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Posts from the ‘Gin’ Category


Review: Greenbar City Bright Gin

Greenbar City Bright Gin was launched August 2017.  National distribution will follow early 2018.  The husband and wife team of Melkon Khoskovian and Litty Matthew have crafted a gin to honor the many flavors of the vibrant immigrant Los Angeles food scene.  From the aromatic herbs of East and South Asia, to floral and earthy flavors of Mexico, and the Middle East, this is how Angelenos eat.  Did I mention Litty is a Cordon Bleu trained chef.  City Bright Gin is made from their Tru Organic Vodka base.  Organic Juniper Berries sourced from scenic groves in Bulgaria, ancho chiles, angelica, basil, California Bay, cardamom, cassia, coriander, cubib, black cumin, fennel, grapefruit, lemon balm, lemon, lemongrass, kaffir lime, lime, pink peppercorn, Sichuan peppercorn, peppermint, spearmint, and star anise are steeped for 7-10 days and then re-distilled in a pot still.  Vapor path distillation is not used because they want the biggest/boldest flavors and aromas.  This translates into better richer cocktails.       Read more »


Review: Citadelle Gin

Citadelle Gin ImageCitadelle Gin, at 19, may hold the title as the gin with the most botanicals.  It was introduced in the US in 1998 and is the result of Cognac Ferrand setting out to create one of the worlds finest gins.  To achieve this they researched, found, and updated an 18th century recipe.  Citadelle is triple distilled from the worlds finest whole grain wheat harvested in the Frances Beauce region and brewed with natural spring water.  It is distilled in small Charentais copper pot stills with a naked flame.  These are the same pot stills used to make Pierre Ferran Cognac.  19 Botanicals including coriander from Morocco, orange peel from Mexico, cardamom and nutmeg from India, licorice from China, cubeb pepper from Java, juniper, savory, violet, and star anise from France, fennel from the Mediterranean, iris for Italy, cinnamon from Sri Lanka, almonds and lemon rind from Spain, cassia from Indochina, angelica from Germany, grains of paradise from West Africa, and cumin from Holland are cold infused for 72 hours before bottling at 88 proof. Read more »


Review: Dripping Springs Artisan Gin

Dripping Springs Gin - CopyDripping Springs Artisan Gin was crafted by brothers Gary and Kevin Kelleher, and introduced September 2014.  They also craft a very tasty vodka and Texas Orange flavored vodka.  It is made with sweet Mid-Western non GMO corn and is micro distilled over 20 times in small 50 gallon batches.  Nine botanicals including juniper, hibiscus, cardamom seed, Grande Valley oranges and Mexican limes are steeped for 24 hours in the 120 proof spirit.  It is then distilled again in 40 gallon batches in hand made copper pot stills.  The process takes 3 days to complete with only 55%, the heart, kept.  After a light filtration through Swedish activated carbon, artesian spring water is blended to reduce to 85 proof before bottling. Read more »


Review: Nolets Silver Dry Gin

Nolets Silver Dry Gin - CopyNolets Silver Dry Gin is crafted at the oldest distillery in Holland where they have been distilling spirits since 1691.  This is the same distillery and family that created Ketel One Vodka.  Nolets Silver Dry Gin was created by eleventh generation sons Carl Jr. and Bob Nolet with their father Carolus Sr.  It is made from premium winter wheat distilled in a copper pot still and then a second time in a five plated column still.  Juniper, Turkish rose pedal, white peach, and raspberry are the only known botanicals used in crafting this gin.  Each botanical is individually distilled or macerated for 24 hours to give the gin a distinctive natural flavor and aroma before bottling at 95.2 proof. Read more »


Review: New Amsterdam Gin

New Amsterdam Gin - CopyNew Amsterdam Gin was introduced in 2008 by E&J Gallo Winery.  While E&J Gallo is best known as the largest exporter of California wine, they also have a growing line of spirits.  These spirits include New Amsterdam Vodka, Shellback Rum, E&J Brandy, and Familia Camarena Tequila.  New Amsterdam Gin is made with a neutral grain spirit base and is crafted with botanicals, citrus, and juniper.  Read more »


