two names melded together over time.

Read Part I 

2) Gin, however, is definitely English. The juniper comes from the Dutch spirit, but the recipe and method that gives us gin is, officially, all ours.

3) Mind you, before we move on from all the geography, it’s worth noting that those soldiers, given tots of jenever to ward of the effects of the damp conditions in the Lowlands, were participating in the process that gave us the expression “Dutch courage”.

4) And, finally – well, possibly, there could be more – Gin may have been inspired by Holland, and perfected in England but it’s drunk mostly in The Philippines? Filipinos consume a remarkable 1.4 litres per person every year, compared to the UK’s paltry-by-comparison 0.4 litres.

5) While – sort of – talking about “Dutch Courage”, gin has had many other slang names. You’ve no doubt heard some – “Mother’s Ruin” for example – but others include Ladies Delight, Hollands, White Satin, Royal Poverty and Flashes of Lightening.

6) Food and wine is a common pairing. Food and beer is something that’s becoming increasingly common. Gin, however, was paired all the way back in 1731. It rocks, apparently, with gingerbread. Go on. Try it. We’ll wait.

7) The celebrated citrus note of Fifty Pounds Gin is due to the use of citrus as a botanical but, also, because we use coriander. “It’s the perfect foil to juniper,” explains Max Wells, Master Distiller and coriander means “you can get gin with no citrus peel in at all and it will taste of citrus.”

8) Coriander is a bold choice, mind you. Some people love it but many don’t. For those that don’t, it’s not even a question of taste. It’s actually a scientifically proven genetic thing.

9) Fifty Pounds Gin is a London gin. That’s not because it’s where we make it. London Gin is a defined style, where the predominant flavour must be juniper and its flavour must come from the distillation process – you can’t add flavours, or colour, after distillation.

10) The only true Martini is a gin Martini. Technically, the vodka Martini – sorry Mr Bond – is a cocktail called The Kangaroo.

11) On the subject of Martinis, the famous glass it’s poured in only became the Martini glass in the 1990s. Before that, it was known simply as a cocktail glass.

12) While James Bond’s coolness may have been undermined by the above revelation –  “I’ll have a Kangaroo, shaken not stirred” doesn’t quite work, does it? – creator Ian Fleming IS credited with creating a drink. The Vesper – gin, vodka, and vermouth topped with a lemon twist – is named after a character from his 1953 novel, Casino Royale.

13) The biggest mystery though is where the name Martini actually comes from… It’s possibly named after Californian town Martinez but, like so many cocktails, the origins are rather murky.

14)  Gin has inspired many a great quote. Winston Churchill, a man not averse to a tipple, once declared that “the gin and tonic has saved more Englishmen’s lives, and minds, than all the doctors in the Empire.”

15) As it happens Churchill might have a more literal point than he perhaps realised: the distinctive bitter flavour of tonic comes from quinine, derived from the bark of the cinchona tree and a celebrated cure for malaria. Even though the cinchona bark from which quinine is derived is brown, the first tonic water was clear. This is because even the earliest tonic waters were made with quinine directly, not the bark.

16) And it’s not just quinine that helped prevent disease. Juniper is a natural flea repellent. During the years of the plague, doctors would wear masks filled with juniper as they believed it protected them from bad odours, the then suspected cause of the plague. They were only half right, but it’s still a win.

17) Sir Francis Chichester claimed his successful solo circumnavigation of the globe was due to a daily pink gin – gin, water, angostura bitters. He also said that the saddest day of his nine-month-and-one-day voyage was, inevitably, the day the gin ran out.

18) A Bloody Mary is vodka and tomato juice. A gin and tomato juice – a celebrated hangover cure years before the Bloody Mary became a thing – is known as a Red Snapper.

19) British sailors famously received a daily rum ration. It was worth working for promotion however as British naval officers got a daily ration of gin.

20) There is a problem with the juniper berry. It’s not actually a berry – in fact, it’s technically a pinecone.

21) Our name comes from the Gin Act of 1736 which imposed an annual fee of £50 on distillers of base spirits. By the time the fee was abolished in 1742, it had only been paid twice.

