Nolet's Dry Gin Silver 70cl

Product Information

It was Jacobus' son, Joannes, who put down roots in the United States, travelling to Baltimore before the end of the 19th century. Falling in love with America he personally oversaw the construction and management of the Nolet's Baltimore distillery which opened in 1902. Carolus used the antique coal-fired alembic copper pot still, 'Distilleerketel #1' which had also been the inspiration for his premium genever, to make a pot still vodka. However, pot stills produce very heavy-tasting vodkas which was not the character he was searching for, so he blended this with column still vodka. After much experimentation, Carolus perfected the methods and the blend used to make Ketel One Vodka. A vodka with a crispness from the column still and the rounded sophistication from the pot still. Bols 100% Malt Spirit takes the neutral grain spirits out of the equation. The brand calls it "genever in its purest form," created from a distillate of corn, rye, and wheat that is fermented for longer than usual and married with juniper berries. Its taste is that of sweet grass with fruits and juniper.

Distilled in Cheshire, England, Bombay Sapphire's full list of vapor-infused botanicals include juniper, almond, grains of paradise, lemon peel, licorice, orris root, angelica, coriander, cassia bark, and cubeb berries. It's old meets new with this gin. While the brand is relatively young, having launched in 1987, the beautiful array is based on a recipe from 1761. Founded in Schiedam, Holland in 1691 by Joannes Nolet, the Nolet Distillery has remained a prominent fixture in the city’s distilling history, surviving throughout the French Revolution and two World Wars. The distillery has been exporting spirits to the United States since the late 19th century. Today, the Nolet Distillery is the oldest distillery in Holland that is still in the hands of the founding family, a testament to the strength of the Nolet family. Their tradition of distilling spirits continues through tenth generation owner Carolus Nolet and his two sons, Carl Nolet, Jr., and Bob Nolet. Together their passion for this craft inspired them to create gins of unparalleled distinction for the 21st century.Gin is set apart from other spirits in a few different ways. For a start, it’s a spirit that can’t be aged, which is why most gins are clear. Generally speaking, only Genever is barrel-aged.

The first thing that gin drinkers notice whether by scent or by taste is that the juniper is muted, almost missing. The traditional botanicals are individually distilled in a custom built small copper pot still called 'Ketel 19'. Commissioned in 2009 and built by Holstein in Germany, this pot still links to a small five plate column still (the plates of which can be independently open or closed) before passing to the condenser. Each botanical is macerated for a minimum of 24 hours before being brought to the boil. The highly concentrated flavoured distillates produced are stored in large teardrop-shaped glass containers for eventual blending with neutral spirit and the other botanicals to made Nolet's gin. NOLET’S Reserve is the family’s quintessential “sipping gin” that captures the aromas of a variety of spices and botanicals, allowing for an intense and layered long-lasting taste. A personal creation of Carolus Sr.’s, four decades in the making, NOLET’S Reserve is handmade in small batches, personally supervised by him. Only a few hundred bottles are released each year and they are all individually numbered by hand and presented in a distinguished gift box. In his own words, NOLET’S Reserve is “a gin of unprecedented excellence that builds on our family’s rich history.” Gin isn't just from England and the U.S. Distilleries all over the world produce versions that try to capture the character of where they're made. There are three main categories. Distilled gin is produced from a mash of grains in the same way that whiskey might be. Redistilled gin is a neutral grain spirit that has been distilled a second time. And compound gin is a neutral grain spirit that’s been infused with flavors (this is the least common style). While you can use nearly any botanical you can think of to flavor gin, juniper is the key ingredient. There are two ways to infuse the botanical flavors into gin—either by macerating them in the spirit, or suspending them in what is essentially a large tea bag above the spirit and infusing the gin with vapors. Then there are a few different styles of gin to consider. However, having said that, one of the reasons gin remains so popular is that it needs little more than a splash of tonic to enjoy. Its beauty lies in its simplicity.If you have yet to taste genever, it is unlike any other gin you've had. This style of gin is as if a soft Scotch whisky were married with gin, and Bols' malty feel is a perfect example. Based on Lucas Bols' original recipe from 1820, it has a wonderful balance of sweet malt and subdued juniper and citrus. It is triple distilled using equal parts malt wine and neutral grain spirits that are infused with natural flavors. The floral scent of Nolet SIlver Gin is over the top. You smell rose when you open the bottle, along with intimations of Lavender and sweet herbal botanicals like melissa and apple mint.