Citrus-Forward Gins to Try This Summer

First released in 2005, Bluecoat American Dry Gin is distilled in Philadelphia, Pennsylvania. It is made from a neutral grain spirit base which uses rye, corn, wheat, and barley. Juniper, coriander seed, citrus peel, and angelica root are known botanicals and all are 100% organic. The distillery relocated to the Fishtown neighborhood in Philly in September 2016.

Drumshanbo Gunpowder Irish Gin is produced using twelve botanicals, eight that are traditionally infused and four that are vapor infused. Meadowsweet, sourced in the town of Drumshanbo in Co. Leitrim where the gin is produced, along with cardamom, juniper, coriander, angelica root, orris root, caraway, and star anise all go directly into the copper pot stills. The kaffir lime, oriental grapefruit, Chinese lemon and gunpowder tea are vapor infused.

Chase Seville Marmalade Gin uses potatoes which are grown on the distillery's own farm as the base ingredient. The gin is made with 8 botanicals including juniper, licorice root, elderflower, and bitter almond. This gin is then re-distilled with Seville orange peels to make this product. Bottled at 40% ABV. Note: Formerly called Williams Seville Orange Gin.

Torino Distillati, located in Moncalieri, was established in 1906 and is currently run by the Vergnano family. Malfy con Limone Gin is produced in Italy, where Italian monks have been distilling juniper spirits since as early as the 11th century. It is made from Italian juniper, lemons, coriander, angelica, cassia bark, and other botanicals. Distilled in a stainless steel vacuum still, it is bottled at 41% ABV.

Tanqueray Rangpur Gin was first introduced in 2006 and is named after the Rangpur lime that is included in the recipe. Rangpur lime, which is not a lime but a hybrid of a lemon and mandarin orange, is one of the several botanicals, including juniper, bay leaf, and ginger, that is used to make this spirit.

Malfy Gin Con Arancia is made with Sicilian blood oranges peels which are infused with juniper in an Italian grain spirit for 36 hours. Four other botanicals are used in its production. Made at the Torino Distillati just outside Torino by master distillers Beppe Ronco and Denis Muni, it is suggested to serve this gin with tonic, lemonade, or Prosecco. This dark orange-colored gin is bottled at 41% ABV. (SRP $29.99)

Introduced in late 2016, with its international release delayed until 2017, is this dry-style gin from Japan's first dedicated gin distillery. Master Distiller Alex Davies of the Kyoto Distillery uses a spirit base distilled from rice and adds botanicals like yellow yuzu, hinoki (cypress) wood chips, bamboo, gyokuro tea, and green sanshō (Japanese peppercorn) berries that are designated into: base, citrus, tea, herbal, spice, and floral. Each botanical category is steeped into the rice spirit, which is then individually distilled before blending together. It is brought to proof using water from Fushimi, known for its purity. Ki No Bi translates to "the beauty of the seasons" and is bottled at 45.7% ABV.

Nikka Coffey Gin uses a base of corn and malt distillate which were distilled in a Coffey Still as the name suggests. Japanese citrus such as yuzu, kabosu, amanatsu, and shikuwasa, along with sanshō pepper, and apples pair with traditional botanicals of juniper, angelica, coriander, and lemon peel in the production of this gin. Available in Japan beginning in late June 2017 with a wider release expected later that year.

Sipsmith Lemon Drizzle combines two quintessentially British things: good gin and lemon cake. The lemon flavor is achieved by adding in dried lemon peels, vapor-infused freshly-peeled lemon, and lemon verbena grown by the master distiller himself. The other botanicals at play are juniper, coriander, vanilla, and ground almond. Note: Available in the US with limited availability as of spring 2019.