Yellow/Aged Gin Tasting – 8 Varieties Compared

At the end of last year, I posted a short introduction to Yellow Gin; this was a prelude to an event that took place this week: a Yellow Gin tasting.

Yellow Gin is the collective term for aged, matured or rested gin, i.e. any gin that has had contact with wood in order to modify its character. These terms will be used interchangeably in this article.

Aged gin is not something new; it’s almost as old as gin itself. In the early days of London Dry Gin, the spirit was not shipped in bottles or stainless steel tanks, but in wooden casks. Now most gin would have been drunk so quickly that the wood would have had little impact, but, of an occasion, some batches would be left for longer than others, giving the wood time to affect the gin. In particular, any gin being shipped a great distance in barrels would be affected in this way.

At some point, someone realised that this serendipitous approach to ageing imparted some pleasant and desirable characteristics on gin and so brands such as Booth’s began to deliberately “mature” their gin by storing it in casks for 6-12 weeks. In doing so, they created a more sophisticated product that they could charge more for.

Since the demise of Booth’s Gin, few others have bothered to set up this interaction between the spirit and wood, with the exception of Seagram’s, who have always rested or matured their gin for 3-4 weeks.

Things began to change in 2008 with the release of Citadelle Reserve, an gin that had been aged for 6 months. Since then, over 20 varieties of Yellow Gin have appeared on the market. These range from Hayman’s 1850, which is “cask rested” for 3-4 weeks, to Alembics 13yr Old Gin, which is “aged” for 11 years in whisky barrels and finished off in a Caribbean Rum Cask for two years.

A lot of innovation comes from the USA, where a lot of the stand-alone small distilleries make whisky as well as gin and so are used to the aging process. That said, the majority of Yellow Gins are only aged for less than 18 months. The general consensus from producers is that, after this time, the character of the gin – its juniper – is overwhelmed by that of the wood.

In part, we intended to see if this was genuinely the case during our tasting.

The Tasting

1) Seagram’s Extra Dry

This is the first of two gins in this tasting from the Canadian Brand, Seagram’s. Both are made in Lawrenceburg, Indiana, USA. Seagram’s Original was introduced in 1939 and is mellowed for 3 months in charred white oak whiskey (ex-bourbon) barrels. It is bottled at 40%ABV.

Colour: very light straw yellow
Nose: Quite light, juniper with coriander and citrus.
Taste: Quite smooth, with juniper, coriander and a touch of orange. Quite similar to a normal London Dry Gin with a slight mellow note of cream/vanilla/oak but it seems like the wood has more of an effect on the texture than the flavour.

Some of the panel didn’t think they Would have recognised the wood interaction if they hadn’t been told.

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2) Seagram’s Distiller’s Reserve

This was introduced in 2006 and is bottled at 51%ABV. It’s a blend of the best gins from Seagram’s Extra Dry, post-mellowing and bottled at cask-strength.

Colour: very light straw yellow
Nose: the nose seems less intense than the original with some juniper and citrus
Taste: Firstly the texture is quite different, viscous, silky and smooth. Most of the panel agreed that this was unusually smooth for a gin at 51%ABV. As well as juniper there was sweet liquorice and floral and citrus flavours.

Although other Seagram’s are aged for the same period of time the oak notes were far more pronounced in this version.

The oaky flavour became even more pronounced when a drop of water was added to both of the Seagrams Gins.

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3) Citadelle Reserve 2008 & 2010

Launched in 2008, this was the first in a new wave of Yellow Gins to come to market. The vintage released in the first year (2008) was a straightforward aging of the original 19-botanical gin. The gin is aged in French white oak, ex-Grand Champagne cognac casks; the exact length of the aging varies, as it is not bottled until it is deemed to be ready. Typically, the length of time lies between 5 and 9 months.

The botanical mix of the original gin for the 2009 vintage was tweaked to increase the floral notes of the spirit and likewise with the 2010 but this was in favour of more floral notes.

ii) 2008 Vintage
Colour: straw yellow – like Lillet Blanc
Nose: thick, floral anise and juniper, with some sweetness
Taste: oak and vanilla came through; this almost seemed halfway between whisky and gin. Very nice indeed

ii) 2010 Vintage
Colour: As above
Nose: perfumed, juniper and lemongrass
Taste: juniper and then some more floral notes, lavender violet and some rose, much more perfumed with high notes than in the 2008. Very discernible difference.

