Little over two years ago I reviewed this stuff already. I wrapped it in a write-up of our visit to the distillery in Alameda, California. After the tour I ended up buying a bottle of the absinthe and a 20cl bottle of the Terroir Gin.
I recently opened it in the hope to whip up some random cocktail at home. Unfortunately I don’t have many cocktail ingredients so that didn’t go anywhere. Fortunately, I tried this gin again, neat. Damn this is fantastic stuff.
I don’t know anything about gin, maceration or how to compare one to another so I won’t do a review like I do whisky reviews. I have only tasted 10 or so gins in my life so it wouldn’t make sense to tell you what you can and cannot expect. What I do know is when I like something.
The Terroir gin is made with herbs, spices and bits of plant from a mountain just north of San Francisco, Mount Tam (short for Mount Tamalpais). Apparently Mount Tam is some kind of an herb garden since there is sage and laurel in this gin. You pick up some spices, but most of the flavour is pine and citrus.
The mix is great though, and I can recommend everyone to get a bottle of this.
The drawback, however, is that they produce three gins that have recently become available in Europe through Master of Malt. Of course, I wanted all of them but a full size bottle was a little bit over budget. Luckily they also have packs with three 20cl bottles in them. I bought that.
To put it in perspective: I usually finish a bottle of whisky in two to three years. This bottle is only a third of the size, but I finished it in a week. So that is about 52 times faster than normal. That good.