About Aria Portland Dry Gin
To make Aria Portland Dry Gin, Csansky starts with a 100% grain base, which he then batch distills (using traditional British distillation techniques) with 10 botanicals, including a special Angelica Root that is native to Oregon. The gin is then cut with water from the Bull Run Watershed, a mix of Mt. Hood glacial snowmelt and Cascade Mountain rainwater that is one of the purest water sources in America. “This purity and softness contribute to the uniqueness of a Portland gin,” says Csansky. Once brought to proof, Aria Portland Dry Gin is bottled by hand, yielding just 500 cases per batch.
Aria Portland Dry Gin is full-bodied and boldly aromatic, with juniper dominating the nose. Underneath the juniper, layers of citrus, spice, earth and floral notes reveal themselves, both on the nose and palate. The finish is long and soft, with a rich, creamy mouthfeel that lingers.
Aria Portland Dry Gin won the Double Gold Medal at the San Francisco World Spirits Competition in 2014, and earned a score of 93 points from the Beverage Testing Institute. Pick up a bottle today!
About Aria Gin
Distilled in the heart of Northwest Portland, Oregon, Aria Portland Dry Gin is the brainchild of Ryan Csansky, a former bartender and spirits expert who spent four years — and endured over 100 revisions — perfecting the recipe for his gin, which blends the classic London Dry style with some of Portland’s finest elements, resulting in something completely unique.
According to Winston Churchill, "The gin and tonic has saved more Englishmen's lives and minds than all the doctors in the Empire," referring to the British officers using it to treat malaria in India.
Initially made for medicinal purposes, gin gets most of its flavor from the juniper berries added after the distillation process. It sure has come a long way from the Middle Ages, with the introduction of new botanicals, fruits, and spices, bringing it closer to people of all flavor varieties.
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