Corner Fifty Three Umami Gin 41% is a gin made in Hamphire based around butternut squash and shiitake mushroom, named after the fifth taste (umami is best described as a savoury taste, the sort of flavours found in parmesan, dried tomatoes, mushrooms and cooked meats). This is a savoury and funky gin which has to be tried. It forms the core of the Corner Fifty Three gin range alongside the Pomelo and Cherokee.
Corner Fifty Three Distilling (C53) is based in Clanfield, Hampshire just on the edge of the South Downs National Park. It was a project five years in the making and eventually came to fruition in 2016. It was founded by bartender Tom Rudman who, after 4 years of mixology and creating cocktails, set out to make his perfect gin. He is able assisted by his family and friends, designer Richard Cope and sommelier Jamie Williams.
The Corner Fifty Three set -up is small, it consists of a small distillery in Tom’s parents’ back garden with two, hand-built copper stills Christened Rosie and Angus. The stills are 60 litre split top copper pot still which operate in 8 hours shifts and the lowest possibly temperature to ensure the spirit collected is as smooth as possible. In a hunt to find the most PH stable water for their gin, Corner Fifty Three use Hildon natural mineral water. The pure, clean spring water is high in mineral and contributes to the smoothness of the gin. Everything is crafted by hand in small batches, or as Tom puts it “in ridiculously small batches”.
Corner Fifty Three describe their Umami gin as the “Child of Funk”. The botanicals in Corner Fifty Three Umami Gin are Shiitake Mushrooms, Sun Dried Tomatoes, Honeyed Butternut Squash, Rosemary and Pink Peppercorn. I think this will be a really interesting gin to try and work out various food matches for, it can stand up to spices and meaty flavours. Failing that it is perfect in a Red Snapper cocktail (A Bloody Mary made with gin instead of vodka) or in a gin and tonic with a Mediterranean style tonic water garnished with a sprig of rosemary.