Tod & Vixen’s Dry Gin 1651
“THIS GIN ROCKS!”
– gaz regan
Made from the cocktail backwards.
How our products are consumed is as important to us as how they are made. So, we recruited a team of revered cocktail professionals led by Gary (gaz) Regan, including Leo Robitschek and Jeffery Morganthaler, early on and paired them with our British Master Distiller to help us develop our gin. The result is one lively mix of British Sensibility and American Mischief©.
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It’s all about the botanicals!
From your first sip of Tod & Vixen gin, we guarantee you’ll taste the difference. Now here’s some distilling knowledge you can use to impress your friends.
Juniper
Juniper is the only essential botanical in all gin. The word gin is derived from the Dutch word for juniper, jenever. While found in most temperate climates, we found the best growing region to be Southern Europe, specifically Macedonia. Juniper gives our gin it’s signature fresh pine and resiny aromas.
Angelica Root
Historically, angelica root was used as a medicinal plant. It is now also used to flavor liquors and food. Angelica has a distinct earthiness that pairs nicely with the juniper and coriander we use in our gin.
Orris Root
Orris comes from the root of the iris plant. We use orris not so much for its aromatics as a binding agent to balance and combine the other flavors in our gin.
Coriander Seed
Coriander is the ripe seed of the cilantro plant. Although coriander and cilantro come from the same plant, they do not share the same flavors. Coriander adds zesty citrus notes to our gin.
Red Rooibos Tea
Red Rooibos comes solely from South Africa. The tea has a warm earthy flavor that compliments the pine and citrus flavors in our gin.
Makrut Lime Leaves
Makrut lime leaves are native to tropical Southeast Asia and are frequently used in dishes from the region to balance the flavor of other spices – especially coriander. We use makrut lime leaves for the same purpose.
Fresh ORANGE Peel
Sweet, juicy and low in acid, navel oranges are the foundation of our gin’s citrus notes.
BITTER ORANGE Peel
Bitter oranges, not to be confused with their cousin the Bergamot, are used in preserves and medicinally around the world. We use their peel to compliment the fresh citrus notes and add another dimension to our gin and your cocktails.
“This gin rocks.”
“This gin rocks.”
“A solid workhorse of a gin.“
Videos
Watch our Tod & Vixen’s Dry Gin 1651 adventures
Gin + Gunpowder
WARNING! PLEASE DO NOT ATTEMPT ANYTHING YOU SEE IN THIS VIDEO AT HOME! The following was filmed under controlled conditions.
Ever wonder where the term “proof” came from as a measurement of alcohol strength? Where did the term “navy strength gin” come from?
These are questions we’ve pondered and decided to experiment with our own distilled gin in order to find out for ourselves. So, sit back, relax (may we suggest with a Tod & Vixen’s Dry Gin 1651 cocktail in hand) and let us handle the explosives. 💥
WARNING! DO NOT TRY THIS AT HOME!
One Minute Mixology – The Leap Year Cocktail Video
Watch Tom Lasher-Walker, founder of One Minute Mixology, teach you how to make this forgotten cocktail recipe from the 1930’s.
The Leap Year Cocktail has all the hallmarks of an obscure twist on an old school Gin Sour.
Queen’s Park Swizzle meets Death In The Afternoon Cocktail Mashup
Shannon Mustipher took her first job in hospitality – as a barista in Providence, RI while studying at the Rhode Island School of Design, her intention was to earn some extra cash to buy paint, brushes and canvas. Little did she know, the Universe had something else in mind for her, and within short order, a passion for making and serving drinks grew from a tiny spark to a smoldering ember that in time burst into flame. The rest, they say, is history.
Watch as Shannon creates a tiki cocktail mashup in honor of the late and great gaz regan. Cheers!
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