Gin is often a misunderstood spirit. Most people grow up and cannot recall a fond memory of gin—it conjures stigmas of pine needles and Christmas trees. What they have yet to discover is how many unique properties gin can help accentuate in one’s palate when paired with food. Instead of associating the flavor of juniper berry with Aunt Pearl’s stash of extra dry gin in a plastic handled bottle we can now sip smoothly the botanical forward and complex flavor profiles of the new and old style gins alike.
Mark Tafoya, co-founder of The Winslow, recalls when he and his brother would go to the local Safeway and buy the cheapest bottles of Safeway’s own branded gin. Yes, prior to honing his craft as a bartender, this fine gentleman in his youth would drink that horrid product on the rocks in a Styrofoam coffee cup. Admittedly his own experiences left a nasty residue on his taste buds, and it wasn’t until years later when he tried Hendricks that he started realizing gin itself wasn’t just limited to the big players who owned the gin segment for so many years. Most notably: Gordon’s, Bombay, Tanqueray and Beefeater.
Today’s gin revival is in large part due to the process of making gin, and no, we don’t mean in a bathtub. Take whiskey for example, it has always been popular and the distilleries that were making whiskey would have to wait five years until their product could be ready. That’s a long time to wait for any kind of profit. Gin became a moneymaking machine for those distilleries because you don’t have to age it. Beautiful small batch and craft gins started popping up changing many a mind as to what this whole gin game was about. This brings us to Hendricks’s ten-year revival. Hendricks long ago broke that Juniper Forward London style dry gin and instead began adding botanicals such as cucumber and rosebud to its gin. When people started drinking that style of gin and asking for it in the bars it opened up the doors for many more craft gins ranging from something as simple as distilling it with raw honey as you find in Barr Hill or all the way to Monkey 47, which, you guessed it, is made with 47 botanicals.
The Winslow’s owners wanted to create a true British inspired gastropub. Because gin has had such a big influence, as well as its history in London, they realized Manhattan needed a proper gin bar. Largely influenced by the Spanish presentation of gin and tonics with botanical pairings, The Winslow wasn’t just going to have gin on the menu– it was going to serve it properly. Often you will notice the spices, dried fruit and botanicals lining our bar. We add varying combinations to our gin and tonics and gin specialty cocktails. Gin has evolved, and alcohol purists as well as people within the bar industry have joined the evolution.
The Winslow boasts over 40 different styles and brands of gin. Each is hand selected and available with a specialty tonic, specialty pairing or even many of our specialty cocktails. We think gin is special, and want each customer leaving here feeling the same way. If you are at all still on the fence as to whether or not gin is for you, stop in and be convinced.
Barr Hill Gin
Barr Hill: Barr Hill Gin is our ode to the hardworking bees of the Northeast. Each batch is distilled in our custom-built botanical extraction still. The juniper-forward botanicals are brought to a perfect balance by the floral depth of the raw honey. The results are distinctive and unparalleled. How do we extract such complexity from simple raw materials? Our secrets are kept in the hive.
Drumshanbo Gunpowder Irish Gin
Drumshanbo Gunpowder Irish Gin is slow distilled by hand in medieval copper pots.
In deepest rural Ireland, on the edge of a lake in Drumshanbo, Co. Leitrim, is the home of The Shed Distillery and PJ Rigney. PJ created The Shed Distillery with its medieval copper pot stills, and began a quest to fuse oriental botanicals with the local Irish ones.
As it turned out, they got on very well indeed. The result of this passionate exploration is Drumshanbo Gunpowder Irish Gin – unique, extraordinary and remarkable, all bottled and labelled by local hands at the distillery.
EXOTIC ORIENTAL BOTANICALS
This is a green tea that has been slowly dried, the delicate leaves then carefully rolled into shiny pellets. The flavour is bold and bright with a slight spicy freshness.
*taken from website
Jensens Gin: When Christian Jensen first tasted the vintage gins from London’s lost distilleries, he began a journey. Creating a finely balanced gin that honoured these forgotten recipes became his obsession. That’s why Jensen’s is distilled in small batches, using only traditional gin botanicals. So there’s really nothing new about Jensen’s, and that’s why it’s different. Distilled in Bermondsey, London, Jensen’s is gin as it was. Gin as it should be.
The Botanist Gin
The Botanist Gin: The Botanist Gin is a progressive exploration of the botanical heritage of the Isle of Islay. 22 hand-foraged local botanicals delicately augment nine berries, barks, seeds and peels during an achingly slow distillation. This first and only Islay Dry Gin is a rare expression of the heart and soul of our remote Scottish island home.
Blue Bottle Gin
*Content and Photo Credit -The Blue Bottle Gin Website
Look for beauty everywhere. Blue Bottle is the epitome of the boutique distilled gin. Each batch is meticulously crafted in our copper still at The Three Fingers Distiller on Guernsey. Our Gin has a unique combination of botanicals scrupulously selected to create a delectable treat.
Traditional juniper is here but doesn’t dominate. Astute drinkers will appreciate the tropical scent of local gorse flowers, be cosseted by the sweetness of nutmeg and luxuriate in a hint of cubeb pepper. Our attention to detail and commitment to excellence flows through to our bottle which you’ll notice is distinctively heavy and intensely beautiful to continue the Blue Bottle experience even whilst pouring.
Empress 1908 Gin
Empress 1908: Empress 1908 Original Indigo Gin is 100% authentic and all-natural. It’s infused with the vibrantly tinted butterfly pea blossom, adding a singularly distinct expression – an impossibly lush and vivid indigo blue, with a stunning secret to reveal; with the addition of citrus or tonic, Empress 1908 is transformed from its breathtaking indigo to a soft pink.
Filibuster Gin: For our “Dual Cask” Gin, we seek the smoothness and mouth feel that oak aging imparts, but in a crisp, clean, New World style. To accomplish our goal, we do a secondary barrel infusion of hand-harvested Holy Basil, Lemon Verbena and Rosemary grown locally in Shenandoah County. The interplay of floral aromatics and herbal flavors with the richness of “Dual Cask” aging make our Gin unique in the marketplace.
Monkey 47: An unusual gin from the Black Forest in Germany, Monkey 47 contains a unique ingredient. No, not that! Cranberries! The 47 comes from the number of botanicals that go into this unique gin, and the fact it’s bottled at a healthy 47%. This plethora of ingredients has paid off, and in 2011 Monkey 47 won the World Spirits Award Gold in the Gin category and Gold for best in class for the Gin Worldwide at the International Wine and Spirits Competition London. Not bad!
St. George Gin: An ode to the wild beauty of the Golden State. Forest-driven and earthy, Terroir is a profoundly aromatic gin with a real sense of place–mainly the monumental groves of trees, moist and misty glens, and sun-baked chaparral of our favorite local parklands. With Terroir Gin, you get the Douglas fir, California bay laurel, coastal sage, and other evocative botanicals. Sip it and be transported.