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4) Hayman’s 1850

This was created by the Hayman’s Family, who also make a variety of other gins, including Old Tom and London Dry.

Bottled at 40%ABV, Hayman’s 1850 harks back to the style of gin produced before William Gladstone (then Chancellor of the Exchequer) the Single Bottle Act of 1861 legislation was passed when gin was stored and transported in barrels.

As such Hayman’s 1850 is “rested” in barrels for 3-4 weeks.

Colour: clear with a very pale straw yellow
Nose: Juniper, with some spice and a hint of floral notes.
Taste: Juniper, floral, a little bite of citrus and a smooth, mellow finish with a hint of creamy vanilla. Quite smooth and subtle.

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5) Few Barrel-Aged Gin

Bottled at 65.4%ABV, this has been aged for 4 months in New American Oak.

Colour: light amber orange.
Nose: sweet wood and mint – bourbon

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Taste: dark sugar and treacle, minty wood, liquorice too. Good doses of sweet spice and gingerbread and ginger cake were mentioned by some panellists. Others picked up on aspects of candied peel. All round a charming product still reminiscent of some gin character but with the impact of the wood being definitely felt.

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This was enjoyed by all of the panel with the overall feeling that the balance between gin & wood flavours was just about right.

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6) Myrtle Gin

A very unique product, this is produced for the Spirit of the Coquet and is the result of a Scottish Gin, aged for 10 years, and infused with Northumberland Myrtle. It is bottled at 47%ABV

Colour: deep amber-brown, rather like apple juice.
Nose: Initially wood and whisky, then some smokiness (akin to the smoke of smoked salmon) then some vanilla notes and a floral herbal mix.
Taste: Full flavour at the start, woody followed with leafy herbal notes and a growing peaty character towards the end with a dry juniper finish that last for quite a long time.

Overall the panel agreed this was rather whisky like, with the big whisky fan of the group being particularly praiseworthy. One member really likes gin, is not much of a fan of Scotch, but very much liked the Myrtle Gin. Most agreed that it was complex and intriguing although one member dislike the smoky peatiness.

7) Alambics 13yr Old Caribbean Gin

Bottled at 65.6%ABV, this is created in Scotland for a German company using a “well-established” gin. It is distilled, matured and bottled in Scotland, but each run is of just 272 bottles. Uniquely, prior to bottling, it is aged for 11 years in old whisky barrels and then finished for two years in ex-Caribbean Rum casks.

Colour: medium amber
Nose: oak, vanilla, treacle with juniper at the very end
Taste: smooth to start with a slightly almost sticky texture, coriander, citrus with a slight burnt orange biscuityness. Growing strength with a pine/juniper dryness coming at the end and once you’ve swallowed. Long finish.

With a drop of water more of the woody rum elements come out. All the panel agreed that this was surprisingly little burn for a cask strength product.

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8) Ransom

Bottled at 44%ABV, this is made by Ransom Spirits of Oregon, USA. It is described as a historic recreation of the type of gin that was in fashion in mid-1800s America and the recipe was developed in collaboration with David Wondrich.

Colour: medium orange-brown
Nose: Pine, sap, a hint of cedarwood and cardamon.

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Taste: There was a little smooth silkiness at the start, followed by sappy, piney juniper, some vanilla and oak. There were herbal hints, too, and a little tingle towards the end. The wood comes through again, very much like freshly cut wood, rather natural and forest-like.

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Some Reflections

Broadly, the Yellow Gins we tried could be placed into three groups:

#1) Light Wood – In these, the effect of the wood is much lighter and, in some cases, tricky to pick out.

Examples include: Seagram’s Original, Citadelle Reserve and Hayman’s 1850.

#2) Medium Wood – There’s more of a balance between the flavours of the gin and the wood, with each playing almost equal parts in the character of the finished product.

Examples include: Seagram’s Distiller’s Reserve, Few Aged Gin and (possibly) Ransom.

#3) Heavy Wood – This category is heavily impacted by the wood, to the point where some of the gin character is lost. In some cases, it may not be instantly recognisable as gin.

Examples include: Myrtle Gin 10yr Old and Alambic’s 13yr Old Caribbean Cask.

After our tasting, discussion turned to how we would make our “perfect” Yellow Gin. The general consensus was to go with a gin with a pretty classic botanical mix: anything with up to about 8 traditional botanicals, such as: juniper, coriander, orris root, angelica, orange, lemon, liquorice, or almond. We thought that a heavy botanical mix, with a good juniper hit, would be needed to ensure the gin was not lost by the woody notes.

