Letherbee's Autumnal and Vernal gins are some of my favorite local spirits, since they explore the idea of what gin can be, and they taste darn good. Next week, Letherbee releases its new autumnal gin, which focuses on maple, bourbon barrel and allspice flavors.
"We have been aging gin in a used Buffalo Trace bourbon barrel for almost three years," Letherbee's Brenton Engel says. "This barrel (approximately 55 gallons) will be blended into the entire batch of approximately 350 gallons. This adds a perfect touch of the complex flavors of bourbon."
Letherbee rounds out the gin with maple syrup, which Engel says comes from the Bunker Farm in Vermont; dried allspice, which is added to the mix both pre- and post-distillation; and sugar maple wood chunks, which are roasted in the oven.
"These wood chunks will be steeped in the entire batch, both pre- and post-distillation, to complement the flavors from the bourbon barrel," Engel says. "The idea of experimenting with wood types other than oak is something I hope to see more of in the craft distilling movement—hickory, cherry, walnut, etc. are all very enticing."
Want to try it? Letherbee will release the gin on Tuesday, October 6 from 6-9pm at Longman & Eagle’s OSB, the bar space behind in the restaurant. You can also find Letherbee's seasonal releases at liquor stores around the city.