Ableforth's Bathtub Gin

$85.00
Sale price

Regular price $85.00

Nose: Fresh and bold juniper leads the way with fragrant citrus and cardamom. Notes of fresh orange peel and cinnamon add to an enticing nose.

Taste: Juniper again leads, but there’s plenty more besides. The mouthfeel is thick and creamy whilst the cloves, coriander and cardamom offer depth.

Finish: Here the supporting botanicals really shine with lingering cardamom and orange peel on the tail.

Bathtub Gin tastes great with premium tonic and a wedge of orange. 

Our award-winning Bathtub Gin takes a while to perfect, but we think it’s worth it.
First, copper pot-distilled gin is made with juniper, coriander and other fragrant botanicals, but we don’t stop there. Instead, we take a portion of this gin and painstakingly infuse it with a further six fresh botanicals - a process which takes a whole week to do…(which might seem like a lot of effort, but you get out what you put in as they say, and if we want a delicious gin then it needs to be made deliciously!)

This infusion process allows those fresh botanical flavours – too delicate to survive traditional distillation – to shine through, and Bathtub Gin is left with its unique flavour and distinctive hue.

 

--------THE PRODUCER--------

Ableforth's

Founded in 2011, Ableforth’s® was created by three friends who simply wanted to make distinctively delicious drinks that they would enjoy themselves - be that a gin, a rum or other treats. They took some inspiration from the past, from styles of drink known for flavours which were robust, fresh and unusual, and created a range of really bloody tasty spirits.

But Ableforth’s is a thoroughly modern brand with an uncompromising approach to its liquid creation. From infusion (a process known in the drinks world as cold-compounding) and vacuum distillation, to using highest quality spirits including XO Cognac, every Ableforth’s drink is made deliciously, using only the finest methods and ingredients to ensure each and every sip is something special.

Fast forward several years (and several lovely global awards) and the Ableforth’s family now includes Bathtub Gins®, Rumbullion!® spiced rums, Brandies and Cups. And if that wasn’t enough to whet your spirits appetite, we’re always working to create new and distinctively delicious ideas and drinks, so watch this space...

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

Nose: Fresh and bold juniper leads the way with fragrant citrus and cardamom. Notes of fresh orange peel and cinnamon add to an enticing nose.

Taste: Juniper again leads, but there’s plenty more besides. The mouthfeel is thick and creamy whilst the cloves, coriander and cardamom offer depth.

Finish: Here the supporting botanicals really shine with lingering cardamom and orange peel on the tail.

Bathtub Gin tastes great with premium tonic and a wedge of orange. 

Our award-winning Bathtub Gin takes a while to perfect, but we think it’s worth it.
First, copper pot-distilled gin is made with juniper, coriander and other fragrant botanicals, but we don’t stop there. Instead, we take a portion of this gin and painstakingly infuse it with a further six fresh botanicals - a process which takes a whole week to do…(which might seem like a lot of effort, but you get out what you put in as they say, and if we want a delicious gin then it needs to be made deliciously!)

This infusion process allows those fresh botanical flavours – too delicate to survive traditional distillation – to shine through, and Bathtub Gin is left with its unique flavour and distinctive hue.

 

--------THE PRODUCER--------

Ableforth's

Founded in 2011, Ableforth’s® was created by three friends who simply wanted to make distinctively delicious drinks that they would enjoy themselves - be that a gin, a rum or other treats. They took some inspiration from the past, from styles of drink known for flavours which were robust, fresh and unusual, and created a range of really bloody tasty spirits.

But Ableforth’s is a thoroughly modern brand with an uncompromising approach to its liquid creation. From infusion (a process known in the drinks world as cold-compounding) and vacuum distillation, to using highest quality spirits including XO Cognac, every Ableforth’s drink is made deliciously, using only the finest methods and ingredients to ensure each and every sip is something special.

Fast forward several years (and several lovely global awards) and the Ableforth’s family now includes Bathtub Gins®, Rumbullion!® spiced rums, Brandies and Cups. And if that wasn’t enough to whet your spirits appetite, we’re always working to create new and distinctively delicious ideas and drinks, so watch this space...

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.