The Results

Unusually, the panel members struggled to pick an overall favourite of the bunch, so everyone picked, in no particular order, their top three. Each choice received a point and the final scores were:

#1 – Few Barrel-Aged Gin
#2 – Myrtle Gin
#3 – Alambics 13yr Old 

But that’s not it; there will be a follow up article feature a rather unusual smoked gin coming soon.

For a list of aged gin that we have not yet tried click here.

A special thanks goes out to: Adam S, Adam P, Paul, Roz, Chris, Few Spirits, Aaron, Matthew, James, Jared, Olivier, Sam, Clayton, Billy, Emma, Sara and of course Zack & his team at Graphic.

What is Yellow Gin?

For results of the tasting please click here.

Below are more details on Yellow Gin and of the varieties that we have not yet tried.

I was having a peek at one of my favourite drink websites, CocktailDB.com, today, looking for Mint Gin recipes, when I came across an entry for Yellow Gin. Here is what they have to say:

“Generic term for oak-aged, straw-hued London dry gin. The aging of London dry gins is very uncommon.”
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 Three key facts:
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1) The taste for oaked Gins probably originated from the fact that this was what the spirit used to be stored and transported in before legislation was passed in 1850.
2) Booth’s was a very common British Gin that was oak-matured for around 6 months.
3)Today, there are still Gins available that have been aged for up to 13 years.
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I’ve not tried all of the below gin but I thought they’d be of interest all the same:

Corsair Gin

Bottled at 46%ABV, this is made using Corsair’s Signature Gin (made using a vapour basket/carterhead still) that is aged for (currently unknown) in charred oak barrels that have previously been used for the production of spiced rum.

nose:
taste:

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Rusty Blade

This is bottled at 62%ABV, and uses NewWorldSpirits‘ Blade Gin which has been aged for around 18 months in French oak with “a touch of magic”; intriguing,indeed.

nose: cinnamon, orange, lemon, heavy botanicals
taste: nutmeg, cinnamon, orange, cinnamon swirls sweetness, bit of raisin, Very concentrated like bitters.

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Imperial (Roundhouse)

Bottled at 47% ABV, this is aged in Char #2 Barrels for at least 6 months. The Imperial Gin uses Roundhouse’s flagship gin as its base, which is a corn-based New Western (or Contemporary) Style Gin with 11 botanicals, including Sencha Green Tea, Lavender and Hibiscus.

nose: sweet, spicy, fresh cracked black pepper some anis.
taste: sweet cordial nise (pernod) Sir. Walts liqueur, resinous, herbal, peppermint, liquorice finish.
BLACK PEPPER and ANIS..

Ransom Old Tom Gin

Made by Ransom Spirits of Oregon, USA, this is described as a historic recreation of the type of Gin that was in fashion in mid-1800s America. The recipe for Ransom Old Tom Gin was developed in collaboration with David Wondrich.

Nose: Very strong nose, juniper and herbs a bit like the 1812 Gin Liqueur or Ginger Wine..
Taste: This didn’t taste like any of the others we tried, it was very bitter and although not to my taste it was liked by quite of few of the panel members, including my wife. There were some hints of dried fruits, such as Papaya as well as some complex herbal notes.

Breuckelen Barrel Aged Gin

Bottled at 45%ABV, the classic Breuckelen Gin is aged in new, charred American oak casks for around 2 months prior to bottling.

Breukelen Batch #1 Summer Aged
nose: fairly spicy with fruit salad and grapefruit
taste: quite citrusy, fizzy lemon, herbal, woodmsweet vanilla oak comes through at the end. Gin –> Wood. Makes and impact but not overpowering, spicy cinnamon and ginger towards the end.

Breukelen Batch #2 Winter Aged
nose: more spicy some citrus
taste: chocolate, dryer flavour, darker colour, powerful oak, spice dry finish. Wood –> Gin

Citadelle Reserve (44.0% ABV)
2013 Solera
Color:    Very pale, golden straw.
Nose:    Dry juniper, citrus and a hint of brine.
Taste:    Floral up-front, with more intense notes of freshly cracked black pepper. Very vibrant, bright and exciting: violet petals in the middle of the profile, along with other spiced notes and orange towards the end. Also, dry cinnamon and a touch of turmeric. Superb.

