Beverage Dynamics

Beverage Dynamics July-August 2015

Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.

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Gin 32 Beverage Dynamics • July/August 2015 www.beveragedynamics.com BARREL- AGED GINS One of the discernible trends in the gin category is the aging of the light liquor in oak barrels. It's an attractive notion that is starting to draw the attention of numerous distillers across the globe. Barrel aging profoundly affects both the taste and fragrance of the gin, as well as enhance its appearance. Just imagine the possibilities. There are several aged beauties already on the market. Dictador Colombian Treasure Aged Gin is appropriately named. Made on a foundation of cane neutral spirits, the gin is infused, in part, with the Colombian fruit, limon mandarino. After the fifth and final distillation, the young gin is transferred to oak casks used previously to age Dictador Rum. The gin spends 35 weeks in oak, long enough to lend it an amber hue and a warm, spicy palate. Two American micro-distilled, barrel-aged marques are also testing the waters. Reserve Tom Cat from Caledonia Spirits in Hardwick, Vermont is made with neutral grain spirits, whole uniper berries and an added touch of raw honey. It is then trans- ferred to new, charred American white oak barrels for 4-6 months. The oak aging imbues the gin with a deep, reddish/amber hue and a bouquet of juniper, honey and spicy toasted oak. Another sterling example of craft distilling at its finest is Waterloo Antique Barrel Reserve Gin from Treaty Oak Distilling Company in Austin, Texas. It is aged in new, American white oak barrels for 2 years. During its stay in wood, the gin develops a dark amber hue and the added oak-induced flavors of roasted coffee, cinnamon, vanilla, clove and nutmeg. It's such an intriguing spirit you'll wonder why more gins aren't barrel-aged. — RP 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 macerates 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 whis- kies 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 spir- its. 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. Every great gin must possess a singularly appealing quality that makes it stand out from the crowd. AGED GINS One of the discernible trends in the gin category is the aging of the light liquor numerous distillers across the globe. Barrel aging profoundly affects both the taste and fragrance of the gin, as well as enhance its appearance. Just imagine the possibilities. There are several aged beauties already on the market.

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