Bok Gin | High Consumption

One of the things that makes gin such a unique spirit is its versatility in the distillation room, brought about by open criteria that simply require juniper to be present in both composition and flavor. This has literally spawned countless new labels over the past 30 years known as the gin renaissance, with 100 new distilleries opening in the United States alone in the 1990s. Ambiguous spirit standards mean that there is always room not only for experimentation but also for improvement.

Growing up in the Bay Area with Korean roots, Young Jung recently launched Bok Gin in San Francisco to tap into his epicurean roots. Her mother was a restaurateur who was proficient in cultural staples such as kimchee, but also wasn’t afraid to experiment with new flavors and ingredients in this space. Jung realized that gin was the perfect model for exploring and fusing the minutiae of gastronomy from different cultures through our taste buds.

Along with juniper, he infused his new spirit with 10 other botanicals and spices, including black pepper, white pepper, perilla, toasted sesame seeds, cucumber, ginger, dried kelp, lemon zest green, coriander seeds and mugwort. Perilla leaves, native to Korea, bring earthy and nutty notes to the profile, while mugwort lends a touch of bitterness and ginger gives the liqueur a special kick.

The beautiful thing about gin is the range of complexities it can add to tasting or mixing. With the variety of flavor profiles, each individual product can offer a completely different purpose and experience than its contemporaries. Bok Gin is said to go very well with dirty martinis and Bloody Marys. Stay tuned to the company’s website for news on upcoming availability.

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