Gin, that most traditional of English tipples, has soared back into vogue over the last decade. This time, however, gin’s popularity is also making an impact as a quirky ingredient with some of New Zealand’s chefs.
A recent BBC news-item pointed to such novelties on UK supermarket shelves as ‘Rachel’s Gin and Lemon Yoghurt with 0.5 percent Organic Gin’ and ‘Gin and Tonic Alcoholic Popcorn’. It seems the gin flavour is also enjoying a renaissance in the kitchen, with eclectic dishes such as ‘Game Pâté with Gin’, ‘Gin-Infused Prawns’ and ‘Chicken with Gin & Juniper’ appearing on restaurant menus.
The Prenzel Distilling Company’s Blenheim Bay Gin is arguably the ‘grand-daddy’ of New Zealand gins, having been distilled in Marlborough since the early 1990s. Heavy on the citrus notes, its botanicals also include Juniper Berry, Cassia Bark, Angelica Root, Liquorice, Hyssop, Orris Root, Coriander Seed and Elemi. In international spirit competitions it has won platinum, gold and silver medals. It most certainly is NOT a cooking gin and it would be sacrilege to use it as such.
So, for chefs and food manufacturers Prenzel has the answer: the same instantly recognisable gin flavours are available as a speciality foodservice ingredient in both concentrate and gel form. At 60 percent ABV, with four times the concentrated botanicals as the spirit and free of Excise Duty, it’s a superb option for those in the forefront of food fashion.
In addition to making their own gin-based products, as well as a large range of flavour concentrates, Prenzel also offer their expertise to a number of leaders in the industry. The team at Prenzel work to develop and produce gin and other gin-derived products with specific botanicals and flavour profiles tailored to individual requirements.