Orange Peel

Oranges are such bright, happy fruits – I know some people hate them, but they are one of my favorites, and seem to be everywhere right now. I’ve been tasting gins recently (as I do!) and became aware with all of the oranges hanging about that I’ve only been identifying citrus strength and nature in my notes as a part of a flavor profile rather than by specific fruit, and could use some home schooling in the citrus peel department.

There are so many citrus options in gins today: lemon, bergamot, grapefruit, tangerine, orange, bitter orange, seville orange and lime are the ones I’ve seen listed, but there are likely others as well. Oranges seemed like a logical place to start.

Spruce

The spruce adds a fresh, bright note to the gins. While this showed up as peppy and in your face in the Rogue Spruce, it perfectly complemented the delicacy of the Okanagan Spirits gin and rounded it out in the same crisp way as biting into an apple compliments the apple flavour. In contrast, the Victoria Spirits gin seemed spicy, warm, slightly sweet, and nostalgic in the same way drinking an old-fashioned soda does (I feel like I have a good guess for the “secret ingredient”), but did not have the same fresh greenness as the other two.

SIMG_20150202_231030_resizedpruce is probably as pacific northwestern of a botanical that you can find. To me it’s not an intuitive choice for gin as the immediate thought that came to my mind is that it would compete with juniper, however it is a characteristic feature of the local geography, and is a great choice if you think of it in the context of local, craft distilleries. Intrigued, in a last minute split decision, I chose Rogue Spruce over Aviation as my duty-free on my last Portland trip. Fast forward to a weekend trip last month, while sat down at a beautiful dinner at Sooke Harbour House, I was presented with a G&T with Okanagan Spirits gin, and was captured by its subtle complexity. On purchasing my own bottle I was inspired to read that spruce was one of its botanicals.