A Silver Shadow Over The World - December 2023 to May 2024

[lincslady]

No mention of Baked Alaska!  Good; I can't abide it, and I don't suppose they eat it there.  The  seafood looks wonderful.

 

Lola

[mysty]

30 minutes ago, lincslady said:

No mention of Baked Alaska!  Good; I can't abide it, and I don't suppose they eat it there.  The  seafood looks wonderful.

 

Lola

 

I'm not sure if they eat Baked Alaska in Alaska.  However, your comment encouraged me to explore the origins of this dessert.  😁

 

https://www.britannica.com/topic/baked-Alaska  

 

"There is much disagreement over the inventor of baked Alaska, although almost all sources agree that the dessert was named to celebrate the acquisition by the United States of the former Russian territory of Alaska in March 1867. A similar dish, known in France as the omelette norvégienne, or “Norwegian omelette,” was credited to the American-born British physicist Benjamin Thompson, count von Rumford, a pioneer of cooking techniques and equipment. One theory attributes the dessert as it is known today to Antoine Alciatore, the chef de cuisine of the famed Antoine’s Restaurant in New Orleans, while a competing theory, better supported, ascribes it to Charles Ranhofer, the head chef at Delmonico’s Restaurant in New York, who called it “Alaska, Florida” to mark the combination of cold and heat. Ranhofer retained that title in a cookbook he published in 1893, and it was only with the publication in 1896 of Fannie Farmer’s Boston Cooking-School Cook Book that the dessert became known as baked Alaska."

https://wearechefs.com/baked-alaskas-history-is-one-of-science-and-decadence/#:~:text=Whoever made it first%2C the,of the recent Alaska Purchase .

 

"Whoever made it first, the American classic baked Alaska we know today is often attributed to Charles Ranhofer, the chef at Delmonico’s in New York City. In 1867 Ranhofer served a dessert called “Alaska, Florida” in honor of the recent Alaska Purchase. His version was extravagant, consisting of of banana ice cream (an exotic and expensive import at the time), walnut spice cake and meringue torched to a golden brown." 

 

[lincslady]

Well, Mysty, I think I would have liked the one in this recipe - not bland, as they usually are.  And thanks for the history; I had just assumed it was to do a cold middle bit hopefully not melted.

[mysty]

2 minutes ago, lincslady said:

Well, Mysty, I think I would have liked the one in this recipe - not bland, as they usually are.  And thanks for the history; I had just assumed it was to do a cold middle bit hopefully not melted.

 

Lola, my curiosity was piqued.  Inquiring minds want to know.  😅

[jpalbny]

6 hours ago, mysty said:

 

Lola, my curiosity was piqued.  Inquiring minds want to know.  😅

 

Good thing you're not a cat.

[mysty]

29 minutes ago, jpalbny said:

 

Good thing you're not a cat.

 

In more ways than 1JP! 😅

[JSR]

Oh my. Most baked Alaska is not very good, either overly sweet or bland. However, the baked Alaska in Queen’s Grill  on the QM2 is a wonderful treat. 

[mysty]

We are still in Alaska.  The information presented here comes by way of https://www.alaska.org/advice/the-food-you-must-try-in-alaska .  Moving on from seafood we come to other suggested options (not all of which are readily available).

 

Wild Meats
Moose and caribou (and other traditional game meats like black bear, Sitka black-tailed deer, Dall sheep, mountain goat, and porcupine) are not harvested for commercial use in Alaska, so you won’t find them on the restaurant menu or in the meat aisle. But if you make friends with an Alaskan who hunts—and this local invites you to dinner—don’t hesitate to slip in a request. Moose, deer, caribou, and sheep can make for superb eating as steak or roasts, with a presentation as tender and rich as organic beef. They can be processed into a variety of cuts, sausages, jerkies, and stew meats.

 

Reindeer
This is a must-try Alaska experience! Essentially a domestic caribou, Alaskan reindeer are descended from stock imported from Siberia during the 1890s and can only be owned by Alaskan Natives. About 18 herders manage about 20,000 animals that forage in western and northwestern Alaska, mostly on the Seward Peninsula.

