Jacobus Alfons, or Bobby to his family and friends, was born in Indonesia but migrated to the Netherlands in 1950. Bobby loved Dutch Genever, but missed the taste of home, so he started infusing it with Indonesian spices and herbs, unknowingly creating his own gin and laying down the foundation for Bobby’s Gin.
In 2012 Bobby’s grandson Sebastiaan discovered an old bottle of his grandfather’s gin in his mother’s house. Inspired by his grandfather’s story he travelled to Schiedam, the city where gin originated and started work on creating a unique gin, blending the tradition of Schiedam Genever with the best Indonesian botanicals and spices.
By combining local botanicals such as juniper and rosehips with the exotic spice and cloves of lemongrass and cubeb pepper, Sebastiaan has created a unique recipe that creates one exceptional gin.
Tasting Notes: Bobby’s Schiedam Dry Gin is a fragrant and complex gin, made with a combination of local and exotic botanicals. A balanced blend of juniper, rosehips, cloves, lemongrass and cubeb peppers amongst others, create this unique gin.
Bobby’s is at its best in a Bobby & Tonic, served over ice and garnished with an orange peel and cloves. Our tonic of choice is Fever Tree!
Awards: World Spirits Award (WSA) Austria - Gold
Best Dutch Gin - Holland
China Wine & Spirits Awards - Gold
Mulled Gin n Juice
1 Bottle of Bobby's Dry Gin
1L Cloudy apple juice
200g Demerara sugar
6 Cinnamon sticks
4 Star anise
Good pinch of grated nutmeg
Cut the citrus into wheels or chunks, depending on preference. Heat up all the ingredients in a pan or tea urn, stir to dissolve the sugar, and then leave to infuse for 10-15 minutes. Serve in punch glasses with a piece of orange and a grating of nutmeg to garnish.
Note: if the mix is to be kept warm for an extended time the spices should be removed once you are happy with the flavour, otherwise it will become astringent.
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