I recently heard someone say “Gin is an old person’s drink”.
Well I’m here to tell you, they couldn’t be more wrong. In some parts of the world it’s absolutely taking over the cocktail scene, and Seersucker is one of the reasons.
First A little History on Gin
This stuff has been around for a long time, a really long time. The first recorded recipe dates from the Middle Ages where it was an herbal medicine, and has evolved into what we know today.
Gin is a distilled spirit made from grain, and flavored with botanicals. It’s recognized for its Juniper Berry forward note (think the piney aroma and flavor), and comes in a few styles. These styles are mostly about how the Juniper note presents to the palate and nose, e.g. London Dry, Genever, and Plymouth. The oldest styles tend to be more Juniper forward, while some modern Gin styles tend toward spice, herb and fruit notes forward. Each style is an interpretation of the Distillers idea of how Gin should taste.
How Gin is Made
There are several ways to make Gin:
- The Steep and Boil Method – The most traditional. The Distillers botanicals recipe mix is steeped (think teabags) in a neutral spirit which has been reduced in strength with water. When the steeping has been completed, the mixture is distilled, producing a spirit full of aromas and flavors.
- Vapor Infusion Method – In this method the recipe mixture of juniper and botanicals never comes into direct contact with the liquid spirit. They are placed in baskets inside the still and the distillate vapor passes through them during the distillation process.
- The Combination Method – This method is rather self explanatory. Some botanicals are steeped, and others are placed in baskets to infuse vapor. These distillates will be combined for a final blend.
Seersucker Southern Style Gin uses a Combination Method.
Seersucker Southern Style Gin
Down a little county road, about 12 miles from the Center of San Antonio sits the Seersucker Distillery.
Getting to Seersucker is a bit of an adventure in itself. Something you do on purpose. It’s not the kind of place you’re likely to just happen upon, and we think that only adds to the charm. The owners (Trey and Kim Azar) have created this pleasant, beautiful place that immediately soothes you with their color choices. Their attention to little details on the grounds, in the shop, and at the bar are hard to believe. It’s as if they’ve studied their distillery from every angle possible, like a director making a movie, so that each frame is composed perfectly. Seersucker Distillery generates calm feelings inside you from the minute you pull up to the parking lot. This is the stuff theatre is made of.
When you walk through the front doors of the Tasting Room, it’s a “you’re not in Kansas” any more kind of moment. Everything is spotlessly clean. Stainless Steel, Copper, and pastel Blues transport you away from whatever cares came in the door with you. All this is before you’ve toured, or tasted a single drop. Bravo.
We were fortunate to have been given our tour by the Master Distiller/Co-Owner himself, Trey Azar. To say it was a treat is an understatement. It’s obvious after you meet Trey that he is a passionate perfectionist. He takes his distillates and his processes seriously. When he speaks, he does so eloquently, choosing his words carefully, and he listens closely when others speak or ask questions. You can tell he wants you to know him and what he makes, all with an ever present twinkle in his eye that hints at a pretty wicked sense of humor.
Trey talks about the “Watermelon Effect”. He’s referring to temperature control when distilling. Azar believes that the further away you get from the optimum distilling temperature, the less flavor and quality you have in your distillate. Much in the same way you get the best watermelon at the center, the flavor decreases the closer to the rind you get. Azar goes to great lengths to maintain this “Heart” temperature, and only bottles distillate from this temperature zone.
Azar walked us through almost every inch of the Distillery, and taught us how he makes Seersucker. He told us that “Southern Style” is about a taste profile and palate inspired by ingredients found in Southern Kitchens. His flavor profile is meant to compliment them. Believe us, he takes flavor seriously. When our tour finished, we had the opportunity to taste every Gin they make!
Side Note: At We Drink Texas our focus isn’t just on the things people make, but the People that make them. It’s our personal connection with what we drink. For us there’s nothing better than making a cocktail for a friend and saying I made this with “Trey and Kim’s Gin…you don’t know Trey and Kim?…let me tell you about them”.
Sweet, citrus notes on the nose, with a hint of mint. This Gin smells wonderful. On the palate, the front is Citrus, with Juniper in the finish. The little linger of mint hangs just long enough. The mixture of botanicals is very, very nice. Well thought out and executed. Really unlike others on the market.
Lemon forward on the nose. Very lemon. Citrus on the palate with a little juniper and pepper. The finish is also strong citrus. We really loved this. Really looking forward to making cocktails with this one!
Lime forward on the nose. Very lime…sound familiar. On the palate it’s really similar to the lemonade but with less punch you in the mouth. Beautifully complex and lasting finish.
Of everything we tried this was our personal favorite. Beautiful, complex. Citrus, honey, rosemary, juniper, and mint on the nose. The taste is a little juniper forward, then the rosemary, then the grapefruit, and then the grapefruit peels. So refreshing. You’ll be tempted to drink this by itself, but trust us. It’s made for mixing.
If you’ve never tried Seersucker Southern Style Gin, then you’re missing something special. Seersucker is in a class by itself, made by good people, your neighbors! Their Gin is approachable, just as Trey and Kim are.
Make the trip. Take the tour. Taste the impossible.
Seersucker Southern Style Gin is why We Drink Texas.