Sausage containing reindeer is on the breakfast menu of almost every full-service restaurant in the state. It has a distinctive, meaty taste reminiscent of a high-end link pork sausage. Prepared meats (usually various kinds of sausage) containing reindeer are sold in most grocery stores. Also check what’s available at Indian Valley Meats and Alaska Sausage and Seafood. Some street vendors and restaurants offer very tasty reindeer hot dogs at about twice the price of a regular dog.

 

Marine Mammals - Strictly protected under federal Marine Mammal Protection Act, Alaskan whales, seals, walruses, sea lions, and sea otters can be harvested by Alaska Natives for consumption and subsistence. They are not generally available for sale to the non-Native public, but it's complicated. For example, edible parts of certain non-threatened or non-endangered species may be sold inside Native villages by individuals to non-Natives for consumption.

Owing to their large populations of people with Alaska Native heritage, Alaska’s three biggest cities—Anchorage, Fairbanks, and Juneau—in some circumstances qualify as “villages” under this law. So it may be possible to purchase these traditional Native foods in the towns, more likely if you travel to a traditional village. The most likely morsel available would probably be a hunk of muktuk—whale skin with fat still attached. This Native cultural staple will present with an intense marine “fishy” flavor, both rich and chewy. Check with village stores or ask Native people who have a personal hunting connection. Still, make sure you follow federal rules.

 

Alaskan Fruits and Vegetables -  If you have a chance to eat locally grown food, jump on it! The land of midnight photosynthesis produces crops that are exceptionally sweet and feature complex flavors, especially among the varieties that thrive in colder soils.

 

The cruciferous family—broccoli, cauliflower, and cabbage—grow well all over the state. Zucchini and summer squash thrive. Peas and bush beans are favorites. Potatoes—especially the Yukon Gold variety—are exceptionally sweet and tender when boiled whole or oven-baked in slices. Alaska also features several thriving greenhouse operations that produce tomatoes (plus flowers and vegetable starts).

 

Locally grown apples and berries are also available. Many productive apple varieties can thrive once they're grafted onto a cold-ground rootstock (often Siberian crab apple varieties) and transplanted to favorable orchard or garden sites. Look for locally cultivated raspberries, strawberries, and blueberries as well.

 

Wild Berries - Alaska’s wild lands produce an extraordinary annual berry crop. A dozen species ripen every August and September—from sea level rainforests to the open tundra of the alpine zone. During a good season, blueberry patches will be so prolific that pickers often have trouble finding a place to sit down without staining their clothes. These blueberries—several species that closely resemble each other—are considered one of nature’s “superfoods,” replete with anti-oxidants and vitamins that boost immunity and brainpower.

Ripe varieties will range from grey-blue to almost black, depending on the species and immediate growing conditions. Very generally, alpine blueberries grow close to the ground on open slopes and can be surprisingly sweet. Mixed among them are gobs of black crowberries, which are bland. In open forest glades, look for shrubs and small bushes with blueberries that are tart and tangy, some black-hued and as large as small grapes. Avoid all white berries (they're poisonous) and be cautious of single red berries. Spit out any berry that tastes bitter or chalky.

[mysty]

The last of tastes to explore in Alaska.  The information presented here comes by way of https://www.alaska.org/advice/the-food-you-must-try-in-alaska .

 

Alaskan Craft Beer, Wine, and Spirits

 

  Craft Beer - Alaska has a thriving craft beer scene, with more than 35 microbreweries operating in at least 20 communities around the state. The ales, lagers, and pilsners are often associated with a specific restaurant or pub. Anchorage, in particular, features several popular venues, some with visible brewing tanks.

Big Swig Tours is a great way to sample fresh tapped beer, with tours of several different flavors, including one where you bike brewery-to-brewery and another where you ride the Alaska Railroad.

The state also boasts an award-winning regional brewery with national distribution—the Alaskan Brewing Company, in Juneau. Alaskan’s signature beer is the Amber, available in just about every restaurant and bar in the state.

