Can you remember when the gin market exploded? It felt like a veritable boom. One minute, nobody was touching the stuff, the next it seemed to be seeping from everyone’s pores. In reality, it’s a trick question; it’s happened more than once. In fact, it could be a viable method for guessing someone’s age. If they can remember when gin got big, they are either 25 to 50, over 70 or pushing 300, so that should help narrow it down a bit.
Another point of note is that these three rises in interest all happened for pretty much the same reason. Producers remembered that gin is relatively cheap to produce, and the process itself doesn’t take that long, particularly given that no aging is required.
It’s no wonder the British Government had to pass five separate acts during the 18th century to calm things down as consumption grew out of hand, during what is now dubbed the Gin Craze.
The second rise occurred in the mid-20th century. Cocktail culture was growing, and gin became a staple ingredient. Martini, Negroni, Tom Collins – you simply cannot offer cocktails without a stock of gin behind the bar. This is also when the G&T became as ubiquitous as a pint of beer.
At that point, it appeared equilibrium had been reached. Almost every bar in the world had Gordon’s and Bombay Sapphire in stock. Gin, it seemed, had reached its apogee. Until the 2010s, when all hell broke loose.
Overnight, every bar or pub in Britain went from serving one or maybe two London dry gins to stocking hundreds of craft gins from producers ranging from distilling giants to a random gentleman who lives down the road. There’s no need to fact check me on this. I know it happened because I was working in a pub at the time, and it was an absolute nightmare.
Since the hedonistic 2010s, when it wouldn’t be unusual for the local dive bar to have six different pink gins on the shelf, things have calmed down a little. Today, unless you go to a specialist gin establishment, you’ll find a smattering of London dry, a few fruity options and some more premium choices.
But in the end of the day, a G&T is a G&T isn’t it…
The KI NO BI Matcha Tonic takes the classic G&T and throws it directly in the bin. It reformulates a cocktail that’s barely changed since the late 1800s — when it was used to combat malaria — and attacks it from a new angle.
Japan, in addition to having its own highly distinct culture, has an impressive knack of taking things other countries are known for and just doing it better. When it comes to menswear, the best American Workwear surprisingly doesn’t come from the States, but Japan. And in much the same way, I think London Dry gin could be in trouble, because KI NO BI Kyoto Dry Gin is an impressive drop.
Using a rice spirit base, and featuring many of the same botanicals most gins include, like juniper, this bottle also features distinctly Japanese ingredients like yellow yuzu, akamatsu wood chips, bamboo, gyokuro tea and green sansho berries. The end result is a gin that tastes classic, while also offering something new.
As the first gin that’s both blended and bottled in Kyoto, it’s a must-try for any connoisseurs.
Really, that should be enough, but what about that cocktail? Well, it’s built like a classic G&T in a tall glass, but with the addition of a lukewarm matcha float. Expect variance in color, temperature and taste. It’s a cocktail that evolves as you drink it.
I’m just glad I’m not still working in that pub, because while making one or two would be rather therapeutic, getting an order of six Matcha Tonics during a busy shift would be far from zen.
Ingredients
1.5 oz gin
4 oz tonic
½ tsp matcha
2 ¾ oz lukewarm water
Method
Build KI NO BI & tonic in a tumbler glass and stir. Sift matcha powder in a bowl or separate glass. Whisk 2g of matcha powder and lukewarm water until fully dissolved. Pour matcha into KI NO BI tonic as a ‘float’.
