Field To Bottle, Grain To Glass
There are all kinds of catchy names to describe this new wave of spirits. The wonderful twist with this particular gin is that its base is Jasmine Rice! Wonderbird ferments the rice, sourced from the Mississippi Delta, & cultivates Koji - an Asian fungus traditionally used in making sake, to assist in breaking down the starches during the mashing process.
This is the first rice-based Gin that I've seen in the US. But, when you're in Mississippi and can source grain from the Delta why wouldn't you use rice. Wonderbird sources their rice from Two Brooks Farm. Wonderbird is also unique in how they distill. Most distilleries add all (or a majority) of their botanicals in a gin basket and run the still. At Wonderbird they're running each botanical individually and then blending from there. This allows them more consistency. But, it's much more labor-intensive.
Rounded and malty. The nose is peppery and fresh oatmeal with pine and citrus. There's a bright and viscous finish. I'm a little reluctant to call a clear spirit "sippable". But, I've tried this one out on an ice cube with a lemon zest and it was delicious.
- 1.5 oz Wanderbird Gin
- .5 oz Lemon juice
- .5 oz simple syrup
Shake with ice and strain into a coupe or flute glass. Top with champagne.