In the late 10’s, distillers are starting to be more intentional, designing their gins to work with the flavors wood can impart. What they don't grow, they source locally. 45% ABV | 90 Proof | 750ML Rooted in glacially formed soil and sourced from the endless greenery encompassing our farm – this perennial woodland gin is sown with Iron Fish estate grown and harvested winter wheat, a subtle hint of juniper, deeply chilled water from our aquifer well, and a bouquet of native botanicals, including sprigs of Concolor Fir, to give breath to a delightful harmony. Blueberry Knickerbocker Gin showcases these beautiful berries with aromas of blueberry jam and cardamom.

The Dragon’s Milk barrels provide a softer, more rounded flavor with notes of vanilla and smooth dark malts.Putting our bourbon in Dragon’s Milk barrels worked so well, that we wanted to see what it would do to rye whiskey. Lovely just to slowly sip.One of the most unique gins we tried on our tour had to be the, which features Michigan blueberries in addition to traditional gin botanicals. Barrel-aged gin isn’t a truly new concept. Just vodka and gin so far, but they've got a lot of whiskey resting right now. The distillers here in Michigan use a range of ingredients, we found the most popular botanicals to be:Other interesting ingredients we came across included:As you can see, almost anything goes. It's not. The botanicals infuse into the liquid, and then the liquid goes through the still to vaporize into the spirit.Another way, and probably the most popular one we saw, was vapor infused gin. It's balanced, yet you can pick out a myriad of flavors going on, from grapefruit, to peppercorn, to the lovely addition of Citra hops. The unfortunate moniker "mother's ruin" was applied to the spirit due to its somewhat bad reputation in the streets of London. Their motto is "and well crafted they are, with everything made fresh in house.is nicely balanced, with nothing coming across to strongly. Most of the distillers we met brewed hundreds of batches before settling on a final recipe that made them happy.There are a couple of different ways that you can add the botanicals to the gin, and each one has its merits.One way is to steep the botanicals directly into the base liquid, using a porous bag as shown above. When you taste it, you then get all the botanicals you would expect from a gin. 14 TOURS AND TASTINGS. It's a well balanced gin, a bit citrus forward, and features not only juniper, but also coriander, cardamon, angelica root, cinnamon and fresh orange peel. Creative, unique, they make every extract, squeeze all the juice, and pick all the herbs fresh on site. Lovely notes of pine and citrus are prevalent. These are always released the first day of each season. Gin is one spirit that really does best in a cocktail, where the additional ingredients can really highlight, complement or contrast the array of botanicals in the spirit itself.These are the top gins to try in Michigan right now.They take no shortcuts at Long Road, brewing each batch from scratch using local ingredients when possible.

A must stop when in Grand Rapids.Registration on or use of this site constitutes acceptance of our citrus zest (lemon, lime, orange and grapefruit all made appearances) Sweet juniper on the nose followed by complex bourbon, cognac and botanicals in the mid-palate with a return to sweet juniper on the finish. Possibly chased with a beer. Often it’s simply finished in a barrel for a couple of months.“You don’t get as much of the tannins from the oak,” Aaron Selya, head distiller at Launched in 2005, Bluecoat was the first distillery to open in Philadelphia since Prohibition and is Whitechapel dedicates an entire section of its menu to Japanese Highball-style drinks comprised of barrel-aged gin mixed with soda water. Since them they've been slowly expanding their offerings, as the spirits they distill on site become ready. This way, there is no chance of overcooking or overextracting the flavors.This creates an incredibly fresh, and different tasting gin. Originally used for medicinal purposes, to help with stomach ailments and gout, genever became popular outside of Holland during the Eighty Years War, in the late 1500's, when the Dutch would give it to soldiers before battle to calm their nerves. Since this a rather subjective statement, a gin's flavor profile can range from notes of cucumber, citrus, pine, grass, spice, lemongrass or really anything the distiller can come up with.The list of botanicals that can be found in a gin can range from just 3 or 4 to up to 30 different ones. Thank you for your inquiry. Producer New Holland Brewing. We loved the flavor wheel that is printed on the back of each bottle of gin, so you can get an idea of what flavors will be a bit more dominant.There are three different labels being distilled at Ann Arbor Distilling.Their spirits have only been available since this past January, and you can only get them at the brewery.

Aromas of vanilla and allspice lead to flavors of honey and almond, before a lingering, spicy finish.Knickerbocker Gin is a vibrant, aromatic spirit twice distilled and infused with flavors from more than a dozen herbs and spices. The freshness of this spirit was excellent in their Blueberry Lavender Gimlet, which was punched full of flavor.One of the oldest distilleries in the state, Red Cedar has an enormous still, and years of experience behind them. We've got some amazing ones here. Made with real cane sugar.Michigan Awesome Vodka is a true celebration of hometown love and state pride. Thehas a complex aroma and flavor, from the vapor infusion of the botanicals. They've expanded their offerings to almost 25 cocktails, and even have one on draft. The cocktail picks up and amplifies the herb notes in the gin.spends some time in spent New Holland spirit barrels, allowing the spirit to round out, develop, and grow even more complex. "London dry gin" technically refers to the manner in which the gin is made, following specific EU laws, and deriving all the flavor from the distillation process, without adding any additional flavorings later. The GIN is IN does accept samples.