StateWays - July/August 2015

StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions

Issue link:

Contents of this Issue


Page 32 of 51

33 StateWays ■ ■ July/August 2015 quoise hue and the enticing aroma of jasmine. London No. 1 is produced in London under the direction of 8th generation Master Distiller Charles Maxwell. It is qua- druple-distilled in a copper pot still with a 13 botanical mix that includes juniper berries, orange peel and bergamot. For those who seriously appreciate the attraction of a traditional London Dry Gin, a small London micro-distillery has released Sipsmith V. J. O. P. (Very Junipery Over Proof ) London Dry Gin, a 115.4- proof homage to the juniper berry. To create the gin, master distiller Jared Brown fi rst mac- erates juniper berries up to 45 hours in neutral spirits. Before distillation, more juniper berries are added to the maceration to further concentrate its fl avor. The fi nal step takes place inside the still as the alcohol vapors pass through the botanical trays also containing juniper. The fi nished gin is exceedingly dry with a focused juniper nose and a brilliant piney, spicy and citrus palate. The family-owned fi rm of Duncan Taylor Scotch Whisky Ltd. lays down casks of single malts and single grain whiskies sourced from Scotland's most famous distilleries. Located in the Speyside, the independent bottler oversees one of the largest collections of vintage Scotch whisky and has slowly expanded into creating other ultra-premium, small batch spirits. After years in development, the company has introduced Indian Summer Saffron Infused Gin. This gin combines ten individually macerated botanicals, the most notable of which is saffron, the scarcest and most ex- pensive spice in the world. The steeped spirits are then redis- tilled in a traditional copper pot still and bottled at 92 proof. Its elevated proof helps the aromas and fl avors of the constituent botanicals to fully integrate. "When we set out to create our saffron-infused gin, we de- cided to only use the fi nest quality spices, which was why we se- lected Persian saffron," states Chairman Euan Shand. "We believe that using the highest grade of saffron, coupled with the other premium botanicals, helped us develop a unique, highly desirable gin that will be ap- preciated by spirit afi cionados everywhere." Finally, it's not how many botanicals are used to create a gin that counts, but how seam- lessly those botanicals meld together. As way of proof, Death's Door Gin is made with only three botanicals—corian- der, fennel seeds and wild juni- per berries. Master Distiller John Jeffery is clearly a man who subscribes to the concept that less is more. Before the third dis- tillation, the botanicals are placed in a chamber in the neck of the distillery's state-of-the-art still. "Our gin is highly distinctive in its three botanical blend," contends Brian Ellison, founder and president of Death's Door Distillery. "Using whole botanicals and vapor extraction, we are able to produce an exceptional spirit that has bright tradi- tional botanical notes without overpowering fl avors. Wiscon- sin-made from locally sourced botanicals, Death's Door is an All-American gin." ROBERT PLOTKIN is a judge at the San Fran- cisco World Spirits Competition and author of 16 books on bartending and beverage management including Secrets Revealed of America's Greatest Cocktails. He can be reached at or by e-mail at The resurgence of the cocktail has attracted smaller artisanal brands of gin to enter the marketplace. GIN

Articles in this issue

Links on this page

Archives of this issue

view archives of Stateways - StateWays - July/August 2015