58 Gin Apple and Hibiscus 50cl
This fresh, crisp and slightly sweet gin is a truly artisan pink gin
58 Gin Apple and Hibiscus
The beginnings of 58 Gin were humble. They launched in Hackney (an area in North London, UK), with a vision of being a local, and sustainable micro-distillery. They really wanted to create a truue neighbourhood business, supporting the local area and being part of the community.
Whilst they have come far in terms of the business (winning numerous prestigious awards), they remain dedicated to the area they started - and along with their Gin School are now based in Haggerston (just outside Hackney).
With their Apple and Hibiscus Gin they have created something particularly worthy of their eco-credentials. They use Cox's apples which are not particularly good looking (and so rejected by supermarkets),but still have fantastic flavour; fresh, crisp and sweet.
Along with the other botanicals familiar within the 58 Gin family (Juniper, Coriander Seed, Angelica Root, Orris Root, Cubeb Pepper, Egyptian Lemon, Pink Grapefruit, Bergamot and vanilla), they add the apples and the bitter hibiscus flowers into the botanical basket during distillation.
On the nose you get juniper and a rich candy apple aroma.
This flavour is perfectly balanced (well, we think it is!), smooth and full of fresh apple flavour. This is joined by soft spice, and delicate citrus. Definitely worthy of its Gold IWSC medal.
The finish on this one is, as always, super smooth - lightly floral - and slighty on the dry side.
Read more about 58 Gin
This works perfectly with tonic, either neutral or Fever-Tree Elderflower. However, we really like this with Fever-Tree Lemonade. Take a large glass filled with ice, and pour in 50ml of the gin. Gently add 150 - 200ml of your preferred mixer, and stir gently. Garnish with a slice of red apple.
This also works perfectly in a Cosmo Cocktail. In a cocktail shaker filled with ice, add 40ml of the gin, 20ml of Cointreau, 10ml of Lime Juice and 20ml of Cranberry Juice. Shake well, and then strain into a Martini glass. Garnish with some orange zest.