You may remember the Distillery from its previous incarnation in somewhat smaller quarters further down Portobello Road. Thanks to London's recent 'ginaissance' (and the passion of the Portobello Road Gin crew) demand has seriously outstripped supply. Now, founder Ged Feltham has answered many a gin-lover's prayer and created what can only be described as a four-floor gin paradise on the corner of Portobello Road and Talbot Road.
uction of Portobello Road Gin can again be done completely on site) and the Ginstitute. I didn't get to do this on my visit, but am definitely planning to - so watch this space, details to follow!
hat any self-respecting gin aficionado uses now (*cough, buys new gin glasses immediately*). This shape, with the large 'balloon' bowl and stem, not only focuses the aroma of the botanicals as you drink to give you a better flavour experience, but also slows the melting of the ice, so keeping your drink colder for longer AND less diluted. Winner.
The next tranche of tapas included another fave of mine, boquerones. Anyone who hates anchovies because they had them on a pizza once - please believe me when I say that these white anchovies (marinated in olive oil, garlic and parsley) are light, mild, flavourful and worlds away from their punchy, salt-preserved cousins. (Not that I don't always have a tin of the macho ones in my kitchen cupboard, as they are singularly brilliant at bringing out flavour in a whole range of dishes, but I digress.) Perhaps there could have been a tad less oil, but that was more a not-dropping-it-down-my-top issue than a problem with the flavour.
Yours, with two floors down and two to go,
London Girl About Town xx