Winemaker creates terroir-influenced gin
Californian distillery Ascendant Spirits has collaborated with former sommelier Rajat Parr to launch Calyx Gin, created using a “winemaker’s approach” to spirits production.
The Calyx flavour profile will differ each year depending on environmental factorsThe new release is the brainchild of Stephen Gertman, Ascendant Spirits’ master distiller, and Rajat Parr, co-owner and winemaker of wine labels Domaine de la Cote, Evening Land and Sandhi, who is known for his appreciation of terroir – “mother nature’s influences” such as sun, soil, wind – when creating wine.
Made with a set recipe of 14 botanicals and bottled at 47.5% abv, the Calyx flavour profile will differ each year depending on weather and climate, creating a distinct annual production of the handcrafted gin.
The duo experimented with around 60 different organic botanicals to create the resulting recipe, which features angelica, coriander, elderflower, ginger, honeysuckle and locally sourced grapefruit peel and mint.
In total, more than 30 gins were created in pursuit of the “perfect balance” of flavours and aromas.
“The Calyx taste profile reflects the whims of mother nature and will change yearly because of varying environmental factors affecting the 100% organic botanical harvest. Each annual edition of Calyx will have its own characteristics and taste profile – a winemaker’s approach if you will,” said Gertman.
“This is the first gin created for people who love and appreciate great wines, those who are seeking a new ‘modern martini.’”
Located in the heart of California wine country at the gateway to the Santa Rita Hills in Buellton, California, Ascendant Spirits is the first distillery in Santa Barbara County to legally produce whisky, vodka, moonshine and other spirits since prohibition.
The 2015 expression is limited to 3,500 cases, and will be made available at retailers across the US. Calyx 2016 edition will begin shipping in autumn.
