Bertha's Revenge Irish Milk Gin
Bertha's Revenge // Ireland
Starting with milk from Irish dairy farmers in County Cork, the curds (used to make cheese) are separated from the whey, typically a waste product. Yeast is added to the whey to convert the milk sugars into alcohol and this is what gets distilled. This is now the base neutral spirit for the gin. To that, eighteen botanicals are used including the requisite juniper, a variety of citrus, elderflower, and sweet woodruff. Local well water is used in the production of this gin.
Modern GinAlso has been referred to as "Contemporary", "New Western", "New Wave", and "New American". This style is not legally defined. In general, this category of gin, while it does contain juniper, places less of an emphasis on this botanical. Other botanicals not classically used in London Dry gins are often utilized and often highlight botanicals grown in the region the gin is produced. Most produced as either London Dry or Distilled Gins.