I must start this blog post by stating that I don’t really like gin.
Yes, I’m actually beginning a post entirely about gin by remarking that I don’t even enjoy the stuff. Good job, Marnie, good job.
But this point is very important to this story.
Gin, to me, is hugely associated with the English – and with a history surrounding English and Dutch soldiers, then it’s major rise in popularity over the last five years in the UK, plus it being my British fiance’s drink of choice, it’s no wonder I associate the liquor with England.
Being from Australia, where gin is not often a drink of choice (in fact, I only have one friend that I’ve EVER seen drinking it) I’d hardly been exposed to gin before meeting my now-fiance, Dan.
Since then, it’s been Dan’s mission to get me to enjoy the spirit, of which he has served to me with various mixers, a large array of garnishes and a number of different botanicals, but to no avail.
However, Dan and I were lucky enough to recently take part in a Lab Experience at Brennen and Brown Distillery in Cheltenham, England.
Despite my lack of fondness for gin, I know how much Dan loves it, so I organised it as a present for his 30th birthday (What an awesome fiance I am, I know! 😆)