Terroir, the notion that place imbues the plants grown in a certain place with a unique character; or rather the idea that the climate that a plant experiences, the conditions of the soil, the time of the year, the sun, so and so forth, can alter that character of that which you grow in a certain place is backed up by innumerable chemistry journal articles which analyze the essential oil characteristics of such gin staples as angelica, juniper and coriander. For this piece we’ll call this terroir type I.
But a further more obvious aspect of terroir is often at play in gins such as Vor. What grows around you natively is perhaps the most readily identifiable aspect of a place’s regional food culture. The same soil conditions that can cause juniper to contain different quantities of linalool also dictates why crowberry or a kind of moss grows in Iceland and nowhere else. And why you might not be able to grow Tapioca in a northern clime, or banana. For this piece we’ll call this terroir type II.
Vor gin is a gin which uses both affects to delirious effect. And it’s far from just a gimmick: the combination of the two creates a gin which is wholly like anything else out there.