I leave Sunday for three days in Charleston, South Carolina, and already I can smell the aromatics and botanicals, those ultra-fragrant plant compounds often used in alcoholic potables, most popularly in gin. Aromatics and botanicals furnish a strong herbal, floral or fruity tang that sets flowery, pungent gin apart from insipid vodka, which tends to smell and taste like undiluted alcohol (and which is why producers are always grossing up their swill with flavors like cherry, vanilla, mango and peppar, whatever that is).
In Charleston is the award-winning High Wire Distilling Co., which claims to be the city’s first distillery since Prohibition. Like a boozy boutique, the outfit “produces a distinctive line of small batch spirits, including gin, rum, whiskey, and vodka using premium, specialized ingredients.”
And I’m taking the $10 tour and tasting, which (more canned copy here) “provide an overview of the distilling process and allow guests an opportunity to see the still, mash tun, fermentation tanks, barrel aging, and bottling operations.” Tour-takers “receive a traditional tasting flight of four High Wire spirits.” (Yes!)
This has got to beat the tragic, gimcrack Heineken Experience brewery tour I signed up for in Amsterdam last year (my head still hurts from the strobes and electronica). And it might just match the exemplary Russia Vodka Museum in St. Petersburg, where the tastings exuded high European class. Or the fine, frothy, free tour of the Sam Adams Brewery in Boston.
I have my eye on one of High Wire’s specialty gins, which goes for $27 a bottle (I don’t yet know the size), the “Hat Trick Extraordinarily Fine Botanical Gin,” described in detail:
“Made with crushed juniper berries and fresh lemon and orange peel, this bright and flavorful gin is well-balanced and pleasing to the palate. Balancing botanicals include licorice root, angelica root, coriander, and cardamom. From a straight up martini to a more complex Fitzgerald, this gin dazzles even the most discerning gin drinker.”
Tasting Notes: Floral, licorice, lemon, orange, pine, rounded/full texture, well-balanced, long finish.
Cocktails: Gin & Tonic, Martini, Fitzgerald, Collins, Negroni, Gimlet, Martinez, Gin Gin Mule
I’m sure I don’t know what at least three of those cocktails are, but they sound ravishing with this nifty gin, which, you never know, might suck. I’ll taste it during the tour’s tasting segment. If I like it, I’m buying a bottle. And then, you know, drinks on me.
2 thoughts on “Avoiding the gin-eric in South Carolina”
Timely post. I savored my first martini in some time yesterday at a local watering hole I’d not been to in a long time. So the bartender didn’t know me and my usual request to stir and not shake.
And so she shook and shook and shook so that my drink had a sheet of ice on top that would have freaked out the captain of the Titanic.
After asking her to stir instead the next 2 were perfect.
Bombay Sapphire btw.
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Oh my God, Paulie, that is hilarious. I don’t do martinis, though I really should (hey, maybe South Carolina), and not sure the cool stir not shake 007 preference. Now I do. Very informative. Bombay, I do know, is the bomb! Thank you!