Death’s Door distills gin, vodka, and white whiskey in Wisconsin – their gin winning a silver medal at the 2012 San Francisco World Spirits Competition. This is one of the “cool new American gins,” and I’ve heard great things about it lately.
In contrast to gins which tout their long list of botanicals, Death’s Door uses only three: juniper, coriander, and fennel, all distilled in a wheat base. The bottles are labeled with the particular juniper harvest that goes into the bottle – mine’s 2010. Death’s Door is a London Dry, so juniper is the king in this gin. It’s very straightforward, serious, and unapologetically tied to its short ingredient list, I’d call it the London Dry-est London Dry I’ve tried.
If you prefer softer, complex gins like Hendrick’s, Aviation, or Bluecoat, you may want to pass. This is not a citrusy gin or floral gin, though the straight-ahead juniper makes it a pretty great cocktail base. Try this drink with Death’s Door:
Gentleman’s Club (pictured above)
- 1 1/2 oz gin
- 1 oz brandy
- 1 oz sweet vermouth
- 1 oz club soda
- combine in an old fashioned glass, on the rocks