Review: KO Distilling Battle Standard 142 Navy Strength Gin

Review: KO Distilling Battle Standard 142 Navy Strength Gin

Review: KO Distilling Battle Standard 142 Navy Strength Gin

Before you get too excited, note that the 142 doesn’t refer to the strength of this gin, from Manassas, Virginia-based KO Distilling. It refers rather to a story about 142 cadet-midshipmen merchant marines who died in WWII. Says the company: “Our founders’ alma mater, the USMMA, is the only federal academy authorized to fly a Battle Standard in memory of those brave men who made the ultimate sacrifice.”

A standard proof version and a barrel finished gin — neither tasted here — are also available. All are made using the same eight botanicals: juniper, orange peel, cinnamon, cardamom, coriander, grains of paradise, angelica root, and orris root, making this sound like a very traditional London Dry style of gin. That said, the company calls it a New Western style. Let’s taste it and find out.

The nose is indeed a step back from London Dry, showcasing more than its share of spices: cinnamon is particularly strong, with some black pepper backing up a healthy slug of juniper. On the palate, a mix of earth tones, coriander/cardamom, and a stronger citrus profile show themselves. If anything makes the claim for a New Western gin it’s this, that bright orange note that endures until a drying, almost chalky juniper character takes hold on the finish. All told, it’s a totally solid entry into the giniverse, one that would serve well as a cocktailing workhorse, but it doesn’t offer a truly unique enough experience to rave about.

I will say that, for a gin that’s 57% alcohol, it drinks with an impressive cleanness that feels much cooler. For a heavily overproof spirit, that alone is something to recommend it.

114 proof.

B+ / $35 / kodistilling.com

KO Distilling Battle Standard 142 Navy Strength Gin

$35
8.5

Rating

8.5/10

A veteran journalist, the author of four books, a published poet, and an award-winning winemaker, Christopher Null has more than 25 years of experience writing about wine and spirits. He founded Drinkhacker in 2007. He also writes regularly about the science of booze for WIRED and is an occasional contributor to ADI's Distiller magazine. He has been a judge for both the American Distilling Institute Judging of Craft Spirits and Whiskies of the World spirits competitions and often works as a consultant, developing formal tasting notes for spirits brands around the world.

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