Serious Eats: Drinks
That's The Spirit: Dry Fly Gin
Editor's Note: There are new distilleries and new bottles popping up everywhere we look these days. New contributor Andrew Strenio will be our guide to the vast world of small-batch spirits. Do you have a favorite that we should try? Recommend it in the comments!
What do you get when you drop-ship a pot still from Goppingen, Germany to the Pacific Northwest? Some serious spirits. Dry Fly Distilling, owned and operated by Don Poffenroth and Kent Fleischmann, is a Spokane, Washington-based distillery that has been in business since 2006. Inspired by the scenic Gallatin river, their dream of creating fly fishing-inspired liquors has come to fruition with distinctive lure-emblazoned bottles now available across the country. Today we're tasting their Dry Fly Gin.
Distilled from Eastern Washington-grown winter wheat and flavored with dried Washington apples, mint, juniper, and hops, this spirit is almost more of a genever than an American gin. It's very aromatic, with a nose perfumed with green apple, grapefruit, and malt and only a hint of the telltale juniper and botanicals.
Tasting reveals more apple, hops, and a deepening of that wheaty malt with one more surprise: SALT. Like, tequila shots salt. Like you-could-perfectly-season-steak-with-nothing-but-this-gin salt. Otherwise, it's very soft, with little heat. Dry Fly bottles it at 80 proof, which is on the low side of alcohol content for gin.
I would drink this on the rocks, or try substituting it in any of your favorite genevertails. If you're a fan of dirty vodka martinis this is the gin for you—it already has enough salt to preserve practically any olive on contact. You could even make a compelling apple martini with this gin, an eau-de-vie de pomme, and a hit of good vermouth.
An overall delightful spirit that pushes the boundaries of the style.