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« Margrit Mondavi Honored for a Lifetime of Wine Achievements | Main | The 2011 Chateauneufs-du-Pape – prettier and sexier than a politician’s mistress! And cheaper, too! »

January 29, 2013


David Isaak

Well, you (and Eileen) may have hit upon the perfect recipe. At 1.5 Miller it is exquisite.

But I think I may have improved even on that. I have a 2L barrel, and I'm barrel-aging your recipe. I'm in week 2 and it's improving gorgeously...

I'm not sure where the sweet spot is timewise. In such a small barrel, it is bound to be well before, say, six weeks.


Just did a Plymouth vs Miller showdown and can confirm that the Miller's gin has more zing with a slight cucumber note that I really liked. The Plymouth was still good but it felt like more of an after dinner cocktail with its sweet, slightly malty flavor. Both had an orange peel and were sans bitters. Just to experiment a little, I added Bittermens Hopped Grapefruit bitters ( to the Plymouth. This upped the zing but was still not at the level as the Miller's. Thanks for the suggestion!

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