Issue link: https://digital.copcomm.com/i/961311
first press BUILDING THE BASE Hand-harvested grapes from Boisset's estate vineyards in Burgundy make up the aforementioned blend of Chardonnay and Pinot Noir for the base spirit: After the varieties are fermented separately, the grapes aged for six months in barrel before they were blended and allowed to sit for two months for the flavors to meld before distillation. The base spirit was distilled seven times purely for texture to attain a silky, voluptuous mouthfeel before being filtered four times. Although label - ing laws won't allow for vintage designation, the inaugural release of JCB Spirits is specific to the 2012 harvest in Burgundy. THE VODKA $125 (Only 3,600 bottles produced) Served slightly chilled in a Burgundy glass, the JCB Vodka was the first to emerge as I sat down to taste through the spirits lineup with Boisset. I tilted the bowl and inhaled the aromas: The vodka was delightfully feminine and "wine-expressive," with characteristics of wild blueberries and lavender. Glossy, floral, and perfumed, its tantalizing characteristics pique your curiosity and invite another sip. "It took us years to get this aromatic expression, which is purely the distillation of wine," Boisset noted proudly as we tasted. 6 { THE SOMM JOURNAL } APRIL/MAY 2018 THE GIN $125 (Only 2,400 bottles produced) As strong supporters of the principles of Biody- namic farming, the Boisset family worked to ensure that all of their estate vineyards are Demeter certi- fied. As part of the certification, a portion of the land must be set aside to encourage biodiversity, and the native flora that thrives in the Boissets' vineyard gardens—such as dandelion, chamomile, and lemon balm—is infused with the base spirit to create a gin truly expressive of the terroir. "We wanted depth, density, richness, and juniper, but then we bring more than 30 organic plants in[to the spirit]. This is the ultimate concoction," Boisset said. The base spirit's innate floral elements are dra - matically heightened by the gin's violet notes and exotic mix of botanicals. The palate experience is quite textural and polished, yet pleasantly prickly from the blend of herbs and spices—adding to the overall sensory experience.