Hans Reisetbauer Blue Gin

Blue Gin isn't blue. It's Hans Reisetbauer's vision of what gin should taste like — and Reisetbauer is widely considered the finest eau-de-vie distiller in the world, a man who rebuilt his entire Austrian distillery in 2019 for stills that control temperature to a twentieth of a degree. He started on gin in 2006 with fifty botanicals and, through constant refinement, arrived at 27 from 14 countries, led by Macedonian juniper alongside lemon rind, angelica, coriander, turmeric, licorice, hops, almond, chamomile, cardamom, and clove. The base is the difference: triple-distilled on a Christian Carl copper pot still from Mulan winter wheat grown on the family estate in Axberg, with the botanicals infused two to three days before the final run, only the heart kept, and proofed with soft spring water from an Alpine pasture. Bottled at 43% ABV, released in vintage batches that differ slightly each year. Skurnik calls it laser-focused on juniper — spicy, vegetal, one of the cleanest distillates on the market: bold juniper with Mediterranean spice, lime zest, green cardamom, and sweet licorice on the nose, then juniper and citrus over a round mouthfeel with a faint note of cream from the wheat. Difford's found satsuma skin and grapefruit joining the juniper, with a white-pepper, coriander-spiced finish. A gin-drinker's gin, dry in style, from a distiller Food & Wine ranks among the world's best. Superb in a Martini or a G&T with a twist — and the base for the oak-aged version.

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