22) The fine was introduced to restrict the illegal production of gin. It was probably required – at the time it was introduced, around one in five London properties was producing gin.

23) The rise of the “balloon glass” – the “copa” – originates in Spain. The point of the glass is to hold more ice. Contrary to what you might expect, the more ice there is, the less it will melt and dilute the important content.

24) Mind you, if it did dilute the contents, the results could be useful – if left a while. Experts suggest the best way to taste gins for comparison is to dilute the gin with an equal measure of water and sample it at room temperature.

25) The traditional gin still features a narrow pipe at the top. This is known as “the swan’s neck”.

Read Part II

The last few years have also seen the gin glass come under scrutiny. Traditionally, in the UK, gin has been served in a hi-ball glass: long, straight-sided, sits comfortably in the hand. However, the Copa, or Copa de Balon to give it its full name – the “goldfish bowl” – has been muscling into the hi-ball’s territory.

According to an article in Metro last year, the move to the Copa originated with Michelin-starred chefs in Spain who used red wine glasses to drink their G&Ts because the shape meant the glass could hold more ice. That means that the ice doesn’t melt as quickly and dilute the gin, even in hot kitchens.

The Copa also allows the gin’s aromas to shine, plus the additional space allows for creative garnishing to emphasize and compliment the various botanicals of the gin within.

However, the hi-ball (or highball) also has its champions. Emma Stokes, better known in drinks circles as Ginmonkey is an enthusiastic advocate of this more traditional pour.

“Copa glasses do have the advantage of having a larger ‘real-estate’ that you can exploit in terms of both the aesthetics of the drink and the aroma, as your nose will be directly in the glass as you sip.

“The problem I find is that if you don’t use straws – because you want your nose to be up close and personal with the gin and garnishes – you can end up with quite a chilly nose, especially when you’re getting to the bottom of the drink, when you have to tip the glass further, meaning direct ice-to-nose contact. Brrrr. You can avoid this by waiting for the ice to melt, but that leaves a watery liquid with the merest hint of gin and tonic, so no thanks.

“I prefer the highball. The key is to add your ice first. Once you add liquid, if the ice shifts and there’s room for more – add it! This ensures your G&T stays as cold as possible for as long as possible, reduces dilution (as the whole things stays super cold) and means you’re less likely to dilute your gin with too much tonic.”

Essentially, then, it comes down to personal preference. It’s the endless beauty of gin: there is no right or wrong.

The sensitive among you might notice there’s a slight pine-like note to the smell of juniper and you’d be right.

Juniper is heavy and resinous,” explains  our master distiller Charles Maxwell “and the juniper ‘berry’ is, technically, a pine cone.

The plant it comes from is a coniferous plant found across the globe, from Europe to Asia (and up to the Himalayas), and across North America, in many different terrains and climates. Depending on the species (there are around 60 different species of juniper), it could be a low bush or a tree that can grow to around 50ft (15m) in height.

As well was its silvery-green needles, the plant bears flowers – yellow on the male plants, blue on the female plants.  It’s the female plants that also give us the berries, which can take up to three years to ripen. (In the case of Fifty Pounds, the berries come from Tuscany and take two years to develop.)

The berry is said to bring many health benefits. Juniper’s medicinal qualities are the reason it was first used in gin in the Netherlands, but the berry’s medicinal history goes back far longer than the 17^th century. There are, reportedly, Egyptian recipes dating back to 1550 BC, prescribing juniper as a cure for tapeworm. It was also burned by various ancient cultures to ward off evil spirits. The Greeks allegedly used juniper as a sedative, native American tribes used it for everything from sprains to consumption, while the Europeans believed juniper oil to be a cure-all for typhoid and cholera. Central American tribes used juniper –well, a tea made from the plant – to treat inflamed stomachs and to aid the safe delivery of babies.

