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Illustration by Stephanie Rudig

Five D.C. distilleries joined forces to produce the world’s first blended gin made using botanical distillates from different distilleries. The project was undertaken as part of the American Distilling Institute’s April 1 Gin Summit hosted at Joseph A. Magnus.

Each distillery crafted a juniper distillate and then an additional distillate or two based on a single botanical. One Eight Distilling then blended all the contributions to create D.C. Gin, a truly one-of-a-kind spirit.

A total of 300 375-ml bottles will be released in conjunction with The Boutique-y Gin Company, with 100 percent of proceeds going to Malaria No More. D.C. Gin ($29.95 + tax) will be available for purchase at The Gin Summit, with any remaining bottles sold at the distillery tasting rooms. Here’s what’s in the bottle:

District Distilling—Cascade Hops

“Hops were an easy choice for me,” says head distiller Matt Strickland. “There are just such a wide array of aromas from so many varieties that putting them in gin just made sense.”

Joseph A Magnus—Oro Blanco Grapefruit

“I chose the oro blanco grapefruit because of perfect timing. … When we began the project, I had just gotten all of my citrus in,” says head distiller Nicole Hassoun. “There is nothing like fresh oro blanco distillate, and I knew we needed a citrus component to balance our gin.”

New Columbia Distillers—Rosemary

“It’s a botanical we use in our spring/summer gin and our Navy Strength gin,” co-founder John Uselton says of rosemary. “The idea is it will give a little herbal quality and round out the rest of the botanicals.” 

One Eight Distilling—Spicebush Berry & Angelica Root

“We elected for spicebush because the warm baking-spice notes contrast nicely with citrus notes and add a pleasant depth,” says CEO Alexander “Sandy” Wood. “It is also our signature botanical for Ivy City Gin. Angelica root is widely used for earthy notes. … It also helps bind other botanical flavors and makes for a better integrated gin.” 

Republic Restoratives—Tarragon

“We chose to use both fresh and dried tarragon as our botanical contribution because it is the stand-out flavor we are developing for our own in-house gin to be released this year,” says co-founder Pia Carusone.