barrel-aged gin - taking a page from the brown spirits
While the rules for producing bourbon, Scotch and tequila are quite strict, gin distillers have a lot of freedom to experiment.
From lemongrass and cucumber to Chinese tea, we’ve seen a huge variety of unusual botanicals used to flavor gin, but the latest trend takes a page from the brown-spirits playbook: barrel-aging. A bit of time in a wooden cask turns a bright and refreshing liquor into something altogether more complex, yet still perfect for a classic Martini or Negroni.
Craft distillers began playing around with aging gins a few years ago, and now the technique has officially gone mainstream, with Beefeater getting into the game.
. . .
To read more go to Liquor.com