Skip to main content

The Best Gin for the Job: Plymouth Navy Strength

When I went recently for shopping for booze, a couple of products just stick out. There was Ferdinand Quince Gin (which is rather a liqueur - didn't tried it yet - but as soon as I do, I will definitely post it here) - and there was Plymouth Navy Strength.

Truth has to be told: I was always a bit bored by the normal Plymouth. They usually give you the whole story, that Plymouth is a specific gin, made with softer water (...), but at the end, it taste like a London dry gin, if nobody tells you otherwise and its rather "pathetic" strength of just above 41% pales against my preferred gins.

I have to honest: I am a bit "concerned" about the whole gin craze. I do get it: gin is more flavourful than vodka; and it is great to have a couple of different styles of gins in your bar. But do we need gin bars? And/or do we need a dozen or more different gins? Is it more smoke and mirrors than anything else? I would say yes!

And yes - if you compare them side by side, there are big differences. However if you mix with them - and have different mixers [speak tonic waters], it becomes confusing and negligible. 

One thing, which I've learned makes a big difference though is: strength

I remember a blind tasting of 19 different gins, and the gins, which rated the highest, were about the 47% abv mark - unfortunately we didn't had then Plymouth Navy Strength. But it turned out, that 57% is better than 47%...

I don't give you here the typical nonsense of tasting notes. Yes, you have some juniper notes, underlined with citrus and spices... bla bla bla. However, what really matters is, how it stands out in a normal Gin & Tonic. I didn't even had any fancy tonics left - and not even my preferred run-of-the-mill tonic water Canada Dry Tonic Water. I have had only Schweppes. 
But it didn't matter, because the Plymouth gin, took no prisoners. Even though I poured only 40 ml into the glass (30 ml would have been definitely enough)  it was one of the most "decisive" G&T's I have ever had.

A Gin Sour turned out to be one of the coolest and manliest sours ever, the Gin-Fizz suddenly came into "cocktail territory" (meaning drinks like Martini cocktail etc. = rather concentrated) - due to the fact, that it became directly so much stronger and more present (not sure, if you like this to be like it) and a Tom Collins, almost tasted like a very long Gin Fizz.

I haven't tried it yet, but I guess a Martini cocktail wouldn't necessary be the virtue of Plymouth Navy Strength - except, you are remembering Bond, and shake it instead of stirring it... that could be something... I will report back, when I have tried it...

You can only congratulate Plymouth, to have the balls, to keep this type of spirit and even extend the distribution (it was previously not available in the UAE, now it is!). The strength also perfectly suits the rather confined botanical recipe of the gin. 

Now the plead to other gin producer (and even spirit producer) - I know, that it is the most costly thing to do, but do us a favour and bring more stronger gins to the market! 
It is nice to have unique botanicals (or other "refinements") - but this makes no big difference - alcohol does!

So here you have it: Plymouth Navy Strength is my new favourite go-to-gin!


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re