[Events]

London No.1 Launch at Mandarin Grill, Mandarin Oriental Kuala Lumpur

Recently headed over to the Mandarin Grill in Mandarin Oriental Kuala Lumpur for the official launch of London No.1 gin (http://thelondon1.com/) in Malaysia. Distilled in small batches in the heart of London, this gin’s unique flavour is the result of the quality of the raw ingredients used, as well as its distillation in pot stills (traditionally the only stills used for distillation in small quantities).

The evening was a rather intimate affair with invited guests, modern on-trade owners, as well as media, and we got to enjoy gin and tonics with various flavours, as well as bespoke gin cocktails made by Boris Ivan – London No.1 Global Ambassador, while enjoying canapes prepared by Mandarin Grill. The gin is imported and distributed in Malaysia by CSS Wines & Spirits, which is one of the most established and quite possibly the oldest alcohol distributor in the country.

Xavier Vicente – Gonzalez Byass Asia Pacific Sales Director, was on hand to give us the background on the gin. I am actually no stranger to Gonzalez Byass which is the owner of the gin, as they are the producer of Tio Pepe sherry. I actually attended a Tio Pepe tasting event some years back and you can read about that here – https://timchew.net/2014/07/17/tio-pepe-sherry-wine-tasting-at-la-bodega-bsc-fuego-troika/

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London No.1 is owned by Gonzalez Byass, and is triple distilled in small batches in traditional pot still, under the watchful eye of distiller Mr. Charles Maxwell at the Thames Distillery in London, England. It has an ABV of 47% yet in the mouth it is smooth and silky, as the alcohol is well-integrated, elegant and clean.

It is made from a perfect blend of 12 key botanicals from various parts of the world. Each botanical is specifically and meticulously selected to create a complex and sophisticated gin. Juniper from Croatia; Angelica root and Savory from France; Coriander from Morocco; Cassia bark from China, Liquorice from Turkey, Cinnamon from Ceylon, Almond from Greece; and Lemon peel, Orange peel, Lily root and Bergamot from Italy.

On the eye, the gin is turquoise blue which is a maceration of spirulina after the distillation process. and not added colouring. On the nose, you’ll get delightful scents of juniper berries and balsamic aromas. On the palate, it provides some viscosity, and a fine dry mouth feel. Mild but very aromatic, with quality balsamic notes. Very balanced overall with a long sensual finish.