VUE

When people talk about their distaste for gin, they're really referring to its distinct juniper flavor. e same way cilantro tastes like soap to certain folks, gin that's heavy on juniper is like sipping on Christmas shrub- bery. Its unique assertiveness and piney aertaste is not pleasurable to most palates, yet cra distilleries are working hard to change the way we see the spirit before writing it off completely. What makes cra spirits, and gin in particular, so ap- pealing is twofold. Gin embodies many of the qualities we value today as consumers—the botanicals are care- fully hand-selected by the distiller and the ingredients are most likely harvested locally and organically grown. Although every gin distiller uses a different blend of botanicals, 'New American' gin is experimental. In comparison to London Dry, it pushes the boundaries in terms of what we know gin's flavor to be. New Amer- ican gin tends to be less heavy on the pine and includes a wider range of fruits, herbs and spices. New Jersey's own Asbury Park Distilling Co., for ex- ample, uses a 100 percent corn base for their gin which lends a sweeter taste and smoother mouthfeel—ideal for sipping straight. Aside from the required juniper berry, ingredients like fresh orange peel and lemon- grass are among some of the flavorings that make up their citrus-forward recipe. BY ABBY MONTANEZ | PHOTOS BY ASBURY PARK DISTILLING CO. V U E N J . C O M 113

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