Another superb spirit created using the knowledge and skills of Dr. David Wondrich, cocktail historian extraordinaire. In studying ‘The Practical Distiller’, the 19th century manual for spirit production, Wondrich discovered the recipe for this marvelous gin. This spirit is produced by the New York Distilling Company, using a base of double distilled, unaged rye whiskey: suggesting that some rye whiskey from the Big Apple might well be on its way! This base gives the gin a spritely, spicy quality and full flavour. To the rye spirit is added local Cluster hops – used for brewing and gin-making in the 1800’s ¬– alongside some deliciously piney juniper berries. The gin is then distilled again, in a traditional pot still, before a 3 month maturation period in oak barrels. This gives the final product a tremendous vanilla and woody note, mirroring the taste of old-fashioned genever. The spirit truly lives up to its billing as a “New-Netherland Gin”, with the area around New York once known by this name when it was owned by the Dutch. In recognition of this fact, the gin is named after Chief Gowanus, the head of the Native Canarsees tribe, during this period in New York’s history. The latest inventive and delicious gin to come out of America, and one with an excellent story behind it!