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Beefeaters Gin Launches Burrough’s Reserve Edition 2

Beefeaters Gin Launches Burrough’s Reserve Edition 2


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Burrough’s Reserve Edition 2 launches inside the Crown Finish Caves

Beefeater Launches New Reserve Oaked Gin

Beefeater Gin, a respected name among cocktail-drinkers since James Burrough founded the London-based distillery in 1863, recently celebrated the launch of prized small-batch Burrough’s Reserve Edition 2 in an event deep inside the Crown Finish Caves in Brooklyn.

Notably, Burrough distilled his gin — a process by which neutral alcohol is infused with aromatics (most iconically jumpier berries) and then is heated to a boil to capture the flavored steam — in a copper still, Still No. 12 to be exact.

For Beefeater’s newest gin, the Burrough’s Reserve Edition 2, master distiller Desmond Payne pays homage to Burrough by making this special small-batch gin in the same Still No. 12 that Burrough used. The first edition of Burrough’s Reserve was released in 2013.

Once distilled, Burrough’s Reserve Edition 2 is aged in both white and red charred Jean de Lillet Bordeaux barrels, achieving a beautiful, lightly toasted color and a warm, smooth mouthfeel.

Deep inside the caves, a series of underground tunnels used to age cheese, crafted cocktails made with original Beefeater gin were served alongside small bites that highlighted the gin’s exceptional pairing with cheese, specifically goat cheese. A local New York musical group, The Crimson Ragdolls, sang folk songs that reverberated inside the arched bricked tunnels.

Guests of the launch party on Oct. 30 were treated to a special tasting in which three different tasting glasses were used to sample Reserve Edition 2. In each, the nose reacted to the shape of the glass: Softer with a wide and open glass shape, piercing and alcoholic in a narrow cylindrical glass, and a balance was found in a tulip-shaped glass.

Burrough’s Reserve Edition 2 is now available and retails for $63.84.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


When James Burrough bought out the Cale Street Distillery in Chelsea in the 1860’s, he essentially bought forty years. That is, he bought a date that now preceded the launch of Charles Tanqueray’s eponymous gin putting Burrough’s spirits in rarefied Regency Era territory, earning a historicity more akin to Gordon’s than Seagram’s. Though the gin bottle says 1820, the Beefeater Gin recipe we know today is an 1860’s creation.

Since its launch, Beefeater has gone on to become one of the world’s best selling and most iconic gins.

The botanicals are macerated for a full 24 hours, just as it was in Burrough’s original recipe, and then distilled. Beefeater is among a small handful which essentially defined the “London Dry” flavor profile. Unsweetened, juniper led, and crystal clear. When you think London Dry, this may well be the gin that comes to mind.


Watch the video: Top 10 Gins


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