Evening / Morning – Reisetbauer Blue Gin

Even though the Reisetbauer Blue Gin can almost be described as a classic gin. I did not have a chance to review it probably until now. To change that, I not only tried it in a Gin & Tonic, but also made Fizz style cocktail using a Nitro stout. On top of that, I also added espresso to further enhance the roasted flavours.

Hans Reisetbauer produces his gin in Axberg, Austria. Grain alcohol distilled from the “Mulan” wheat variety forms the base of the gin. On top of that, Hans Reisetbauer uses 27 botanicals in the gin, for example, angelica root, coriander seeds, juniper, lemon peel, liquorice and tarragon. The rest of the ingredients remains a secret. After distillation the gin is diluted to 43 % ABV with water from the Muehlviertler spring.

Juniper forward

You probably could describe the taste of the Reisetbauer Gin. It tastes juniper forward with a lot of earthy and resinous notes. Nevertheless, this does not mean that the gin is one dimensional. You can also taste some liquorice and other classic gin notes. All in all, the gin is also quite well balanced and perfectly for all sorts of classic gin cocktails. Of course, you can also make a great Gin & Tonic with it. I chose to pair it with the classic Fever Tree Tonic Water and garnished it with a dried lemon wheel. As expected, the Highball tastes like a great, classic Gin & Tonic.

Coffee and stout

I wanted to make a beer cocktail for a long time. However, the drink should also incorporate coffee. This is why, I chose the Andraschko Wiener Mischung for the drink. In the end, the recipe turned out kind of a coffee-lazed Gin Fizz. For topping it up, I chose a Nitro stout, Guinness to be exact. However, another stout will work, too. Nevertheless, you probably should not use an Imperial Stout. I chose a classic gin like the Reisetbauer for the cocktail on purpose. You really need a juniper forward gin to stand up to the espresso and the stout.

The “Evening / Morning” starts off with a lot of coffee notes. On top of that, the stout works very well with the roasted flavours of the espresso. Nevertheless, the gin and the lemon juice keep the drink from tending towards an Espresso Martini. In the end, the maple syrup rounds everything off.

*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. The gin was provided by Charles Hosie.