Death’s Door Gin
THL: What is it?
Death’s Door Gin walks the line between a classic London Dry and a new “modern” American gin. There is enough juniper to be noticed, but not so much as to overwhelm the senses. The coriander adds a zesty citrus flavor, and the fennel seeds add a light licorice touch.
THL: Why should you try it?
Death’s Door Gin is one of the most flexible of gins on the market, equally at home in classic and modern cocktails.
Death’s Door sources all of their grains, herbs, and spices locally and produce their gin using only three botanicals; juniper berries, coriander and fennel seeds. This is a stark difference from many of the gins on the market whose number of botanicals can range from 8-20. The select number of botanicals in their gin does not mean less flavor or complexity, and actually provides a perfect opportunity to showcase the quality of the dedicated farmer’s harvest.
THL: Who makes it?
Death's Door Spirits operates on Washington Island in Wisconsin, an area of the United States known for potato farming. In collaboration with nearby Capital Brewing, Death's Door has grown their own specialty grain for the products coming out of the distillery and brewery.
THL: What does it taste like?
citrus, spice
THL: How should you drink it?
The Corpse Reviver #2 is a simple, balanced classic cocktail that will give life to the most undead of drinkers.
You don’t have to use a London Dry gin to make a classic Gin Martini. Make sure to use a nice vermouth, not the one that’s collecting dust in the back of your grandparent’s liquor cabinet.
