Behind Batch 048: Strawberry Infused Gin Liqueur

Our fourth Experimental gin (and second gin liqueur), Batch 048: Strawberry Infused Gin Liqueur was developed by our Head Distiller Tiana Saul in collaboration with the Pink Boots Society. Infused with whole strawberries, rhubarb, and lemon peel, a portion of the proceeds from this vibrantly flavored gin liqueur goes to inspire and support women’s education in distilling!  Batch 048 stays true to our Tennessee High Malt style, which has defined our gins throughout our Experimental Single Batch Series (Batches 013, 026, and 038). Made in the Dutch Genever style, this gin is distilled at much lower proofs, which highlight the spirit’s richer, whiskey-like character.  Central to that character is Country Malt Group’s Pink Boots Barley Malt—an annual, limited-release malt that showcases brand new barley varieties in support of the Pink Boots Society. This year’s new variety—known as “AB Dram”—is lightly toasted at low temperatures, which complements the gin’s wide array of aromatic botanicals and vibrant fruit character. Along with the Pink Boots barley malt, we used yellow corn and rye malt for the base spirit mash bill. 

After initial distillation, we redistilled the base spirit with juniper, coriander, lemon peel, cardamom, ginger, vanilla, and szechuan peppercorn (whole botanicals, no flavors) on our Riverfront Distillery 30ft column still. While we did use our column still rather than our pot still for this batch, we kept the proof low (approximately 120 proof) in order to retain the spirit’s rich, whiskey-like character. 

After distillation, we infused the gin for two weeks. Like all of our liqueurs and infusions, we utilized only whole ingredients – no added flavors or flavorings. Whole ingredients allow our distillers to control each ingredient’s infusion time and flavor intensity. We used over 170 pounds of dried strawberries, along with rhubarb, raspberries, lemon peel, and eucalyptus leaf! 

The result? A fun, bold, (pink!) statement spirit perfect for enjoying in cocktails, over ice, or neat and chilled. Try it for yourself at our Experimental Distillery starting May 7!