portfolio ➜ origin
New York
Categories: Gin/Gin Liqueur
New York State has been a center of agriculture in the United States since the early days of New World settlement. Rye and other cereal crops once made it a top producer of whiskey, and it was the primary source of hops for beer in the 19th century. Today, vineyards in the Finger Lakes and North Fork regions are increasing recognized for producing distinctive, compelling wines. In addition, the state’s tree fruits have historically been used to produce cider, applejack, and other fruit brandies and liqueurs, which are now being revived by the recent proliferation of small-batch distillers.
Averell Damson Gin
New York 33.0% ABV
33.0% ABV
Averell is an exceptionally bright liqueur—the fresh-pressed juice of heirloom Damson Plums married to a botanical gin marked by juniper, warm winter spices, bay leaf and ginger. Delicious with seltzer, sparkling wine or ginger beer, in both hot and cold black tea, or on its own, over ice. The history of the Damson dates to the dawn of civilization. Prized by the Romans and Crusaders, its cultivation spread throughout Europe and later to the orchards of North American colonial settlers who appreciated its nervy character: rich, intensely tart and slightly bitter. The Damson stands today as an endangered variety from a bygone era. Full details
