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Asian Parsnip Gin Batch Two
I’m very flattered by your enthusiasm for my limited edition signed and numbered Asian Parsnip. I am now making another batch.
The gin is exactly the same, but it isn't signed and numbered, because I can’t be arsed, and it's unlimited. As a result it's slightly cheaper.
So, in essence, a more presentable bottle not defaced with the scrawl of an infant, at a better price. Order now.
Ever since my mother gave me some as a baby, I’ve been fascinated by the taste of gin.
Much later in life, I bought half a pub, and was struck with an idea: what if I created a gin of my own, to serve to the customers? After a few more gins this idea had blossomed into a rabid desire for world domination through gin. And so this tiny grain of thought was dropped into the craft still of ambition, and the result was James Gin.
International travel at other people’s expense
I decided immediately that my gin should feature flavours never before tasted in one; flavours that would celebrate both my homeland and the pleasures I’ve enjoyed over many decades of international travel at other people’s expense.
Two men in boring green anoraks
I realised, though, that whilst I was highly qualified in drinking gin, and had done so all over the globe, I knew nothing about making it. That’s when I was introduced to Hugh Anderson of Downton Distillery. And so it was that, one cold May morning, two men in boring green anoraks met in a shed formerly owned by Sir Walter Raleigh to begin their long search.
"A promising recipe can be corrupted simply by slightly overdoing just one botanical, leading to a gin that is too lemony, for example, or not junipery enough."
A long and gin-addled journey
Hugh soon made it clear how challenging it would be to create a gin, a process in which knowledge of microbiology is combined with pure artistry and even luck.
There are so many permutations to the ingredients that can be used in gin, and their proportions, as to be infinite. A promising recipe can be corrupted simply by slightly overdoing just one botanical, leading to a gin that is too lemony, for example, or not junipery enough. We experienced many such setbacks on our long and gin-addled journey.
Damp soil and a sparkle of spices
But, eventually, we cracked it. We knew the golden moment had arrived. We had created Asian Parsnip. And my gin really is Asian Parsnip. This is not mere marketing guff. Take a sip and you will genuinely experience notes of nutty, sweet parsnip, redolent of the damp soil of the English countryside, and that sparkle of spices that will have thrilled anyone who has travelled in India or South-East Asia, or had a take-away.
Uniquer than most
All gins are, of course, and for the reasons explained above, unique. But Asian Parsnip is uniquer than most, and you will realise this as soon as you raise a glass of it to your nose.
Some of the words not used on this website:
Deconstructed, Artisanal, Mouthfeel, Crafted, Quaffable, Curated, Authentic, Gutsy, Drenched, Piquant, Succulent, Aviator, Heritage.
Obligatory bonus content
Don't take our word for it...
Just having a @MrJamesMay gin. It's going down rather well.
One word - Triumph! Not usually a big gin fan but this is special. Very Asian-y and parsnip-y.
It tastes like gin.
Mine arrived yesterday! And a very tasty gin! And one of the few I really night neat.
First taste session James Gin Asian Parsnip in the raw botanicals aroma and warmth in the mouth. We tried four popular mixers the spices really cut through. Yes a nicely crafted gin.
Bloody hell @MrJamesMay, you’ve only gone and done it. That is a good gin. (It would have been really awkward if I didn’t like it).
James Gin goes down like his driving nice and slow.
James May doing the Lord's work with this. The gin is delicious.
Superb gin I love it and I have tasted a lot. Your gin is earthy and flavoursome- good job!