Colombian Ortodoxy Aged Gin (43.0% ABV)
This gin is distilled five times at Distileria Colombiana in Cartagena, on the northern coast of Columbia. The distillery opened in 1913 and also makes Dictador Rum. The gin is aged in their used rum casks for at least 6 months. Before bottling, the aged gin is filtered to remove the color, but keep the flavor, similar to the technique used to make aged white rums.
Color:    Clear.
Nose:    Juniper, orange and a hint of creamy vanilla and molasses.
Taste:    A good texture, with juniper upfront and then fresh citrus oil, with orange in particular. This makes way for a little licorice and then some more herbaceous and spiced notes, followed by a floral flourish of orange blossom and lemongrass, culminating in a long, lingering, dry finish of citrus     and juniper.

Colombian Treasure Aged Gin (43.0 %ABV)
Using the Limon Mandarino as a primary botanical, the base for this spirit is made from sugar cane. The gin is then aged for 35 weeks in ex-rum casks.
Color:    Amber.
Nose:    Very citrusy: tangerine, orange, lemon, and a little sweetness. There are then some leafy, herbal notes and a hint of woody vanilla.
Taste:    This is a thick and viscous spirit: warm and full of citrus notes; rich, complex marmalade; and warm, woody notes that remind me of high-end triple sec brands, such as Grand Marnier or     Combier. Finally, there’s a lovely warm and cozy finish of warm, woody spice.

Copperworks Peat Barrel Gin
Colour: Pale straw
Nose: Strong woody notes, dark pine, cedar, and smoke.
Taste: There’s lovely smoke upfront, then a rich fruitiness, followed by bright, resinous juniper and pine, before a crisp, leafy finish. Superb.

Copperworks New Oak Barrel Gin
Colour: Golden yellow
Nose: Fresh wood, rich spice, a touch of resin, and rich, dark fruit cake notes alongside a hint of juniper.
Taste: There’s lots of gin character up front from the juniper and angelica, followed by some spice, vanilla, and wood, as well as a sweet breadiness from the barley.

Distillery No. 209 Cabernet Sauvignon Barrel-Aged Gin (46.0% ABV)
The original No. 209 gin aged for over 3 months in oak that once held Rudd Cabernet Sauvignon.
Color:    Golden brown, almond shell.
Nose:    Cardamom, notes of Madeira and Sherry; hints of lemon and citrus. Smooth, subtle gin hint on nose. Very interesting; milder than most aged gins.
Taste:    Oily citrus and cinnamon at first; builds quickly. Full bodied in the middle. Robust juniper, pepper, heat, baking spices. Finishes with oaky tinge and sherry, oxidized fruit, grapes, apple. Smooth the whole way through.

Distillery No. 209 Sauvignon Blanc Barrel-Aged Gin (46.0% ABV)
The original No. 209 gin aged for over 3 months in French oak that once held Rudd Sauvignon Blanc.
Color:    Pale straw, and almost exactly the color of a Chardonnay.
Nose:    Disarmingly quiet. Stone fruit and juniper, lemon peel and a bit of alcohol.
Taste:    Again, quiet at first. Lemon and orange peel, bright stone fruit with coriander and juniper in the mid notes. Creamy and buttery finish, citrus tinge, cardamom and oak. Touch of acidity on the finish.

FEW Barrel-Aged Cask Strength Gin (58.5%ABV)
Color:    Bright, golden yellow.
Nose:    Lemon, grain, coriander, grapefruit, juniper and a touch of spice.
Taste:    Surprisingly smooth for the strength, with strong notes of lemon and grapefruit, mixed with piney juniper. Towards the end, the effects of the wood come through as dry spice and black tea     with just a touch of coconut. Powerful and complex, with a finish that highlights the balance of     gin and wood.

HDC  Distillers Reserve Aged Soft Gin (62.5% ABV)
Produced at the Heritage Distilling Company in Washington, USA. This uses HDC’s grape-based, botanically-infused Soft Gin at cask strength as a base, which is then aged in oak barrels.
Color:    Warm, golden raisin.
Nose:    Vanilla, treacle, rich fruit cake, and spice.
Taste:    Dark fruitcake, followed by a blend of root and birch beer, then a dry finish. There are some complex, woody notes beyond the usual oak and vanilla. Overall, this is a unique spirit that is surprisingly smooth, given its high ABV.

