Gin had been a neglected and undervalued spirit for a long time. With the revival of classic cocktails, and the addition of more high-quality producers, clear alcohol has risen to the top. The industry has begun to make gin not just regional, but also seasonal.
The aromatis spirit is seeing positive developments. Producers are adding their own local stamp to the product, including ingredients that can be grown right at home. Gray Whale Gin from California is a great example. This brand uses Big Sur juniper, Temecula limes, Sonoma fir, and many other ingredients in its Golden State-made offering. What if you could go further? It should be seasonal.
Today’s gin producers are keen to use fresh ingredients and produce to enhance their batches. This is a move towards seasonality, something we are more used to seeing on restaurant menus. We’ll take a closer look at why Gin might be the right candidate and the future of gin.
What is Seasonality?
Gin is perhaps the spirit that makes the most sense, out of all spirits. This list is comparable to the complex recipes in many of our favourite amari, or the hop bills that go into some of the most complicated IPAs. The stuff is complex and has a lot of ingredients that give it character and personality. These include coriander, anise, different citrus combinations, and even almonds and seaweed. This flexibility, combined with our natural interest in eating (or drinking) fresh produce and seasonality makes it surprising that gin hasn’t gone this way years ago.
Geoff Curley founded Gin Lane 1751. Gin Lane 1751’s seasonal line, “Victorian Garden”, was launched last year. It hit the U.S. markets in summer, featuring a cucumber, watermelon and mint option. Although many flavor gins can be sweetened with sugar, this one has no added sugar. It only uses in-season ingredients. He says, “We were among the first to show how Gin can capture the essence each season using fresh fruits and botanicals.”
Curley says, “It is exciting to see people accept the idea that Gin can and should always be enjoyed all year round. And the seasonal flavor category has significantly contributed to this awareness.” Martinis and Gin and Tonics are delicious and timeless, but people don’t feel limited to these classics. They feel inspired by seasonal gin alternatives.
What can we expect?
Gin is a recipe that stays the same and remains familiar in its core, but changes seasonally to remain relevant and appropriate for that time of year. The winter dish may be heavier, creamier, or brighter than the spring. It might also taste spicier in summer and have a greater weight in fall. Gin will start to wear the label or season that it was released in. These are the most likely things we will see.
Winter
Winter is the citrus season and it’s hard to find a better compliment for spirits than oranges. You can counterbalance the spicy, herbal and piney notes of Gin with blood oranges, tangerines, kumquats, quince and many other ingredients. We’re not talking about flavoring gin before bottling. These ingredients can be used to create the batch, which can then be co-fermented with fruits and take advantage of all the flavors and textures that juices, pulps, and peels have.
Spring
Gin is a great reminder of spring because it has such a strong aroma that it explodes from its bottle like the first flower of the year. Many producers will harness the potential of all the green and floral things that are coming to life to enhance a good quality gin. Kentucky’s Castle & Key recently released a spring gin that included floral botanicals such as rose petals, along with green cardamom and licorice. Short Path Distillery, Massachusetts has also followed their lead. The spring edition featured lemongrass, myrtle and jasmine as well as other spring bloomers.
Sommer
It’s a season of giving and taking. It’s prime herb time, so you can get basil, coriander and dill in your garden. The garden is beginning to produce, which means that seasonal releases such as the cucumber, watermelon and mint gin are now possible. You can use a variety of berries this season, as well as specialty onions and other savory ingredients that might lend themselves to making a Martini-like batch seasonal gin. Stone fruit is also available everywhere, and pairs well with gin. You can think strawberries, cherries, and even apricots. Ginger’s warmth is great in winter but the best time to enjoy it is in summer.
Autumn
This is harvest season. Think of the additions to orchards and vine fruits when you think about autumn. You can expect cranberries play an even larger role. Beets and other earthy ingredients can be used to bring out the color, but also add a subtle undercurrent. Pine needles are also possible to be used. Although they are technically accessible all year round, the fall season can give gin a different feel. Red Door in Scotland recently launched a fall Gin made from juniper, blackberries and seabuckthorn.
Although the seasonal gin market is still in its infancy, it has all the potential to blossom into something very exciting. You can’t help but get excited, no matter if you are looking to try a different style of a traditional spirit or want to make your favourite Tom Collins or Negroni super-seasonal.
Conclusion
Gin had been a neglected and undervalued spirit for a long time. With the revival of classic cocktails, and the addition of more high-quality producers, clear alcohol has risen to the top. The industry has begun to make gin not just regional, but also seasonal. The aromatis spirit is seeing
