flexibility and wide variety of things you can make with it. So those are things that really appealed to us about gin. DomiCile: How exactly did you start out? We started doing experiments on our year-round gin. So while we were doing our buildouts, we had done a bunch of infusions, and kind of worked out which of the 12 botanicals we were going to use for it. All we needed to do was figure out how many of those botanicals we needed to use in the still in order to get the final product that we wanted. So we started doing a bunch of experiments, trying to figure out what those levels were. Eventually we got to the point that we were pretty set with the way we kind of liked it and so we released our first batch October 1, 2012.
As far as other botanicals that are common in gins: coriander is in almost all gins, orris root, angelica root, some kind of licorice flavor, fennel seed is common, those are all often in gins. Cinnamon, and usually also some kind of citrus. Still, that leaves a lot of leeway for which of those you emphasize and also what other botanicals you include. John: So you’ve got the year-round gin, our original gin that’s gonna be a little bit more herbal and earthy in character. We took several of those traditional gin botanicals including coriander,
DomiCile: How many cases did you initially roll out with? Michael: We probably started off with maybe 35 cases or so. It took us a little while to get that process down so that we were getting everything out of the wheat that was available. We were still tweaking the recipe a little bit as far as changing some of the proportions and our botanicals. As of now we haven’t changed the proportions in close to a year in a half. So we feel we’ve locked that recipe in. DomiCile: For anyone who’s a gin novice as far as what goes into the actual production (we know what goes into the consumption, that’s pretty easy!), what makes Green Hat Gin unique? Michael: Well, the word ‘gin’ comes from the Dutch word for ‘juniper.’ It is by definition a juniper-flavored spirit. So you have to have juniper berries or it’s not gin. Then there are different degrees of how juniper-y the gin is. In traditional London dry-style gins, they tend to be pretty strong, sort of sharply juniper-y with some citrus and not a lot else that’s noticeable in between. But we wanted to have a gin that wasn’t in that style. We wanted one that instead dialed back the juniper a little bit more so that we could introduce some more botanicals and get some other flavors coming through in the gin. 31
Published on Sep 1, 2014
Published on Sep 1, 2014
The Fall 2014 Issue highlights the Logan Circle neighborhood in Washington, D.C. and shows off the perfect way to enjoy the season with thin...