…or perhaps even three. But I’d be getting ahead of myself.
Firstly, the premise. The hook: there’s at least two distinct kinds of gin out there.
The Bourbon/Rye Parallel: It’s not as night and day as say rum vs whiskey. Even when both are aged, you can clearly distinguish between the two. It’s more of a distinction between say Rye and Bourbon. I know, at your local dive bar, or for folks who make cocktails once a year, having a “whiskey” is sufficient. But when is the last time you’ve seen a cocktail menu of any repute simply call out a whiskey, as if to imply to the drinker, the finer points don’t quite matter here?
For example, I don’t have to have had Buffalo Trace Bourbon to ascertain whether or not it fits my tastes. I’m largely familiar with other Bourbons, so although not all Bourbons are the same, I can roughly ascertain, “this might be a sweet, a bit smoother and have less edge.” If I’m looking for something with ‘a bit more spice, something peppery, some heat,” I might opt for the Rye sour….well maybe not, but you see where I’m going with it.