Hammering it Home: Hammer Spring Barrel Finished Gin
Last week, I wandered up to Hammer Spring Distilling to pick up a bottle of their new barrel aged gin. I always have a bottle of their original gin around, as it goes great in a negroni, or my personal favorite, a gin martini.
When I stopped by, JP explained what I'd already expected - that this bottle is their original gin finished in rye barrels for a year, and not a different bill. To discuss their barrel aged gin, you need to know about their unaged gin. Their unaged gin is not as juniper forward as most you'll find. Instead, I find it to be predominantly sage on the nose, and especially so on the tongue. The nose conjures very happy memories hiking in the desert here in Utah with friends and family. It takes me to camping with my wife. It takes me to Canyonlands, and Capitol Reef. The way the juniper and sage play together in this bottle takes me to some of the best times outdoors in my life. The flavor is juniper, sage, and finishes on a quite pleasant herbal bitter note I can't entirely place.
Onto the barrel finished. Think the above, with a hint of vanilla on the nose, and mellowed sage and juniper, a touch of rye, and a vanilla finish on the palate. It's quite tasty by itself, but I think this would be best served in a cocktail.
Given the mellowed flavors and soft vanilla of Hammer Spring’s barrel finished gin, it makes an excellent Gin Sour. The mellowing effect of the barrel coupled with the lemon allows the more subtle notes of the gin to shine. Please don't get hung up on the raw egg aspect. You're mixing the egg with distilled alcohol, which will kill anything in the egg white. In short, if you aren't trying flips, you're missing out on a whole incredible world of cocktail craft.
Gin sour
When I stopped by, JP explained what I'd already expected - that this bottle is their original gin finished in rye barrels for a year, and not a different bill. To discuss their barrel aged gin, you need to know about their unaged gin. Their unaged gin is not as juniper forward as most you'll find. Instead, I find it to be predominantly sage on the nose, and especially so on the tongue. The nose conjures very happy memories hiking in the desert here in Utah with friends and family. It takes me to camping with my wife. It takes me to Canyonlands, and Capitol Reef. The way the juniper and sage play together in this bottle takes me to some of the best times outdoors in my life. The flavor is juniper, sage, and finishes on a quite pleasant herbal bitter note I can't entirely place.
Onto the barrel finished. Think the above, with a hint of vanilla on the nose, and mellowed sage and juniper, a touch of rye, and a vanilla finish on the palate. It's quite tasty by itself, but I think this would be best served in a cocktail.
Given the mellowed flavors and soft vanilla of Hammer Spring’s barrel finished gin, it makes an excellent Gin Sour. The mellowing effect of the barrel coupled with the lemon allows the more subtle notes of the gin to shine. Please don't get hung up on the raw egg aspect. You're mixing the egg with distilled alcohol, which will kill anything in the egg white. In short, if you aren't trying flips, you're missing out on a whole incredible world of cocktail craft.
Gin sour
1 1/2 ounces Hammer Spring Barrel Finished Gin
2 teaspoons superfine sugar
1 large egg white
2 tablespoons fresh lemon juice
As with all flips, you're going to dry shake first. That means all ingredients except ice. This whips the egg white into a beautiful thick froth. Then, add ice and shake again, before straining into a coupe glass. You can top with a lemon slice, a cherry, or as pictured, a few drops of angostura bitters. Lastly, sip, and enjoy!
2 teaspoons superfine sugar
1 large egg white
2 tablespoons fresh lemon juice
As with all flips, you're going to dry shake first. That means all ingredients except ice. This whips the egg white into a beautiful thick froth. Then, add ice and shake again, before straining into a coupe glass. You can top with a lemon slice, a cherry, or as pictured, a few drops of angostura bitters. Lastly, sip, and enjoy!
-Mike, The Gintleman of the Spirit Guides
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