Gin makers take a cue from wine and distill landscapes in a bottle.
YOU’D EXPECT TO DRINK Pinot Noir and discuss terroir, the idea that the climate and land in which grapes are grown impart unique characteristics. But gin? Why not? Instead of fruit, local botanicals— soaked in a still or suspended in baskets above the spirit base as it’s vaporized en route to a condenser— define terroir.
This story is from the August 2018 edition of Sunset.
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This story is from the August 2018 edition of Sunset.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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