 

  Wine - Alaska’s climate may not be ideal for vineyards, but that hasn’t stopped a few enterprising vintners from creating a few only-in-Alaska varieties, using both imported juice and Alaskan wild berries. Check out Bear Creek Winery in Homer for a tour where you can sample blueberry and raspberry wines. Denali Winery in Anchorage specializes in crafting personal wines for special order in their South Anchorage facility. Try a flight of six wines.

 

  Spirits - Alaska’s distillery scene is relatively young. Producers are often mom-and-pop operations that offer intimate settings for sampling. It’s another great way to meet real Alaskans! In Alaska’s largest city, the Anchorage Distillery produces a moonshine whisky, gin, and several varieties of vodka, often with Alaska-grown grains and wild berries as ingredients. Visit the tasting room or take a tour.  Here's a link to the Amalga Distillery in Juneau.....https://www.amalgadistillery.com/ .  It is about a 10 minute walk from the Cruise Terminal.

 

 

 

Alaskan Birch Syrup
When the sap runs during a three-week season every April, a handful of entrepreneurs tap wild birch trees across the state. It’s a labor-intensive process—100 gallons of sap must be collected in the field, then evaporated over carefully tended fires, to make a single gallon of concentrated syrup. Freshness and processing are key. The product is delectable—thinner than maple syrup, with a more delicate taste that’s not as overwhelmingly sweet. Some people say it has a nutty flavor, or sometimes offers a hint of wild raspberry.  Birch syrup is sold irregularly in grocery stores, but you can find it more frequently in specialty shops like Alaska Wild Berry Products, Kahiltna Birchworks, and Natural Pantry.

 

Fireweed Honey
Scores of Alaskans have embraced the fine art of bee-keeping, with apiaries spread across the state, including many locations inside the Anchorage urban area. For the most part, bees must be imported in the early spring and do not survive the winter. But once the colony is up and buzzing, the worker bees fan out to work over the state’s prolific natural crop of wildflowers. The honey produced can be remarkable—lighter and more liquid than many commercial varieties, and laced with complex flavors that hint at the boreal summer. Where the bees forage in locales dominated by fireweed—that tall violet-red wildflower that thrives in former wildfire burns and any disturbed ground—they produce some of the most subtle and flavorful honey of all.  Local honey can be found in some regular grocery stores, as well Alaska Wild Berry Products and Natural Pantry.

 

Alaskan Coffee
Alaskans love fresh coffee, and many vendors draw on beans that have been roasted in-state. Most operations have their own shops, as well as distribution networks into many other venues. Kaladi Brothers Coffee pioneered the Anchorage scene back in the 1990s, and their signature brews can be found throughout the state. 

 

Now I'm thinking that this adventure could have a side gig.  With @highplanesdrifters 's Blue Turtle Gin from Fiji and the Amalga gin in Juneau there may be other gins to explore as we sail.

[highplanesdrifters]

4 hours ago, mysty said:

 

 

Now I'm thinking that this adventure could have a side gig.  With @highplanesdrifters 's Blue Turtle Gin from Fiji and the Amalga gin in Juneau there may be other gins to explore as we sail.

Can't wait for details on this taste test. Sign me up for the side gig.

 

I think there is a raspberry muddle in my future. A little lemon juice, simple syrup, gin, and a splash of some sparkly stuff. Thanks for the inspiration. 

 

The Blue Turtle Gin stll haunts me. Well  perhaps drinking it whilst floating about the South Pacific is what haunts me.  I emailed the maker and they hope to have an agreement to export to the U.S. by next year. Hope spring eternal.

[mysty]

5 minutes ago, highplanesdrifters said:

Can't wait for details on this taste test. Sign me up for the side gig.

 

I think there is a raspberry muddle in my future. A little lemon juice, simple syrup, gin, and a splash of some sparkly stuff. Thanks for the inspiration. 

