(Community Matters) Spent last night tasting gins with Graham Reynolds at Peche on W 4th St. Who knew there were so many gins, so many production styles, so many variations of content?
First, Peche: this is a unique bar well worth being on everyone’s list – beyond knowledgeable bartenders. Carter Wilsford was our bartender last night; he was the liquor buyer for Specs. Claims to know over 3,000 liquors, and our conversations suggest he does. My drinking companion is no intellectual slouch either – about liquors, art, politics or any number of matters, so those two provoked & answered lots of questions.
We tried seven gins (just tastes, three sips max of each); there were probably 30 or 40 gins on the shelf. 1) Citadel (French) – lighter, flowery, batched distilled rather than continuous*. I liked this one, probably my third favorite. 2) Oxey – pressure distilled*, heavier, brighter, introduction of fresh fruits. My first or second favorite, have to retaste, 3) Bluecoat – was fine, 4& 5) Boomsa, a Genevar style (aka Holland style) gin, tried the young and the old – preferred the old. Malted. Not favorite. Didn’t like the young, 6) Brokers – quite clean, crisp, a steeped gin (like Beefeaters which is historically one of my favorites). this is probably my favorite, quite simple and traditional. 7) Junipero – the most juniper. Over the top, like Bombay Saphire
Again, Peche, can’t recommend it enough. The food too. I had a lamb burger to die for, with an extraordinary, sauteed green tomato on top. I 86ed the fried egg. And the company – well, I admit to having a boy crush. Excited about Graham’s & Peter’s compositions and playing for Metropolis at the Seaholm next week. Michael & I attending the Intergalatic Nemisis preview on Thursday (which he composed and will play), and there are very interesting gigs shaping up, including a new commission in November and a most unique creation/collaboration for FuseBox.
* the bartender was talking about heads, hearts and tails in the distillation process and how batch distillation produces a cleaner liquor as you are able to separate the heads and tails from the heart. Also discussion about pressure vs heat distillation and how pressure allows for the introduction of fresh fruit