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July/August 2014 • Beverage Dynamics 41
A Place in the Crowd
century-old pot still. The botanical mix is comprised of 10 herbs, spices
and fruit sourced from around the globe. The 94 proof gin is marketed
in an understated bottle whimsically topped off with a bowler hat.
Citadelle Reserve — Produced in Cognac by Gabriel & Andreu,
the vintage-dated gin is triple-distilled in a Cognac pot still and for-
mulated with a staggering 19 botanicals. The 88-proof spirit is then
aged for several months in oak casks. The cognac maker's cellar mas-
ter created the gin with a specifi c combination of botanicals inten-
tionally designed for oak aging.
Crater Lake Estate Gin — This vintage-dated, craft distilled gin
is created from grains and botanicals grown on site at Bendistillery
in Bend, OR. Released each fall, the 2013 edition includes hand-har-
vested juniper, lime basil and lemon balm. After distillation, the 85-
proof gin is briefl y rested in oak.
Damrak — Made by the Lucas Bols Company of Amsterdam,
Damrak is crafted from a proprietary recipe dating back to the early
1700s. It combines 17 fruits, berries, herbs and spices, each individually
distilled to lock its distinctive fl avor and fragrance. The 83.6 proof gin
is juniper-forward with a crisp and fl avorful fi nish.
Gabriel Boudier Saffron Infused Gin — Based on an artisanal
colonial French recipe, this saffron infused entry is made in small
batches in a copper pot still. The result is a bold gin, 80 proof, with a
golden hue and a pronounced herbal essence.
Junipero — Made by the Anchor Distilling Company of San Fran-
cisco, Junipero, 98.6 proof, is a small batch spirit alembic distilled and
fl avored with over a dozen botanicals. It has a spicy, juniper-forward
bouquet and a fl avorful lingering fi nish.
Leyden Dry Gin — Produced at the Dirkswager Distillery in
Schiedam, Holland, Leyden Dry Gin is triple-distilled in small
batches, twice in column stills and lastly in a traditional pot still. The
column still produces an essentially pure, high proof spirit, while the
pot still endows the 80-proof gin with a bold, pronounced fl avor.
Martin Miller's Reformed — After being distilled in England, every
drop of this London dry gin is shipped 3000 miles to the remote
Icelandic village of Borganes. There the spirit is diluted to 90.4
proof using the glacier-fed waters of the Selyri Spring. The pure,
soft water imbues the gin with a satiny body to complement its
fl oral and citrus character.
BD
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CI1407
ROBERT PLOTKIN is a judge at the San Francisco World Spirits Competition
and author of 16 books on bartending and beverage management includ-
ing Secrets Revealed of America's Greatest Cocktails. He can be reached at
www.AmericanCocktails.com or by e-mail at robert@barmedia.com.