Exciting News!

Bookshelf at home

Things have been a bit more quiet on the site, but this quiet is merely an illusion. The exciting news is that we’re working on a new book! A toe to tip look at the world of gin. Naturally, we’ll be talking much, much, much more about it soon.

But for now I want you to know that there are a LOT of really exciting gins that I’ll be covering both in the book and in this space in coming months.

Keep enjoying gin, and stay tuned for  additional details!

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Gin Reviews

Myanmar Dry Gin

Myanmar Gin

Every now and then as a gin writer you get an opportunity to try something that you never would have even thought about trying if it wasn’t for the writing. Or try something you didn’t know existed. Here’s one of those examples. Distilled, blended and bottled by the Peace Myanmar Group Co. Ltd. (established in 1993, and the gin(!) was one of its flagship products at launch), we have Myanmar Dry Gin.

First and foremost, a shoutout to my friend Angelo who picked this up for me while he was working on his own research in Myanmar.

Tasting Notes

There’s this absolutely crazy, unexpected top note in here. It fades really quickly, (<30 seconds after the pour, but when you first open the bottle- wow). Sweet lemon, orange, but heavier on the lime, redolent of candy- familiar in a really unexpected way. Recognizably familiar, but not really in the world of gin nose vocabulary.

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The Gin Wife Invents: Dare I Drink a Plum?

Dare I Drink a Plum?

Friends, the Gin Wife again. I am here to present to you an invented cocktail of mine, something with lots of rich, spice-ful flavors which I find to be perfect for the holiday season.

Dare I Drink a Plum?

2 parts Greenhook Ginsmith’s Beach Plum Gin (or any Beach Plum Gin, this is what we had around, and honestly, what was the inspiration for this drink.)

1 part Soda Water

1 half part Art in the Age’s Root Liquor (Or dashes of spiced bitters, something with good, dark, rich flavor. Something molasses-y, perhaps!)

1 generous lemon (any brand) squeeze

Combine all ingredients in a shaker, and shake it up! Pour over ice. Simple! Add a dash of cinnamon if you are feeling it.

I have a half a notion that this would also taste good heated up, but the other half of that notion is worried that the richness of the Beach Plum liquor would overwhelm, well, everything.

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Gin Reviews

Greenhook Beach Plum


Greenhook’s Beach Plum Gin is an infusion of local Beach Plums in Greenhook’s namesake American Dry Gin (). Although made with local plums, it is squarely part of the Sloe Gin tradition. It’s bottled at a slightly higher proof than most other gins of this type, coming in at comparatively robust 30%. It’s sweetened with Turbiando sugar.

The gin itself as a lovely ruby color, shimmering in a bright deep red.

What’s a Beach Plum? It’s a native east coast of the united states bush that grows in coastal sand dunes.

The small fruits are edible and when not being used to make local gins, they are used in wines and jams. The fruits are edible and there are specific cultivars which have been bred to produce more delectable fruits.

The plant is also common enough to be the namesake for several places along the East coast, including the evocative “Plum Island,” New York or Plum Cove, Massachusetts.

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Gin Reviews

Hayman’s Sloe Gin


Hayman’s Sloe Gin is the first of our Sloe Gin reviews this week that we can say is better known for their gin. Or to say, they even make their own gin. Indeed, the base spirit underlying their Sloe Gin is Hayman’s London Dry Gin. It’s made by steeping sloes and sweetening after the fact, diluted to a ABV of 26%.

Tasting Notes

The color is reddish brown, burgandy with the color of a fortified red wine.

The nose is bright ripe berries, strawberry, orange, with some sweetened citrus in the mid-notes, and some spice hints in the lower notes. But as with most sloe gins, the overwhelming olfactory character is ripe, bright fruit.

The palate is bright fruit once again: plum, grilled cherries, tart and sweet. Notes of ruby red grapefruit, leaning towards a touch of citrus on the finish with hints of nutmeg and sugar. Tart, but quasi-dry finish, with a lingering medicinal sweetness.

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