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Would you drink a fat-washed gin?
Wagyu has become something of a buzz word among foodies in recent years, but a new fat-washed gin from Yorkshire aims to make it synonymous with our drinks, too.
Warrendale Wagyu, a UK producer of Wagyu beef founded in Yorkshire in 2017, has release what it claims to be the first fat-washed gin on the UK market.
WA-GYN has an ABV of 44%, and undergoes triple filtration before being washed with molten Wagyu fat for 48 hours on one of Warrendale’s Wagyu farms in Lancashire.
Wagyu is the collective name for the four principal Japanese breeds of beef cattle, derived from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. Wagyu beef is one of the most expensive meats in the world. In the UK, Warrendale Wagyu crosses full blood Wagyu genetics to produce a cross dairy cattle breed known as F1 Wagyu.
Tom Richardson, managing director of Warrendale Wagyu, claims the new venture is part of the company’s drive to be “at the forefront of innovation”, which is “why we have launched the first fat washed gin available in the UK”. It also offers wagyu burgers and sausages via its website.
For Richardson, the gin seemed like a logical next step. He said: “With the past year seeing great success for the business, it seemed right for us to expand our use of Wagyu into new areas.”
The producer has contextualised the new launch within the “landscape of savoury gins”, and says WA-GYN pairs perfectly with a Wagyu steak — the team at Warrendale recommend a sirloin or ribeye to compliment the flavours.
“Whilst it is uncommon for gin to be fat-washed,” Richardson acknowledged, “we spotted a gap in the market and have carefully combined juniper with flavoursome fruits and herbs to create a drink that tastes fantastic. For those celebrating Ginuary or that enjoy gin in general, this needs to be added to your list as it will leave you impressed with the luxurious taste.”