We know gin is, by its nature, a clear spirit. Any colour is usually derived by adulteration to create – if you’ll forgive the oxymoron – ‘flavoured’ gins.
Well, that changed with the advent of Seventy One.
Gin is, perhaps, the simplest spirit to make – it’s certainly the quickest. It’s also the easiest with which to produce varieties, and accounts for why the craft gin market has exploded in the last decade, with no sign of abating. Seventy One, however, is different. Seventy One has been truly crafted.
The clue might be in the design of the bottle; it looks more like a fragrance than a gin. And, indeed, the makers’ approach has been that of creating a perfume. Botanicals are distilled individually, rather than collectively through the still, and each in turn is measured in careful concentrations. The botanicals themselves, too, have been selected more as aromatics, and in the case of its key ingredient they’ve really gone to town, with Selenicereus Grandiflorus, the Queen of the Night cactus flower – founder and fashion photographer Mert Alas’ muse for the concept.
Named on account of its one, fleeting appearance at dusk – and the moment at which its extracted – the Queen of the Night is known for its intensely seductive scent. To complement this signature profile, Seventy One’s botanicals also feature Damascus rose, pomelo and tonka bean, which offset the bitter notes of pine from gin’s characteristic juniper to deliver a creamy, buttery finish.
But it’s not simply what goes into Seventy One that makes it unique among gins. It gets its name from the 71-night journey it undertakes inside a trio of oak casks, not only making its flavour profile bed in, but adding balance and character to the final taste. Virgin European oak brings warm notes of vanilla, almond and wood smoke; ex-Pedro Ximénez sherry barrels offer sweet aromatic spices, and ex-cognac casks add depth, with accents of pear, acacia honey and vanilla. And it’s that maturation in oak that gives Seventy One its distinct colour. Little surprise it’s billed as liquid gold.
Given this attention to detail, it seems disinginuous (sorry) to suggest it, but it makes for some exquisite cocktails, including The Maine Mayfair’s Golden Martini where it’s paired with Grand Marnier, citrus and bitters, and at The Connaught where Seventy One Eau de Nuit combines with pistachio ice-cream infused wine and green mandarin cordial to make their Emerald cocktail.
But Seventy One was imagined with the singular aim of sipping and savouring. If you really want to appreciate it, and get the most out of its complexity, it’s best enjoyed at night, on the rocks.
SEVENTY ONE gin is currently available in a 70cl and 20cl format throughout Europe, including at El Cortes Ingles and Le Bon Marche, as well as in UK retailers such as Selfridges, and part of the prestige selection at Hedonism Wines.
SEVENTY ONE is available in selected bars and restaurants in London, including Chiltern Firehouse, Annabels, The Connaught, Harry’s, Isabel, Donovan Bar, The 22, Maison Estelle. For more information, visit www.seventyonegin.com.
