TASHA LU HENDRICK’S A MOST UNUSUAL GIN IN CHIANGMAI

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เชียงใหม่ – เมื่อวันที่ ๘ พฤศจิกายนที่ผ่านมา ณ David’Kitchen Chiangmai Tasha Lu แบรนด์แอมบาสเดอร์ของเฮนดริกส์ เปิดมุมมองใหม่ในรสชาติการผสมผสานอย่างลงตัวของชาและจิน เครื่องดื่มอันเป็นเอกลักษณ์ของอังกฤษ ด้วยการโชว์ฝีมือการทำค็อกเทลและชาแบบเย็นจากยิน อีกทั้งเปิดโอกาสให้สื่อมวนชนร่วมทำ workshop การทำค็อกเทลและชาแบบเย็นจากยินสูตรพิเศษในรูปแบบของเธออีกด้วย

HENDRICK’S ยินที่ไม่ธรรมดา ซุปเปอร์พรีเมี่ยมในสหภาพยุโรป ที่มาพร้อมกับแตงกวาและกลิ่นกุหลาบที่สร้างความสดชื่นพิศวงมหัศจรรย์ไม่เหมือนใคร HENDRICK’S กลั่นในสกอตแลนด์ ณ หมู่บ้านริมทะเลเล็ก ๆ แห่ง Girvan, Ayrshire พร้อมทั้งวัตถุดิบ ๑๑ ชนิดจากดอกไม้ รากผลไม้ และเมล็ดพันธุ์จากสี่มุมโลก จึงได้จินที่มีรสชาติหอมละมุนและจินชั้นยอด

Tasha Lu  เป็น Brand Ambassador ของ Hendrick”s ประจำภูมิภาคเอเชียตะวันออกเฉียงใต้ ที่ค้นคิดc]tสร้างสรรค์รสชาติใหม่ ๆ การผสมผสานจินและวัตถุดิบต่าง ๆ อย่างลงตัว จึงได้รสชาติที่แปลกใหม่ไม่เหมือนใคร

Tasha Lu is the wide-eyed  Hendrick’s Gin Regional Brand Ambassador for Southeast Asia who moved to Singapore from Melbourne and joined the William Grant & Sons family in October 2015.

Tasha is someone who gets entangled in many sticky situations. Tasha is smart and strange, pretty yet peculiar and thinks nothing of having a cheese fountain in her office arguing “This is amazing. Everyone will love this.”

She is totally frank and feisty, calling herself by her warrior name of Cucumber Overlord.

She also finds it difficult to say ‘no’ to people and once came back from a flea market with a samurai sword. But Tasha is confident and kooky and admits that the bar is a battle field and enjoys eating cereal out of a wine glass.

A spirited booze slinger with a devil-may-care outlook on life, Tasha is the perfect embodiment of Hendrick’s Gin. Her creative and inquisitive disposition makes her a natural at spreading the unusual and peculiar story of Hendrick’s Gin to all, far and wide.

Much like the curious nature of the brand, Tasha endeavours to seek out the unusual and emblazon the peculiarities of life.

An Australian native, Tasha was previously the Venue Manager of Loop Roof, a rooftop cocktail bar based in the metropolitan city of Melbourne. During her tenure, she was ringmaster of a dynamic team, working closely with Venue’s owners and General Manager, charting and bringing to life growth strategies for the bar’s future. She was also the former Head Bartender for internationally-recognized Eau-de Vie Melbourne.

At high school she was voted ‘most likely to get stuck in a tuba’ and adds Viking history, collecting taxidermy animals and cheese making to her list of hobbies.

Not since the mid-19th century and the beginning of gentrified gin, with the creation of the unsweetened ‘London’ variety, has there been quite such a stir amongst tipplers of this wonderful beverage.

