shuffle collective
Malcolm Gin

Malcolm Gin

Berkeley
    About
    CV

Spirits and Distillation

  • Author
  • |
  • Blogger
  • |
  • Collector
  • |
  • Mixologist
Types
Cachaça, Dark Rums, Gold Rums, Flavored Rums, Light Rums, Overproof Rums, Premium Rums, Spiced Rums, Aged Rum, Cognac, Armagnac, Armenian Brandy, Distiled Cider, London Gin, Compound Gin, Juniper-flavored spirits, Aromatic Bitters, Herbal Bitters, Spice Bitters, Nut Bitters, Blended Shochu, Multiply Distilled Shochu, Singly Distilled Shochu, Tequila, Mezcal, Soju, Absinthe, Canadian Whiskey, American Whiskey, Bourbon, Irish Whiskey, Japanese Whiskey, Malt & Grain Blend Scotch, Organic Whiskey, Rye Whiskey, Welsh Whiskey, Fruit Liqueurs, Coffee Liqueurs, Chocolate Liqueurs, Flower Liqueurs, Herbal Liqueurs, Honey Liqueurs, Nut Liqueurs, Sherry, Vermouth, Biodynamic, Fair-Trade, Locally Sourced, Sustainably Grown, Vodka
Focus
Tasting, Bitter & Liqueur Making, Education, Mixology

Part of my love of food extends to my younger exposure to science, and they mix in my experience with mixology, bitters-making, and related experiments and arts.

Projects

Mixology Book

My book on mixology - a little bit of style, of research, of recipes, and experimentation!

  1. MG
    Malcolm Gin

Culinary Adventure Book

Is it a cookbook or a memoir or a book of research? Informed by Harold McGee and Serious Eats, we explore food, food ways, food culture, and various ideals of each dish or technique.

  1. MG
    Malcolm Gin

Personal Statement

I have a background in Chemistry. I have a B.S. in Chemistry, and I did some graduate work in Physical Chemistry but did not finish that degree. In non-scientific life, I’ve always been sort of predisposed to and interested in spirits, mixology, and distillation. I only wish distillation were actually legal to do without special licenses and facilities in the US. But I’m a great admirer of mixology and am a dedicated amateur cocktails buff. Almost every Sunday we have cocktails with Mom in the evening. My BarNotes profile catalogs many, but not all, of my cocktails. Some are bog-standard. Others were modified to suit what I had on hand, or to suit my guests’ tastes. When I’m flush, I’m always on the lookout for new tastes, liqueurs, digestives, bitters, liquors, and cocktail recipes.