The first thing I noticed about the gin is it's brown—it looks like it belongs much more in the whiskey camp than it does the gin camp. As I began to read up on it, my interest was piqued even further. Local fruits and spices are extracted using a three-part distillation process in a copper pot still; the gin is aged in French Oak, giving it time to settle into its characteristic color and warm flavor profile. The result? A gin that still has the botanical flavors I love, but with a heavier hand of citrus, cinnamon and warm ginger. How to use it? I've been using it in cocktails just as you would bourbon, whiskey, scotch or brandy. It's wonderful neat with a little ice or stirred into a Manhattan or Old Fashioned.
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(Image: Megan Gordon)