Finch Creek is about 50 yards from our distillery. This time of year, salmon are spawning and many have died. The sea gulls walk around on the salmon as if the piles of fish were rocks.
Next summer we plan to continue creating gins to be paired with the bounty of the Hood Canal.
So far, our Crabby Ginny is meant to be paired with crab, and we smoke our barley at the Hama Hama Oyster Co. for a smoky gin to be paired with oysters.
Next will be a gin to be paired with salmon.
Instead of making a gin to be paired directly with the taste of the seafood, we are thinking of a pairing a sense of the seasons.
In the fall, the salmon start running. At this time of year, certain beers are celebrated, and so we are going to make a gin from a rye bock to be paired with salmon. We will be pairing feelings that arise when the leaves turn, the mornings are crisp.
We will take part in the salmon’s life cycle.
The R Gin is made from a single malt barley, which is cold smoked at the Hama Hama Oyster Co. in their oyster smoker. This gives the gin a gentle smokiness, which pairs well with oysters.
Many believe that oysters are best in the months with the letter “R.” September marks the beginning of the winter “R” months. As the waters grow colder, the oysters grow firmer and more delicious.
It is time to start shucking those oysters, and enjoying them with R Gin in a cocktail, or on the rocks, just like the oysters.
The First of July marked the opening of crab season on the Hood Canal. It is one of the best things about summer.
There is nothing better than warm summer evenings, out on the deck or by the fire pit, made even better with fresh crab. And now, I can relax even more with my Pink Gin and my Crabby Ginny.
With all of the work we have had to do for the Mason County Building Department, we have not had a chance, until a week ago, to begin assembling our second still.
This still is from Artisan Still Design in Canada. It will be used for our gins, and many other spirits.
We are so excited to start distilling, and hope to meet all of the requirements of the building department before Christmas.
R GIN is the second in our series of seasonal Pacific Northwest gins.
It is a distilled, slightly smokey, dry gin, which is best when enjoyed with oysters. The Hama Hama Oyster Co. was very generous is letting us smoke the barley for our R Gin in their oyster smoker. They cold-smoked the barley, and the result is a subtle smokey taste.
R Gin is named for the discredited, but lively, old wives’ tale that oysters are best in months with the letter “R.”
We have a limited edition of this R Gin.