All the medallists from the db Asia Gin Masters 2023

Cecilia Wong takes us through the most exciting expressions from this year’s Asia Gin Masters blind-tasting competition, with expressions highlighting the impressive breadth of this category.

When it comes to gin, the potential for flavour expressions is exponential, and the range of botanicals and the styles selected by distillers gives the category endless potential.

Styles of the spirit range from London Dry, Navy Strength, Plymouth and Sloe gin to cask-aged and flavoured, to name but a few, all of which contribute to the impressive breadth of gins on offer around the globe.

In addition, distillers are often keen to add in local ingredients to offer a unique touch to their tipples. Consumers who like gin have higher expectations nowadays, having been exposed to many styles, and tastes tend to pivot to more interesting and complex flavours.

The popularity of the spirit shows no sign of subsiding, with many new craft gins blossoming from around the world, as evidenced by the variety of expressions in our Gin Masters – Asia 2023 competition. Over 20 gins were blind tasted by a panel of expert judges for this year’s competition.

Expressions from Europe include examples from the UK, the Netherlands, and Estonia, while brands from further afield, from countries such as Canada, Australia, and Chile were also represented.

As for Asia, producers hailing from India, Japan, and Macau, with gins ranging from standard to super-premium, showcased diverse expressions in categories such as London Dry, Navy Strength, flavoured, cask-aged, and contemporary.

The results of the competition revealed serious achievements in the gin category, with two Master awards, 10 Golds and nine Silver medals being awarded.

This year’s Gin Masters – Asia panel included: Cecilia Wong, chair of The Drinks Business Global Masters Asia; Kit Cheung, founder of Perfume Trees Gin; Gagan Gurung, co-founder of Hong Kong’s Singular Concepts, which runs Tell Camellia and Barcode bars; and Summer Lo, assistant food and beverage director of the Four Seasons Hotel Hong Kong.

One of the two Master awards that were given out went to Reminisce London Dry Gin (HK$301-H$350), hailing from the UK, made from a blend of juniper, citrus fruits, cardamom, angelica root and a collection of other botanicals. All the judges agreed that the gin is smooth and well-balanced, with expressive London Dry Gin flavours, and with a long, lingering finish. It has a prominent citrus flavour, with lemon, lime zest, blueberries, blackberries, angelica root, liquorice, and earthy, floral and minty notes.

“Apart from the expressive London Dry style, it also has the unique flavours of fennel seeds and a hint of sandalwood. I find it a good, balanced gin for a Gin & Tonic and even for cocktails,” said Gurung.

Chile’s Tepaluma Gin (HK$550-HK$600) also won a Master award, in the microdistillery category. Founded in 2018, the distillery pays tribute to its Patagonian origins via its colourful bottle design. This microdistillery craft gin is made from a blend of botanicals, including juniper, orris root, Chilean citrus fruits, as well as seven wild Patagonian botanicals from the rainforests along the Austral Highway. This was another favourite of the judges. It was a balanced London Dry gin with a concentrated and smooth finish. It is aromatic and elegant, with citrus, floral, juniper, candied lemon, cardamom, coriander seeds, plus spices and grassy notes.

“It’s a very nice gin, well-balanced and with rich citrus and floral notes. It has a long tail and it’s very smooth. I like it,” said fellow Cheung.

Among the 10 Gold awards, there were three winners in the London Dry category, including Greater Than London Dry Gin (HK$150-HK$200) from India, which boasted “citrus, floral and Asian spices notes”, Broker’s London Dry Gin (HK$201-HK$250) from the UK, with “classic juniper and candied fruit peel notes”, and Noto Gin (HK$301-HK$350) from Japan, which featured “floral, herbal, earthy and citrus notes”.

There were two Gold winners in the contemporary category, (both HK$401-HK$450). These were Sir Edmond Gin from the Netherlands, with “vanilla, butterscotch and juniper notes”, and Hapusa Himalayan Dry Gin, with “earthy, Indian spices and pine forest notes”.

Two expressions won Gold medals in the flavoured gin category, including Crafter’s Aromatic Flower Gin (HK$350-HK$400) from Estonia, which had “tea, yuzu, flower and citrus notes”, and Crafter’s Wild Forest Gin (HK$400-HK$450), from Estonia, with “smoky, forest and fruity notes”.

Summer Lo enthused about Crafter’s Aromatic Flower Gin, describing its “pale Salmon color, with vanilla, buttery, coconut, tea, sweet spices and juniper notes. I really find it very interesting.”

The other three Gold winners were: the Banks and Bloom Distillery Lab – Signature Gin from Australia, which was judged in the premium category (HK$450-HK$500), with “dry botanicals, citrus and juniper notes”; Macau Original Gin from Macau, China, in the super-premium category (HK$300-HK$350), which offered “lotus flower, juniper and herbal notes”; and Colombo No. 7 Ration Navy Dry Gin from the UK, which was judged in the Navy Strength category (HK$300-HK$350), which boasted “herbaceous, smoky, mineral and juniper notes”.

As for Macau Original Gin (HK$300-HK$350), which was judged in the super-premium category, Wong said: “It’s very classic and rounded, with coriander seeds, citrus, floral, and herbaceous notes. The herbal character is outstanding.” dba