# 29 LONDON N3 GIN

LONDON N3


If we have to talk about a gin with history, I think this is the most appropriate to do it. When you have to explain behind a bar, while you are putting a gin and where it comes from, and its history, people remain absorbed in smelling the story. history of this gin. The gin N ° 3 takes its name from St James Street, which houses the Berry Bros & Rudd house since 1698, the oldest wine and spirits establishment in England. Founded more than 300 years ago, the Berry Bros house . & Rudd specialized in the sale of provisions, liquors and wines. In a short time he gained much fame and notoriety, which made him become the official wine supplier of the British royal family during the reign of George III, a task that continues practicing today.

The development of the gin in the distillery is handled by his master distiller David Clutton, who is responsible for the gin does not lose the flavor of London gins, being faithful to its traditional flavor. Through a process of continuous distillations in copper still, typical of the elaborations of the premium sector. In its composition we can find 3 fruits and 3 botanicals, as you can see they do not look for rare botanists, but prefer to focus on the quality of the classics and the exact measurement to obtain a perfect gin.

The first time you smell it the juniper leaves.

In the mouth, the first impression is the taste of juniper, but then gives way to the essence of citrus, orange peel and grapefruit, the end I find something earthy like the one that gives the root of angelica.







BOTANICAL



Juniper

Coriander

Cardamom

Orange skin

Grapefruit

Angelica Root



Graduation




46%

FEATURED BOTANICAL



Cedrata






Citrus medica, commonly called cedar or citron, is a shrub of the rutáceas family cultivated for its fruit, called citron, lemon sty, French lemon or grapefruit (the latter term is confusing with grapefruit), which is rarely consumes fresh, but whose skin is used in confectionery preparations and as a flavoring for its strong content in essential oils. It was probably the first known citrus in Europe, documented since the time of the Roman Empire and precisely from the Latin citrus ethos comes its own name. It is a small tree or evergreen shrub of 2.5 to 5 m in height, with the twisted shaft and dense and rigid branches, with spines in the leaf axils. The leaves of short petioles, are simple, alternate, elliptical or lanceolate up to 18 cm long, Coriaceas surface and dark green in the beam, with a distinctive lemon fragrance. It produces hermaphrodite flowers, fragrant, of good size, white or purple, forming small clusters. They have 4 to 5 petals with 30 to 60 stamens. The fruit is a rarely oblong or globose hesperidium piriform, up to 30 cm in diameter varying between specimens and even in the same specimen, with the well-marked style. It is covered with a thick, fleshy shell, stuck on the colored endocarp yellow or greenish with small oil glands frequently rugosa.It has 10 to 15 carpels, firm, little juicy sweet or acid depending on the variety. Normally the seeds are small, monoembryonic, smooth, white inside and abundant. Its origin is unknown, but there are documents of domestic seeds from the 4th century BC, probably the army of Alexander the Great introduced it into the basin of the Mediterranean Sea and its cultivation quickly spread. In ancient Rome it was used as medicinal, and from the 2nd century as food; It is mentioned as much by Dioscodides as by Plinio. It must have been cultivated in Judea in the Biblical time, since its fruit called etrog in Hebrew is one of the ritual spices used in the celebrations of sucot. In Italy it disappeared with the fall of the Roman Empire, It was only preserved in Sicily, Sardinia or the Neapolitan region. It came through America through Spain, the conquerors introduced it in Florida, Puerto Rico and finally California, although commercial plantations were developed, eventually the difficulty of its growth came to its abandonment. In Central America, Brazil and Colombia have become naturalized, and there are plantations of some size, especially for export. It is rarely grown in seed; It is easily reproduced by cuttings taken from branches of 2 to 4 years old and planted without defoliation. With more speed it is reproduced by grafting on the basis of a sweet orange, bitter orange, grapefruit, but the fruits obtained are smaller and the Graft sometimes grows more quickly than the foot can support. It requires a lot of sun, well-aerated soil and bad weathering of the extremes of temperature and humidity; unlike other citrus fruits, it does not go through a winter dormant phase. Because of the weight of the fruits, care must be taken to prune the long branches or to place supports to resist them during their entire growth. It is also common practice to cut the thorns to avoid damage to the fruit during the commercial holidays. It is in flower most of the year producing fruit constantly, although most of it is produced in the spring. It takes about 3 months to reach the mature form , and with intense yellow skin and a deep aroma. For culinary use it is usually picked up even green, with between 12 and 15 cm in diameter. Normal production is around 30 kg per year.

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