Portland, Oregon’s proximity to Forest Park, one of the nation’s largest urban forest reserves, is my favorite thing about the city. In one moment, you can brunch on eggs Benedict and mimosas and the next explore hiking trails in a lush 5,200-acre forest. So I was excited about Freeland Spirits Forest Gin. It spotlights ingredients found in that very park, five blocks away from the distillery.
At Freeland, a women-owned and -run distillery, master distiller Molly Troupe uses a rotovap to cold distill the foraged Chanterelle mushrooms, Douglas fir tips, salal berries, and nettles. Rotary evaporation, used for their gins, preserves the delicate flavors that would otherwise be cooked out in traditional distillation. Whereas commercially produced gins have to resort to using essences, this method allows the natural flavors and aromas to come through.
The gin, which debuted last summer, distills the essence of a Pacific Northwest forest into a glass. It first entices with aromas of rain, fresh spruce tips, and loamy forest floors with a hint of berry sweetness. A sip imparts fresh pine and subtle berry notes, complemented by a juniper backbone. To be able to appreciate its unique aromas and flavors, enjoy it neat, in a Martini, or with a splash of club soda. $39.99, shop.freelandspirits.com
