Station THREE:
iRISH gIN
JUNIPER WITH AN IRISH ACCENT.
Gin is a distilled spirit in which juniper must be the defining botanical flavor. “London Dry” describes how it is made, not where it is made.
One gin looks to Kerry’s hedgerows; the other reaches toward Chinese tea and far-flung spice. Both begin with the defining flavor of gin: juniper.
Dingle: floral, herbal and cleanly citrus-led. Drumshanbo: citrusy, tea-driven and aromatically spiced.
Featured pour: Dingle Gin
The fruit, flowers and herbs are steeped in neutral spirit before distillation, producing a juniper-led gin with a distinctly local botanical frame.
42.5% ABV · London Dry-style Irish gin · Dingle Distillery, County Kerry
Production: Juniper, rowan, hawthorn, citrus peel and heather · 24-hour maceration before distillation
Look for: Juniper · Lemon and orange peel · Floral heather · Dry berries · Clean citrus finish
The story behind it: Gin gave Ireland’s new craft distilleries something expressive to sell while their whiskey spent years maturing in warehouses.
Featured pour: Drumshanbo Gunpowder Gin
Gunpowder tea is Chinese green tea rolled into tight pellets. For vapor infusion, spirit vapor passes through a basket of delicate botanicals instead of boiling them in the pot.
43% ABV · Irish distilled gin · The Shed Distillery, County Leitrim
Production: Twelve botanicals · Eight pot-distilled and four vapor-infused · Created by PJ Rigney
Look for: Juniper · Grapefruit and lemon · Green tea · Aromatic spice · Light anise
The story behind it: The recipe draws on botanicals encountered during Rigney’s travels and brings citrus, tea and spice to a traditional juniper base.