Spiced

Spiced gin keeps juniper at the core and layers in warm spice. Think cardamom, cinnamon, cassia, clove, nutmeg, allspice, black pepper, ginger, star anise and grains of paradise, often rounded with orange peel or vanilla. The nose reads baking spice, pine and citrus oil. The palate is dry and aromatic with gentle heat from pepper and ginger, a touch of sweetness if the recipe uses sweetening or rested spirit, and a firm bitter orange snap. Expect a longer warming finish than classic citrus led styles.

Use spiced gin when you want warmth and structure. It is great in a gin and tonic with a dry tonic, orange peel and one spice pod at most. It lifts a Negroni, makes a rich Bee’s Knees with honey, a highball with ginger beer or soda, and a winter friendly hot punch or toddy. In shaken drinks pull back sugar by about a fifth since spice reads sweet on the palate. Keep garnish simple so the spice does the talking. Pair with dark chocolate, ginger cake, barbecue, or aged cheeses.