It occurred to me and @FlatFootFox the other day that we’ve accumulated several brands of gin. It started with a local variety for Gin and Tonics, then slowly expanded as we stumbled upon rare bottles, or received the occasional generous gift.
When different gins are mixed into cocktails, it’s possible to find subtle variations in flavor; but, it can be difficult to isolate which differences are from the gin, and which are due to the other mixers and their ratios. While they all have the unmistakable foundation of juniper, they don’t contain it in equal measure — and each has a different take on what the supporting aromatics should be. How do these variations affect the straight, raw flavors in the final product?
Here are some tasting notes after trying about half an ounce of each gin, served neat. I’m not an expert taster, so I apologize if these descriptions are tragically basic. What I do hope to convey, though, is just how much variation there is when it comes to a supposedly-simple bottle of gin.