St. George Dry Rye Gin

As someone who enjoys rye whiskey, this is fascinating. My focus on gin's botanicals made me overlook the base spirit's potential. I anticipated a strong, spicy gin, hoping the simple botanicals would balance its robust character. The aroma is intensely black pepper, akin to the amount needed to make sausage gravy appear gray. It's more than just pepper; it's like freshly ground pepper combined with citrus zest, flower petals, and tea leaves. Simple botanical selections, which is good since they aren't the main event. It's currently at room temperature, so calling the initial taste hot would be unfair... for now. Tea and juniper are the first flavors, followed by a floral body, with citrus appearing much later, about thirty seconds after the finish. I couldn't help but compare it to a rye whiskey profile, expecting notes of fresh-cut grass, mint, and a hint of wine-like malt. However, the botanicals prevent the base spirit from becoming overly spicy, allowing just enough grass and rye spice to be noticeable without being overwhelming. That last paragraph took me a while to write, and during that time, I inhaled some air after a recent sip. After a few breaths, a distinct fresh rye bread flavor emerged. The botanicals had faded by then, leaving just the bready, minty taste I hadn't expected. This suggests the gin could be greatly enhanced with simple additions like ice or a lemon peel. However, its unique qualities might not translate well in a cocktail unless the gin is the primary focus. I assume the aged version mentioned is not yet available, as I haven't seen it in stores, but I would certainly be interested in trying it to see how the flavors evolve, despite my general dislike for barrel-aged gins. A navy strength version would also be impressive.

Nose: An aromatic profile of herbs, cereal grains, and a hint of cardboard or plywood. It's dry and earthy, surprisingly distinct from gin. Some citrus and juniper are present, but the spicy cereal notes are most prominent. Over time, green, leafy herbal notes emerge. Palate: Peppery and spicy, dominated by coriander, cumin, fenugreek, and other seed spices. Finish: Medium to long; spicy and crisp. The aroma strongly resembles new-make whiskey. Is this genuinely a gin? Juniper is barely detectable. Nevertheless, it's enjoyable, and the distillery deserves credit for their innovation. I like it, though it's certainly not a typical gin. There's a faint similarity to genever, but it's too close to a London dry style or white dog to be comparable, likely due to its rye base instead of the barley spirit used in genever. With tonic, it resembles some barrel-aged gins I've had (particularly reminding me of Manly Spirits Oak Cask Aged Gin). More sweetness appears, along with a subtle juniper note. It's an acquired taste in a G&T, but if you appreciate it, you might also enjoy barrel-matured gin – it could be a great fit for your palate. "Above Average": 80/100 (3 stars)

This gin is quite remarkable. It begins with mineral notes and moderate spice, then floral notes emerge and take precedence. Coriander complements the flowers and minerals well. A faint trace of caraway is also present. These flavors successfully avoid the unpleasant stale bread taste found in grappa and similar drinks attempting this profile. Towards the conclusion, rich fruit appears, supported by botanicals, including subtle juniper. It leans rich and sweet for a gin, which is unexpected for a rye. While such flavors would be unwelcome in a whiskey, they are quite pleasing here. It's truly about how the drink is presented and enjoyed. The variety and harmony are excellent. It's somewhat comparable to Espolon Blanco in its ability to defy its category and succeed despite some unusual components. It possesses more finesse than Beefeater, and its flavors meld better. It does resemble grappa considerably, but it's superior. While complaining about grappa early and mid-palate is valid, the sweet and rich finish stands on its own.

To me, the aroma presents an odd "blurry" characteristic. It seems to have numerous elements, yet they merge into a singular, "flat" scent. It's generically fruity, evoking childhood bubblegum – a mix of grape, berry, and fruit punch. The flavor mirrors this fruitiness but introduces a brighter citrus touch, evolving into a peppery sensation toward the finish. This is definitely good, though not exceedingly intricate and a touch too direct for my preference in gin. I generally seek gins enjoyable on their own. While acceptable neat, it's likely superior in mixed drinks, at least from my perspective. I acquired this in a trio of small bottles featuring three St. George gins; among them, this one ranked lowest for me, though I still found it agreeable.

This otherwise decent gin unfortunately is sampled alongside the Botanivore and Terroir from the same maker. If these three were siblings, this one would be the least remarkable. It might be misunderstood or simply overshadowed, but the pleasant dill and spice from the rye distillate don't give it enough distinction. Furthermore, it has a slight alcoholic harshness absent in its distillery companions. While I don't dislike it, I won't be purchasing a full bottle.

I had my doubts initially, but it genuinely makes a strong argument for a gin and rye whiskey blend. How curious! When blindfolded, it presents as a spicy, young rye whiskey. I'm uncertain if it's enticing enough to warrant purchasing more than the small 200ml bottle I acquired, but I will watch for the "Reposado" release.