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Aria Portland Dry Gin


Award winning English style gin.

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Aria Portland Dry Gin


Award winning English style gin.

A New Classic Gin

Aria Portland Dry Gin is a classic English inspired American gin. Aria is rich, yet soft, full bodied and boldly aromatic. Aria is hand made and batch distilled for depth, complexity, and balance.

Depth.

The ten ingredients in Aria Gin all contribute to the depth of Aria’s flavor profile. Juniper leads from the nose to the palate, followed by earthy undertones, floral highlights, citrus and spice on the finish.

Complexity.

Each of Aria’s ten ingredients contribute to several dimensions of Aria’s flavor profile, and each layer of the flavor profile is influenced by more than one ingredient.

 

Balance.

Over four years of recipe development have led to the perfect balance of flavors in Aria. The Juniper, earthy, citrusy, floral and spicy notes are all balanced—none dominant, but each is obvious. With each sip of Aria, new flavors and layers will reveal themselves.

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Awards


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Awards


San Francisco World Spirits Competition—DOUBLE Gold, 2014

San Francisco World Spirits Competition—DOUBLE Gold, 2014

American Craft Distillers Association—Gold, 2014

American Craft Distillers Association—Gold, 2014

American Distilling Institute—Gold, 2013

American Distilling Institute—Gold, 2013

Beverage Testing Institute of Chicago—93 points (Exceptional), Gold, 2014

Beverage Testing Institute of Chicago—93 points (Exceptional), Gold, 2014

Stewart Ramsay’s Hogmanay Award, 2012

Stewart Ramsay’s Hogmanay Award, 2012

         The Fifty Best—Gold, 2014    

         The Fifty Best—Gold, 2014

 

 

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Botanicals


The heart of the gin.

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Botanicals


The heart of the gin.

Juniper / Juniperus communis / (Albania and Croatia)
Juniper is a woody shrub in the coniferous evergreen or cypress family that is native to North America, Europe and Asia. Although the fruit of this plant are commonly called berries, they are actually small cones that take nearly two years to mature and change color from green to purplish-black. Juniper is the one key ingredient common to all gins and is responsible for gin’s distinctive flavor and aroma. Even the word “gin” originates from an Anglicized version of the Dutch word for juniper—genever.

Coriander / Coraindrum sativum / (Egypt)
Coriander is native to Europe and Asia, but can be grown all over the world. The seeds are gathered in late summer. The plant, also known as cilantro, is intensley aromatic. It grows up to 20 inches high and has small upper leaves used for flavoring food. It also grows white and pink flowers that produce seeds.

Angelica Root / Archangelica officinalis / (Oregon)
Ironically, this herb is said to “cause a disgust for spirituous liquors,” and was once touted as a remedy for alcoholism. Behind juniper and coriander, angelica is the third most common ingredient found in gin. Angelica is a hardy biennial sometimes perennial originating in Europe and is a member of the Apiaceae family, also known as Umbelliferae—or the carrot family, which includes anise, celery, cumin, fennel, dill and other plants characterized by feathery leaves, fluted stems and clusters of flowers that emerge fromglobular umbels. The roots are harvested in autumn.

Orange Peel / Citrus aurantium / (USA)
Bitter orange peel comes from the Seville orange, a citrus tree native to southeastern Asia. The name “Seville” refers to the fact that the tree was cultivated in Seville, Spain in the 12th century, though this tree was cultivated much earlier throughout the Middle East and South Sea Islands. It was the only variety of orange available in Europe for 500 years. The Spanish introduced it to Florida in the 18th century.

Lemon Peel / Citrus limonum / (USA)
Likely native to the Indian subcontinent, in prehistory the plant was spread through cultivation into the Orient. Use was recorded in Greece by 300 BC. By 20 BC cultivators were noted in Italy. Evidence of the use of lemon has been discovered in the ruins of Pompeii. Seeds were brought to the Caribbean and Florida by the Spanish before 1500 AD. It was being cultivated in California by 1750, and in Florida by 1870.

Cassia Bark / Cinnamomum cassia / (Indonesia)
Chinesse cinnamon originates in China, but is widely cultivated elsewhere in southern and eastern Asia. An evergreen tree of the Lauraceae, or Laurel family, it grows to 10–15m tall with a spread of 6–10m. Cinnamon has grayish or light brown, papery bark. In several European languages, the word for cinnamon comes from the Latin word cannella, a diminutive of canna, or “tube,” from the way it curls up as it dries.

Cardamom / Elettaria cardamomum / (Guatemala)
Cardamom is an ancient spice native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. A large perennial of the ginger family, called Elattari or Ilach in its native India, yields the seeds known as cardamom.

