Green Mountain Organic Gin from Green Mountain Distillers, who operate out of Morrisville, Vermont, in the shadow of the Green Mountains, distills their gin from certified organic grain and Vermont spring water. The philosophy of the distillery is in “small,” as in “small teams,” “hand-crafted,” and it goes all the way down to the farmer-owned cooperative where they source their grain. In many ways, the story of Green Mountain Distillers and Green Mountain Organic Gin feels quintessentially Vermont.
The nose sparkles with intense, vivid pine and slightly waxy juniper. Once the top juniper notes settle, there’s suggestions of lemon, rain soaked green maple leaves, menthol, and even a slight floral note as well. All of these other notes are just there supporting the juniper-forward nose. Very nice and very classic.
The palate is surprisingly herbaceous in its expression of juniper. Heavy menthol, and camphoraceous mint notes. It leaves a perceptible coolness in your mouth which caught me quite off guard. I’m also getting notes of citronella, lavender, lemon balm, and a bit of anise on the finish.
I’m a little particular about mint notes in my gin, and I have to say it’s a little bit overwhelming in Green Mountain Organic Gin. The coolness on the finish is in a place between slightly soapy and refreshing; the lavender and mint notes seem to be mostly lending that camphor note and less of that delicate lavender-flavor. On it’s own, it’s a little less balanced.
John at Foodie Pilgrim mentioned in his write-up on Green Mountain Organic Gin that he really liked it in a Pink Gin, and I have to agree with him. I thought that it was the perfect complement to the cool green flavor of the gin. I like all that the bitterness and spice brings to it. Similarly, I also liked what the herbal complexity from a good dry Vermouth added to it. I recommend a Martini with a heavy dose of Vermouth, and maybe even a dash of bitters. Try the Pascal Martini, for example and the Walnut adds a brown sugar and caramel low-note which mediates the cooling effect.
Green Mountain Gin is a perfect gin for a South Side Cocktail (you may even need less mint than usual), but it almost reads as a South Side cocktail in a Gin and Tonic and Gin and Soda as well. The minty/camphor notes play even less well with straight up orange juice, so I’d suggest not picking this for your next Gin and Juice.
Overall, I found Green Mountain Gin to be a better mixing gin than it was on its own.
Green Mountain Organic Gin starts with a lot of juniper, but ultimately ends up being an herbal, camphor-kissed contemporary gin. If you’re into a gin that leaves your palate cooled as if chewing a piece of peppermint gum, you may find this gin to be right up your alley.
Personally I find it to be lacking balance with perhaps a bit too much in terms of camphor. I find that after several sips on its own, it takes a muscle balm like effect that doesn’t quite leave the palate.
Special thanks to John at Foodie Pilgrim. Since 2012, John has shared and sourced gins from New England and nearby that we at The Gin is In haven’t tried yet. This gin sample was shared by John, who is also a big fan of gin. So check out his New England Gin Reviews as well when you have a chance, and read his review of Green Mountain Organic Gin.