There is some truth to all of this – vapourised juniper oil was found to be effective at preventing air-borne infection during the 1918 Spanish Flu epidemic – and various parts of the juniper plant can be used for their antiseptic, antifungal and diuretic qualities and as a digestive tonic. Claims that your gin and tonic are health drinks, however, may be something of an exaggeration…

This dates back to gin’s likely Dutch origins. Originally seen as something of a cure-all, it was flavoured with juniper as this berry was also believed to have health benefits. The Dutch name for “juniper” is “jiniver” – which is where “gin” comes from.

“The juniper ‘berry’ is not, technically, a berry, it’s a pine cone, and can be heavy, and resinous.

However, while juniper is at the heart of all gins, the variety comes from the other botanicals used to flavour the spirit. In the case of Fifty Pounds, that starts with coriander seed, “the perfect foil to juniper,” as Charles explains. “The juniper ‘berry’ is not, technically, a berry, it’s a pine cone, and can be heavy, and resinous.

“Coriander actually puts in Fifty Pounds’ citrus notes. You can get gins with no citrus peel in them at all and that’s coming from the coriander seed.”

“We also add angelica root, “for its slightly earthy, spicy notes. It also acts a fixative, the ingredient that ‘glues’ the oils from the botanicals together. Many gins use orris root for that but we prefer angelica.

“They’re what give Fifty Pounds Gin a bit of a ‘giddy-up’.”

“We add savory, a herb that gives Fifty Pounds its green, hedgerow notes, liquorice powder – which acts a smoothing agent and adds a tiny bit of spice and then the two citrus elements: lemon peel and bitter orange peel. You can use other forms of orange but they don’t put the same citrus notes in as bitter orange.

As for the clean peppery finish of Fifty Pounds, that comes from a variety of pepper known grains of paradise. “They put in the spicy notes,” explains Charles. He laughs. “They’re what give Fifty Pounds Gin a bit of a ‘giddy-up’.”

Tonic’s distinctive bitter flavour comes from quinine, which is derived from the bark of the cinchona tree. This originates in the Peruvian Andes and has been used as a malaria cure for years. Legend has it that a South American Indian, suffering from malaria, drank water from a pool that had been “contaminated” by the cinchona tree and, remarkably, discovered that his fever was gone.

Quite how true that may be is doubtful but this is the drinks industry – when has truth got in the way of a good origin story?! There are, however, documented uses of cinchona / quinine being used as a malaria cure dating back to the 17^th century and it was used for its antimalarial properties until the early 20^th century before modern medicine stepped in with more effective cures.

So how did it end up in our bars and in our gins? Much like gin’s arrival in the UK in the first place, we must look to the military.
This time, the credit probably goes to officers stationed in India, prescribed quinine to control the risk of malaria. Seeking a way to make this bitter medicine taste better, they added soda water and sugar – creating a rudimentary tonic water – and, ultimately, gin. So, as well as being a supremely refreshing drink, the gin and tonic evolved due to medical requirements.  (As a side note, tonic brand Fever Tree took its name from the cinchona’s anti-malaria qualities.)

As it happens, too much quinine can result in some unpleasant side effects, but happily this does not apply to the small amount in tonic.

The first commercially available tonic was launched in the mid-19th century. Today, there’s a huge variety available, from the artisan to the mass produced, the simple to the flavoured. It’s also possible to buy tonic “cordials” such as Bermondsey Tonic Water which allow the drinker to strengthen or dilute the quinine flavour, depending on the delicacy of their preferred gin.

Jake’s Bar – cocktail maven Jake Burger (job title: libator) knows a thing or two about cocktails and quality drinks. It should come as no surprise that Leeds’ Jake’s Bar carries Fifty Pounds.

Liquor Store – According to this year’s Eat Drink and Sleep Awards, The Liquor Store is Manchester’s best bar. Their back bar collection is impressive and features Fifty Pounds’ very recognisable bottle.

Fifteen – Jamie Oliver’s social enterprise venture is celebrating – remarkably – its 15^th anniversary. As well as the modern British menu, the cocktail bar reflects the JO approach to quality, artisanal produce.

Gin Tub – Hove’s Gin Tub stocks over eighty gins, including yours truly. They also offer a rather splendid afternoon tea should you be so inclined – and a rum cage, if you’re not.

