I like my gin. I’m fond of the odd tipple. I’ve even been known to have a lengthy meal, each course accompanied by a different gin rather than a different wine. I like to think that I helped put Dingle Gin on the map, back before it was ever as popular as it now. I’d like it even better if I could get Murphy’s Dingle Gin ice-cream in Hungary, but that’s silly wishful thinking. Neither An Post nor Magyar Posta are up to the challenge.
This week was a first for me in many respects. My first travel bloggers conference, TBEX Ireland. My first time in a four-poster bed. My first time eating gin-infused ice-cream. And it was also my first time sampling Irish milk gin. I know. I did a double-take, too. It was the same Tuesday night that I tripped over the marvelous Longueville House Cider at the Taste Kerry night at TBEX. Justin Green from Ballyvolane House in Castlelyons, Co. Cork, was on site with his gin, Bertha’s Revenge.
Will the real Bertha please stand up
Bertha is a cow. Or was a cow. She was, in fact, the was the oldest cow in the world when she died in Sneem, Co. Kerry, back in 1993. And she was just 48. Considering the average lifespan of a cow is 18-22 years, I suspected that Bertha might have been a figment of some gin-soaked imagination, but no. She made the headlines in Ireland back in 1986 when she got through her 39th successful pregnancy. She was some gal.
So impressed were the lads at Ballyvolane (Justin Green and Antony Jackson) with this prodigious bovine, that back in 2014 they decided to immortalise her in spirit. Their gin is whey-based. They get the whey [the liquid remaining after milk has been curdled and strained] from the local farmers. To this they add some special yeasts and let them work their magic for all of 30 minutes or so. The resulting ethanol is then distilled several times. Using this and their own natural spring water and what they call ‘an interesting mix of botanicals’, they’ve hand-crafted a milk gin they call Bertha’s Revenge (42% ABV).
Their ‘grass to glass’ philosophy is complemented by their annual donation of a percentage of their sales to charity. Sorta gives a whole new slant to the term ‘cash cow’.
I sipped it neat to taste and then tried it with some Fevertree tonic. And yes. I like. A lot. And I might like it even better in a cocktail. But it’s the backstory I love.
With the Irish market (and indeed the world market) flooded with craft gins of varying degrees of quality, its nice to see producers creative enough infuse their gin with something more ethereal than botanicals – a bovine spirit. Bertha was a good looking cow – and this Ballyvolane gin is a good looking gin.
I don’t profess to be an expert in gin. I only know what I like and what I don’t like. The reviews I leave to the experts – like those at the Gin Foundry.
On the nose, Bertha’s Revenge has a real sweet acidity coming from the whey. Piquancy flicks at the nostrils and the cardamom pops alongside a peppery tingle. This carries through to the taste; the gin is sweet at the fore – the liquorice and sweet woodruf makes themselves known – but there’s also a creamy (dare we say milky) taste, which must come from the base alcohol itself. Juniper rises up, but is quickly pushed aside by cardamom, cloves and cinnamon, which dominate towards the end and lingers long after the first sip. […] The passion behind this spirit comes through in the taste – it is of genuine quality and is one we’d be quick to recommend.
I think that means they liked it.
Ballyvolane House itself has a great history to it, too, one that runs to witches, murders, and buried treasure. Note to self has duly been made to visit, next time I’m in the neighbourhood.
P61 FP70, Ireland
Tel: +353 (0)25 36349