 

The Blue Turtle Gin stll haunts me. Well  perhaps drinking it whilst floating about the South Pacific is what haunts me.  I emailed the maker and they hope to have an agreement to export to the U.S. by next year. Hope spring eternal.

 

Consider yourself on the side gig list @highplanesdrifters!  It will be fun to research and explore! 😁

[highplanesdrifters]

21 minutes ago, mysty said:

 

Consider yourself on the side gig list @highplanesdrifters!  It will be fun to research and explore! 😁

Giddyup.

[mysty]

Moving on to Prince Rupert, British Columbia.  Prince Rupert is the terminus for Ferry traffic to Southeast Alaska, Haida Gwaii and Vancouver Island. It is one of the deepest, natural ice-free harbours in the world. The approximately 14,000 inhabitants of this city enjoy a marine climate with summer temperatures in the low 20s Celsius, and in the winter between 0 and 10 Celsius.   Now with a place this size are there interesting foods to explore?  Yes there are!  The information presented here comes by way of https://www.tasteatlas.com/local-food-in-prince-rupert .

 

01 Saskatoon berry - The Saskatoon berry is a type of small, sweet berry native to North America, specifically found in the Canadian prairies, the Northwestern United States, and Alaska. The berries are purplish-blue in color and resemble blueberries in size and appearance, though their taste is somewhat unique, described as sweet and nutty with a hint of almond flavor due to the small amount of cyanogenic glycosides they contain. 

 

02 Geoduck - Geoduck is a large, unusually shaped clam that is native to the west coast of North America, namely Pacific Northwest and Western Canadian coast. It consists of a long soft body, often referred to as a neck or siphon, which hangs from the shell, and which may reach up to 3.3 feet (1 m).

With a small foot, these clams bury themselves in the ground, and they remain at the same place for the rest of their lives. As a culinary ingredient, geoduck is an expensive delicacy. It is usually just shortly boiled before it is eaten. The shell is removed, and the skin that covers the trunk is peeled off. 

As an aside..."the correct pronunciation of the word "geoduck" is practically a citizenship test for Northwesterners. It may seem counterintuitive based on the spelling, but you pronounce it as "gooey-duck," and according to the folks at Evergreen State College—whose mascot is the geoduck—the name is derived from a Lushootseed (Native American) word meaning "dig deep." "   

 

03 Ambrosia apples - Ambrosia is an apple variety originating from British Columbia, Canada, when it was discovered in the early 1990s. It's believed to be a cross between Golden Delicious and Jonagold. The apples are medium to large in size, while the skin is golden-yellow with pink and red blushes.

The flesh is light yellow in color and its texture is crisp, tender, and juicy. The flavors are sweet with low acidity and notes of honey. Available in the fall, Ambrosia apples are usually used in the preparation of cakes, muffins, pies, and tarts, but they're also often used raw, sliced thinly and added to salads or burgers.

 

04 Spartan apples - Spartan is a Canadian apple variety that's been developed in 1936 in British Columbia by Dr. R. C. Palmer. Its identity is still a mystery, and all that's known is that these apples are a hybrid of McIntosh and an unknown apple variety.

The apples are bright red to dark purple red in color. The flesh is white, and its texture is very juicy. The flavors are sweet, tart, and aromatic, but they become sweeter once stored in a cold place. Available in fall and early winter, Spartans are typically used in cooking and the preparation of desserts because the flesh holds its shape well once cooked. 

 

05 White Sturgeon Caviar - White sturgeon caviar is harvested from Acipenser transmontanus—a sturgeon that is native to the west coast of North America, from the Gulf of Alaska to Baja California. Often compared to osetra, this caviar has glistening dark pearls, ranging from dark brown to black.

The beads are usually medium-sized and firm, while the flavor is clean, crisp, nutty, and buttery. White sturgeon is considered one of the most environmentally friendly caviar options, but the production and the sales are strictly regulated. This caviar is excellent served on its own, but it also pairs well with blinis, crème fraîche, seafood, and creamy sauces. 

