Having been out of fashion for so many years, gin is making a successful come-back on the cocktail circuit. Various innovative brands are now offering a new angle on gin's traditional flavour profile. Meanwhile, a host of new cocktails means there are far more ways to enjoy gin, beyond the ubiquitous gin and tonic. Read More »
A potato based distilled gin from Maine Distilleries in the north-east of the USA. They use a very traditional botanicals mix with juniper berries, coriander, lemon peel, orange peel, orris root, angelica root and cardamon, steeping them for a few hours before distillation.
Chief Gowanus is described as a New-Netherland gin. Made in Brooklyn, a former Dutch colony, it is made using an early American recipe for a Jenever-style spirit made from rye whiskey. The whiskey is then distilled for a third time with juniper berries and Cluster hops, before being aged in an oak barrel.
A 2013 release, Sipsmith V.J.O.P Gin turns the juniper up to 11 as well as being bottled at higher strength of 57.7%. The process includes a 'triple juniper' technique which adds the juniper at three stages - first it is macerated for three days, then more juniper is added to the pot still and finally vapour infused into the spirit. This will work well in fuller flavoured gin-based cocktails.
An American gin named after Matthew Calbraith Perry, Commandant of the Brooklyn Navy Yard in the 1840s. Perry's Tot is bottled at the original Navy Strength of 57% ABV (100 UK proof), the strength at which gunpowder could still be fired even if it was soaked by spilt alcohol. Very aromatic and with a smoothness that belies its strength.
A superpremium smallbatch Tanqueray named after the number of the No. 10 still in which it is made. A superb controlled explosion of very aromatic botanical flavours, and it looks very good on your mantelpiece / drinks cabinet.
A small batch gin produced originally for London's Worship Street Whistling Shop, an excellent cocktail emporium where they have been experimenting with old recipes and spirits. This is a London Dry Gin that uses fresh cream as a 'botanical', with interesting results.
Another arrival from the US, where specialist gins made in micro-distilleries across the country have really invigorated what was a previously a fairly moribund category. Death's Door is made with organic red winter wheat on Washington Island in Wisconsin, and has been bottled at a higher than usual strength, so use a bit less or add more tonic.
The first gin from Washington state's first grain distillery to open since Prohibition ended. Along with the traditional juniper they've added their own local and modern tweaks with dried Washington apples and hops.
Smooth Ambler's Barrel Aged Gin uses their Greenbrier Gin as the base, half of which is aged in new bourbon barrels and half in used Old Scout Bourbon barrels for three months. This has notes of burnt caramel and sugar intertwined with lemon meringue. They say "it sips like a gin and finishes like a whiskey." Sounds good to us.
VL92 gin is named after a historic sailing freighter that resided in the Dutch town of Vlaardingen, where the spirit is made. Produced using malt wine and botanicals including citurs and coriander, this is a gin with a genever background.