Cognac Cask Finished Gin

Our cask finished gins are one of our favorite projects; a way for us to subtly transform our gin while leaving it recognizable and intact. We try to not be too heavy handed in the finishing process and eradicate the flavor of our gin with too much barrel input, but rather compliment our gin and create something familiar but new. Which is sort of the thought process that went into the Observation Peak label idea that we work with Ben Huff on (https://www.instagram.com/huffphoto/). We are now labeling all of our barrel finished gins with a different Observation Peak. And we love their subtlety. And they look amazing on the shelf all together - and we know a lot of you are holding onto these, so having them look beautiful is really important.

As for the gin, we really nailed the balance with this one. The cognac influence is obvious and, as you are likely aware by now, we love cognac. If you are unfamiliar with Cognac, it is a regional specific french brandy, and a brandy is just a fruit distillate. Basically - Cognac is wine distilled twice in a copper alembic still and aged in french oak for at least two years. There are particulars to the grape varietals that can be used, rules on the dimensions of the stills, and then sub variations within the category - picky picky picky. But, the end result is reliably wonderful. Cognac is an amazing sipping drink. All you whiskey drinkers out there, or folks who don't quite love whiskey but are curious, try some. It is fruity and not too woody and can be complex and can be simple, and is excellent for sipping neat or in a cocktail. So, like cognac, this gin is excellent for sipping neat or for cocktails. But really wonderful for cocktails. Here are a couple of ideas:

Sidecard(ish)
1.5oz cognac finished gin
3/4 oz Cointreau
3/4 Lemon Juice

Then you garnish it with an orange peel. Some sugar the rim, I don't - never works that well for me. If I were to get FANCY with this one, I would rinse the glass with cognac. If I were to get REALLY FANCY, I would rinse the glass with batch 2 (AND ONLY BATCH 2) of our flagship single malt. Dang. I wish I still had that. 

This cocktail is delightful - I kind of can't see how anyone could dislike this one. 

Pink Lady

2 oz. cognac cask gin
1/2 oz Lemon
2 dashes Grenadine (what is a dash? that is up to you. but - this is what will provide sweetness, just so you know)
1 Egg White

Now, you're gonna dry shake all the ingredients. Which just means you're gonna shake without ice. Dry shake vigorously. Like a mad person. If you are bashful about shaking cocktails in front of people, go to another room and go apeshit. Or, if you are a person that does the 1920s dinner party casual martini shake where you keep on talking to your guests while shaking for two or three seconds, this is not for you - shake like wild. This is what gets the egg all light and frothy. Now, that your arms are sore and you actually deserve a drink, add ice and shake again. I like to shake until the tin wants to freeze to my hands. You are making the drink COLD and diluting. ****hot tip**** if your drinks seem too sweet or too sour or too strong at home, you might not be shaking enough! Strain this one into a cute stemmed glass. Like a coupe or a nick and nora. 

You could also make a martini with this gin and it would be dandy. As always - we recommend Lillet Blanc. At least around here. Because you just can't get a lot of good vermouth around here. Vermouth - highly underrated. 

Making a highball with it would also be nice - just add a squeeze of lemon. I would highly not recommend a gin and tonic with it. I'm drinking one right now, and it is delicious. But the tonic just drowns out all of the sweet cognac notes. So, save this and make gin and tonics with our regular gin. Or. Whichever gin you prefer. But not this gin unless you absolutely have to. 

You know. I think thats about it.