Product of: United Kingdom
While sipping her camomile tea Joanne realised that edible flowers had not yet been used to make a gin and so naturally experimented with camomile flowers which she found added spearmint freshness to her base of juniper, coriander, angelica and cubeb berries. Next came honeysuckle flower stamens and their distinctive stewed floral note. Tests revealed that while these six botanicals worked well together, they needed a citrus note. Rather than using the predictable orange or lemon peel Joanne choose pomelo, a citrus fruit native to South East Asia and nicknamed Chinese Grapefruit. This has a very fragrant skin but contains little pulp – perfect for the distiller – and although a variety of grapefruit, this seventh botanical actually adds an orangey note to the finished gin.
Bloom is made in a traditional copper pot still charged with wheat neutral spirit, demineralised fresh spring water and the botanicals, which are left to steep for approximately 24 hours prior to distillation. This allows the botanicals to rehydrate and start infusing their aromas into the grain neutral spirit. The distillate is hydrated to 40% abv and this naturally sweet gin, due to the use of honeysuckle and pomelo, is bottled without the addition of sugar or glycerol.
With its floral notes, Bloom is unashamedly a lady’s gin and the heavily embossed bottle has flowering vines winding up its neck. The bottle also prominently features the 1761 date stamp, a reference to when Thomas Dakin, the company’s first distiller started production.
Review and Tasting
Sampled on 04/07/2011
Floral parma violet.
Parma violet also predominates the palate with honeysuckle and pomelo providing apparent sweetness and possibly contribute to the silky mouth feel. Soft sweet tangerine and chamomile balance delicate piney juniper.
Floral, fruity finish – reminiscent of liquorice and Turkish delight, with fresh black pepper and orange pine.