All Gins from Pennsylvania

Gin Reviews

Pathogin (Batch 14)

Katey Pathogin

Photo from Kate (@trapezoidalcircle) on Instagram from our visit to Stay Tuned Distillery

I love the differences between batches, especially when the distillers embrace the seasonal variation and the small batch philosophy. So as a sequel to yesterday’s review of Batch 16 (), we’re taking a look at Batch 14. There’s definitely some difference here:

Impressions

The nose has a good deal more brightness than Batch 16. There’s still a lot of licorice here, but a clean lemony, citrus aroma emerges as well, with a touch more juniper.

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Gin Reviews

Pathogin (Batch 16)

Pathogin Batch 16 Bottle

Can it be true? Rumors abound that Stay Tuned Distillery in Pittsburgh, PA has closed. The Pittsburgh, Pennsylvania distillery had something of an interesting partnership with Virginia’s Copper Fox Distillery. Partnering up to create a gin based on Copper Fox’s distinctive malt base spirit, the team at Stay Tuned produced a truly seasonal gin, with each batch having its own unique character, embracing the variation inherent in their process. The botanical blend they chose is called G7b5, named for the musical chord. This review is for their Batch 16 variation.

Tasting Notes

You can quickly detect the warm malty character on the nose, but there’s a bit more going on here as well.

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Gin Reviews

Wigle Ginever

wigle-ginever

Everytime I tell someone the name of this gin, I usually need to add the qualifying statement: “it’s GIN-ever. No. It’s not a Genever.”

But something interesting is going on in this name. Wigle has taken a bold step towards trying to define this new type of gin [Just as House Spirits tried and was quite successful at doing with Aviation gin and the “New Western” designation] which no longer seems an anomaly or an experiment.

I’ve experimented with a few terms in this space before. “Dutch Contemporary” perhaps? To pay homage to the origins of this whiskey-as-a-base style where the base acts as if a botanical adding flavor to the mix. But then again, why not “Dutch Traditional?” And how do we talk about the classic vs. contemporary spectrum of gin flavors?

Whether or not any of those terms work out, or if “Ginever” catches on, I consider Wigle’s Ginever to be among a different category of gin altogether, and therefore I will have to consider it in light of some of that style’s key characteristics. Let’s briefly review. These type of gins work best in drinks that are more whiskey like.

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Gin Reviews

DH Krahn Gin

dh krahn gin

Krahn has been on the lower shelf of my neighborhood liquor store for a long time. And for some reason I was always reluctant to try. It was the last gin that they stock that I bought.  And once I had it at home and began mixing with it, I was not sure why I had taken so long. It was actually quite excellent. First a bit of background on DH Krahn gin. Its an upstate New York microdistillery founded by two graduates of Cornell University. They do a few things to distinguish themselves from the outset. Firstly, the user a maceration process to impart the flavors to the gin. This seems to become more and more common among gins with exotic flavors. The more unusual distinguishing notes are the single distillation. Its marketing vogue to distill things multiple times. DH Krahn Gin makes me question the purposes of these multiple distillations- if you can make something this smooth from a single pass, why go two, three, four or more times? Anyway, I digress, but this is also the only gin I know of which is put in steel for a few months before bottling.

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Gin Reviews

Bluecoat Gin

bluecoat

The case of Bluecoat, the “American Dry Gin” is an interesting one.  It comes in a bright blue bottle and is sure to stand out on your shelf— one might say it is beaming with American pride. It’s made in Philadelphia and has a four grain base which includes corn, wheat, barley and rye. But really, all of this information isn’t going to help you. Let me some up this gin in one word: Citrus.

You can taste the prickly warmth of the Juniper, but it is above all a citrusy gin. The strongest tasting notes are orange, orange, and maybe hits of lemon and lime. There’s also the slightest taste of clove or anise in there too, but in drinking and mixing this should be treated as a citrus gin above all. In determining whether or not Bluecoat would be appropriate in a cocktail, one should ask, “is citrus the primary flavor of this drink?” I’ve made a flow chart to help the sophisticated bartender determine how to best use this gin in their arsenal.

This is another gin that could help bring new fans to “mother’s ruin.” It is smooth, fragrant, and very drinkable.

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