Thomas Williams

9.0

Nordes gin - Galicia Spain. Think about Rias Baixas (green and rainy, much like Ireland) and San Sebastian coastal village, famous for one of the world's most elegant white wines, Albarino.
Then make a base spirit from Albarino grapes, add 11 botanicals and you get a super cool gin. Flavors of fruit, white flowers, (you can almost taste the Mediterranean salty sea air) If your looking for traditional Juniper berry gin..move on. #NordesGin — a year ago

Andrew Holod

National Sales Grapes of Spain

9.0

Nanbu Bijin Daiginjo sake. 16%. Gin aotome rices milled to 40%. Aru-ten. (M310 yeast?)
Nose intense aromas, floral, honey, clover blossom, green tea, honey comb, beeswax.
Palate balanced and elegant.
Finish cassia/cinnamon — 3 years ago

David Shaw

9.1

Golden yellow in color, excellent clarity. Hat and stone fruit notes in nose. Saline-like and tart, with green peach-skin and dried apricot notes in mouth, light to moderate skin astringency. Really interesting Sauvignon Blanc, one of the better I’ve had from Oregon or Washington. — 5 years ago

Bryce Wiatrak

9.2

Corsair’s gin is still made at their first facility in Bowling Green, Kentucky, and remains a personal favorite in their portfolio. There’s an appealing oiliness to the gin’s texture – tasting of lemon and orange extracts. Brand ambassador Will Atkinson describes it as an Americanized Hendrick’s, namely for the inclusion of cucumber along with the botanicals. The cucumber’s freshness helps soften the spirit’s finish, which otherwise offers a sumptuously juicy expression of gin. — 7 years ago

Delectable Wine

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9.3

Pure Organic Gin is intensely savory and pungent. There’s more of a green, herb quality to the botanicals here. The flavor profile is incredibly distinctive, assertive, and yet all the elements are so nicely balanced. Jasmine, grapefruit, juniper berry, sage and lemon peel are all amplified. I prefer this chilled, as the cold temperature suits the flavor profile well and also softens some of the edges nicely. (Antonio Galloni, Vinous, December 2022)
— 2 years ago

Russ Kujan

8.9

Domaine Reitsch Tout Blanc 2020 Alsatian 50% Reisling 50% Auxerrois. My bottle has a man in a jacket, boots, and bolero hat carrying two green bottles. But the way he is standing I imagine the bottles are hiding two guns like a character in a Robert Rodriguez film — Desperado Tout Blanc. This is a zippy wine, mouth puckering acidity, apple, some slate minerality. This will be happily paired with cheese like Munster and Comte. — 3 years ago

M. Christopher Roebuck

9.0

Still opening...

Red to orange to yellow to clear lip. Unfined with sediment mixed in (clearly I disturbed her). Some initial strawberry on the nose, then anise, and mild petroleum. Strong green olives on the palate, any taster would immediately identify this note. Going to hold for a bit before pronouncing judgement...

1 hour in.... Olives have bent towards muddled mushrooms. Better...

So I certainly respect this wine, but there really isn't a lot to hang my hat on. The fruit is pretty much dead. The olives wouldn't relent overall. It remains savory. So this could possibly pair with a soft mild cheese (brie), or on the other side of dinner with something not too sweet (cheesecake), but I'm stretching. I guess , in
my opinion I would surmise that it is past peak.

90+ points — 6 years ago

Adriana Fabbro

9.0

Sea breeze, lemon verbena, green melon, mineral (hint of flunky) and an almond/vanilla note.

Greek salad was one of the first foods I learned to “cook” for myself, and it’s still a go to for me: salty, crisp, simple, refreshing, much like this delightful Greek wine. And most of the time, that’s more than enough. Made from the much maligned Savatiano grape (for its unfortunate association with retsina). It reminds me more of a Gavi, (lower acid) Chablis, or Soave than Assyrtiko.

Also, the bird on the label is wearing a bowler hat which is fun. — 3 years ago

Lawrence Asrikin

9.5

Move over Cocchi and Lillet! This is perhaps the best quinquina vermouth I’ve had. It’s a good aperitif when served up or chilled, but the extra cardamom kick makes it a great cocktail ingredient. It makes a really good Vesper, but try it on a Bijou:
- 1.5oz navy strength gin (I used Krobar from Paso Robles, but Plymouth or Hayman’s should work great)
- 0.75 oz Green Chartreuse
- 0.75 oz ?! no. 73
- olives or cherries — 3 years ago

David Morden

8.9

Straw yellow and gold with hints of green. Apple and flowers. Hints tropics. Limey like a gin and tonic! Cool wine with it's Fuller body and clean finish. — 6 years ago