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
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StateWays Q www.stateways.com Q July/August 2014 36 • Tanqueray No. Ten — Its point of distinction is that instead of being distilled using dried botanicals, Tanqueray No. Ten derives its fresh fl avor from grapefruits, oranges, and limes, ripe juniper berries from Tuscany and herbs such as coriander and chamomile. It boasts a recent packaging upgrade. Newer Aromatic Offerings These are indeed heady days for gin. Those in the gin camp conjecture that potential converts are created on a nightly basis in the form of lapsed vodka drinkers, consumers who've grown disenchanted with its austere, aloof personality. For label-battered vodka drinkers, gin might well be a welcome break. "We think that boutique spirits are the really hot spirit category," says August Sebastiani, president of The Other Guys Wines, maker's of Uncle Val's Gin. "Vodka is certainly a monster category, but I think that it doesn't do much for the craft movement. On the other hand, gin allows for much more fl exibility and, frankly, complexity in fl avor profi le. Personally, the category allows a hand-sell not too different from a wine sale. Consumers are curious about process and ingredients and want to know more about subtle fl avor profi les." The resurgent popularity of the cocktail has prompted the release of many new artisanal brands. Here's a sampling of some promising candidates. • American Dry Gin — The fl agship of Greenhook Ginsmith of Brooklyn, American Dry Gin is crafted from organic wheat and a botanical mix that includes in part Tuscan juniper, chamomile, Thai blue ginger, Ceylon cinnamon, orris root and elderberry. The DeAngelo brothers make their 94-proof gin in a custom- made, vacuum copper pot still, which allows the gin to be distilled at low temperatures. This helps prevent the delicate aromas of the botanicals from being diminished by excessive heat of distillation. • Brockmans — Produced in the heart of England, Brockmans' botanical mix includes Bulgarian coriander, angelica, Murcian orange peels and juniper berries. The botanicals are steeped in pure grain spirits prior to being distilled in a century old copper alembic still. Afterwards the spirits are infused with wild mountain blueberries and blackberries from northern Europe. Bottled at 80 proof. • Death's Door — This award-winning spirit is made in Wisconsin on a base of triple-distilled organic winter wheat and malted barley. Master distiller John Jeffery then infuses the spirits with only 3 botanicals— organic juniper berries, organic coriander and fennel seeds. The botanicals are placed in a chamber in the neck of the still such that the rising alcohol vapors pass through the botanicals and imprint the 94-proof gin with their aroma and fl avor. • Distillery No. 209 — Made at Distillery No. 209 located at San Francisco's famed Pier 50, the 92-proof gin has a balanced, citrus and spiced palate with the juniper taking a back seat. The brand features a botanical mix that includes bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds. • Ford's Gin — Distilled in London at the Thames Distillers, Ford's Gin is a collaboration between 8th generation Master Distiller Charles Maxwell and master mixologist Simon Ford. The 90-proof, juniper-forward spirit is crafted on a base of wheat neutral spirits mascerated with citrus (bitter orange, lemon & grapefruit peels), fl ora (jasmine fl ower & orris) and spice (angelica & cassia). The botanicals are steeped for 15 hours before being distilled in a traditional pot still. • Langley's No. 8 — This English import hails from the century-old Langley's Distillery. The namesake gin is single distilled in a small pot still using neutral grain spirits and a secret mix o f 8 botanicals. The 83.4 proof gin is a masterfully balanced blend of spicy, zesty and piney fl avors and aromas. • London No. 1 — Imported by famed Sherry producer Gonzalez Byass, the 94-proof gin is distilled in London with juniper, almond, iris root, bergamot and orange peel. It is fi nished with a 'gardenia elixir' giving it a jasmine-like fi nish and color. This together with bergamot zest used during distillation lends the gin an Earl Grey tea-like quality. • Monkey 47 — Recent arrival Monkey 47 is produced by the Tanqueray No. Ten Gin Death's Door Gin Monkey 47 Gin London No. 1 Gin