In these parts, Jackson Hole Still Works is synonyms with craftsmanship and quality in the world of spirits. The local distillery manages to capture the essence of Wyoming’s rugged beauty in every bottle, especially in bottles of Absaroka Double Cask Gin. This unique spirit ages for thirteen months in used American whiskey barrels and then an additional four months in new American oak casks, and brings a depth and complexity that intrigues both the casual sipper and the seasoned connoisseur. To delve deeper into the story behind this distinctive gin, we sat down with Still Works’ Chas Marsh (pictured left) to discuss the inspiration, process, and flavors that make the Absaroka Double Cask Gin a true standout.
What inspired the creation of the Absaroka Double Cask Gin?
The inspiration for Absaroka was derived from, one, our love of gin, and second, that Travis and I were starting to see more and more growth and interest in aged gins around the market. We were fortunate enough to have a chance to try several barrel aged gins from around the world during several of our industry conventions some years ago. At the time, there was not many available out there, but we were always very intrigued by the idea, and in short, we thought that although many of them were quite tasty, none of the aged gins we had experienced were being put through any sort of ‘long term’ aging cycle. So, on a flight home, we decided, what the hell, let’s dig in, make a great big gin and treat it (age it) like a whiskey. After months of very fun research and development, and a good bit of investment, we eventually created what we think is one of the most unique aged gins out there.
What do you think makes this spirit unique?
We built up an enormous clear gin, with upwards of five times the standard amount of botanicals and when we put it through a 18 to 20-month aging process, so many incredible flavors develop that are not part of the botanicals used in the base spirit. Our unique aging of Absaroka includes two separate barrelings: fourteen months in freshly dumped whiskey casks (typically used bourbon and rye barrels), then we syphon out the product, rest it for a month, and syphon it back into brand new barrels for four to six more months. Our fans love how they experience all of the complexities of what big gins typically bring to the table…but with the additional aging in new barrels, there is a flood of vanilla, caramel, and oak tones that take their palettes into a wildly unique experience.
What role does the double cask aging play in the flavor profile of this gin?
The double casking is everything. What you typically get from a new barrel, is mostly exhausted out of a used barrel. Sure, there are still plenty of wonderful flavors available from a used barrel…but the powerful color, oak, vanilla and caramel notes that come from a new barrel are only available from that newly charred oak. It’s amazing how much change happens in those few months Absaroka spends in the new casks.
Can you describe the key botanicals used in the gin and how they influence its overall taste?
Absaroka production is largely based around what many may call a “Navy Strength Gin.” Lots of juniper, coriander and a number of other botanicals bring (among others) citrus, nutmeg, spice and floral notes to the table. The high proofing also plays a big role in the overall experience. At 98 proof, Absaroka will maintain those intense flavors and even open up a bit on the rocks, but it still allows the complexities to shine through in a cocktail.
What is the ideal way to enjoy Absaroka Double Cask Gin—neat, on the rocks or in a cocktail?
All of the above! As a standard, everything we make at Jackson Hole Still Works must be exceptional neat. We feel that if we can accomplish this goal, it should be pretty darn good on the rocks and in cocktails as well. The short list of cocktails are: Martinez, Manhattan, old fashioned, bees knees, negronis… we have yet to find a cocktail where it does not work. Absaroka is very unique and versatile in that sense. There are also some subtle rum tones in Absaroka that have recently proved to be incredibly fun in classic Tiki drinks, but then again we are suckers for anything with pineapple and almond orgeat (plus it’s always nice to take a mental trip to the islands in the depths of a Wyoming winter).
Ingredients
- 1 1/2 ounces Absaroka Double Cask Gin
- 1 1/2 ounces sweet vermouth
- 1/4 ounce Luxardo maraschino liqueur
- 2 dashes Angostura bitters
- Orange twist, for garnish
Instructions
- Add the gin, sweet vermouth, maraschino liqueur, and bitters into a mixing glass with ice and stir until well-chilled.
- Strain into a chilled coupe glass.
- Garnish with an orange twist.
