June 18, 2008

It Must Be The Gin!

"...There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth--
I think that perhaps it's the gin." --Ogden Nash

There's a great post about my favorite gin, San Francisco's own No. 209, on Mark Bittman's daily food blog:
It’s a two-person outfit. Arne Hillesland does the distilling and John Olson sells. “We don’t really have titles,” says Mr. Olson. “It’s just Arne and me.” Mr. Olson used to work at Seagram, and now spends a great deal of time on the road, persuading distributors to carry his wares, a David in a world of gin Goliaths.

Mr. Hillesland stays at the still, and tends to the good stuff. His career is very Californian, starting out in high tech, working in Silicon Valley manufacturing, before a series of twists made him a master distiller. The skills he picked up along the way come in handy. Gin distilling is a mixture of art and science. The science lies in coaxing the technology to produce consistently. The art lies in making it consistently good.
It’s a labor of love, and it involves a lot of both. “Let’s just say it’s a good thing that I love what I do,” said Mr. Hillesland. “I’d rather people drank less but enjoyed it more.”
You can purchase No.209 Gin here. Check it out--it really is the best gin I've ever had, and I've had a lot of gin. (Image Source)


  1. Best Gin and Tonic I ever had was made with Beefeater. Guess I'm a plebe.