Let’s not beat around the bush: This gin is blue. But before you slam it as a gimmick, taste it. It’s a precisely formulated beauty, balanced elegantly between the crispness of a London Dry and the botanical exoticism of the New Western style. Made on Vancouver Island in British Columbia, this gin was created specifically for the grandiose Fairmont Empress hotel, one of Victoria’s attractions, whose Victorian high-tea tradition carries into this gin, which incorporates the Empress’s signature tea blend. The blue hue comes from butterfly pea blossoms steeped post-distillation; they also provide a subtle earthy note to ground the juniper and grapefruit high tones. In a G&T, the blue fades into a gentle pink, which somehow contributes to the delight of the drink. Its vibrant color aside, this is one of the tastiest gins of the year.
Spirits Type:
Gin
ABV:
42.5%
Importer:
Azzurre Spirits, Las Vegas, NV
Price:
$40/750 ml
Jordan Mackay’s writing on wine, spirits and food has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, the Art of Eating and many other publications. While Secrets of the Sommeliers, the book he wrote with Rajat Parr, won a James Beard Award in 2011, it’s certain winemakers that he credits with some of his most important tasting lessons.
This story appears in the print issue of Winter 2017.
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