Review: Mythology Needle Pig Gin

Review: Mythology Needle Pig Gin

If you thought spirits branding couldn’t get more inventive, you were very wrong. According to their press materials, Colorado’s Mythology Distillery is a small craft operation inspired by an Alaskan ski trip and a philosophy that we each form our own mythology through our travels and experiences. How that relates to a line of craft whiskey, gin, vodka, and rum, I’m still not quite sure. Even less clear is why each bottle is built around a specific “spirit animal.” I get the mythology connection, but there’s almost nothing in the way of explanation on the website. Anyway.

Mythology Distillery sent us their Needle Pig Gin. You read that right. Needle Pig. Near as I can tell, it’s something like a porcupine, and it happens to be this particular gin’s spirit animal inspiration. As for what is actually in this gin, it’s a dry modern gin distilled with six natural botanicals: Italian juniper, coriander seed, orris root, grapefruit peel, star anise, and sage. I’m trying to stop looking at this creepy little guy on the label, so let’s jump in before it eats me.

The aroma is dry with notes of pine needles, rose water, and a touch of candied citrus. It’s all a bit soapy at times but still pleasant, the sage offering a delicate counterpoint to the juniper. The palate is a touch too sweet with a mix of tree sap, fleshy citrus, black licorice, and cinnamon sugar. The body is well-built for martinis, and there’s a mild spice that builds into the finish. Outside of the juniper, the other flavors are a bit muted, leaving this one to cut a rather traditional, pine-forward profile until a bit of lemony citrus arrives on the finish. Solid stuff with some truly wacky branding, but hey, I doubt I’ll forget the name.

90 proof.

B+ / $32 / 

Mythology Needle Pig Gin




Drew Beard is assistant editor for Drinkhacker and winner of several booze-related merit badges, including Certified Specialist in Spirits and Executive Bourbon Steward. A former federal employee turned hotelier and spirits journalist, he looks forward to his next midlife crisis.

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