Gin No5
Available for purchase online! Will ship directly to your door!
Doundrins Gin No.5 is an American style gin with string citrus and floral notes. We lovingly call it our non-gin-drinkers gin as it is softer on the juniper. This makes it a great addition to the home bar as it not only pairs wonderfully with fruit juices for a refreshing treat, but also as the star of the show in a classic gin martini. The spirit is dry with herbal and citrus notes that all come from natural herbs and spices and no added sugar or sweeteners. No artificial flavorings or colors added.
TASTING NOTES
Doundrins Gin No5 starts with measuring out the 12 spices, flowers, citrus peels, and roots we put into each batch. We put these into cloth bags akin to cheese cloth. These bags are put into a hot extraction unit that attaches to our still. As we distill a neutral spirit, the vapor goes through the condenser where it then flows into the hot extraction unit where the spices are located. The extraction unit fills up over time with this hot neutral spirit until a level is reached where it can syphon back into the still. This cycle is repeated until we reach the desired flavor extraction of the spices. After the hot extraction is complete, the product has all the flavors we want but also has undesirable colors from the spices. To get it clear we do a final distillation run, where the heavy color molecules are left in the base. You might notice that our gin is often slightly cloudy. This is evidence of the effectiveness of extraction of juniper oils that are insoluble in water. As we add water at the end to proof the product down, it turns from clear to cloudy with almost a blue hue from these oils.
Click the arrow to get more background on how we got the
name "No5".
Barriques Market
Barriques was opened in 1998. The short version of why they opened their wine store at 1831 Monroe St is that they were convinced there was a better way sell and share wine with people than existed in Madison at the time. This interest was born from experiences they had in wine shops in other cities and, in Finn’s case, during the long hours of selling wine in the many restaurants he had worked at.
They entered the coffee business in 2003. It was fate that led to a business relationship with another Madison cafe. All their trips to the coffee store three doors down from their first location told them that: they really did love coffee, so did all of their wine drinking customers, and that we could do this better than what they were seeing around them.