 

06 Comox Brie - Comox Brie is a Canadian cheese hailing from British Columbia, where it's produced by Natural Pastures Cheese Company. This soft cheese is made from pasteurized cow's milk and it's named after a small town of Comox. It ripens from the outside in.

Underneath its bloomy white rind, the texture of the cheese is creamy, soft, runny, and buttery. The aromas are pungent and mushroomy, while the flavors are creamy and buttery. Comox Brie has won many awards, including a gold medal at the 2008 World Cheese Championship.

 

07 Castle Blue - Castle Blue is a Canadian blue cheese hailing from British Columbia. This brie-style cheese is made from pasteurized cow's milk and it's left to ripen from 3 to 10 weeks. Underneath its natural rind, the texture is semi-soft, buttery, and creamy.

The aromas are rich and earthy, while the flavors are creamy and piquant with sweet notes. The blue veins are running throughout the paste. It's recommended to pair Castle Blue with a glass of Syrah or Pinot Noir.

 

08 Kabritt - Kabritt is a Canadian tomme-style cheese ( Tomme (Tome) is a generic term for a group of cheeses produced mainly in the French Alps and Switzerland. Usually, Tommes are cheeses produced from skimmed milk after removing the cream to make butter and full cream cheeses. As a result, they are low in fat) hailing from British Columbia, where it's produced by The Farm House Natural Cheeses. The cheese is made from pasteurized goat's milk and it's usually left to age from 6 months up to a year. Underneath its natural orange-tinted rind, the texture is dense and buttery.

The aromas are rich and earthy, while the flavors are salty, buttery, and tangy, and the cheese melts in the mouth. The name of the cheese is the Haitian Creole word for goat.
 

[mysty]

Moving on to Victoria and Vancouver, British Columbia.  The information presented here comes by way of https://www.eatthistown.ca/iconic-foods-of-canada-british-columbia/ .

 

"British Columbia is all about healthy lifestyles and global fusions, fresh ingredients and chef-driven innovation. The cuisine varies from region to region: coastal to mountain, aboriginal to multicultural, hippie commune to yuppie condo. It is not so much based on traditional comfort foods, but the meeting of land and sea, culture and creativity. “West Coast Best Coast”, they say. Let’s take a look!"

 

1. BC Roll - By Lenore Newman
“The BC Roll is a classic and common form of Vancouver style sushi. This simple roll most usually contains cucumber and barbequed salmon that is glazed in a sweet sauce and cooked on a grill with the skin left on. When done properly, the skin is crispy and the flesh of the fish still moist. The roll is usually completed in a Western style with the rice on the outside of the nori."

 

2. Okanogan Fruit - By: Colleen from The Food Blog
“When I think of Okanagan food, of course, I think about the fruit. The fruit that grows here in this valley has always been what the Okanagan is about. British Columbia grows more fruit than any other province in Canada, according to Statistics Canada. And the Okanagan Valley is where most of that fruit is grown."

 

3. JapaDog
Noriki Tamura moved to Canada with his wife, planning to sell crepes as a street vendor. His plans were thwarted by Vancouver’s street vending laws so Tamura came up with another idea: Japanese fusion hot dogs! This was the beginning of Japadog, which has enjoyed international acclaim and, of course, many imitators.

Japanese ingredients are placed on a snappy casing hot dog (pork, beef, turkey or veggie). The Terimayo is the best seller, topped with nori seaweed, Japanese mayo and teriyaki sauce. 

 

https://japadog.com/

 

4. Dungeness Crab
Being a coastal province, it is inevitable that many of the most iconic foods of British Columbia are seafoods! Dungeness crabs can be found along the Pacific Coast from the Aleutian Islands to Mexico, and are British Columbia’s favourite crustacean. There is a commercial fishery, sport fishing and aboriginal fishing that predates everything else.

 

5. Wild Pacific Salmon
Hot smoking is a traditional way of preserving salmon, dating back thousands of years to aboriginal fires. Hot smoked salmon continues to be a favorite preparation, along with Salmon Candy which is smoked salmon glazed with maple syrup. There are also many purveyors of Salmon Jerky and Smoked Salmon Paté.

