Given the preponderance of blue gins in the late 10’s and early 20’s, I think it’s fair to say that they may have been the original blue gin. Unlike many blue gins on the market today which utilize butterfly pea flower for a color-change trick, Magellan Gin achieved its color by macerating orris roots and flowers in the gin after distillation.
Nose: Magellan gin has a bite to it that you might not expect upon first smell. It’s a bit spicy with a fair hit of heat.
Flavor: Coriander, cloves, nutmeg, oily bitter orange rind and a touch of herbaceous juniper. The finish is more peppery with less floral nuance than you might expect.
It makes a good gin and tonic, a rather disappointing Tom Collins, but a top notch Aviation.
As for the Martini and other spirit-forward drinks, the above average heat and astringency makes less ideal. I prefer mixed drinks with Magellan Gin.
Overall, Magellan Gin
The blue color is distinctive and will surely get noticed at the bar; however, as a gin, it ultimately struggles to carve out a space. The heat, somewhat unbalanced spice-forward flavor profile and astringency causes Magellan Gin to come up a bit short in a crowded gin market.