Cassell attributes his spirit’s “softer and spicier” tones to the juniper berries. “They’re not pungent,” says Cassell, noting that he backs up the juniper berry flavor with an earthy hint of coriander and a trace of citrus. Similar to the distilling process for traditional London dry gin, Cassell suspends all these botanicals in a tower above the still until their flavor and aroma are fully absorbed.
Environmentally and socially conscious consumers are increasingly demanding organic food products, another mandate Bluecoat gin aims to fulfill. The juniper berries that define this spirit are grown in the United States without pesticides, and the water is triple-filtered before it enters the still. Philadelphia Distilling also sells its discarded gin—the “heads” and “tails” of each batch that fail to meet bottling standards—to a company that transforms it into low-polluting ethanol fuel.
A new twist: Mix things up with a Bluecoat Tom Collins. In a shaker, combine Bluecoat gin, lemon juice and simple syrup. Shake well, pour over ice and a couple of ounces of club soda. Stir and garnish with an orange slice.
Philadelphia Distilling is the first and only craft
distillery to operate in the Commonwealth of Penn-
sylvania since Prohibition. Despite the scarcity of
distilleries, Pennsylvania’s history is intricately in-
tertwined with the creation of spirits in the United
States. Distilling was vital to both the economy and
the culture of Colonial America, says Philadelphia
Distilling co-founder Auwerda. “After the British
government cut off the importation of spirits from
the Caribbean to America, colonists had
no choice but to create
their own,” he notes.
Before long, dis-
tillers began heading
north from Kentucky
and Tennessee to
set up shop in Penn-
sylvania. During the
Whiskey Rebellion of
1794, farmer-distillers in
the Keystone State ob-
jected to excessive taxes
on whiskey and staged a
violent revolt—eventually
helping persuade the fed-
eral government to repeal
the tax. By naming their
product Bluecoat gin, its
creators hope to “reclaim
some of that independent
spirit,” Auwerda says.
From botanicals
to berries, learn
the basics of gin at
arrivemagazine.com
Breaking from the Brits
Boomsma Jonge Genevere: Simple and clean, this Dutch gin is a perfect complement to tonic.
Citadelle: Based on a 1771 recipe, this French spirit is distilled with 19 botanicals without sacrificing the spirit’s classic flavor—juniper.
Hendrick’s: The rebellious Scots offer this refreshing and untraditional option, infused cucumber and a hint of coriander, citrus peel and rose petals.
Junípero: Produced by San Francisco’s Anchor Distilling Company (better known for the company’s Anchor Steam beer), Junípero utilizes more than a dozen botanicals.
South: This triple-distilled gin adds New Zealand-native manuka berries and kawa kawa leaves, which the Maori believe offer medicinal properties.
For now, Bluecoat has fairly limited distribution outside the Northeastern United States. The Pennsylvania Liquor Control Board, the largest single buyer of spirits in the world, offers Bluecoat in 143 of its “premium” stores. Some restaurants and liquor stores in New Jersey, Delaware, New York and Connecticut also carry it. And it will soon be available in the Boston area, Auwerda assures.
Although many mainstream liquor companies have become complacent with their products, consumers are looking to trade up to a premium spirit, Auwerda says. “And we’re filling that niche with an affordable luxury.”
References:
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