Salmon burgers are abundant in BC pubs and sockeye is a choice fish for sushi. Salmon fish ‘n chips are not uncommon, alongside the usual halibut and cod.

 

6. Doukhobor Borscht
The Doukhobors are a sect of Russian dissenters, pacifists, and vegetarians who were persecuted due to their beliefs. The migration of Doukhobors to Canada at the turn of the 20th century was the largest single mass migration in Canadian history. They originally settled in Saskatchewan, but most of them relocated to the Kootenay region of BC.

Doukhobor borscht is distinguished from its ruby red counterparts by its creamy orange colour imparted by dairy cream and mashed potatoes. Beets are optional.  

 

As an aside, Myster's mother grew up in a Doukhobor community in Saskatchewan.  Many of the meals she cooked were from Doukhobor recipes.  Myster has made the Borscht and it is amazing!

 

7. Nanaimo Bars
The Nanaimo Bar might very well be Canada’s favourite confection, whether served as a church “dainty” or a giant cafe slab. Accused of being “too sweet” this triple layered square has a chocolate graham cracker coconut base, a creamy custard middle and a chocolate ganache top.

 

8. Spot Prawns
Spot prawns are the largest commercial shrimp in the Pacific Northwest. They are wild (caught with baited traps), sustainable, and prized for their firm and sweet flesh.

The Spot Prawn Festival is held every May at the False Creek Fishermen’s Wharf in Vancouver.

 

9. Salt Spring Island Lamb
Salt Spring Island Lamb is said to have a superior taste due to its unique terroir. The fresh, salty air is often credited, and the balmy climate allows the sheep to graze year round on wild blackberries, salal and Oregon grapes. There are few predators, and the sheep enjoy small farms with doting farmers.

The Salt Spring Island Cheese Company makes sheep and goats milk cheeses that are among the most reputable in British Columbia.

 

10. Butter Chicken Pizza
Vancouver is mostly known for its simple buck-a-slice pizza, but an interesting phenomenon (aside from all the great Neapolitan pizzerias) is the Indian pizza.

Surrey, Burnaby, Richmond, Abbotsford, Delta and the Fraser Valley have large Indian populations, and many Indian-owned pizzerias offer varieties like butter chicken, tandoori chicken and paneer.

[highplanesdrifters]

On 8/5/2023 at 8:49 AM, mysty said:

 

Consider yourself on the side gig list @highplanesdrifters!  It will be fun to research and explore! 😁

 

Submitted for your approval:

                  "The M"

 

 

Fresh Muddled Raspberries 

Letherbee Gin

Lemon juice

Simple syrup

Splash of Contreau

 

 

[mysty]

17 minutes ago, highplanesdrifters said:

 

Submitted for your approval:

                  "The M"

 

 

Fresh Muddled Raspberries 

Letherbee Gin

Lemon juice

Simple syrup

Splash of Contreau

 

 

 

That is beyond awesome!  What a beauty!  I'll bet it is spectacular!  And the scenery is amazing!  Thank you @highplanesdrifters for the joy!  Stay tuned!  Tomorrow we begin with the first installment of the side gig!  Saddle up! 😁

[highplanesdrifters]

I'm ready.

 

[mysty]

Okay @highplanesdrifters, @jpalbny, @Stumblefoot and all interested....now we move on to the side gig.....gins from countries on our itinerary.  Here is a chart providing info on the countries that make gin and the number of gins they produce as of December 2019.  According to this website the United Kingdom, the United States and Germany are the top producers. The list is obviously not complete because the Blue Turtle from Fiji is not included.

https://ginspiration.de/ginspiration-world-gin-map-english/

 

The gins to explore on our itinerary are found in:
Australia
New Zealand
Japan
Mexico
China
Colombia
Singapore
United States
Canada

 

I found a few websites that will help in the exploration.  

https://www.decanter.com/spirits/gin/world-gins-ten-to-try-459130/   - World gin day: Gins from around the world

