When life gives you grapes, you make gin. So thought the team at Okanagan Crush Pad (OCP) in Summerland, British Columbia, when they released their Narrative wine and spirits brand. Established by Christine Coletta and Steve Lornie in 2011, OCP is set next to its Switchback Organic Vineyard and also produces its acclaimed Haywire line of wines in its custom-crush facility aback the stunning Okanagan Lake.
It started when OCP chief winemaker and distiller Matt Dumayne teamed up with Vij’s restaurants in Vancouver to produce a house gin for the group of eateries, titled Bolly Water gin. The venture into distillation created an inkling for OCP to have a gin of its own and the idea of Narrative Twelve Botanicals gin was born. Using estate grapes as the base, the spirit is triple-distilled and a dozen specifically selected botanicals are layered into the neutral foundation — think coriander, citrus peels, cebeb berries, chamomile, lemongrass and more — for a complex and contemplative standalone sipper or a standout cocktail addition.
“Using wine as a spirit base gives the mid-palate a gorgeous texture and weight, along with a suggestion of sweetness, but without sugar,” Dumayne says about his creation.
Jay Jones, barman of Vij’s, takes the Bolly Water gin and pays homage to the restaurant’s original location where sister restaurant Rangoli now resides, allowing Dumayne’s gin to take center stage in the 11th Avenue Mule.
When using the Bolly Water gin in this recipe as Jones created it, Dumayne says it is elegant, lightly spiced and food-friendly. “I also really like our Narrative Twelve Botanicals gin, which offers classic gin notes and a bold citrus pop,” he says. “It offers a distinct lack of lavender, which would distract from an otherwise great spirit.”
Stir it up yourself with the Narrative gin at home or stop into Vij’s for the house Bolly Water and make the call yourself.
11th Avenue Mule
Recipe by Jay Jones, Vij’s Rangoli
Makes 1 cocktail
1 1/2 ounces Vij’s Bolly Water gin
1/2 ounce Lucano amaro
1/4 ounce fresh squeezed lime juice
3 ounces Phillips Sparkmouth ginger ale
Garnish: 1 sprig fresh mint
Combine all ingredients in a copper cup. Fill with ice and stir gently. Garnish with fresh mint