Grains of Paradise / Aframomum melegueta / (West Africa )
A. melegueta is an herbaceous perennial plant native to swampy habitats along the West African coast and is part of the ginger plant family. Its trumpet-shaped, purple flowers develop into 5 to 7 cm long pods containing numerous small, reddish-brown seeds—Grains of Paradise. About one-eighth of an inch in diameter, the seeds from this plant are approximately the same size as cardamom, which is also in the ginger family. The seeds lend peppery and citrusy notes and an underlying complexity, which helps bind other flavors in the gin.

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Orris root / Iris x germanica / (Morocco )
Commonly called iris, flag iris, pale iris, bearded iris, fleur-de-lis, garden iris, or German iris. Orris referis the root of the flowering plant which grows to three feet tall, with bluish-green, narrow, flat, sword shaped leaves and large, deep blue, or purplish-blue flowers that bloom in spring. Like the plant’s flowers, the rhizome is very floral and intensley aromatic.

Cubeb Berry / Piper cubeba / (Malaysia)
Also known as Cubeb, Tailed Pepper, and False Pepper. The cubeb plant originally comes from Indonesia, but is now grown in many parts of Asia. The cubeb plant is a perennial that grows tall—up to 20 feet high. It grows well in the shade and is often found near coffee bushes where it can be protected from the sun. The leaves are oval shaped and green in color. The fruit is brown and round and grows from the small flowers of the plant. Its spicy, peppery flavor makes it a popular additive to Asian food and gin.

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Water


The Bull Run Watershed.

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Water


The Bull Run Watershed.

We only use pristine Bull Run water to make Aria Portland Dry Gin

Bull Run water, born of Mt. Hood glacial snow melt and Cascade Mountain rainwater, is one of the purest and finest water sources in America. The water is soft and clean, lending rich mouth-feel to those spirits that are lucky enough to be cut with it. Aria’s body and mouth-feel are directly influenced by Bull Run water, and we would never let any other water source dilute our precious spirit. In fact, the only treatment our Bull Run water will ever receive is a 0.5 micron filtration to ensure that there is absolutely no sediment.

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Aria in the Media


Read what others have to say about Aria Gin.

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Aria in the Media


Read what others have to say about Aria Gin.

Salem Statesman Journal December 10,2014

Salem Statesman Journal
December 10,2014

“...clear, and the nose is not heavy on the juniper, more herbaceous and floral. On the palate, the juniper is there, but right afterward, you're filled with rich flavors of cardamom, coriander, anise and orange peel.

“The biggest endorsement of Bull Run comes from the back bars of many fancy-cocktail joints all around Portland: Alongside Hendrick’s and Tanqueray, you’ll more often than not find a bottle of its Aria Gin. It’s a well-balanced, cocktail-friendly spirit.”

Portland Outsider Winter 2014

Portland Outsider
Winter 2014

“...lovely...”

“...features a lot of citric notes and blooms beautifully in a drink, without sacrificing traditional flavors like angelica and coriander.”

“Wonderful”

“...balanced, smooth and heady...”

“This is a fantastic gin.”

“An American Gin Renaissance”

“...this is an exceptional, classic dry gin, complex but direct…”

“It’s superbly balanced and perfect all by its lonesome. It’s suitable for cocktails, too, of course…”

“...a gin that’s crisp and assertive, with a juniper bite, a smooth, lasting spiciness and a bright, citrusy aroma.”

“...an intense botanical freshness followed by a warm surge of alcohol…”

“...a gin that would make everyone fall in love, from the most polished connoisseur to the tight-laced gin virgin.”

“...boldly aromatic with a rich mouthfeel of juniper, citrus, floral, earthy and spicy notes…”

“Aria Portland Dry Gin pulls toward the classic London Dry style of gin with juniper aromas but also citrus and baking spice…”

“Solid for a vintage martini up with a citrus twist.”

“Ryan Csanky has been with Wildwood Restaurant and Bar in Northwest Portland for nine years. In keeping with his passion for local food and libations,  Csanky released Aria Portland Dry Gin last year. As this issue’s featured bartender, he created Porch Swing exclusively for 1859.”

“...it’s nice to see that there are still some craftsmen making delicious gins in a more classical style. Aria can hold its own against Britain’s finest, in my opinion.”

Proof 66 Rating: 650 out of 658
“This score falls in the 98th percentile of all spirits in the Gin category and is an example of the very best in its class.”

“...a traditional London Dry style gin, meaning it carries the signature juniper note so heavily favored by those who adore classic Martini cocktails.”

“...somewhere between a juniper-rich London
Dry style and fruitier Plymouth style…”

“This gin is light and tastes great on the rocks or mixed with freshly squeezed juices!”

The Oregonian December 05, 2014

The Oregonian
December 05, 2014

Portlands Aria Gin opening distillery and tasting room on Northwest 23rd Avenue

 
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Cocktails


Aria was created by a bartender, and designed to make great cocktails.

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Cocktails


Aria was created by a bartender, and designed to make great cocktails.

Classics

Alaskan Cocktail

2½ oz Aria Portland Dry Gin
⅛ oz (1 barspoon) Yellow Chartreuse
1–2 dashes Regan’s Orange Bitters

Stir with ice for thirty seconds.
Strain into a chilled cocktail glass.
Garnish with a lemon peel.