 

Australia
Four Pillars Bloody Shiraz Gin - Yarra Valley

The Four Pillars distillery in Healesville makes a range of excellent products, including Spiced Negroni Gin: my all-time favourite for a Negroni. This expression is based on their classic Rare Dry Gin – which includes Australian lemon myrtle in its botanical mix – steeped in local Shiraz grapes for eight weeks. With sweet red fruit notes, it’s one for fans of sloe gin (and red wine). Pair it with bitter lemon or enjoy it neat over ice with an orange slice. Alc 37.8%

 

Manly Spirits Australian Dry Gin - Sydney

Based in Sydney’s Manly Beach, distiller David Whittaker uses sustainably foraged local botanicals including sea lettuce, beach kelp, finger lime and mountain pepper leaf to create this well balanced gin, which makes a really fresh, breezy G&T with lifted citrus notes. Fans of pink gins should also try his Lilly Pilly Pink Gin, made with lilly pilly berries. Alc 43%

 

Japan
Etsu Gin - Hokkaido

Distilled on the island of Hokkaido, ‘etsu’ means ‘pleasure’ in Japanese. Botanicals include bitter orange peel, angelica, liquorice root. Yuzu leaf. Attractive perfumed aromas with intruguing floral and citrus notes. In contrast the palate is fresh, herbal and spicy, with notes of shisho and sansho pepper – almost gastronomic with a touch of salinity. Very lifted, with yuzu citrus, it finishes fresh and spicy. Makes a memorable G&T. Alc 43%

 

Ki No Bi - Kyoto

Created by The Kyoto Distillery, Ki No Bi (which means ‘the beauty of the seasons’) is distilled from a rice spirit base using Japanese botanicals including Gyokuro green tea from the Uji region, yellow yuzu from Kyoto Prefecture, hinoki (Japanese cypress), bamboo and green sansho berries. I love the exuberant aromas; very bright, fresh juniper character with vibrant citrus, clean green herbaceous notes and an edge of spice. Well balanced, with great depth of flavour and a rich, velvety texture. The dominant juniper note is underlined by an earthiness, dry spices, ginger and zippy yuzu citrus. Alc 45.7%

 

Komasa Gin - Kagoshima

The signature botanical at Komasa Jyozo Distillery is sakurajima komikan: the world’s smallest satsuma variety, around 4cm wide, grown on the slopes of Sakurajima volcano. No surprise that this gin is citrussy with pretty mandarin and orange blossom notes, plus florality that will be familiar to sake drinkers. Distinct satsuma notes beside crisp juniper, coriander seed spice and fresh herbs. Try it in an Asian-inspired Breakfast Martini. Alc 40%

 

Mexico
Katún Gin

The 17 botanicals in Katún, including four different varieties of chili pepper, are found mostly in the Yucatán Peninsula and selected from other parts of Mexico (with the exception of juniper, which is sourced outside Mexico). Evocative aromas of a Mexican market: red chili spice, green bell pepper, cardamom and lime. Paired with Fentiman’s Premium Indian Tonic Water it makes a fresh, spicy G&T with a distinctive bitter green chili finish. Alc 42%

 

United States
Junipero Gin - San Francisco

Originally created by San Francisco’s iconic Anchor Brewing Company and launched in 1998, Junipero was one of the first spirits that helped to kick-start the US craft gin scene. As you’d expect from the name, there’s lots of juniper here on both the nose and the palate, which is beautifully balanced: its creamy character underlined by rounded spiciness and fresh citrus. Makes a glorious G&T that will delight juniper purists. Alc 49.3%

 

St George Spirits Terroir Gin - California

Founded in 1982 to make eau-de-vie, California’s St George Distillery has been a driving force in the US craft distilling scene. Its Terroir Gin is made with botanicals including Californian bay laurel, coastal sage and Douglas Fir, creating a herbaceous and earthy spirit with a real sense of place – as its name suggests – that captures the feeling of a walk through a California forest. It makes a truly memorable G&T, laced with green herbal notes and with a fresh pine finish. Alc 45%

 

Now let's explore by country.

