The Bay of Fundy — “one of the 7 wonders of North America” — can be found between New Brunswick and Nova Scotia. Its namesake gin is made in Nova Scotia, double distilled from corn and proofed with local water over local beach stones, then re-distilled a third time with eight locally sourced botanicals. These aren’t officially enumerated, save for juniper, lemon peel, and sun-dried dulse (a red sea algae). $1 from each bottle sold goes to the Whale Sanctuary Project.
Never mind the sea spray and the whales breaching, this is a sharp and juniper-forward gin that, on first blush, could be easily mistaken for a standard London dry. Heavily herbal on the nose, there’s a substantial angelica-like earthiness that washes over the experience to complement the juniper. It’s really enduring, but whether that’s due to a ton of earthy botanicals or all that Fundy stone is unclear. It’s all very straightforward, with any additional botanicals kept in check, at least until you dig into the palate. Here some notes of bitter citrus peel and a salty seaweed character become more evident. A semisweet, greenery-laden note endures on the finish, recalling notes of licorice root, more juniper, and a curious dark chocolate note.
It’s a curiosity and a fine mixer, but the whales are getting the best end of the deal.
80 proof. Reviewed: Batch #046.
B+ / $55 / fundygin.com