Food & Drink

Review: Red Door Highland Gin

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Pink Door Gin is produced by our pals at Benromach, finest identified for his or her upstart Scotch whisky distillery on the northern fringe of Speyside. (Great place to visit, by the way in which.) It’s a basic London Dry model, made in Benromach’s pot stills, and flavored with simply eight botanicals, a core of 5 basic substances — juniper berries, lemon peel, bitter orange peel, coriander seed, and angelica root — and three native additions — pearls of heather, rowan berries, and sea buckthorn.

Pink Door is accessible in no less than three totally different seasonal expressions (up to now), however solely the usual “Highland” version is accessible within the U.S., no less than for now. Let’s give it a strive.

Pink Door’s vibrant purple bottle evokes fruit and thriller, however it is a very easy gin with few main surprises, regardless of the oddball substances. The nostril: Tons of juniper, and plenty of angelica-driven earthiness. There’s a maritime trace right here, however it’s muted; the juniper is all however overpowering. The palate is extra savory and earthier than you’d count on, notes of underbrush giving the physique a sure sense of dusky pungency. A punch of lemon peel, virtually nearer to lime leaf, lingers on the end, as does a pinch of salt and a twist of pepper. It’s clear however a bit brooding, nonetheless coming throughout as hewing too near the bottom, with not sufficient of a carry into the bushes unfold out above. There’s only a trace of sweetness because it fades out, however it might use extra — or extra complexity, no less than.

90 proof.

B+ / $30 /

Pink Door Highland Gin




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