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Nolet's Silver Gin
Distiller Score 95
The juniper pine notes provide the backnote, but Nolet's Silver Gin is full of freshly sliced peach, ripe raspberry, and roses. Those notes are each found individually but the whole is greater than the sum of its parts. Perhaps not everyone's cup of tea, but definitely worth a try at least. Cocktail suggestions: Think bubbles (French 75, Champagne Cocktail, Gin Fizz) or punch preparations..not really suited for classic martinis.
Reviewed by Stephanie Moreno
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Blaum Bros. Oak Reserve Gin (Batch 2)
Distiller Score 91
The color of this gin is on the lighter side of the spectrum of barrel-aged gins and has a blonde hue with light, golden highlights. The nose shows bits of the Madeira’s rich, oxidized caramel and baked orange flavors which add a lifted, floral character that reads quite fresh. Beyond all of this, there is still ample bourbon character with toasted flavors of oak and a touch of baked corn. Although overproof, the finish is clean and the Madeira cask’s sweetness helps incorporate the alcohol. Enjoy on its own as a contemplative gin.
Reviewed by John Rankin
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Distillery No. 209 Kosher-for-Passover Gin
Distiller Score 86
The sugarcane base creates a spirit with a higher perception of sweetness than most gins including Distillery No. 209’s flagship. In keeping with their house style, juniper elements are played down in favor of highlighting citrus, fresh coriander, and the welcome but uncommon savory flavor of bay leaf and a lingering finish of spicy cinnamon candy. The combined flavors are pleasant, but a bit subtle and would be a good recommendation for fans of New Western gin.
Reviewed by John Rankin
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Distillery No. 209 Chardonnay-Barrel Reserve Gin
Distiller Score 89
Fans of lush, creamy Chardonnay will find lots to love in this unique offering from the San Francisco bay. The botanicals are somewhat muted aromatically by the very present aromas toasted vanilla bean and baked apple pie. A hint of juniper and citrus peak through on the rich, full-bodied palate, but the main flavors are of hard butterscotch candy, creme brûlée, and a hint of old-fashioned cinnamon stick candy. A tasty drop on its own, but its sweetness may prove hard to balance in cocktails.
Reviewed by John Rankin
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Ki No Tea Kyoto Dry Gin
Distiller Score 89
The nose initially brings fresh citrus, followed by rich, sweet notes of green tea. The sweetness of the tea grows on the palate, creating a silky, smooth base of rich milk chocolate and cream. The finish is long and warming, as the citrus reappears to complement the tea's decadence.
Reviewed by George Koutsakis
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Distillery No. 209 Sauvignon Blanc Barrel-Reserve Gin
Distiller Score 88
The wine barrel has lent a fairly rich, golden color to this unique gin. Although the aromatics are a bit muted with none of Sauvignon Blanc’s calling card flavor of gooseberry, the palate is dramatically enriched by the barrel’s addition of weight, tropical fruit tones, and a touch of tasty raw vanilla bean. This combination increases the gins perceived sweetness, but this is deftly balanced by a spicy “Red Hots” candy finish. The only failing is that the already light juniper-base gin has what little piney characteristics it had further obscured by the strong barrel influence.
Reviewed by John Rankin
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Botanica Spiritus Barrel Aged Gin
Distiller Score 92
This spirit shows its barrel-raised origins with a beautiful, golden-wheat color. The oak’s influence continues with a nose that carries quite a bit of roasted vanilla character, but is adeptly complimented by an assertive, lemon freshness and a touch of root-driven botanicals. This is a tasty combination of Genever-styled gin and grape brandy that makes for a complex and rewarding sipping spirit, but for a truly indulgent experience mix over ice with one part sweet vermouth for a Martinez/Manhattan mashup that is unbelievably delicious.
Reviewed by John Rankin
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Barr Hill Reserve Tom Cat Gin
Distiller Score 92
Not unlike the original Barr Hill Gin, the juniper doesn't come on too strong this interpretation of Old Tom. Instead, the palate reveals floral and honeyed notes woven throughout with a rounded caramel sweetness. An oaky flavor is present, but not overwhelming. Though it would likely overwhelm some classic gin cocktails, it will do well as a substitute for whiskey in an Old Fashioned or Manhattan.
Reviewed by Anna Archibald
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G'Vine Nouaison Gin
Distiller Score 91
The profile is fairly fruity on the profile with a fruit salad aroma. Juniper comes in a bit stronger as you taste, but other ingredients shine such as the ginger and peppery cubeb berries along with the herbal vine-flowers. The gin finishes warm, spicy and slightly bittersweet with a lot of complex flavors to discover. The Pegu Club comes to mind for a drink recommendation, but this gin could work in other cocktails where you'd like the spices to pop.
Reviewed by Stephanie Moreno
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Ki No Bi "Sei" Kyoto Navy Strength Gin
Distiller Score 89
While much thicker and more full-bodied than the original Ki No Bi, the classic yuzu citrus-forward character is ever-present. Pepper and ginger come through on the palate, leading to a long, powerful finish.
Reviewed by George Koutsakis
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Tamworth Garden Flora Gin
Distiller Score 88
As one might expect from its name and list of botanicals, Tamworth Garden's Flora Gin is a showcase for floral ingredients. The lemon verbena provides a nice counterpoint to all those flowers, offering an herbal citrus note. The juniper takes a back seat in this gin. Flora is not the gin to break out for a traditional Martini or Gin and Tonic, but it opens intriguing possibilities for spring and summer cocktails. It's a soft gin, and it manages to be floral without getting soapy; recommended as a softer, sweeter take on the spirit.
Reviewed by Jacob Grier
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Micil Irish Gin
Distiller Score 89
Lovely floral notes, fresh and a tad perfumed. There's some honeysuckle on the nose too, as well as juniper and pomelo. The palate displays classic juniper notes, oranges and cardamom, but also sweet licorice. It becomes slightly vegetal at some point. Wonderful gin with a unique DNA.
Reviewed by Thijs Klaverstijn