Tasting Notes: Hussingtree Tonka Bean Gin & Hussingtree Asparagus Gin (June Subscriptions)
Ahoy shipmates!
Have I taken the time to thank you lot for being so lovely? Well, as I sit here on the deck of the docked Nautilus, feeling somewhat positive from a session of tasting this month’s gin in order to write these notes, I’m mysteriously filled with an enormous sense of affection for the lot of you. It’s a year since we started this adventure and the first shipmates stepped onboard unsure of what lay ahead (turned out it was gin and a lot of waffle about submarines and history). It’s been fun for me and I hope it’s brought some joy to you. Is this getting weird? It probably is. You shouldn’t see your superior officer in such a sentimental mood. Come on Captain - pull yourself together man! Talk gin!
Hussingtree Gins are distilled by a family in Worcester and use botanicals from the local area. Lots of distilleries look for unusual botanicals to make their gins stand out of the crowd. Hussingtree are no different in that respect but where they do differ is their mixture of adventurousness and quality.
Hussingtree Tonka Bean
For those on the Colourful Cargo subscriptions, I’ve chosen their Tonka Bean Gin. “What’s a tonka bean, sir?” Good question! The tonka bean comes from a semi-deciduous tree in the pea family found in South and Central America. Tonka beans, while used in France for cooking, are banned in the US as it can be toxic in extremely large quantities. Then again so can gin so I assume you’ll be fine with that.
On the nose there’s juniper but slightly to the fore is a delightful almond aroma which might remind you of marzipan (or play-doh to the parents of the young children). On the palate a slight bitterness brings it back towards juniper territory and the almond starts to turn to a more caramel flavour with a smooth sweet finish. “Wow! Blessed angels, what is this heavenly elixir you’ve given us, sir?” No more than you deserve.
So how best to drink it? Well it’s incredibly versatile. It’s wonderful neat (as you’ve just discovered). I’ve tried it with tonic, cola and lemonade and have been impressed enough with the results to include all three in this month’s box. However it can also be added to coffee or hot chocolate. That will be an evening coffee, but I’m not judging. There are some caramel* coffee beans from the friendly folk at independent artisan coffee merchants fresco Gourmet Coffee in Hornsea, Yorkshire. for garnish too! Oh, and I’ve also had it with oat milk and it was divine.
Hussingtree Asparagus Gin
For the Ocean Dry subscribers, I’ve selected their Asparagus Gin. It’s a London Dry but the asparagus absolutely adds to the experience while not taking away the balance that an exceptional London Dry requires.
On the nose, it has an enchanting nuttiness and while I’ve experienced that aroma in the odd gin, I’ve not tasted anything quite like it on the palate. There’s a piney freshness but there’s also an earthiness and the nuttiness from earlier - asparagus! The finish is very smooth. Tonic brings out the profile and puts space between the flavours to a greater extent than inferior gins. After intensive and frankly heroic taste testing I’ve concluded that if you add about 100ml of tonic (2/3rds of a small can) to 50ml of gin, there’s a really satisfying mix of flavours with the asparagus at the fore.
In addition to plain tonic I’ve also included some cucumber tonic to complement that clean refreshing experience and as a garnish I’ve gone with the distiller’s recommendation of fresh mint.
Okay, I see the way you’re looking at the gin. This is getting awkward so I’ll leave the two of you alone. See you next month!
Love and barnacles
Your sozzled but smiling Captain
*just a reminder that like everything I send out, the beans are vegan.