Gray Whale Gin and their love for the Pacific Ocean
By Michael Hepworth
Gray Whale is a premium California gin that is based only on only six botanicals—less than a lot of gins on the market and their progress in a short six years has been substantial. The smartly packaged gin is now number five on the market in the premium gin division, and the smooth taste coming out of their distillery in Sonoma, California is a product of hard work and foresight.
Even better, they give 1% of their gross receipts to Marine Biology research, focusing on legislation to remove the pervasive netting that happens on the USA coastlines affecting whales who get caught up in it. Since gin is all about the botanicals, we have to start with the juniper berries that can be found on trees in the Big Sur area of the rugged California coast line. The limes are grown in Temecula and are hand zested before distillation and the fir is wild foraged in Sonoma with a cool pine coastal quality that gives the gin its light and fresh appeal. The mint is harvested at a family farm in Santa Cruz, as is the Sea Kelp from the fabulous Mendocino coastline. This particular kelp is of the kambu variety, giving the gin the earthy umami flavor profile. The all-important almonds are harvested in Capay Valley and add the element of cram to the overall mix of the 43% Alc/Vol drink.
We did meet the owners at a tasting in Hermosa Beach last week, and the charismatic couple of Marsh and Jan Mokhtari certainly put it all on the line to get this premium gin up and running in a very competitive market. Marsh was raised in Newcastle, England, a tough and gritty city with a rich history. He has completely lost his Geordie accent enabling him to become a television host covering food and adventures for the Food Network, National Geographic and the Travel Channel. Jan is a creative director and marketing whiz who left a lucrative job at Fox Networks to take up the awesome challenge of launching a new spirit in a very competitive market.
Gray Whale is a premium California gin that is based only on only six botanicals—less than a lot of gins on the market and their progress in a short six years has been substantial. The smartly packaged gin is now number five on the market in the premium gin division, and the smooth taste coming out of their distillery in Sonoma, California is a product of hard work and foresight.
Even better, they give 1% of their gross receipts to Marine Biology research, focusing on legislation to remove the pervasive netting that happens on the USA coastlines affecting whales who get caught up in it. Since gin is all about the botanicals, we have to start with the juniper berries that can be found on trees in the Big Sur area of the rugged California coast line. The limes are grown in Temecula and are hand zested before distillation and the fir is wild foraged in Sonoma with a cool pine coastal quality that gives the gin its light and fresh appeal. The mint is harvested at a family farm in Santa Cruz, as is the Sea Kelp from the fabulous Mendocino coastline. This particular kelp is of the kambu variety, giving the gin the earthy umami flavor profile. The all-important almonds are harvested in Capay Valley and add the element of cram to the overall mix of the 43% Alc/Vol drink.
We did meet the owners at a tasting in Hermosa Beach last week, and the charismatic couple of Marsh and Jan Mokhtari certainly put it all on the line to get this premium gin up and running in a very competitive market. Marsh was raised in Newcastle, England, a tough and gritty city with a rich history. He has completely lost his Geordie accent enabling him to become a television host covering food and adventures for the Food Network, National Geographic and the Travel Channel. Jan is a creative director and marketing whiz who left a lucrative job at Fox Networks to take up the awesome challenge of launching a new spirit in a very competitive market.
Recipe of choice:
THE WHALE FLOWER
2 parts Gray Whale Gin
½ part Elderflower Liqueur
2 parts Grapefruit Juice
Soda Water
Garnish with a grapefruit wedge and a lavender sprig
Combine gin, grapefruit juice and liqueur into shaker w/ice and shake.
Fine strain into a glass over ice and top w/soda water and add garnish.
www.graywhalegin.com
THE WHALE FLOWER
2 parts Gray Whale Gin
½ part Elderflower Liqueur
2 parts Grapefruit Juice
Soda Water
Garnish with a grapefruit wedge and a lavender sprig
Combine gin, grapefruit juice and liqueur into shaker w/ice and shake.
Fine strain into a glass over ice and top w/soda water and add garnish.
www.graywhalegin.com
