Death’s Door Gin has a surprisingly simple botanical mix of organic juniper berries, coriander and fennel which showcases how complimentary and complex simple expressions can be. Nose: Aromas of creamy vanilla toffee followed by peppery spice and fresh juniper and anise. Palate: A big, peppery juniper hit with notes of wood resin, citrus and spice carried on the soft, creamy spirit. Finish: Long with a cooling anise character. Unusually, Death’s Door Spirits make their own base spirit for their gin, from a recipe of 60% wheat grown on Washington Island, Wisconsin and 40% malted barley from Chilton, Wisconsin. This lends a touch of vanilla/toffee to the nose and a soft, creamy sweetness to the gin. Death’s Door Gin has a full London Dry flavour without all of the bitterness because of the distillation process and the grains that are used. In fact, you can taste all three botanicals: loaded juniper berries up front; spicy, citrusy notes from the coriander seeds in the mid-palate; and a soft, cooling finish provided by the fennel seeds. Bottled at 47% abv, Death’s Door Gin is big enough to stand up to mixing and makes a phenomenal dry martini (try a dash of orange bitters and an orange zest garnish). Great as a base for classic or vintage cocktail treatment, but soft enough to be enjoyed on the rocks or as a Gin & Tonic with either an orange slice and mint sprig or just a star anise if you enjoy the fennel/anise character. Death’s Door Gin truly is the utility gin of our time. Why Death’s Door??? Well the name is taken from the straight of water which the wheat and juniper used in the production must cross on its journey from the fields of Washington Island to the distillery in Madison Wisconsin.