Skin Gin "German Dry Gin" Reptile Brown (1 x 0.5l) - made with Moroccan mint, Vietnamese Cilantro and juniper from the Lüneburg Heath

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Has a high concentration of added sugar, leading to a much sweeter, syrupy taste and texture than gin The flavours of a gin come from its botanicals (that’s the herbs, seeds, flowers, plants or spices added during production), and, crucially, all gins must contain juniper. They plan to introduce new designs regularly to create a collector element, and recently launched an ‘ Edition Blanc’, which is naturally white. Every single bottle is hot stamped with a copper foil and wrapped around by hand in a small family owned factory located in Northern Bavaria. Recently, they have begun to offer exclusive editions of Skin Gin with various optical solutions in colour and material for clients to customise themselves. Slightly sweeter than London Dry gins, the juniper flavour in Plymouth gin is also subtler, with greater emphasis placed on ‘root’ botanicals like liquorice and orris. By taking those apple peels and infusing them into gin in the most simple and accessible way (maceration) I was able to get the absolute most out of my apples. Crumble for the flesh and skins for the apples. Fully waste free and sustainable. What's the difference between apple gin and apple skin gin?

Regardless, the tradition it refers to is interesting and appears to have a basis in truth, according to Forces.net.

This good value gin hails from Italy’s Amalfi Coast and makes use of native botanicals including local lemons and Sicilian pink grapefruits. Unsurprisingly it’s bursting with bright citrus freshness, alongside a tart hit of rhubarb. But it’s also a well balanced gin with classic spice notes and a proper hit of piney juniper. When aperitivo hour arrives pair it with Fever-Tree Mediterranean Tonic in a zesty G&T garnished with a slice of pink grapefruit. Then sip and embrace la dolce vita… Alc 41% Whichever you like. Like I said, we’re keeping this super simple. The fact of the matter is there are over 30,000 different apple varieties in the world. How can I tell you to use one specific variety? Whichever apples you enjoy to eat, chances are you will like them used in this recipe. Apple Skin Gin Recipe Ingredients Very easy. I’ve kept this recipe as easy as can be. I don’t see the need in making simple things more complicated than needs be and this apple peel infused gin is no exception. There you have it, a brief introduction to what gin is, how it’s made, the different kinds of traditional gin, and how these are different from innovative new gins, flavoured gins, and gin liqueurs!

There’s a lot of debate in the drinks industry right now around the legal definition of gin and whether it is too loose or too restrictive. Devon’s Salcombe Distilling Co makes a range of excellent gins – including alcohol-free options – and its pink offering is no exception. Inspired by the South of France (Sainte Marie is a lighthouse in the old port of Marseille) it’s pale Provençal rosé pink in colour, with a floral, herbaceous nose: thyme and orange blossom hints plus red berry fruit. The silky and sophisticated palate has appealing notes of rose, plus a decent hit of juniper and a fresh herbaceous finish. Pair with Fever-Tree Mediterranean Tonic for a summery, floral Gin & Tonic. Alc 41.4% So now all that’s left to do is go forth and explore all the different kinds of gin there are on offer and see which is your favourite! The team behind Mirabeau rosé wines make this elegant pink gin that’s inspired by, and infused with, the grapes and botanicals growing wild on their Provence estate. A base of grape spirit extracted from Mirabeau’s Forever Summer wine is combined with 12 botanicals including juniper, coriander seed, lemon peel, lavender, jasmine, bay leaf, thyme, rosemary, iris root and angelica. They give an enveloping and fragrant florality on the nose, while the palate is lifted by citrus freshness and given an earthy touch by generous herbaceousness. There’s also an underlying soft sweetness from the addition of Mirabeau’s Provence rosé to the distillation. Refreshing and enjoyable to sip on its own, although a lemon peel garnish combined with a bitter tonic, or grapefruit juice, works well to amplify the herbal and floral characters while accenting the sweetness. Alc 43%There must be at least 37.5% of pure alcohol in the total volume of liquid (that’s the ‘A.B.V’ you can see on the label). If you can’t get hold of a soda siphon or sodastream, you can substitute this by simply adding soda water to your apple skin gin and mixing it up. Blue curacao soaked apples recipe

Skin Gin’s aromas burst out of the glass. Fragrant wafts of mint and pink grapefruit emerge in a heady mix. To taste, Skin Gin is lively to say the least. Big booming minty tones and a touch of coriander give way to a pervasive fresh citrus. Finland’s Kyrö distillery makes this distinctive coppery onion-skin coloured gin, using a base of rye spirit. That rye gives an interesting savoury, grainy note to the aromas and adds real depth and a creamy silkiness to the palate. Infused with fresh red berries, rhubarb and foraged Finnish lingonberries, there are also the red fruit notes you’d expect from a pink gin, alongside herbs, spices and vanilla hints. Savour it in a Martini. Alc 38.2% Nothing but water and a very small amount of sweetener can be added to the gin post-distillation. By contrast, other gins can have synthetic or artificial flavours or sweeteners added after distillation. We’ve heard of apple infused gin before, but what about apple skin gin? Recently I was making my not-famous apple and rhubarb crumble, part of the process for that apple and rhubarb crumble is peeling the apples. Being the mindful mixologist and all I thought, “ I can’t exactly waste these peels” Sustainability is key after all. Which is how I came to this idea to make apple skin gin. The botanically intense qualities of the mint in particular is prominent in the overall flavour of Skin Gin. More on this in a second…

Gin: Skin (Pink Leather) | 500ML

With their concept in mind, Jensen then enlisted the help of a distillery situated in the heart of the Old Country, one of the largest fruit-growing regions in Germany and renowned as one of the most beautiful in Northern Germany. Months of trials and iterations ensued, working collaboratively with the Nordik Edelbrennerei distillery and once satisfied, the final recipe emerged.

Here’s what the current legal definition of gin in the E.U. states - globally, the definitions are also very similar: There is some debate around the authenticity of the term ‘Navy Strength Gin’ as a traditional category of gin. Some claim that it was actually only coined in the 1990s by a marketing team for a high-strength new gin! Martin Jensen first founded Skin Gin in 2014 with a distinct concept in mind and a desire to be different. From the beginning of his journey, he had the feeling that many of the Gin brands on the market tasted similar to one another and while delicious, once mixed with tonic were sometimes too difficult to really tell one gin’s set of botanicals from another. Gin must be a neutral spirit distilled from something natural like wheat, barley, potatoes or grapes. The main difference between London Dry and other gins is that all the botanicals in London Dry must be added during the distillation process. And they must all be natural.

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To ensure that gunpowder would still burn when lit even if the gin leaked into the barrel by accident, the Navy demanded that the alcohol content of these rations had to be 100% proof - that’s 57.1% ABV in modern terms! See below for the differences between each of these. However, some modern, innovative gins no longer fall into any of these categories. The only method we will be using is maceration. Meaning we will be steeping our apple peels within gin for a number of days to create our apple skin gin. Which apples to use? Tighten the lid on the jar and leave in a cool dark place to infuse. The infusion should take around 7-14 days. Shake the jar once a day to get some motion up in there. Germany has a very strong local spirits market, and hyperlocal products have historically always been preferred. In general, Germans tend to prefer smaller brands that offer premium but affordable products, rather than trying new flavours or trendy drinks. But the German market is slowly evolving. On the one hand, local craft brands continue to grow, but international brands with locally produced spirits bring more variety and also serious competition.