The secondary ageing is furthermore developing well. Now into a deep amber colour, the sweet notes of oak are mingling well with the previously steely Manhattan.
A certain oilyness is also apparent as the wood leaches into the spirit- an aspect which can be seen in non-chill filtered products. A slight clouding can be expected when the drink is mixed.
Interestingly, the light wood infusion has developed more with the bourbon notes- a sweeter medley of vanilla, lemon fudge and eucalyptus on the nose whereas the dark wood has marched further down the richer route, with tobacco and christmas spices evident but playing much more into the vermouth.
The gauntlet has been thrown!
As Autumn roles around, wild plum trees yield fresh damson berries and the stroll towards the winter period begins, the two venues are busy preparing batches of homemade Damson Gin. Who will create better results though? The bar with no name are utilising their knowledge gained from work in the lab so are bringing a new school method to the mix whilst the Charles Lamb are sticking with the more traditional (slow) techniques. All bets are on.
Having taken a while to reach maturity, it would be a shame to see it vanish away too swiftly (even though it tastes truly incredible)- so access is limited. One per group, and on a first come, first served basis.
Please be considerate to those who may not make it in today; there’s only one bottle!
The exact date is shrouded in secrecy to ensure a fair chance of tasting the most recent fleeting incarnation; a careful eye will have to be cast on the bar with no name.
Early reports suggest an even longer finish, enormous body, a gentle hue akin to a vintage tawny port and an aroma that could be nosed for hours…
Sharing’s caring- just to give everyone a sporting chance, one per person please