 Six O'clock Gin & Tonic
Combine precisely balanced Six O'clock Gin with our perfectly matched Six O'clock Tonic to create your own moment of "ginspiration".
Balance, poise and precision; three imperatives in the mind of engineer and inventor Edward Kain. With meticulous attention to detail he created mechanical works of art, documented in blueprints that are still treasured today.
A blueprint for gin deserves the same balance, poise and precision, which Edward's great grandson, Michael, uses to make Six O'Clock Gin. Inspired by his forefather, Michael carefully selects and precisely balances Juniper with six other botanicals to chime together as sweetly as any timepiece. Orange Peel adds a citrus in delightful harmony with floral Elderflower. The result is a clean, smooth and richly flavoured gin.
Edward was known for restraint in gin consumption and looked forward to 6'O Clock, his time for 'ginspiration'.
As you would expect from Bramley and Gage the gin botanicals are all of the highest quality, the tonic is made with natural quinine (not synthetic) and contains no artificial sweeteners or preservatives.
Awards are piling up for Six O'clock Gin:
- 2011 International Wine and Spirit Competition GOLD Best in Class
- 2010 Great Taste Awards 3 STAR GOLD and Best Speciality in South West
- 2010 International Wine and Spirit Competition SILVER
- 2010 Taste of the West GOLD & Best Drink
|
Welcome to our website.
At Bramley and Gage we started making liqueurs over 20 years ago on our fruit farm in South Devon. The lessons learnt in growing fruit still guide our production in Gloucestershire today, from letting it ripen fully and naturally on the bush, to using only the varieties that give the best flavour.
We still make all the products ourselves, by hand. We use only real, whole, fruit, sourced as locally as possible. The production process ensures that as much of the natural flavour, freshness, and colour of the fruit as possible is retained, together with the maximum amount of naturally occurring vitamins.
There are no added colourings or preservatives in our Fruit Liqueurs, Gins or Brandy.
|  |
|
 Our Sloe Gin really is the best!Since its launch in spring 2009 Bramley and Gage's Organic Sloe Gin has won a huge array of industry leading awards. Top awards in local, national and interanational competitions prove the quality and provenance of the liqueur.
Awards recognise excellence and innovation in the alcoholic drinks industry with the entries judged by a panel of independent industry experts. Each product is judged equally, allowing small producers to be compared alongside established brands. Among other things judges are looking for excellence in taste, aroma, appearance, packaging, value for money and innovation.
International Wine & Spirit Competition - Silver & Best in class '11
Great Taste Awards - Three Star Gold 2009
International Wine & Spirit Competition- Silver & Best in class '09
Taste of the West Awards - Gold 2009
Quality Drink Awards - WINNER 2009
International Spirits Challenge - Bronze Medal 2009
Bramley and Gage's Sloe Gin is regarded by many as the best, with Nigel Slater (The Observer) a big fan and Gordon Ramsay restaurants customers. Customers often ask if we are organic, so we decided to pursue certification with the Soil Association. Our customers care about the green credentials of products and SA organic approval is widely regarded as the toughest.
Most sloe gin is drunk 'straight', as an original British aperitif, or warming after dinner drink in front of the fire. It is also an essential ingredient in many cocktails, due to its rich and intense flavour.
To make sloe gin, the wild fruit is soaked and macerated with organic gin and a moderate amount of organic sugar.
What makes Organic Sloe Gin so special?
Whole fruit, not dried sloes or concentrated juice. This means that all the flavours of the fruit are extracted including those from the stone; which gives nuttiness. Dried sloes produce an earthy dusty flavour and using concentrate results in a thinness that might be familiar to drinkers of a leading brand.
Plenty of fruit: Sloes are hard to find and difficult to pick, with finger cuts a likely consequence, so it would be easy to cut down on the amount of sloes and up the cheaper ingredients. Cutting costs results in a light colour and bland taste.
Moderate sugar: Sloes, even when ripe, are extremely bitter, so the addition of some sugar is needed. The sugar can help 'fill out' the fruit flavours, however too much becomes sickly and over powering and masks some of the more subtle flavours.
Patience and time: It takes time to make sloe gin. We often hear of home made recipes that have been left for 5 years in the airing cupboard. Traditionally sloes are picked at the first frost of autumn, around the end of September, with the resultant gin opened on Christmas Eve. |