Review: Bombay Sapphire Gin

Bombay Sapphire Gin - CopyBombay Sapphire Gin was introduced in 1987.  The name comes from the Star of Bombay, a famous Indian sapphire pictured on the label and currently on display at the Smithsonian Institute.  Sapphire is triple distilled using a Carterhead still.  The ten botanicals used are held separate from the spirit in perforated copper baskets.  The alcohol vapors are passed through the mesh basket to gain flavor and aroma.  Pure water from Lake Vyrnmy is added to reduce to 94 proof.  The ten botanicals used include Juniper from the hills of Tuscany, and lemon peel from lemons hand picked from Murcia and then hand peeled.  Grains of paradise from coastal West Africa.  Coriander from Morocco.  Cubeb berries sourced from Java. Orris root from Florence Italy.  Almonds from Spain.  Cassia bark from Indoesia.  Liquorice from the grassy plains of China, and Angelica from the lush woodlands of Dresden. Read more »


Review: No. 3 London Dry Gin

No. 3 London Dry Gin - CopyNo. 3 London Dry Gin is named for the No. 3 St. James Street address where Berry Bros. and Rudd, London’s oldest wine and spirit merchant has been home to since 1698.  The key on each bottle is a replica of the key once used to open their doors.  No. 3 is distilled at one of Hollands oldest family owned distilleries with over 300 years of experience from a recipe refined and perfected for over 1 year by Dr. David Clutton.  They start with pure grain alcohol that is blended with demineralized water to reduce to proof.  Juniper from Italy, Spanish orange peel, grapefruit peel, Moroccan coriander seed, angelica root, and cardamom pods are then steeped with the spirit.  The next morning distillation begins in a copper pot still.  The gin is then rested and filtered before bottling at 92 proof. Read more »


Review: Hendricks Gin

Hendricks Gin - CopyHendricks Gin was released in 1999 by the William Grant and Sons Distillery.  This distillery is best known for the Scotch Whiskey they have been creating since 1887.  Those brands include Glenfiddich and The Balvenie.  This was the culmination of an 11 year journey by Master Distiller Lesley Gracie to craft a spirit using 2 stills purchased at auction in 1966 by Charles Gordon, the great grandson of company founder William Grant.  Hendricks Gin is a blend of spirits made with a Bennet still built by coppersmiths in London in 1860, and a Carter-Head still manufactured with a vapor driven flavor basket by John Dore and Co. in 1948.  Eleven botanicals including yarrow, juniper, elderflower, orange peel, angelica root, caraway, coriander, chamomile, cubeb berry, orris root, and lemon are used in two separate small batch distillations with the two different stills.  Each 500 liter batch is then blended with the other before the gin is infused with Bulgarian rose pedals and specially selected cucumbers from the finest producers.  After bottling at 88 proof the warning ” IT IS NOT FOR EVERYONE” is printed on the back label. Read more »


Review: Bulldog Gin

Bulldog Gin - CopyBulldog Gin was launched in 2007 and it is crafted in London at a distillery that has been producing gin for over 250 years.  It is made from Norfolk wheat from the East Anglia region of England, fresh water from Wales, and 12 botanicals.  Those botanicals include Chinese dragon eye, a fruit related to lychee and known for its aphrodisiac powers, Turkish white poppy seeds, Asian lotus leaves, Italian Juniper, Moroccan coriander, German angelica, Spanish lemons, Chinese liquorice, Italian orris, Spanish almonds, Asia cassia, and French lavender.  Bulldog Gin is quadruple distilled in small copper pot stills, and it is triple filtered.  The Bulldog name and the spiked dog collar on the bottles neck is inspiration by Sir Winston Churchill, possibly the most famous gin drinker of all time.  Read more »


Review: Fifty Pounds Gin

Fifty Pounds Gin - CopyFifty Pounds Gin was named for the fifty pound tax, levied on all producers of gin by the British Parliament in the Gin Act of 1736.  This was meant to reduce illegal gin production that was so rampant that it affected public health.  It is estimated gin was distilled in one of five homes.  Only two distilleries agreed to pay this tax.  Fifty Pounds Gin is a small batch neutral grain spirit distilled four times using a still manufactured by John Dore and Co.  It is filtered three times and then stepped for two days with eleven botanicals.  Those include juniper berries from Croatia, angelica root from Western Europe, coriander seed from the Middle East, Italian licorice root, grains of paradise from Western Africa, lemons and oranges from Spain, and mint from the South of France.  The final three botanicals are kept a secret.  After distillation the spirit is allowed to rest for three weeks to allow the flavor of the botanicals to fully integrate. Read more »