On Monday, July 28th, Lynn and I participated in a tasting of Gin and Aquavit at the Jimgermanbar in Waitsburg. It turned out to be a highly enjoyable and educational event. The tasting was conducted by Jim German, the bar's owner and bartender. It was accompanied by a tasty smorgasbrod of appetizers and Swedish meatballs, prepared by Jim's wife, Claire Johnston, and the kitchen staff. The spirits were tasted in pairings as follows, with my notes.

The first pairing was two Genever gins from Holland. Genever is the original gin, produced by the Dutch and Belgians since the 1600's. There are two styles, "Jonge" (young) and "Oude" (old). Juniper berry (Jenever in Dutch) is the principal flavoring ingredient.

Boomsma Genever "Jonge" - This gin had a clear color and floral, herbal aromas, with a slightly oily texture, yet finished clean and crisp. 19/20 points.

Boomsma Genever "Oude" - This had a medium amber color and rich aromas of vanilla and botanticals the slightly oily texture continued on through the finish. 19/20 points.

The next pairing was of two Aquavits (Aqua Vitae - Water of Life) one from Oregon and one from Norway, where Aquavit originated. The prinicipal flavoring ingredients are caraway seed and star anise, and the spirits, distilled from grain or potatoes, are aged in wood.

Gamle Aquavit "Krogstadt" - This comes from Portland, Oregon and is a replication of Norwegian Aquavit. Amber colored, it was highly aromatic, with a pronounced anise nose. The flavors were rich, yet dry. 19/20 points.

Linie Aquavit - This is the original Aquavit, which, after being put into Sherry casks, is taken on a sea journey through the Panama canal to the Indian Ocean and back to Norway, a process that was accidentally discovered when some casks were mistakenly shipped to Australia. It was served from the freezer. It was amber colored and rich, with smoky licorice aromas and amost creamy flavors. 19/20 points.

The next two were classic "London Dry" style gins, from the U.K., produced from a variety of botanticals.

Bombay Dry Gin - This is a classic Martini gin. It came on as being very crisp, clean and floral, with juniper and bark notes. 18.5/20 points.

Hammer & Son "Old English" Gin - This came in a crimp cap bottle, like cider, and is made in the old style, in pot stills. It was very crisp and lively, dancing on the palate, with a balanced infusion of juniper and other botanticals. It was the clear favorite of the evening. 19.5/20 points.

The final flight consisted of three distinctly styled gins.

Oola Dry Gin, Washington State - This was distilled by Kirby Kallas-Lewis at his Seattle distillery. It had a citrusy and floral nose, with crisp, classic notes of coriander and cardamon supplementing the juniper. 19+/20 points.

The Botanist Islay Dry Gin - This is from the West Scotland Island of Islay, noted for its single malt whiskys. Infused with island grown botaniticals including orris root, cassia bark, coriander seed, the spirit is slowly simmered in a pot still. It showed rich, smoky aromas, yet turned clean, crisp and citrusy on the finish. 19+/20 points.

Ransom "Old Tom" Gin - "Old Tom" style gin from England is produced from malted barley and other grains, and distilled in an alembic pot. This one showed a deep amber color and a highly aromatic nose, redolent of juniper, barley, anise, coriander and more. 19/20 points.

For after tasting cocktails, Jim mixed up a concoction of Aquavit, Barolo Chinata (a liqueur made from old Barolo wine) and kirschwasser. It was tasty, exotic yet accessible. Thanks to Jim German for putting on such a fun event, and to Sabrina Lueck of the Walla Walla WSET Study Group for putting it together.

For pictures of this event, see the Review of Washington Wines on Facebook.