OsCo Automatic Sea Gin

I previously reviewed some of OsCo’s operations and spirits in my most recent write-up for OsCo Automatic Halfshell Gin so I won't repeat all of that here. This was gin #2 of 3 I sampled that night at the distillery. Again, this is more of a brief review as public tastings aren't the best environment for detailed notes. OsCo Automatic Sea Gin is another brandy-based gin that is created with hand-foraged, sun-dried nori (for those unfamiliar, an edible seaweed) from Mendocino (a local collaboration with Sully Farms) as the primary botanical component. It's also made with bay leaf, sage, lemongrass, and “other ingredients”. If you thought “Halfshell Gin” was unusual, “Sea Gin” might push the boundaries further. If it contains juniper (I'm not certain it does), it's relegated to the background and the savory, umami, briny notes are prominent, beautifully complemented by the other regional botanicals featured here. One could almost say this is OsCo’s “coastal” response to St. George’s “forest” Terroir Gin. It's distinctive and delightful neat, and while I didn't try it in a cocktail, I've heard it makes an excellent martini. (I'm told this pairs better in drinks without effervescence, so perhaps avoid trying this in a gin and tonic.) I'm assigning the Sea Gin the same “Great” rating I gave the Halfshell Gin. 4.0 ~ Great

Salty. I'll bring it out for special occasions but otherwise, I'm not a fan.