Australia -  https://cluboenologique.com/review/best-australian-gin/ - 16 of the best Australian gins from the IWSC 2023

Here are the top 10.  Note that Four Pillars Distillery, Spiced Negroni Gin came in 16th with a score of 92.

1. Four Pillars Distillery, Single Barrel S36 Gin
2. Kangaroo Island Spirits, O Gin
3. Settlers Spirits, Yuzu Gin
4. North of Eden, Connoisseur Gin
5. Capricorn Distilling, Oak Aged Gin
6. Beachtree Distilling Co., Organic Skippy Gin
7.Granddad Jack's Craft Distillery, 65 Miles Gin
8. Vok Beverages, 23rd St Yuzu Gin
9. AmberChes Spirits Distillery, Botanical Gin
10. Never Never Distilling, Triple Juniper Export Strength Gin

 

New Zealand - https://www.toastmag.co.nz/spirits/10-kiwi-gins/  - 10 OF THE BEST NEW ZEALAND GINS

1. Blush Small Batch Rhubarb Gin
2. Lighthouse Batch Distilled Gin
3. Scapegrace Black Gin
4. Dancing Sands Sauvignon Blanc Gin
5. 1919 Classic Gin
6. Little Biddy Classic Gin
7. Imagination Distilling Reikorangi Triple Distilled Gin
8. The Source Pure Cardrona Gin
9. The Bond Store Kawakawa Gin
10. Broken Heart Original Gin

 

Japan - https://mybartender.com/brands/best-japanese-gin/ - Top 7 Japanese Gin Brands to Try

1. Suntory Roku Gin
2. Nikka Coffey Gin
3. Ki No Tea 
4. Etsu Pacific Ocean Gin
5. Sakurao Original Gin
6. 135 East Gin Dry Hyogo
7. Yuzugin Japanese Gin

 

 

The side gig will continue.......

 

[jpalbny]

So many to try; so little time.

 

I've had the Four Pillars gin before (the traditional one, not the Bloody Shiraz). Was nice.

 

Looks like I'm way behind on the others!

[mysty]

31 minutes ago, jpalbny said:

So many to try; so little time.

 

I've had the Four Pillars gin before (the traditional one, not the Bloody Shiraz). Was nice.

 

Looks like I'm way behind on the others!

 

It was definitely a revelation to me that there were so many countries making gin.  I'm learning a lot as I research this adventure.  Old dog is learning new tricks!  😆

[drron29]

Sorry @mysty that list of gins is out of date. Here is an article from nearly 12 months ago when there were over 800 Australian gins, The same source in 2018 said 300, 2020 600. Probably getting close to 1000 now.

https://www.racv.com.au/royalauto/lifestyle-home/food-wine/australias-best-most-awarded-gin-distilleries.html

 

I will post a picture of a couple of special bottles in a couple of days time that tell an interesting story.

Edited August 8, 2023 by drron29

[mysty]

7 minutes ago, drron29 said:

Sorry @mysty that list of gins is out of date. Here is an article from nearly 12 months ago when there were over 800 Australian gins, The same source in 2018 said 300, 2020 600. Probably getting close to 1000 now.

https://www.racv.com.au/royalauto/lifestyle-home/food-wine/australias-best-most-awarded-gin-distilleries.html

 

I will post a picture of a couple of special bottles in a couple of days time that tell an interesting story.

 

Again, mea culpa @drron29 !  Obviously my research skills have rusted like the rest of me!  😅  Thank you for chiming in!  And I look forward to the gems you will share!  🥰

[highplanesdrifters]

😳    I can see there is a lot of work to be done!

 

 

[mysty]

6 minutes ago, highplanesdrifters said:

😳    I can see there is a lot of work to be done!

 

 

 

That is my kind of work! 😅

[highplanesdrifters]

Just now, mysty said:

 

That is my kind of work! 😅

It's not work if you love your job.🤣