Spring44 Mountain Gin

Eight named botanicals shape Spring44 Mountain Gin from Loveland, Colorado: juniper, coriander, orange peel, orris root, makrut lime leaf, peppermint, clove and basil. Bottled at 44% ABV, it is made through separate distillations, and the distillery identifies the botanicals as certified organic. Its tasting notes move from pine and citrus to coriander, ginger, lime and orange, then finish dry with a clear mint character.

Citrus · Spicy · Herbal

Juniper gives the first sip a dry, pine-like line, quickly lifted by orange and lime. Coriander and clove add a measured spice, while peppermint brings a cool herbal finish that distinguishes the gin from a simple citrus style. The producer also notes subtle malt, chocolate and earth-after-rain aromas. These remain supporting impressions: citrus, juniper and mint are the clearest markers, with the orris rootOrris rootIris rhizome dried for years, then ground. Powdery and violet-like, it mainly works as a fixative that binds and lengthens the other aromas.Glossary adding depth without taking over the palate.

A classic Gin and Tonic keeps those notes easy to read. Fill a balloon glassCopa glassA large stemmed balloon glass, popularised by the Spanish gin and tonic: it stays cold for longer and gathers the aromas above the drink.Glossary with clear iceClear iceIce without air bubbles, made by slow, directional freezing. Denser, it melts more slowly and dilutes less.Glossary, add 4 cl of gin and 10 cl of Fentimans Herbal Tonic Water, and garnish with a fresh mint sprig and a narrow orange peel. The herbal tonic follows the mint in the gin without introducing another dominant fruit flavour; orange draws out the citrus side. Keep the serve dry and avoid adding sweet syrups, which would blur the contrast between cool mint, warm spice and citrus.

Mountain Gin also works in a MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary when a crisp, aromatic drink is preferred. A small measure of dry vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary and a twist of orangeTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary keep the botanical details in focus, while the higher proof gives the gin enough presence after dilution. For a first taste, try it neat at room temperature and then with a few drops of water: the shift reveals how the citrus and mint sit alongside the drier juniper and root notes. The result is a clearly herbal, citrus-led gin rather than a heavily sweetened flavoured spirit.