Healy’s Reserve (43.0% ABV)
Trailhead Spirit from Billings, Montana produces Healy’s Reserve. It is based on the original Healy’s Gin, which is then aged in used oak whiskey barrels.
Color:    Warm straw.
Nose:    Spice and a little sour crispness, like a fresh, good quality scrumpy cider.
Taste:    This has a smooth texture, with dry juniper upfront and then some fruity citrus, coriander, and some spiced notes from the botanicals and wood. This is followed by notes of rose, with a little hops and breadiness on the finish.

Jodhpur Reserve (43.0% ABV)
UK’s Langley Distillers makes a high-strength version of the classic Jodhpur London Dry Gin for the Spanish Market. The gin is made using 11 botanicals: juniper, coriander, angelica, lemon, orange, orris root, almond, cassia, licorice, ginger and grapefruit. It is then aged in ex-Spanish brandy casks made out of American white oak.
Color:    Golden yellow.
Nose:    Lots of juniper, some woody notes, and a floral spice.
Taste:    An absolutely superb texture: smooth, with a touch of viscosity; creamy vanilla makes way for     some pine and coriander, followed by hints of maple, vanilla and wood. This has a very good     balance and there is a great interplay between the wood and gin.

Old Grove Barrel-rested (44.0% ABV)
This is made by Ballast Point Distillery in San Diego and is based on their original Old Grove Gin, which has then been aged for around 50 days in American oak.
Color:    Warm gold.
Nose:    Soft cinnamon, oak, vanilla, and a little dryness.
Taste:    A good balance between the flavors of the gin and those of the wood. Additional spiced elements appear, notably: cedar, cinnamon, nutmeg, and a little pepper. This is a well-integrated example of an aged gin.

oriGINal Finished in Cherry Brandy Cask (43.0% ABV)
A dry gin from Scheibel Distillery in Kappelrodeck, Germany, which is aged in a cask that has previously stored cherry brandy. This process was discovered by accident when distiller Michael Scheibel took a hip flask of cherry brandy on a trip to the UK. When the brandy had all gone, he filled the flask with gin and liked the resulting combination of flavors.
Color:    Rose gold.
Nose:    Juniper and angelica upfront, followed by spice, including cinnamon and vanilla. This develops into mellow, woody notes and a hint of cherry stone. Complex and inviting.
Taste:    Very flavorsome with an initial burst of vanilla and pine, followed by sweeter spice and fruity, confectionary notes; the cherry really comes through and the flavors remind me of a home-baked cherry cobbler. The profile then moves back to the gin, with more juniper, angelica, citrus, and floral notes, including violet. A warm finish with dried cherry stone and light, warming oak, as well as a woody dryness.

Rusty Blade (62.0% ABV)
Released in 2010, Rusty Blade, produced by Old World Spirits, is made from a batch of their classic Blade Gin that has been aged in French oak casks.
Color:    Burnt orange.
Nose:    Botanically intense, this is very spicy with cinnamon, orange and lemon.
Taste:    Nutmeg, cinnamon, and orange, with a hint of raisin, making this somewhat reminiscent of a cinnamon and raisin Danish pastry. The finish consists of concentrated flavors, like aromatic bitters.

Smooth Ambler Stillhouse Collection Barrel Gin (49.5% ABV)
Made by the Smooth Ambler Distillery in Greenbrier County, West Virginia, this uses the Greenbrier Gin as a base, which is aged for three months in a combination of virgin barrels and ex-bourbon barrels from the distillery’s own Old Scout Bourbon.
Color:    Golden amber.
Nose:    Hops, vanilla and dry juniper.
Taste:    Spicy to start. Hints of anise, dewy pine and juniper are followed by an earthy woodiness and gradually building bitterness on the finish.

Spy Hop (42.0% ABV)
This is based on Spy Hop Gin, which is made using botanicals that include juniper, lemon, star anise, cardamom, orris root, blackberries, wild roses, and lavender. The gin is aged in an 8-gallon oak barrel for two months, and then bottled with a curl of madrone bark.
Color:    Mid-straw.
Nose:    Perfumed, with notes of juniper, coriander, warm spice and cedar.
Taste:    Starts out quite perfumed, with coriander and some of the floral notes that you would associate with fruit eau de vies; this then makes way for woody, spiced notes from the aging process.

