No matter the style of gin (and there are a few), you can always count on a bounty of botanicals, as the spirit harnesses some of the most potent and arresting flavors nature has to offer. Generally speaking, gin can be distilled from any raw material; from rye, wheat, barley, or corn, to potatoes or grapes. Genever, the oldest style of gin, is an exception to this rule, as it must be made from grain. The majority of gins are dry and juniper-forward—think London Dry as the pinnacle of this style—and they’re augmented by the likes of citrus peel, coriander, and countless other botanicals in bespoke blends. Old Tom gins are outliers in this respect, as unlike their dry and herbaceous counterparts, they’re notably sweet, be it from the addition of sweeteners or barrel aging. Of note: Old Tom is the only style that can be called “barrel-aged” according to the Alcohol and Tobacco Tax and Trade Bureau (TTB). All other gin exists only as an unaged spirit.
Gin distillers are by no means restricted from experimenting with barrel finishes, however, and plenty have gotten creative in recent years, mainly to bypass the TTB’s guidelines—their gins are labeled as barrel-finished, barrel-rested, or barreled, as opposed to “barrel-aged.” When finished in whiskey barrels in particular, gins amass entirely new layers of flavor that are bound to please gin lovers and whiskey aficionados alike. “Our barreled Kentucky Wild gin bridges a gap between the gin and whiskey worlds,” says Jay Erisman, co-founder of Kentucky’s New Riff Distilling. “It’s also something of a gentler introduction to gin for gin newbies. We get a lot of comments along the lines of, ‘I don’t like gin, but I like this one straight up.’”
New Riff’s Wild Gin Bourbon Barreled is aged in their own bourbon barrels for up to 7 months, yielding soft vanilla flavors that don’t appear in the distillery’s unbarreled counterpart. Such vanilla notes are typical for gins aged in bourbon barrels—just as the barrel passes on oak spice and sweetness to the whiskeys it holds, it likewise imparts those flavors on the gins that follow.
Bourbon barrel-aged gins are certainly prevalent, but producers are also exploring other whisky barrels for an even broader brushstroke of flavors, like wheat whiskey, peated scotch, American single malt, and, at Rabbit Hole Distillery in Louisville, rye barrels. Rabbit Hole founder Kaveh Zamanian wanted a gin that would speak to those who felt the flavors of a typical London Dry style could be overpowering, and thus Bespoke Gin—finished in the distillery’s Boxergrail rye barrels—was born. “A lot of people find that the juniper and piney notes of London Dry gin can be a bit off-putting,” he says. “The intention with our Bespoke Gin was to offer a more nuanced flavor profile that’s softer and more balanced than traditional gins—the rye barrels soften the flavor by adding citrus and floral notes.”
While whisky barrel-aged gins have a smoothness that means they can certainly be enjoyed just like their whisky counterparts— neat or on the rocks—the mixologists among us will be pleased to know that they also make excellent cocktail components. Erisman says a bourbon barrel-aged gin like New Riff’s is terrific in a Negroni, though his absolute favorite serve is a Martinez—a Manhattan made with gin instead of whiskey. “The New Riff Martinez retains some of the oaky vanilla tones from a whiskey-based Manhattan, and it’s just a fascinating drink that again blurs the lines between the gin and whiskey world,” he explains. For his part, Zamanian sees Bespoke gin as a fantastic addition to any classic gin cocktail, or in traditional whiskey serves like an Old Fashioned.
Six Whisky Barrel-Aged Gins to Try
New Riff Kentucky Wild Gin Bourbon Barreled, 47%, $30
This is made from 11 locally foraged Kentucky botanicals; three kinds of citrus; two locally foraged ingredients—Eastern red cedar berries and American spicebush—and Kentucky’s state flower, goldenrod. A small amount of new make rye whiskey is blended in before resting in New Riff bourbon barrels for 5 to 7 months, which lends a hint of vanilla oak flavor.
Rabbit Hole Bespoke, 44.5%, $50
Rabbit Hole imports this London dry gin from UK-based G&J Distillers, then finishes it for 3 months to 1 year in barrels previously used to age its Boxergrail, a Kentucky straight rye. Aging in rye barrels mellows the mouthfeel, resulting in smooth, creamy flavors, while also giving the spirit a kick of ginger spice.
Dry Fly Washington Barrel Reserve, 40%, $40
Before hitting whiskey barrels, this gin starts as Dry Fly’s vodka, which is then infused with a botanical blend of juniper, apple, coriander, mint, hops, and lavender—all organically grown in Washington state. Dry Fly then puts the gin into its 100% wheat whiskey barrels for 1 year, which imbues it with subtly sweet, soft, and honeyed qualities.
Aviation Old Tom, 42%, $45
Aviation’s Old Tom gin is made from a globally sourced blend of botanicals, including cardamom, coriander, French lavender, anise seed, sarsaparilla, juniper, and two types of orange peel. The gin is then aged in Westward Whiskey American single malt barrels (both brands have ties with Diageo) for 1 year, which lends it a certain caramel sweetness.
Peat Barreled Big Gin, 47%, $40
An earthier, smokier gin, this expression from Seattle-based Big Gin Distillery is aged in both Ardbeg and Laphroaig barrels for several months. The botanicals include juniper, coriander, bitter orange peel, grains of paradise, angelica, cassia, orris, cardamom, and Tasmanian pepper berry.
Wigle Barrel-Rested, 40%, $45
Made in Pittsburgh from a mash of regionally grown organic rye, wheat, and malted barley that is then vapor-infused with juniper, cardamom, angelica, orris root, cubeb berries, anise, and lavender. It's aged in Wigle rye whiskey barrels which add notes of oak and vanilla.