 

The Bees Knees

2 oz Aria Portland Dry Gin
½ oz fresh lemon
¾ oz honey syrup*

*Heat equal parts honey and water
to dissolve, chill until needed.

Shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a lemon peel.


Clover Club

1½ oz Aria Portland Dry Gin
1 oz fresh lemon
½ oz simple syrup
¼ oz raspberry liqueur
1 egg white

Vigorously dry shake (no ice) all ingredients to fully emulsify egg white.
Remove strainer spring, if used, and add ice to mixing tin.
Shake to chill and dilute.
Strain into a chilled cocktail coupe.

Corpse Reviver #2

1 oz Aria Portland Dry Gin
1 oz Combier or Cointreau
1 oz Cocchi Americano
1 oz fresh lemon
⅛ oz (1 barspoon) Absinthe Verte

Shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a Toschi Amarena cherry.


French 75

1 oz Aria Portland Dry Gin
1 oz Combier
1 oz fresh lemon

Shake vigorously with ice.
Add 2 oz Champagne.
Strain into a chilled Champagne flute.

Garnish with a lemon peel.
 

Gimlet

2½ oz Aria Portland Dry Gin
½ medium sized lime, cut into 4 pieces
2–3 demerera sugar cubes

Muddle lime pieces and sugar thoroughly.
Add gin, shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a lime peel.



 

Aviation

2 oz Aria Portland Dry Gin
½ oz Luxardo Maraschino Liqueur
½ oz fresh lemon
¼ oz Crème de Violette

Shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a lemon peel.

 

Have A Heart

1½ oz Aria Portland Dry Gin
¾ oz Swedish Punsch
¾ oz fresh lime
¼ oz BGReynolds Real Grenadine

Shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a Toschi Amarena cherry. (Pineapple optional.)

 

Last Word

¾ oz Aria Portland Dry Gin
¾ oz Green Chartreuse
¾ oz Luxardo Maraschino Liqueur
¾ oz fresh lime

Shake vigorously with ice.
Strain into a chilled cocktail glass.

 

Martinez

2 oz Aria Portland Dry Gin
1 oz sweet vermouth (We like Dolin here)
⅛ oz (1 barspoon) Luxardo Maraschino Liqueur
1–2 dashes Regan’s Orange Bitters

Stir with ice for thirty seconds.
Strain into a chilled cocktail glass.

Garnish with a lemon twist.
 

Martini

3 oz Aria Portland Dry Gin
Your favorite dry vermouth to taste
(We like ¼ oz of Noilly Prat Dry)

Stir with ice for thirty seconds.
Strain into a chilled cocktail glass.

Garnish with an olive or a lemon twist.
 

Negroni

1 oz Aria Portland Dry Gin
1 oz Noilly Prat Rosso Vermouth
1 oz Campari

Stir with ice for thirty seconds.
Strain into a chilled cocktail glass.
Garnish with an orange peel.

 

 

 

 

Barnum (Was Right)

1½ oz Aria Portland Dry Gin
¾ oz Rothman and Winter Orchard Apricot
¾ oz fresh lemon
2 dashes Angostura Bitters

Shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a lemon peel.

 

Pegu Club

1½ oz Aria Portland Dry Gin
1 oz Combier
1 oz fresh lime
2 dash Angostura Bitters

Shake vigorously with ice.
Strain into a chilled cocktail glass.
Garnish with a lime peel.

 

Singapore Sling

1 oz Aria Portland Dry Gin
½ oz Cherry Heering
¼ oz Benedictine
¼ oz Ferand Dry Curacao
¼ BGReynolds Real Grenadine
¾ oz fresh lime
3 dashes Angostura Bitters

Shake vigorously with ice.
Add 2 oz club soda (seltzer water).
Strain into a tall collins glass filled with ice.
Garnish with a lemon peel and Toschi Amarena cherry.

 

Tom Collins

2 oz Aria Portland Dry Gin
1 oz simple syrup
1 oz fresh lemon

Shake vigorously with ice.
Add 2 oz club soda (seltzer water).
Strain into a tall collins glass filled with ice.

Garnish with a lemon wedge and Toschi Amarena cherry.
 

Vesper

1½ oz Aria Portland Dry Gin
½ oz Medoyeff Vodka
¼ oz Cocchi Americano

Stir with ice for thirty seconds.
Strain into a chilled cocktail glass.
Garnish with a lemon peel.

 

West Indian Cocktail

2 oz Aria Portland Dry Gin
1 tsp fresh lemon
1 tsp sugar
4 dashes Angostura Bitters

Stir with ice for thirty seconds.
Strain onto a big ice cube in a bucket glass.

Garnish with a lemon twist.

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Find Us


Come say hello, or reach out to us online!

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Find Us


Come say hello, or reach out to us online!