ADK Gin is entirely corn based, fermented and distilled on site. It makes it entirely grain to glass and crafted in small batches on a copper pot still aiming to create the taste of the Adirondacks [though it’s made in Utica, which is close, but more in the hills than it is the mountains], and does so by including the Alpine Bilberry, a berry growing shrub common in alpine regions around the world, but in particular found sporadically in the Appalachians and Adirondacks. It’s rather uncommon at the Southern tip of its range, which includes New York State, which makes it quite a find.
Articles Tagged: Juniper
Old St. Andrews’ Pink 47 Gin pushes the envelope in a couple of novel directions. Featuring 12 botanicals (including almond, cassia, nutmeg and juniper), I caught an interesting note about it which indicates that it features TWO(!) different kinds of coriander and angelica among its ingredients.
Yes, while garden angelica is the most common angelica in gin (Angelica archangelica), it’s far from the only edible kind of angelica- and the floral character can vary from species to species. Angelica Lucida is a coastal plant which is eaten as if a celery. Wild Angelica (Angelica sylvestris) is an edible, pernicious weed, run rampant in the Canadian maritimes. There’s others two, so clearly plenty of candidates for a second angelica ingredient….
Pink 47 is based on a neutral grain spirit and bottled in a faceted pink diamond bottle.
Nice, bright juniper nose, with a modicum of leafy herbs and a some clear coriander mixed in there as well. Very classic, with the herbs and minty notes a bit lower in the mix, coming through more clearly as the spirit warms.
Overall, the spirit feels thinner than expected on the palate. Lots of crisp, juniper reveling in its herbaceous side.
Every now and then, we see a gin which does something so crazy, it absolutely blows our mind. Before we even get it into our glass.
When I hear about Herno distillery’s intention to age gin in a cask made out of juniper wood, I was absolutely boggled. Firstly, and pardon this preconception held by those of us who mostly encounter these small little garden variety junipers, with scraggly winding branches that peel and flake. All in all, I didn’t think you could do anything with the bark whatsoever.
The peoples of Europe have long used juniper; however, it wasn’t quite valued as a wood product. Juniper wood has issues with the way it knots, the type of grain, and its has only come back into vogue as a source of lumber due to technology which can mitigate some of these defects. Let me quote from sawmill which specializes in juniper some of the reasons why juniper isn’t usually used for casks, and can be cost-prohibitive to do so:
“The answer is to accept juniper for what it is. It is beautiful, local and challenging. It is not easy, normal or boring.
Arizona Distilling Co.’s Desert Dry Gin hits the market– and as far as we are aware- this is the first gin on the market distilled in the state of Arizona!
Who Else is Talking about Gin
In the latest from the “threats to gin in the UK category,” juniper is now threatened due to over grazing by rabbits. With 1,000 pounds, the makers of No. 3 London Dry Gin have sponsored a fence to keep those little juniper eaters away from a choice juniper grove.
“Why, exactly, are we collectively reviling the person who decides to, say, create a bar where there is gin and tonic on tap?” Hipsters, thank you.
And on a sadder note, Organic Nation, makers of Organic Nation Gin, who were among the earliest folks to the gate with an organic gin, have closed their doors.
The Gin Queen reviews The West Winds Gin. “These gins are definitely Australian originals featuring native botanicals like wattle seed andbush tomato and are cut with fresh Margaret River water from Western Australia.”
We continue our journey through the state of Colorado to Mystic Mountain Distillery to try their flagship gin called Colorado Fog Gin.
Nose/Palate: A little bit of juniper and a little bit of alcohol. Immediately recognizable as a gin. Perhaps on the harsher side of the alcohol-on-the-nose spectrum, but not off-putting. A hair strong smelling for 80 proof.
The flavor is straightforward, but sedate. Begins with a flash of heat, the mid notes are where the flavor is. It’s juniper forward but backed off. It’s as if the loudest note is only being played at half strength. A bit piney, but it quickly backs off a bit giving way to a bit of earthy spice underneath the flavor. Hints of angelica and lime. Restrained, and not really trying to overpower the juniper notes. The finish is a bit hot, warm in the corners of the mouth with a slight juniper tinge. Very quiet juniper and very dialed back. In terms of drinking neat, there’s a lot of heat here and a harsh edge, but botanical wise it’s an exercise in restraint and balance.
Mixing With tonic, it still contributes a subtle, but even more dialed back gin like flavor.
Back to Colorado we go. On the side of a road, in the foothills of the Rocky Mountains you might come across a sign that says DISTILLERY.
