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Aviation American Gin

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Description

Description

Aviation American Gin

Aviation American Gin belongs to an entirely new category of dry gins.

These gins embody a shift away from the usual overabundance of juniper toward a more forward balance of botanicals.

Aviation Gin explores the rich, floral and savoury notes of lavender, cardamom, and sarsaparilla to capture the lushness, spice, creativity, and freshness of the Pacific Northwest.

In this way, they offer the American palate its first real taste of American gin.

Every bottle of Aviation Gin is handcrafted by distillers Christian Krogstad and Andrew Tice.

In the Summer of 2005 at a small tiki party in West Seattle. Bartender Ryan Magarian is handed a complex summer botanical infusion by a friend from Portland, Oregon.

Finding it unlike anything he had ever tasted, he quickly seeks out its maker, Portland’s House Spirits Distillery.

Recognizing a common interest in spirit, cocktail, and food interactions, the distillers at House Spirits share with Ryan their idea for a renegade regional gin style.

Background:-

In June of 2006—after nearly 30 rounds of trials—Aviation Gin takes wing.

Many believe this to be the first brand partnership between distiller and bartender in American history.

A simple and unique balance of gin, maraschino liqueur, and freshly squeezed lemon juice.

That’s the classic Aviation cocktail invented by barman Hugo Ensslin at New York’s Hotel Wallick almost a century ago.

One taste is all it took for Aviation co-founder Ryan Magarian to realize that instead of being limited to martinis and gin & tonics, “gin, in the hands of a passionate and well trained bartender, just might be the world’s most mixable spirit.”

So a brand name, and a mission, was born.

http://aviationgin.com/

Hay Wines – Aviation American Gin

Gin, on a basic level, is little more than a complex vodka infusion (neutral spirit with added flavourings). In making gin, neutral spirits which are generally produced off site (by law in England) are first flavoured, then diluted with pure water and bottled.

Flavouring is done in one of two styles:

Compounded Gin represents the cheap and easy route and offers little more than neutral spirit flavoured with the oils and extracts of juniper and a variety of other botanicals.

Distilled Gin is made by redistilling neutral spirit with an infusion of botanicals through one of the following methods:

  • Maceration — The world’s finest gins are made by steeping botanicals in neutral spirit for a proprietary time period. Once the flavours have properly bonded, the spirit is then redistilled to meld the flavours into the final product. This usually occurs in steel stills to impart little outside flavour and highlight the characteristics of the botanical infusion.
  • Vapour Infusion — A method used by Bombay Dry, Bombay Sapphire, and in the final stages of the production of Hendricks gin, in which dried botanicals are carefully packed into a small perforated basket through which heated alcoholic vapours are passed.

 

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