Gray Whale Gin

Gray Whale Gin is bottled in California at 43% ABV, and its botanical list follows the route the California gray whale takes from the Arctic to Baja California. The producer names a source for each botanical. Juniper comes from Big Sur. Limes, lemons and oranges come from Baja California. Fir needles come from Sonoma Valley, Kombu sea kelp from the Mendocino Coast, mint from Santa Cruz, and almonds from the Central Valley. The producer says these are hand harvested, wild foraged or organically farmed. That list puts it among the contemporary gins rather than the strictly juniper-driven London dry style. The producer doesn't publish tasting notes, so what follows is what these ingredients usually give. Expect pine and resin from the juniper and fir, with citrus peel bringing a brighter, zestier edge from the three fruits. Mint tends to add a cool, green lift. Kombu may add a faint savory, briny note on the finish, and almonds typically add a soft, rounded texture. The result should be a gin whose juniper is clear but not alone, with a coastal, herbal character that sets it apart from classic dry gins. In a Gin & Tonic, the citrus and mint support a clean, dry tonic. Use a balloon glass or a tall highball, fill it with plenty of large ice, and pour about two parts tonic to one part gin. A grapefruit or lime wheel suits the citrus botanicals. A sprig of fresh mint or a small piece of rosemary picks up the green notes. A Tom Collins works for the same reason: the lemon and soda let the botanicals show without hiding them. At 43%, it has enough strength to hold its shape in stirred drinks. In a Negroni, expect the pine and citrus to stand up to Campari and sweet vermouth, and an orange peel garnish ties them together. In a Martini, use a dry vermouth and either a lemon twist or an olive. A twist will emphasize the citrus, while an olive will bring out the savory, briny side. Keep the gin cold, and stir the Martini over ice rather than shaking it.