Big Gin Bourbon Barreled Gin

Big Gin is named for Big Jim — the father of founder Ben Capdevielle, a third-generation distiller who learned to make gin as a hobby alongside him before spending ten years behind Seattle bars and launching Captive Spirits in Ballard in 2012. The name carries a second meaning: a big emphasis on juniper, which was a genuine surprise from an American craft distillery at a time when most were running from it. The Gin Is In called the flagship a revelation that made its best-of list that year and has endured as a home-bar favorite. Nine botanicals — juniper, coriander, bitter orange peel, grains of paradise, angelica, cassia, cardamom, orris, and Tasmanian pepperberry — over a 100% corn base, distilled in 100-gallon Vendome pot stills. For Bourbon Barreled, that gin rests six months in ex-Kentucky bourbon barrels from Heaven Hill and bottles at 47% ABV, emerging with a surprisingly light straw hue. Expect bold, classic juniper with black pepper, cubeb spice, and bitter orange rind on the nose, softened by vanilla and caramel from the wood, opening into a silky, gently sweet palate where the barrel rounds the edges without turning it into whiskey, finishing warm on juniper and oak. Visitors to the Ballard tasting room call it what gin dreams are made of. Head distiller Alex Myers now carries the recipe forward. A gin built by a bartender for bartenders — superb in a Martinez, a barrel-aged Negroni, or a gin Old Fashioned.

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