Gin Madness Day 12-A Look at Distiller’s Gin No. 6
North Shore Distillery was brought to life in 2005 by Derek and Sonja Kassebaum, a husband and wife team of spirits enthusiasts. Based in Lake Bluff, Illinois, along with their pot still, lovingly known as Ethel, they churn out a variety of spirits including a vodka, two absinthe offerings, two styles of gin, one of the only American created aquavits on the market, and the occasional small batched once a year release.
While North Shore produces a London Style Dry Gin known as Distillers Gin No. 11, we decided to take a look at their American dry offering known as Distillers Gin No. 6.
North Shore uses a combination of botanicals including juniper, lemon peel, coriander, anise seed, Ceylon cinnamon, and lavender to name but a few of the ingredients that make Distillers No.6 Gin what it is. Some of these botanicals are macerated prior to distillation while others are added during the distillation process.
I wasn’t sure what to expect when I opened this bottle that originates in a place not known for producing gin. I was incredibly surprised at that first sampling. No. 6 opens up right away, full steam ahead with incredibly forward notes of citrus, this leads the way into what becomes a soft, mellow and incredibly inviting gin that is intertwined with very subtle hints of vanilla, cardamom, and what seems like hints of allspice. This unique gin, kept surprising my palate with each sip, ended with a beautifully developed peppery finish.
One thing’s for sure, Derek and Sonja know their stuff when it comes to producing gin. And whatever they’re doing to that darling little still of theirs, Ethel, they should keep doing it, she does a great job rewarding those parents of hers.
The Gin Abides
2 oz Distiller’s Gin No. 6
½ Yellow Chartreuse
2 Dashes Peach Bitters
½ Demerara Syrup

The Gin Abides. A combination of Distillers Gin No.6, Yellow Chartreuse, Demerara Syrup, and Peach Bitters.
The Inquisitor Cocktail
1 ¾ oz oz Distiller’s Gin No. 6
½ oz Lime Juice
½ Allspice Dram
½ Scorpion Mezcal
2 Dashes Grapefruit Bitters

