Barr Hill

Barr Hill Gin tastes like it was distilled directly from a remote northern meadow.   
 
The history of Caledonia Spirits starts with beekeepers, driving back and forth across the country, moving their bee colonies, pollinating crops, and selling raw honey. One day they decided to settle down and moved into a building in northern Vermont that sits half in the United States and half in Canada. It used to be a Prohibition-era bar where you could walk in on the US "dry side" and casually saunter over to the Canada side for a legal drink. How cool is that? They used their farming skills and called upon their Scottish distilling heritage to found a craft Spirits operation on the outskirts of The Great White North. 
 
Their award-winning Barr Hill Gin has a peculiar secret: it is NOT overly complex. See, some Gins just go nuts with their recipe. They seem to be trying to compete for the longest list of exotic ingredients or something. Not Barr Hill. They keep it pure, clean, and simple. And it works! The Juniper stands out — as it’s supposed to — but there is more to it. So, where do the other flavors come from? 
 
Well, from a bit of honey added just after the juniper is distilled in. And not just any honey. It’s their honey — raw and naturally farmed with bees exposed to elderberry flowers, poplar, and local grains. So the floral aromas and earthiness find their way into this excellent Gin from the land that surrounds them. That’s why they won Gold Medals at both the New York and Hong Kong international Spirits competitions, and that’s why you’ll love it.