I was cleaning out the cabinet today and found two bottles of gin hidden in the back behind some sweet vermouth (anyone have a good cocktail that calls for this? I bought the bottle a long time ago, and haven't found a use for it yet). There wasn't much left in the gin bottles, really just an ounce or two, but it was just enough to do a side by side comparison.
First, a little background about gin. As Pasadena chef Onil Chibas mentioned in my interview with him, gin is one of the most interesting spirits available. If you're only familiar with widely available brands like Seagram's, Tanqueray, and Hendrick's (and the two I'm reviewing today), this may not be readily apparent. Gin and tonics aren't exactly the most fashionable drinks these days, and most people make their martinis out of vodka now. But gin offers a wide range of complexity and nuance for those willing to experiment.
I've always enjoyed trying new things, whether it's a new type of food, a different wine, or just a place I've never visited before.