Holborn Dining Room – While chef Calum Franklin’s pies are causing something of a stir (do seek him out on Instagram), this all day dining room at the Rosewood Hotel also features a gin bar with – wait for it – over 500 bottles.

The Launderette – Manchester’s burgeoning reputation for food and drink has spread far from the city centre. This Chorlton bar offers cocktails, pizzas, an outside terrace and, of course, the true source of a stonkingly good gin and tonic.

Duck and Waffle – located on the 40^th floor of the Heron Tower, Duck and Waffle offers a 24/7 service, great views over London and, clearly, a bar manager with great taste…

Hoi Polloi – the Ace Hotel chain oozes cool in key cities around the globe including London, where their wood-panelled bar and brasserie Hoi Polloi offers an all-day menu and a fine selection of gins.

Smokestack – is it a cocktail bar with music or a music bar with cocktails? Either way, Smokestack in Leeds has a fine reputation for its drinks and its atmosphere.

House Of Tippler – Tim Oakley trained at Babington House in Somerset, and opened House of Tippler in 2012. The aim: classic and seasonally inspired cocktails, beverages and locally sourced food. Our classic London gin would seem to fit then…

The Wash House in Manchester – Lurking behind the façade of a fake laundrette lie excellent drinks, table service and very stylish surroundings. And, of course, at least one first rate gin. The laundrette thing is fun in reality, less so via their deeply uninformative website but one cocktail is all it will take to forgive them…

Ape & Bird, London – Part of Russell Norman’s Polpo group, Ape & Bird was their attempt at a pub. The interior is still very gastropub but the menu has gone full Venetian – and is all the better for it – there’s a very good value wine list and a fine selection of gins.

The Star At Night / London Gin Club – A great Soho secret since its launch in the early 2000s, a few years ago, The Star At Night rebranded as – fanfare please – The London Gin Club offering table service, a relaxed vibe and, as well as a decent cocktail menu and wine list, a choice of some 200 gins.

Tate Modern – We could borrow from the V&A’s old marketing campaign and describe the Tate as a very good bar with a gallery attached…  While it’s not strictly fair – the gallery is clearly the bigger draw – the spacious, elegant bar feels like a genuine “find”.

The Colonel Fawcett – Billing themselves as  ”Camden’s best kept secret” it’s hard to see them staying “unknown” for long. Gastropub classics, an excellent BBQ menu – weather permitting – and a gin list well into double figures seems to be a very fine recipe for success  – and fame.

The full term for this category of gin is “London Dry Gin”. The term “Dry Gin” came about with the invention of the Coffey still in the early 19th century. As mentioned in our History of Gin – and echoing back to our own name – Britain had been in the grip of a gin craze with most of the spirit being crudely – and dangerously – made and heavily flavoured to mask its lack of quality.

The arrival of the Coffey still meant that it was possible to produce a more consistent, smoother gin that didn’t need lacing with sugar or honey and that became known as “Dry Gin”. Most of the producers were based in the capital, hence the addition of “London” to that moniker.

Traditionally the flavour profile of London Dry Gin has been juniper-lead, with a touch of citrus and an earthy finish – a description that may sound familiar if you’ve read our tasting notes .

London Dry Gin must contain no artificial ingredients, be flavoured predominantly with juniper,  contain only a minute amount of sweetener and cannot have any flavour or colour added after distillation.

More recently, the conditions required to use the label London Dry Gin have been formalised, heavily so in fact: since 2008 this has been dictated by a series of EU regulations.

We won’t go into all of the details but the key components are:

1. 1. The gin must use a neutral base spirit of agricultural origin, that has already been distilled to over 96% ABV, and London Dry Gin must be (re)distilled to at least 70% ABV.
   2. London Dry Gin is then watered down to a minimum strength of 37.5%
   3. London Dry Gin must contain no artificial ingredients, be flavoured predominantly with juniper,  contain only a minute amount of sweetener and cannot have any flavour or colour added after distillation.

This is where the skills of our distiller come in. They must achieve the full range of flavours in Fifty Pounds during the distillation process and can’t adjust afterwards. It’s the reason we celebrate our distiller so often…