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Glasshouse

Hang up your Chisels and Plane blades and take a load off with a recently turned goblet of your favourite poison, in the lounge of our Gentlemen's (and ladies) Club.

Glasshouse

Postby Rod » 03 Dec 2016, 12:27

Had a tour round this last weekend - interesting how they got permission to build in a famous trout fishing river?

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Any guesses what they grow?

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Re: Glasshouse

Postby Phil » 03 Dec 2016, 12:31

Fish? :eusa-whistle:

Looks interresting, where is the place?
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Re: Glasshouse

Postby 9fingers » 03 Dec 2016, 13:59

Knowing the location but never having visted, I guess it might be something to do with Gin manufacture.

Juniper berries maybe and other herbs/flavourings?

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Re: Glasshouse

Postby Rod » 03 Dec 2016, 14:33

Yes that's correct - Bombay Sapphire Distillery at Laverstoke, housed in the old Portal's Paper Mill (Listed) buildings (Portals, for hundreds of years, used to manufacture the paper for banknotes).
The Glasshouses show off the botanicals they use to flavour the Gin.

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The Stills produce 80,000 lts/day using vapour infusion but is then transported back to the original site for bottling in Warrington.
Comes out at 80% but is then diluted with water to 40 to 47%. They let you taste the strong stuff by dipping a finger into it - full of flavour and pretty yummy!
The flavours change throughout the daily process - they sell the initial and last batches for alcohol production but blend the rest of the output to reach their required flavour/taste.
At the end of the tour they make you a cocktail, to your tastes, using a double Gin measure or if driving a take away bag.

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A nice few hours and well worth a visit.

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Re: Glasshouse

Postby Phil » 03 Dec 2016, 14:52

Very interresting, thanks for posting.

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Re: Glasshouse

Postby RogerS » 03 Dec 2016, 16:12

I remember being very disappointed when I tried some Bombay Sapphire and found that it wasn't blue !
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Re: Glasshouse

Postby Rod » 03 Dec 2016, 17:59

Yes a blue bottle - they do a cheaper one in a white bottle.
They also had a Bombay Star and Bombay East.
Bombays OK, it's not my favourite but it's often on sale with big discounts.
I don't dilute it with ice but keep it with tonic water in the fridge.

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Re: Glasshouse

Postby RogerS » 03 Dec 2016, 18:50

Rod wrote:....
I don't dilute it with ice but keep it with tonic water in the fridge.

Rod


That's a brilliant idea but for me there is just one slight problem. If I see it then I'll be tempted ! Time for my Saturday G&T (or two) :eusa-liar:
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Re: Glasshouse

Postby TrimTheKing » 05 Dec 2016, 01:22

I've got a number of lovely gins in the drinks cabinet in my study. Had a gin tasting night at a friend's a few Saturdays ago. That was a tough Sunday!!!
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Re: Glasshouse

Postby Rod » 05 Dec 2016, 02:18

I dislike cucumbers - at a posh restaurant, a while back, my friend ordered a round of GTs which turned out to be Hendricks with a twist of cucumber!! - Yuk
We have a Distillery in Winchester that makes spirits from local produce - Watercress Gin and Wasabi vodka. Not cheap at £35 and haven't tried them yet.

https://www.winchesterdistillery.co.uk/ ... 6346389761


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Re: Glasshouse

Postby justaskin » 05 Dec 2016, 08:02

While on the subject of G&T's. Of late I have found a newish gin that in my mind passes the excellence of Blue Sapphire hands down. We discovered the Brecon Botanicals 43%, https://www.penderynstore.com/Products/Spirits.aspx, it is so smooth you can drink it neat without burning your throat out, I keep mine in the freezer, oh yes water it down with a second tot. On offer ATPIT £18 in the big M.
Enjoy
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Re: Glasshouse

Postby Mike G » 05 Dec 2016, 09:07

Gorgeous building!
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Re: Glasshouse

Postby Rod » 10 Dec 2016, 18:30

LAVERSTOKE WINTER COCKTAIL

I found a bottle of ginger ale so had a go at the cocktail I had made at the Distillery. No vermouth so added a bit more Gin.
Yummy

INGREDIENTS
50ml Bombay Sapphire
15ml Martini and Rossi Bianco Vermouth
10ml Bottlegreen elderflower cordial
2 lime wedges freshly cut and squeezed
75ml Fever-Tree ginger ale
1 freshly mandolined ginger root
1 large mint sprig
Good quality cubed ice

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Re: Glasshouse

Postby RogerS » 10 Dec 2016, 18:43

Lovely recipe, Rod. Sounds very appealing. Reminds me of when I'd had a gin cocktail using Bombay Sapphire..think it might have been Gin and It at L'Escargot while waiting for my wife to join me. She was a bit late as I recall and so one turned into several. I enjoyed it so much I went and bought a bottle of Bombay Sapphire and Vermouth that weekend and experimented trying to recapture the delicious ones I had at the restaurant. It too a while but I got there. Trouble was by that time I was bladdered that I couldn't remember what the ratio was.

Your recipe is inspiring although I think I will have consumed my weeks 14 paltry units after a couple ! Not that I stick to that figure :eusa-whistle:
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Re: Glasshouse

Postby woodstalker » 12 Dec 2016, 10:34

Rod wrote:1 freshly mandolined ginger root


Does this involve beating said ginger root with a retro stringed instrument? Does this enhance the flavour in some way?
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