Gray Whale Vodka

Gray Whale is listed here as a gin from Massachusetts, United States. The listing doesn't give a botanical bill, proof, or tasting notes, so the profile below describes what gins in this category usually offer. It is not a measured account of this bottle. Any gin must be built on juniper, and the amount of citrus peel, coriander, floral or herbal botanicals around it decides whether the bottle reads as classic and piney or as a softer, contemporary style. A quick neat taste at home will show you which way it leans. Piney, resinous notes point to a juniper-forward gin. Lemon, orange, or flower-petal aromas point to a more contemporary one. That first taste also tells you where to use it. Juniper-forward gins hold their shape in a Martini and a Negroni, where the botanicals have to stand up to vermouth or Campari. For a Martini, stir the gin with dry vermouth over plenty of ice, strain it into a chilled coupe or stemmed glass, and finish with a lemon twist or an olive. A Negroni is equal parts gin, sweet vermouth, and Campari, stirred over a large cube in a rocks glass, with an orange peel expressed over the top. Citrus-leaning or floral gins tend to do better in lighter, longer drinks. A Tom Collins uses gin, fresh lemon juice, simple syrup, and soda water over ice in a tall glass, with a lemon wheel as garnish. For a Gin & Tonic, use a balloon glass or a tall highball. Fill it with ice before you pour, because more ice melts more slowly and keeps the drink cold and less diluted. Pour about two ounces of gin, top with a quality tonic at a ratio of roughly one part gin to two or three parts tonic, and pour the tonic gently to keep the fizz. Garnish to match what you taste. A lime or grapefruit wedge suits a bright gin. A sprig of rosemary or basil, or a cucumber ribbon, suits a more herbal or floral one. Store the bottle upright at room temperature, or keep it in the freezer if you like your Martinis very cold.