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Gin, once known as mother’s ruin, is more popular than ever

Ungava gin

Gin, once known as mother’s ruin, is now the vessel of good times.

by Joshua Groom

With the resurgence of classic cocktails and the need to know from the general consumer, gin has made a comeback and is here to stay. Gin as a category is being seen as saturated with a huge growth in many forms of production. From my eyes this is not the case as many of these new gins are doing a great job of showcasing terroir. Saying this category is saturated is like saying wine is not diverse.

Gins being produced to showcase quality in production or specific botanicals from a  unique region in the world are a great example of these terroir-driven spirits. This growth has specifically happened in the premium department of this category as the cost of premium gins rise as the foraging of botanicals gets more and more in depth. A great example of this is Ungava Canadian Premium Gin with botanicals handpicked in the Ungava Peninsula of Canada’s vast north by the Inuit people. The goal of the bartender is to now pass on these great attributes for individual brands.

Most of the new brands have a great source and a different outcome in final product. These unique differences give said bartender an opportunity to construct cocktails that work best with their chosen product. Again, enter Ungava Canadian Premium Gin, which does a great job of finding a balance between juniper and botanical through use of a unique post distillation herbal infusion creating a great opportunity to heighten alcohol content which happens to sit at 43.1% of this great brand adding great bang for buck.

All this growth in the gin category allows the barsmith to alter classic cocktails to better showcase the brand of choice or to develop signature cocktails that pay homage to the classic recipe structure by altering the flavour profile due to the gin’s unique values. The makers of Ungava Canadian Premium Gin do a great job of producing a gin that provides balance in the spirit alone which only adds to its ability as a cocktail mixer.

To me the categories growth only states that the quality of production keeps getting better and the ability of the gin is the key. I would bet that the versatility of the brand is what end up being the most important asset in the future for all these brands. Ungava Canadian Premium Gin does this as it is one of the most balanced gin I have tasted to date; the addition of its signature garnish ruby red grapefruit only further solidifies this.

Renowned Canadian mixologist Joshua Groom documents tantalizing signature and classic cocktails to showcase Ungava Canadian Premium Gin. As a global brand ambassador for Ungava, Groom has been traveling the world and wowing gin aficionados with mixes that both highlight the gin’s unique characteristics and create new flavour experiences for drinkers.

Recipes

Arctic Fizz    
Gin, Ungava 45.00 ml 1.5 oz.
Lemon, juice 30.00 ml 1 oz.
Syrup, simple 15.00 ml 0.5 oz.
Soda 90.00 ml 3 oz.
Orange, zest 1.00 ea.
Bourbon soaked cherry 1.00 ea.
Total Recipe
Yield 1.00 portion
Ice: Cube
Glassware: Collins
Technique: Build & serve
Method:
Load shaker tin w/ ice & carbonate free ingredients
Shake then strain over ice loaded high ball
Garnish w/ orange zest & cherry
Finish w/ soda & long straw

 

Bee knees
Gin, Ungava 60.00 ml 2 oz
Lemon, juice 30.00 ml 1 oz
Syrup, Honey 30.00 ml 1 oz
Total Recipe
Yield 1.00 portion
Ice: Cube
Glassware: Coupe
Technique: Shake
Method:
Load ingredients in to shaker tin
Shake with one scoop of ice
Strain over chilled glass

 

Honey syrup:   1:1 water: honey brought to boil then chilled