Defined as a ‘Distilled Gin’ by the European Union, super-premium HENDRICK’S is made with a number of unusual twists to deliver a most curious arrangement:

  • Only HENDRICK’S is made with infusions of Cucumber and Rose petal essences. This produces a wonderfully refreshing gin with a delightfully floral aroma.
  • Unlike ordinary gins, HENDRICK’S is distilled in Scotland in the tiny seaside village of Girvan, Ayrshire by the sixth generation of a family-owned company. This allows HENDRICK’S to draw upon centuries of distilling expertise and plentiful pure soft water, which they source from the local Penwhapple reservoir.
  • HENDRICK’S is alone in using a marriage of spirits from both a Carter-Head and a Bennett Still (a type of copper pot still)By boiling the botanicals, the Bennett Still produces a spirit with great depth of flavour. Conversely, the Carter-Head Still gently bathes the botanicals in vapour, producing a supremely smooth spirit with subtle flavour characteristics. Combining the spirits from the two stills creates a divinely smooth gin that has both the required character and balance of subtle flavours.
  • HENDRICK’S values the sublimely abnormal quality of its ingredients, sourcing the most delightful and least ordinary palette of 11 botanicals from flowers, roots, fruits and seeds from the four corners of the World.
  • HENDRICK’S is handcrafted in miniscule batches of only 450 litres at a time – the smaller the batch, the more control can be exerted by Lesley Gracie, the master distiller, and Alan Rimmer, the stillman.

Commenting on HENDRICK’S, Lesley Gracie, Master Distiller, said; “From the warmth of our little distillery in the deepest corner of Scotland, we create a gin that really is like no other.  Its distinctive taste comes from the unusual way we make it – no other gin both steams and bathes its botanicals

and no other gin would dare add cucumber and rose petal essences.   It may not be to everyone’s liking, but it does have a following amongst the most vanguard of gin drinkers.”

What gives HENDRICK’S its distinctive flavour?

Among the 11 different botanicals are highly aromatic coriander seeds – evoking ginger, lemon and sage – which we source from Eastern Europe and Morocco.  Juniper berries from Italy provide an exotic, spicy, bittersweet taste.  Musky, sweet angelica root, imported from France and Belgium, is considered by many to have healing and protecting powers.  Helping to bind all these flavours to create an intricate blend is Orris root, which is aged for up to three years. Lemon peel, chamomile,  cubeb berries, orange peel, elderflower, yarrow and caraway seeds are also among the 11 botanicals.

Two curiously marvellous ingredients are then painstakingly infused into the spirit one small batch at a time.  The first is a lovely hint of rose, which is extracted by gently pressing the oils from the petals.  Next comes the coupe de grace – cucumbers, the essence of which is obtained by mashing the fresh fruit, then mixing the pulp with water.

 

What’s so special about how HENDRICK’S is made?

HENDRICK’S is the only gin made in a combination of a Carter-Head and copper pot still.  Despite using the same palette of botanicals, the two stills produce quite different spirits.  The stills were purchased at auction by Mr Charles Gordon in 1966 and lay underused until the family decided to begin making HENDRICK’S in 1999.

One of only a handful remaining in the world, the Carter-Head still was originally built in 1948, but was lovingly restored by the resident coppersmiths at the HENDRICK’S Distillery.  By gently ‘bathing’ the ingredients in vapours, it produces a wonderfully light, smooth, citrus spirit.  Our copper pot Bennett still, dated 1860, is one of the oldest in the industry and boils the botanicals to produce a spirit of greater depth of flavour and character. By combining the spirits from our two stills – in proportions known only to our master distiller – we create a gin with a unique smoothness, character and balance of flavours.

Why is it made in Scotland?

HENDRICK’S is made by many-time Distiller of the Year William Grant & Sons – who are better known for their whisky making – in Girvan, on the southwest coast of Scotland.  The soft lowland water  provides a perfect medium for the grain spirit and botanical palettes.  The source of water is shared with a nearby whisky distillery and whisky makers place extraordinarily high standards on their water supply.

พิพัฒน์ ศรีตะวัน ภาพ/ข่าว

 

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