July 10, 2013

Maine craft distilleries making gin sing

Maine Craft Distilling's Alchemy joins Back River gin from Sweetgrass Farm Winery & Distillery, Maine Distilleries' Cold River label and New England Distilleries' Ingenium, each of which has a signature flavor profile.

By Susan Axelrod saxelrod@pressherald.com
Online Content Producer

(Continued from page 1)

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Ingenium gin, made by New England Distilling in Portland.

Ted Axelrod/Axelrod Photography

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Cold River gin, made by Maine Distilleries in Freeport.

Ted Axelrod/Axelrod Photography

Additional Photos Below



DISTILLER: Maine Craft Distilling

WHERE: 101 Fox St., Portland; www.facebook.com/MaineCraftDistilling

DISTILLED FROM: Maine-grown barley

TASTING NOTES: Juniper-forward, with a flavor that walks the line between a London dry gin and the intensely herbaceous Dutch-style gins.


DISTILLER: Sweetgrass Farm Winery & Distillery

WHERE: 347 Carroll Road, Union; www.sweetgrasswinery.com

DISTILLED FROM: Corn, with Maine blueberries in the mix of organic botanicals

TASTING NOTES: Rich and smooth, with a bit of a juniper bite on the finish.


DISTILLER: Maine Distilleries

WHERE: 437 US Route One, Freeport; www.mainedistilleries.com

DISTILLED FROM: Maine potatoes

TASTING NOTES: Off-dry and balanced, with a spicy juniper nose and a citrusy brightness.


DISTILLER: New England Distilling

WHERE: 26 Evergreen Dr., Unit B, Portland; www.newenglanddistilling.com

DISTILLED FROM: Maine-grown barley

TASTING NOTES: Exotically spiced, with a distinct scent of coriander and complexity that is closer to Dutch genever than London-dry gin.



Clyde Barr, The Salt Exchange

1 1/2 ounces Back River gin

1/2 ounce Pimm's #1

1/2 ounce cucumber juice (see note)

Splash of fresh lemon juice

Splash of Gosling's ginger beer 

Combine all ingredients in a tall glass over ice.  Garnish with a cucumber spear.

Note: To make cucumber juice, chop 1/2 unpeeled cucumber and blend in blender or food processor until liquefied. Strain to remove pulp. Store unused juice in the refrigerator.


Joe Hardy, Outliers

Combine in an ice-filled cocktail shaker:

1 ounce Cold River gin

1/2 ounce simple syrup

1/2 ounce freshly squeezed lemon juice

Shake and strain into a champagne flute. Top with prosecco and garnish with a lemon twist.


Ned Wight, New England Distilling

2 ounces Ingenium dry gin

Half a dozen or so mint leaves

1/2 ounce simple syrup

1/4 ounce fresh lime juice

1/4 ounce fresh lemon juice

Muddle mint leaves in the bottom of a mixing glass or shaker. Add rest of ingredients, fill with ice, and give it a good shake. Strain into a highball glass filled with crushed ice. Give it a stir and garnish with a mint sprig and lime. Add a splash of soda water if you'd like it a little bubbly.

For a roundup of more gin drinks to try in Portland, go to MaineToday.com

"We tried it, and it made a wonderful product. We combined what was essentially a carrot eau de vie with the grain spirit and botanicals. It's a very different flavor, earthy in a pleasant way."

After sampling both of Maine Craft Distilling's gins, I agree. Where Alchemy has a flavor somewhere between a crisp London dry gin and the sharply herbaceous Dutch-style gins, Chesuncook, which is pale brown in color, is softer and subtler. Its botanical mix includes mint, coriander, basil, cardamom and lemon peel, Davidson said.

Volk and other Portland bartenders had their own opportunity to taste Maine Craft Distilling's gins -- and other spirits -- at a special event on Monday.

"What's exciting is that these options are local; they're right down the street," Volk said. "I can shake the distillers' hands and look them in the eye and talk with them about their products." 

THE FIRST GIN to be launched in Maine is especially representative of the state. Back River Gin, which Sweetgrass Farm Winery & Distillery in Union debuted in 2007, has Maine blueberries in its mix of botanicals. To come up with the formula, owners Keith and Constance Bodine "drove the whole state tasting the blueberries and finding out where they tasted best," said Constance. They distill other spirits, but the gin is their best seller.

Sold only in Maine, Back River, distilled from corn, has an especially smooth, clean flavor. While Keith likes it neat, "you can mix it into a nice cocktail and have it stand out," Constance said.

Steve Lovenguth, a bartender at The Salt Exchange in the Old Port, says Back River works well in a version of the English classic, the Pimm's Cup.

"That gin cocktail is the most popular cocktail on our list right now," said Lovenguth. "Everything comes back around. For martinis it's still about two-thirds vodka and one-third gin, but orders for gin are definitely picking up." 

AT MAINE DISTILLERIES in Freeport, Chris Dowe makes his Cold River gin from Maine potatoes. More widely available than the Bodine's boutique gin, Cold River, first released in 2010, appears on cocktail menus in Portland and well beyond, touted for its citrus/spice balance and the fact that it is gluten-free.  At Outliers in the West End, they mix a version of the venerable French 75 with Cold River, simple syrup and fresh lemon juice topped with prosecco.

INGENIUM GIN, introduced by Portland's New England Distilling in April 2012 is, like Alchemy, distilled from Maine-grown barley. Owner Ned Wight says that the flavor is more like gin's Dutch cousin, genever, with a botanical mix that incorporates Asian exotics -- lemongrass, cubeb berries (an Indonesian spice in the pepper family) and rose petals in addition to the traditional juniper and citrus peel. "It's a unique style, and it allows us to showcase the grain more than the London-style," he said.

Wight and his fellow Maine distillers acknowledge that sipped alone, their gins with their distinctive flavors may not be for everyone. That's where the bartender's expertise comes in.

"A lot of the American gins are very mixable," said Volk. "What's fun about mixing with gin is that the botanicals play very well with citrus. It's a very versatile product. I like telling people it's really the original flavored vodka. You come across people who say, 'I don't like gin' but they are reassessing it because it's now a local product and it's a craft product. You can generally mix them something they will enjoy."

While any of these new gins are refreshing in a classic gin and tonic, especially mixed with an artisanal tonic like Q or Fever Tree brand, Volk has a particular gin-cocktail favorite.

"One that I was turned onto early on that opened my mind to what cocktails could be is called the White Lady. It dates back to just before Prohibition and includes gin, lemon juice, Cointreau and egg white. It's one of those classic, old, dry citrus cocktails."

Except that it's new again, just like gin.

Content producer Susan Axelrod can be reached at: saxelrod@pressherald.com

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Additional Photos

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Back River gin, made by Sweetgrass Farm Winery & Distillery in Union.

Courtesy of Sweet Grass Farm Winery & Distillery

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The Major Bailey cocktail, made with Ingenium gin, was created by Ned Wight of New England Distilling.

Ted Axelrod/Axelrod Photography

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Alchemy gin, made by Maine Craft Distilling in Portland.

Ted Axelrod/Axelrod Photography

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An Outliers 75, made at Outliers with Cold River gin.

Ted Axelrod/Axelrod Photography

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A Cucumber Pimm’s Cup, made at The Salt Exchange with Back River gin.

Ted Axelrod/Axelrod Photography

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A Major Bailey, created at New England Distilling with Ingenium gin.

Ted Axelrod/Axelrod Photography

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