Type: Dry Gin
Botanicals: Juniper, Coriander, Angelica, Black Peppercorn, Lemon Peel, Green Cardamom, Hibiscus, Orris Root, Orange Peel, Lime Peel, Kaffir Lime Leaves, Cinnamon
Base: Grain Neutral Spirit
Distilling Notes: The base is Dogfish Head’s Analog Vodka, which is made from “2-row barley.”
I should start this review off with an apology: most people will not be able to try out this gin and for that, I am sorry because it is truly an experience worth having. As of this writing, Dogfish Head’s Compelling Gin is only available for purchase in Delaware, Maryland, DC, and Virginia. I hope that they will eventually expand nationwide, much like their beer, but for right now, those are the breaks.
There are many interesting things going on to make this a “compelling” gin. First is that Dogfish Head uses their own vodka as the base spirit, which is then infused with their botanical mixture. This simple fact makes me wonder how much of the gin’s unique taste is from the botanicals and how much is in the vodka to begin with. Second is the use of citrus peels, Kaffir Lime leaves (which I had not encountered before), and black pepper. None of these are particularly out there, but this precise mixture seems quite different. In the end, though, while I am not sure that “compelling” is the right appellation for this gin, it certainly is interesting. Let’s dive in. Continue reading “Ginology 6: Dogfish Head Compelling Gin”→
Type: “Schwarzwald” Dry Gin
Botanicals: “47 handpicked ingredients,” which include local cranberries, juniper, citrus, etc. See a complete list on their website in the “Encyclopedia Botanica” section.
Distilling Notes: Gin matures in earthenware containers.
Monkey 47’s Schwarzwald Dry Gin is not available in my local Virginia ABC stores, however, after a friend recommended the spirit to me, I happened upon it at a DC liquor store while hunting for a bottle of Cadenhead Old Raj (more on that in a later post). I only picked up a 375ml bottle, though, as it is a rather expensive gin (around $40 for just that small bottle). Unfortunately, for this post at least, I had already drank around half of the bottle prior to beginning this review series.
This is to say that this review will be slightly truncated for now as I ran out of gin before finishing the full three tasting cycle. However, I feel like I got enough of a taste of Monkey 47 (so-called for its 47 botanical mixture), to make a general recommendation.
Before we get to that, though, I want to mention that Monkey 47 has an interesting “history” on its webpage that is worth reading. As with most of these, who knows how much is myth and how much is real, but it is always fun to check out.
Type: “Scottish” Gin (Dry Gin)
Botanicals: Juniper, coriander seeds, angelica root, orris root, orange peel, lemon peel, cabeb berries, caraway seeds, elderflower, yarrow, chamomile
Distilling Notes: Blended from the distillation of two separate stills, one in which botanicals are steeped in the spirit for 24 hours before still is turned on. In the other still, botanicals are added at the top as spirit evaporates. Once these are blended together, essence of rose petal and cucumber are added.
As I write this I am on a train from Williamsburg to New York for Music and the Moving Image 2018 and it is perhaps fitting that I passed through Washington, DC, on my way there as the person who first introduced me to Hendrick’s now lives in the nation’s capital. Hendrick’s was, in many ways, the final stage of my beginning gin experience, which is why it is the last selection in my opening triumvirate of gin reviews. We have gone from a platonic gin, Beefeater, through a classic, Tanqueray No. 10 (which was not my go to Tanqueray back in the day, but it is now when I want a bottle of it), until finally landing on Hendrick’s. While Hendrick’s is known for being an odd duck gin due to its double distilling process and the addition of rose and cucumber, it is still a gin first and foremost…and a damn fine one at that, in my humble opinion.
I have a feeling this might be a short post since Hendrick’s is one of those divisive gins. People either like it or they don’t. But if you have never tried it, maybe my review can convince you to at least give it a taste. Continue reading “Ginology 4: Hendrick’s Gin”→
Note: For those readers who are not residents of Williamsburg, VA (not to be confused with the neighborhood in Brooklyn), DoG Street is the nickname for “Duke of Gloucester Street”—the main street that Colonial Williamsburg is situated on which runs between the edge of the William & Mary campus and the Virginia Colonial Capital Building. Therefore, when someone here says “DoG Street,” this is what they are talking about. It is not to be confused, though, with “Dogtown,” a nickname for Gloucester, MA, about which Harry Chapin sang. But this “note” has really strayed far afield…on with the review!
I went to DoG Street Pub on a recent Wednesday after work to have drinks with a co-worker and in the process introduce him to the world of gin and tonics. As a sub-mission, I was also trying to find a new decent bar that might start to fill the No Name shaped hole in my heart that leaving Boulder has left. DoG Street is a bit too much restaurant to be a nice bar to hang out at with friends, but I am happy to report that they have a good selection of gin! All the standards, a few locals, plus some that I wasn’t familiar with at all. Unfortunately, for this report, I had to drive home afterwards and was unable to sample “ALL THE GINS!”
Type: London Dry
Base: 100% grain neutral spirit
Botanicals: juniper, juniper, coriander, angelica, licorice, white grapefruit, lime, orange, chamomile flowers
Unique Processes: Uses the smaller “No. 10” still that was used for experiments, and is thus made in smaller batches. Also, it uses the whole citrus fruits rather than dried peels.
Choosing Tanqueray No. 10 for one of my initial reviews might have been a bit of an odd choice since it is the more “exclusive” or “step-up” of Tanqueray’s gins. Most people consider the basic, traditional Tanqueray to be among the world’s perfect gins, especially with how it seems to keep its botanicals to just the basics, whereas No. 10 throws in entire citrus fruits.
But while standard Tanqueray was my go to gin once I discovered the wonder that is the g’nt, I have since ventured outside its safe and comfortable flavor profile—though I am enjoying just such a throwback Tanqueray and Tonic as I write this. Though if I am honest, my favorite bottle of Tanqueray was probably their limited edition Bloomsbury variant. Sadly, it was exactly that, a limited edition that is no longer produced. But on to the gin at hand… Continue reading “Ginology 2: Tanqueray No. 10”→
Type: London Dry
ABV: 47% (though outside the US the ABV is 40%)
Base: 100% grain neutral spirit
Botanicals: juniper, angelica root, angelica seeds, coriander seeds, liquorice, almonds, orris root, seville oranges, lemon peel
Unique Processes: The botanicals are steeped for a full 24 hours prior to distillation to allow for the extraction of more natural oils.
I had never bought a bottle of Beefeater Gin prior to beginning my gin reviews, though it is probably among the gins that I have drank the most. The reason for this is that my go-to bar back in Boulder, CO—the No Name Bar—had Beefeater as their well gin. Their WELL gin. While Beefeater is certainly not in the same class as most higher end gins, it is certainly better than your run of the mill well spirits—i.e. Gordon’s or Seagram’s. It is simply one more reason why I miss that bar dearly…
Anyway, so it was that when I began tasting Beefeater’s standard gin (they have three other gins that I do not have ready access to), I almost immediately recognized it. Like an old friend I had not seen in a very long time. Continue reading “Ginology 1: Beefeater”→
So I have been on a bit of a streak with the whole blogging thing. Starting in early January, I have been successfully posting once a week thanks to a back log of ideas in addition to writing two posts a week for two months—essentially writing and editing multiple posts simultaneously, though usually only posting one. Some of that was thanks to the emotional wall I had built and deciding to spend all my free time on the weekend writing, but it was also thanks to really having no other projects in front of me since I was out of library school. Continue reading “Where Do We Go From Here?”→