Issue link: http://digital.copcomm.com/i/205467
SPEED TASTING REPORT No. 209 Gin B atch-distilled and hand-made (one measure of botanicals for each distillate), No. 209 gin ($35) is produced on Pier 50 in San Francisco. "We are the 209th registered distillery in America," says "The Ginerator" Arne Hillesland, Master Distiller. The foundation of the 92-proof spirit is 100% corn from the Midwest which results in the gin's sweet back notes and round mouthfeel. Botanicals sourced from around the world include lemon peel from Spain, Tuscan juniper, cardamom pods from Guatemala, bergamot from Italy and cassia from South Asia. The Panel's Notes "Beautifully, round and precise mouthfeel, with lemon peel up "The Ginerator" Arne front. Graceful layers of juniper, cardamom Hillesland, crafter and bergamot follows. The cassia spreads of No. 209 Gin ("San beautifully across the palate on the finish." Francisco's gin"). —Jerry Cooper, Swirl on Castro "One of my favorite gins – in fact, it makes a superb gin fizz. The sweetness up front is a wonderful setting for the cinnamon (cassia) notes. It's floral, it's citrus and it's smooth."—Greg Nasser, Ozumo Group Fair Quinoa Vodka A joint research project between Bolivian farmers of Trade–certified, organically grown quinoa and French distillers just outside of Cognac, Fair Quinoa vodka ($30) combines the unique profile of this respected grain-like crop with a special production process. Socially responsible Fair Spirits also recycles the paper for the label and reduces the amount of glass used for their bottles. "Our small French company deals directly with the Bolivian farmers—there is no middleman," says Fair Spirits' Paul Bungener. "This is a long-term purposed relationship." Paul Bungener of Fair Spirits. The Panel's Notes "Gluten-free, the quinoa is fermented with 10% barley and the texture and mouthfeel is round and billowy: no edges. The flavors of milk chocolate, nuttiness and caramel are dramatic. Very little heat on the very long finish."—Jon Gasparini, RYE "Soft and creamy, retaining the flavor of its source materials. It's nice to see a vodka producer whose focus is the raw materials and the welfare of the farmers who grow it on 16,000-foot elevations."— Erik Adkins, The Slanted Door Group 126 / the tasting panel / november 2013 TP1113_109-156.indd 126 10/24/13 9:17 AM