Share:

As I’m sitting here, on a Monday, wishing the weekend had just one extra day or so, I am already

thinking about happy hour. It’s super hot here and a refreshing gin and tonic sounds just perfect right now. But here’s the thing, my experience behind the bar at M&D (as many years ago as that

may be now), made me a total cocktail snob. I don’t want just ANY gin and tonic. I’m picky about my gin and I’m picky about my tonic. Tonic is a topic for another today but TODAY, I want to talk to you about my favorite gin – Barr Hill. Several years ago, I had the opportunity to interview Todd Hardie, the man behind the gin. His story was so unique and interesting. Today, I want to share with you all that same story but in his own words.

Before I share the story, I want to start with a bit of honesty. I hated gin before I tried this one. But the addition of honey really changed the game for me. Well, I’ll just let you read about it and see for yourself. Here is the story behind Barr Hill Gin straight from the Caledonia Spirits site:

“Imagine a place where farmland meets forest, and people live by the land. Where deep woodland aromas mingle with wildflowers in sunlit fields. Where the time is measured by the ebb and flow of frigid winters, muddy springs, balmy summers, and colorful autumns. This is our inspiration, and the heart of our mindful approach to distilling. The land spurs our creativity and serves as a guide on our quest to produce flawless Landcrafted spirits.

Welcome to Barr Hill.Our craft distillery is located in Caledonia County, Vermont and inspired by the views from atop the Barr Hill Nature Preserve. Caledonia Spirits was founded on a vision to support working landscapes and local agriculture by making Barr Hill craft spirits from regional raw materials.

Barr Hill Gin is our ode to the hardworking bees of the Northeast. Each batch is distilled in our custom-built botanical extraction still. The juniper-forward botanicals are brought to a perfect balance by the floral depth of the raw honey. The results are distinctive and unparalleled. How do we extract such complexity from simple raw materials? Our secrets are kept in the hive.”

The details of Barr Hill’s story are even more beautiful than this introductory story. Be sure to check out their timeline to find out how it all began with a single beehive.

Are you a gin fan? Would you try this one?

• About
• Latest Posts

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

• Why Food Makes the Best Gift for a New Mom - April 12, 2023
• 5 Ingredients to Cook With This Spring - March 15, 2023
• 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023