If you know David and I. Or if you know what we do [write about spirits], you know that even if we didn’t have it on our list [we did, we just had bunk directions] we were going to stop.
We should have had a bumper sticker that says, THIS CAR BRAKES FOR DISTILLERIES. Because we saw the words. Quickly pulled a U-turn, and were in the parking lot of a distillery. We were at Spirit Hound Distillers, and they were so kind as to give David, Sara and I a tour of their wonderful space, but also to let us try their spirits.
First Some Background Spirit Hound’s Gin consists of 9 botanicals [see picture below of the botanical bottle], but what really struck me about Spirit Hound gin was a quirky arrangement that existed at the time when we visited. Folks who were hiking in the Rocky Mountains and found juniper [yes, there’s a good deal of it in them there foothills] could pack a bag of fresh picked juniper and bring it to the distillery in exchange for a drink.
The Artisan Distillers Taste Challenge Annonced their award winners:
Roundhouse Gin took a Gold Medal; Bend Distilling won a silver for their American gin. Roundhouse took a bronze for their Imperial Barrel Aged Gin.
A couple Twitter accounts have broken with news of the 2013 Gin Masters: Langley’s No. 8 took a Master; Blackdown Spirits’ Sussex Dry Gin won a gold.
McMenamins Edgefield Distillery announced the release of Corenelius Pass Roadhouse Distillery’s Gables Gin.
Keeping an Eye Out For:Who Else Was Talking about Gin This Week?
Canadian Gin-makers remain unfazed by the fungus, boldly facing their own set of challenges.
Did you know, Alan Turing though about using GIN in the world’s first computer memory unit? [wow..]
The St. George line of gins reviewed [Siciliano’s Market]
Caorunn Gin [Institute for Alcoholic Experimentation]
“Apparently, Turing “advocate[d] the use of gin, which, he said, contained alcohol and water in just the right proportions to give a zero temperature coefficient of propagation velocity at room temperature”.
The Seattle Gin Society has put out the winners list from their 2013 Ginvitational
Best Northwest Gin: Big Gin from Captive Spirits
Best Washington Gin: Halcyon Gin from Blue Water Distilling
Plymouth Gin won best gin of the year
Aaron’s side note. I feel like we’re on the same wave length. Average score those three gins on this site are 4.83, including two of our handful of five star winners.
Beefeater’s Burrough’s reserve officially launched in London last night. The race is on to the first gin writer from the UK to review the gin!
Herno Distillery launched their Black Currant Gin [it’s already sold out].
Mason’s Dry Yorkshire Gin has launched over in the UK. For a limited time, 5£ off to celebrate the launch.
Two Birds Spirits launched their flagship gin last weekend for World Gin Day.
Though just reviewed here, Nolet is relaunching their top of the line $700 gin with some new twists.
Keeping an Eye Out For:
Wheat State Distilling in Wichita Kansas will be opening this summer. Among their planned spirits: gin.
Herno continues to release new gins.
Question: I’ve heard that cheap gin doesn’t have any “actual juniper” in it, but I’m looking for a gin which will hopefully have some juniper in it so I can derive the purported benefits, which include a reduction of inflammation from arthritis and other similar afflictions. Which gin has the most juniper in it?
Answer: The last part of the question is the part that I can and will answer.
Very inexpensive compound gins [on the bottom shelf usually] add juniper “flavoring” to neutral spirit. It’s technically and “legally” “gin.” But that’s not what you’re looking for.
Your next step you have your distilled gins.
Thirteenth Colony Distillers unsurprisingly hails from the United States’ thirteenth colony, and the nations’ fourth state. The gin is called Southern Gin and it comes from a land probably best known for its peaches and pecans. I will say that, and just to dispel the notion that just because a distiller is so proud of their heritage that their distillery is named after the place it comes from; their gin is named for the region they come from, but its not so literal as that its pecans and peaches all the way.
Instead, Southern Gin is refreshing classic styled gin. Bottle and name pays tribute to the self, but the drink itself pays tribute to something even further back in Georgia’s history, that is the place that Georgia’s founder James Oglethorpe was born: Merry Olde England.
Tasting and the Nose The nose is sweet and inviting. A fair amount of juniper. It smells mild and pleasant, with nary a trace of alcoholic burn on the nose.
The taste actually is remarkably true to the nose too. The profile is affable, sweet juniper which fades into warm citrus. Lemon up front but hints of other citrus as well, intimations of grapefruit.