The days of simply asking for a gin are over. The gin renaissance of the past several years has made the word almost as imprecise a generic term as wine, so stylistically varied has the category become.
Opihr leads with piney, floral aromatics but the moment you put it in your mouth you’re transported to a backstreet bazaar somewhere east of Suez. Beyond the juniper are a maze of flavours; cardamom is big, so are cumin and ginger.
Rutte Celery Gin. The celery component is lovely but quite subtle, coming at you fleetingly and earthily (more like celeriac than green celery) before being subsumed by a wave of angelica root (aka wild celery) and juniper. (full article)