There are so many variables when it comes to crafting a gin. Narrowing the choice of botanicals that influence flavor can be daunting. For us, deciding which botanicals to use was made easier by the fact that we grew up on a farm. The farm is home to indigenous Juniper, lavender, and an orchard full of regional apple varietals. Sourcing from the place we call home was a great way to infuse our gin with terroir and focus.
We start with a base of neutral grain and apple brandy, which we make from distilled hard cider fermented at Stormalong Cidery. We then add standard botanicals such as Albanian Juniper, Coriander, and lemon, and more unique botanicals like local Juniperus Virginiana, Hibiscus, Pink Peppercorn, and a few others we like to keep secret. The end result is a bouquet of aromas and flavors that are both exotic and firmly rooted in New England.
The beauty of American Gin is that it can really have character. And for us, that meant giving it a backbone. We chose to bottle it at 94 proof so it would hold up in traditional gin cocktails. Afterall, no one should have to put up with a watery gin and tonic.