From the pale gold of whiskey to the deep amber hues of cognac, tints of barrel-aged spirits are a common sight, yet barrel-aged gin is something of an anomaly. Most gin aficionados are familiar with the clear and botanical-rich profile of an unaged London Dry style, but the tradition of aging gin in barrels has a surprisingly complex history.

Storing and aging gin in wooden barrels wasn't a mere design choice. Mark Mentzel, cocktail and bar manager at The Elk Room and Order of the Ace in Baltimore, points out that "Before stainless steel became available in 1913, wooden barrels were the primary method for storage and transportation of goods, including gin."

Over time, it was discovered that the barrel was significantly altering the taste of the spirits stored within. Demi Natoli, beverage director at the Graduate in Nashville added, "The charred interior of the barrel imparts flavors such as vanilla, caramel, and toasted oak, and also mellows the harshness of the gin while increasing depth. The longer a gin ages in a barrel, the richer these flavors."

Eventually, distilleries such as those producing whiskey and cognac embraced these characteristic flavors brought about by barrel-aging, while gin producers started to lean towards the bright, botanical-forward flavor profile of unaged gin.

Today, the choice to barrel-age gin is deliberate, a nod to history or an exploration of the interaction between different woods and the gin's flavor profile. Barrel aging can introduce complexity and unique character to a gin without altering the spirit's inherent integrity.

The caramel and vanilla notes imparted through barreling have the potential to appeal to gin skeptics. Mentzel suggests that using barrel-aged gin provides new avenues for both gin aficionados and whiskey connoisseurs. The opportunity to experience an unexpected twist in their beloved spirit is enticing.

Aged in barrels, gin develops an herbaceous character more prevalent than in whiskey or scotch. Natoli suggests aged gin as an ideal alternative for traditional spirits in cocktail recipes, such as substituting it for scotch in a Penicillin or for rum in a Mai Tai. Mentzel endorses gin's use in other classic cocktails like the Old Fashioned and the French 75, demonstrating its versatility.

Several outstanding offerings of barrel-aged gin in the market include St. George Spirits, PostModern Spirits, The Botanist, Cathead Distillery, and Corsair. Each of these distilleries draws on its unique botanical infusions and barrel-aging methods to create gins that boast a rich, complex flavor profile, inviting tasters to a newly discovered world within this classic spirit. Barrel aging does not merely color gin; it offers a different perspective and brings to light the limitless possibilities in gin production.