St. George Dry Rye Resposado Gin (49.5% ABV)
Made by the St. George Distillery in Alameda, California, this gin uses their rye-based gin, “Dry Rye,” as a base. This is then aged in casks previously used for syrah and grenache.
Color:    Rich copper.
Nose:    A strong nose packed full of intrigue: lots of dry, woody pine with resin, but also some stone fruit and a more woody fruitiness. As the spirit opens up, subtle nutty notes, lime citrus, and pepper come through.
Taste:    Even more complex and indulgent on the taste than on the nose. The rich fruitiness of the wine cask mingles with a little soft spice; this is followed by resinous and bright juniper, pine and, finally, a warmer fruitiness. This is a multi-facetted gin and well worth exploring.

Strathearn Oaked Highland Gin (40.0% ABV)
Made by the Strathearn Distillery in Perthshire, Scotland, this is a distilled gin that has been infused with vanilla and shavings from oak Scotch whisky casks for 10 days.

Color:    Mid-straw.
Nose:    Light wood and vanilla, white chocolate and juicy citrus. Very aromatic.
Taste:    Quite sweet, especially upfront, with plenty of vanilla, cinnamon, and both milk and white chocolate, combined with sweet rose. This then moves onto some dryer flavours of citrus, coriander, angelica, and a floral element. This is a bold and warming spirit with a strong, confectionary character.

Aged Perry’s Tot
Made exclusively for one cocktail at NY Distilling’s Shanty Bar.
Nose: oak and coriander
Taste: spicy, oaky, cinnamon, spice, very impressive and well rounded The ageing adds something to the gin. Coriander, some sweetness. Very nice to drink on its own.

 

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Oaken Gin

Made in Canada by Victoria Spirits and bottled at 45%ABV it is made using the standard, 10 botanical Victoria Gin and which is then:

“mature(d) gracefully in new American oak barrels until it is amber in colour and beautifully smooth. “

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Alambic’s Special Islay Gin – Aged 12 Years

Created in Scotland for a German company using a “well-established” gin, this is distilled, matured and bottled in Scotland and each run consists of a mere 298 bottles. It is bottled at 56.8%ABV and is aged for 10 years in oak barrels, before being finished for two years in Port Ellen whisky casks.

Alambic’s Special Caribbean Gin – Aged 13 Years

Similar to the above, this is created in Scotland for a German company using a “well-established” gin and is also distilled, matured and bottled in Scotland, but each run is of just 272 bottles. It is bottled at 65.6%ABV and is aged for 11 years in old whisky barrels and finished for two years in ex-Caribbean Rum casks.

Norse Cask 10yr Old

This is made for WhiskyOwner.com using a gin that has been distilled and bottled in Scotland, where it is also aged. Bottled at 47%ABV and aged in Bourbon barrels for 10 years,

Norse Cask 11yr Old

Bottled at 66.6%, this is a gin made with over 15 botanicals and has been aged for over 10 years in first-fill Bourbon casks. After this, the gin was finished for an additional 6 months in a hogshead that had previously held a 1970 Port Ellen Islay. This was 1 of only 287 bottles.


In Conclusion

This was quite a fascinating little experiment that illustrated the differences in the Yellow Gins already on the market. Terminology is always a funny one, but I suppose that Yellow Gin could encompass all Gins that are influenced by oak and so the technicality of whether the spirit is actually aged, matured or rested is less important.

* A full review of Hayman’s 1850 will appear on New Years Day.

Update 2014

BIG Gin Barrel Aged

Made by Captive Spirits of Seattle, the original BIG Gin is aged for 6 months in ex-whiskey barrels from Heaven Hill distillery.
Color: pale straw
Nose: sappy pine, beeswax with a hint of marmalade then a swirl of spice
Taste: a lovely interplay between the gin and the wood. There are elements of wood sap, beeswax and resinous juniper followed by some more intense spiciness such as a complex green cardamom which moves on to a more mellow spice with vanilla and a light cinnamon as well as some hints of wood. A great example of good balance in the interaction of spirit and barrel.

Citadelle Reserve 2013 Solera

Color: Very pale, golden straw.
Nose: Dry juniper, citrus and a hint of brine.
Taste: Floral up-front, with more intense notes of freshly cracked black pepper. Very vibrant, bright and exciting. Violet petals in the middle of the profile, along with other spiced notes and orange towards the end. Also, dry cinnamon and a touch of turmeric. Superb.