I actually had one noted celebrity call me at the distillery while he tasted it (neat) with his bourbon drinking buddy…they both thought it was fantastic. He went on to say that he and his buddy ended up in a friendly argument trying to figure out how we made it taste the way it did…so he spontaneously called me to settle the dispute. They were both surprised when I shared with them that the sweet oak toasty aroma and forward, spicy, lingering flavor came from the unique seared oak staves that Brad Boswell created. Needless to say neither one guessed right.

In regards to those that are skeptical and think this might be a gimmick…all I can say is that I hope you stay open minded enough to try it. I think you will find the amped up, big, bold flavor to be worthy of your consideration.

I agree with Mark’s comments. Yes, it is sweeter, has less juniper, and more subtle spices than your standard London dry. Mark’s call on cinnamon sounds about right. I think it’s a bit closer to Plymouth than any London dry but the botanicals are different. I used (and still use) Tanq 10 for martinis, but I used Malacca exclusively for gin and tonics, gin rickeys, Ramos gin fizzes, French 75′s, and a slew of other drinks. I still think Malacca made the best g’n't I’ve ever tasted.

I’m not a fan of the medicinal Sapphire, or really even the standard Bombay, and completely agree Malacca blew them away. So for me it’s Tanq 10 and Plymouth until Tanq sees the error of their ways and brings back Malacca. I will try the two new Old Tom style gins on the market if I can find them to see if they may be placeholders in the meanwhile.

I’m sure you can get a good price on chowhound. Malacca is a beautiful gin with a well-deserved cult following.