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In earlier years, Fortress and Key’s Harvest Seasonal Gin has modified recipes with every autumn release, however beginning this 12 months, the recipe will stay constant yearly. However to not fear. They haven’t any plans to cease experimenting with different gin releases. Harvest Seasonal gin begins with their signature, high-rye mash invoice: 17% yellow corn, 63% rye, 20% malted barley. Botanicals embody juniper, coriander, angelica root, star anise, cedar leaf, sumac, fennel, and bay leaf. The method Fortress & Key makes use of to make the gin is pretty concerned:
Gin nonetheless operator Henry Bradley created Harvest Gin utilizing the identical mashbill and manufacturing strategies as Fortress & Key’s rye whiskey as much as the barreling stage, after which it’s redistilled into vodka as a substitute of going again into barrel. Utilizing each vapor infusion and steeping for the primary time with a gin, the Fortress & Key crew steeps sumac within the rye base through the vodka distillation. The sumac-steeped vodka is then redistilled as soon as extra to permit the alcohol vapor to cross by way of the gin baskets, infusing the vapor with the important oils and different taste compounds contained within the remaining botanicals. The vapor is then condensed again right into a liquid, leading to Fortress & Key’s Harvest Seasonal Gin.
Skilled straight, the gin begins with sturdy star anise and black licorice notes on each the nostril and palate, however they aren’t overwhelming. With a second and a 3rd sip, additional complexity arrives. Mild citrus from the sumac and coriander, and pine notes from the juniper begin to seem. There may be additionally mild sweetness complemented by a peppery chew. The upper proof makes the notes bolder, and so they come collectively properly. Additionally, the gin contains a pretty, lengthy end because the candy, peppery licorice notes fade.
Those that don’t like black licorice would possibly wish to keep away from this gin, however for the remainder of us, this gin has a lot to advocate it. That mentioned, it didn’t do effectively in a G&T because the licorice notes didn’t play effectively with tonic, but it surely labored properly with vermouth in a martini. However I feel it’s best sipped straight or perhaps with an ice dice. It exhibits daring, built-in flavors and no tough edges. I usually consider gin as a pre-dinner drink, however this one works equally effectively after a meal as a digestif.
A- / $40 / castleandkey.com