First, let me say that I’m not a fan of a wine-style cork in a bottle of gin. I know that Ferdinand’s Saar Dry Gin Slate/Schiefer Riesling after distillation, which means it’s an intentional design decision to call to mind the process; but I’m not a fan. Unlike wine, you wont finish this in one sitting [probably] and therefore you need to seal it [oh, and a bottle opener to open it]. A weak seal though will allow evaporation, and aromatic volatiles to dissipate, reducing flavor upon further sips. Buy a good wine bottle sealer [you don’t need vacuum] or just grab yourself the plug from an empty.
All Gins containing: Hops
Featuring 30 (!) botanicals, Ferdinand Saar Gin is already something of a beast. It combines common botanicals (angelica, coriander, ginger), less common, but still regularly seen ones (lavender, rose) and then there’s those which are really unusual (sloe, rarely seen as a botanical, lemon thyme) – but wait! It’s then cut with Riesling wine (Germany, kind of known for that). And in the case of the Quince gin, it’s a Sloe gin homage, using the local quince grown right at the distillery, with a touch of sweetening. It’s a lovely golden hue.
On the nose, there’s ginger, wet, herbal notes, a touch of fruit, slight bits of rose and bobs of vanilla.
Wheeler’s Western Dry Gin from Santa Fe Spirits captures the essence of place through the use of many botanicals native to New Mexico, and of importance to New Mexico heritage. For example, the Osha root [known to Native peoples’ as Bear Root, so-called as legend says it was discovered by observing a bear consuming it] is a local medicine, historically used for aches. Then take the Cholla cactus, whose blossoms are reputed to have a faintly “cucumber” like flavor. Throw in sage [the aroma of the desert] and juniper, each individually distilled, then combined, and you have a distinctly New Mexican gin.
Vividly and powerfully aromatic, at even first blush, bright sage, with a wet sagebrush after a spring rain aroma, leading you into some deeper juniper notes, with earthy depth in the lower notes. Very bright and inviting, though it could easily be mixed up from aroma along with Art in the Age’s Sage Spirit, but more on that later.
The palate offer a significantly more complex bouquet or notes to unravel. At first, a touch of a floral lift, with a stab of sage oil, the mid-notes are richly complex with at first vegetal, crisp, green notes, then some sweeter, spicier hints.
Up north to Washington we go, to the Pacific Northwest. If you haven’t heard, it’s quite a hot bed for distilling. Enter Dry Fly, from Spokane Washington. Their gin is made from all local ingredients, all the way up from the base through the botanicals.
GINISIN POP QUIZ: Given what I just told you. Dry Fly Gin is made from all Washington Botanicals AND it’s from Washington, what quintessential Washingtonian export might you expect to find in Dry Fly Gin?
I’ll give you a hint. Last year the state had one of the largest crops in history and it made the national news when it was revealed that up to 1/4 of the crop might be left on trees from lack of people to pick the fruits.
Did you guess?
Without looking at the link?
Well, the answer is apples. And you’d be correct if you suspected there might be some Apple in here. (In addition to mint, lavender, and hops.) Oh yeah, juniper and the usual suspects too. Intrigued? I know I am. Let’s get down to some drinking, shall we?
Nose/Taste Wow, a tad malty on the nose with a distinct scent of stewed heavily spice apples.