Siegfried Gin is a cult drink. One of the most popular gins in Germany comes from the Rhineland. What you should know about it.
Siegfried Gin is a cult drink. One of the most popular gins in Germany comes from the Rhineland. What you should know about it.
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Reading time approx. 2:30 min
Few connoisseurs would suspect that the Rhineland is a gin region. But they are far from it: with the Siegfried Rheinland Dry Gin, the city of Bonn is honoring one of its heroes. The Nibelungen saga tells us that a terrible dragon once lived in the Rhineland, tyrannizing the citizens who lived there. Siegfried bravely went into battle with the monster, defeated it, and ultimately bathed in its blood - which would make his body invulnerable. If it hadn't been for a single linden leaf that fell on the fighter's shoulder and prevented him from being strengthened with blood. Siegfried's wish for immortality therefore remained unfulfilled; a lance blow to that very shoulder caused him to fall.
What does all this have to do with a high-quality gin? In collaboration between the Rheinland Destillers and the Eifel Destillerie, a drink was created that uses the power of regional plants - and also relies on the healing properties and wholesome taste of the linden tree. The tree that stood in the way of Siegfried's omnipotence with a small leaf. Spices from distant countries are also used to create a gin that has won numerous awards. The high-quality spirit has already made a name for itself around the world. Reason enough to try it.
The bottle itself is reminiscent of a little journey through time . Not to the era in which Siegfried defeated the Lindwurm, but to the first half of the 20th century, when medicinal tinctures and medicines were kept in similar containers. Only 0.5 liters of the gin are contained in the transparent bottle, whose squat and bulbous body is certainly eye-catching. A wooden stopper with a real cork prevents the fine drop from leaking, and the natural raw materials also allow it to breathe a little - an advantage that high-quality alcoholic drinks should always be granted.
Another striking feature is the emblem, on which a blue, leafless tree stretches out like blood veins. This is probably a linden tree - stripped of the foliage that was to Siegfried's disadvantage. The name of the hero from the Nibelungen saga is written in three lines and in red. It can be assumed that the color of the letters is intended to be reminiscent of dragon's blood. The emblem is etched in the viewer's memory, is interesting and attractive, and also makes you want to try the Siegfried Gin. It should be mentioned in passing that the manufacturers have also received several awards for the design of the bottle.
The Siegfried Rheinland Dry Gin is impressive from the first time you open it. Within a few seconds, an aroma unfolds that seems to encompass entire herb meadows. The first thing that strikes you is a slightly sour note that is reminiscent of citrus fruits, but is actually due to the bitter orange. One positive aspect of this first explosion of smells is that there is hardly any real alcohol aroma to be detected. While many gins suffer from being surrounded by a slightly clinical and sterile aura, this drink is very harmonious, balanced, fruity and, above all, spicy. It is a little difficult to identify the individual components in this blend.
Little by little, things start to pick up. Light peppery notes in particular set the tone, followed by juniper and a subtle mint. Cardamom and thyme accompany the trio. Lovely, if not even sweet aromas emerge: meadows of flowers, perhaps even lavender, dried flowers. Once again, memories of citrus fruits and warmer climes come to the fore. The smell is less reminiscent of the Rhine region, but rather has echoes of warm France or even the South Seas. A total of 19 herbs are said to be contained in the gin - all of which are combined to create a unique aroma.
What the Siegfried Gin hinted at in its smell is hardly continued in the taste. Rather, it is a mixture of floral, earthy and spicy sensations. It quickly becomes tingly on the tongue, a slight tension cannot be denied. Ginger, spicy garlic, and lightly watered onions seem to develop. The initial spiciness is distinctive, but is not perceived as disturbing or too intense. The juniper - a component of every good gin - now also plays to its strengths, combining with the spiciness to create a spicy experience that can be felt particularly in the back of the mouth and on the palate.
In the second step, flowers and roots appear. The taste takes on an earthy note, and one can vaguely think of picking mushrooms on damp forest floor. Then again, the connoisseur is mentally in the French Provence, where he is surrounded by violet-blue lavender, while a lemon is being cut open just a few meters away. Only slowly do the herbs develop, which mainly determine the finish. It almost seems as if no gin is being drunk here - the memory of a mild herbal liqueur without sweetness is too strong. A slight spiciness lingers in the mouth and throat for minutes.