Almonds, from Spain
Angelica (root). from Saxony
Lemon Peel, from Spain
Coriander (seeds), from Morocco
Liquorice, from China
Cassia Bark, from Indo-China
Juniper Berries, from Italy
Cubeb Berries, From Java
Orris (Iris root), from Italy
Grains of Paradise, from West Africa
In my humble opinion, there’s hype, and then there’s really good gin. Really good gin is flavored with the preceding list of “botanicals” and comes in the blue bottle.
At the end of a long summer day at work, nothing beats three fingers of Bombay Sapphire gin. On the rocks. Just a tiny twist of lime. On my porch. While the sun goes down.
All winter long I crave good single malt scotch. But come summer the temperature rises and the gin returns. A seasonal rite of passage.
I beg to differ.
Bad gin tastes like medicine. Okay gin tastes like trees. Good gin tastes, to borrow a phrase I’ve heard applied both to good espresso and to good scotch, like an angel pissing on your tongue.