A Trailblazing Spirit

How the hobby-turned-business is bringing new life to the art and craft of gin-making.

Written by Katelyn Rutt

Known for its botanical flavors, long-lasting finish, and expert craftsmanship, TUCK Gin is perhaps the newest and most unique kid on the block. The brand emerged in 2019 and has taken the alcohol world by storm with its three primary products—all reimagined twists on American-style gin. So where does it all begin? Believe it or not, the journey started as a one-man hobby in a Western Connecticut basement.

“I initially created a gin for the fun of it, a passion project if you like, then we had the wild idea to do it for real,” President and Chief Tasting Officer Jonathan Davies says. “I have a degree in chemistry, so the basic distillation process wasn’t scary. It ultimately came down to deciding what general style we were shooting for and then specific flavor choices.”

After joining forces with three local partners, the group sorted through around 400 common botanicals—citrus, herbs, spices, nuts, and more—to create the ultimate blend. The goal was to create a gin that would be approachable for frequent and non-gin drinkers. Davies adds that he was initially drawn to the concept because gin is “the most creative spirits category,” requiring only juniper berry.

The group settled on a citrus-forward approach using grapefruit peel, and took the road less traveled with jasmine—as opposed to lavender or rose like many gins.

“We import them from India over ice, getting them into our still within 72 hours of being picked,” Davies says. “Contrast fresh grapefruit peel and fresh jasmine flowers to using the dried equivalents that most gin and beer makers use, and the flavor depth and crispness comparison is night and day.”

Davies says the consensus was largely unanimous during the early stages of focus group testing.

“I will always remember one participant telling us emphatically, ‘Mark my words, you will one day thank me for this. Your barrel finished gin will become your hero product,’” Davies says. “You never want to openly say that you have a favorite child, but I think that we share a very slight preference for our aged gin too...even though we love them both deeply.”

While the process of settling on a flagship gin may have been more clear-cut, choosing a name wasn’t so simple. The four founders had a simple vision: A name that was short, easy to call out at a bar, and simple to remember. Plus, one that would pop on a label and have a bit of levity.

“Believe me, we had countless group creative sessions, some sober, some less so,” Davies says. “We mocked up a number of brand ideas/ names and even registered a trademark application for another name before that was contested.”

“That offers almost infinite possible combinations, and literally every gin is different because of that breadth of that choice,” Davies says. “The gin category has been on a tear in much of the rest of the world as the styles have changed from the ultra-dry gins of 50+ years ago to more contemporary expressions. Why couldn’t we create something different and interesting, and build an American-styled, craft gin brand? After all, gin is in.”

The name “TUCK” slowly worked its way up from a second-tier option to the top of the list. As a nickname for the Saugatuck River that flowed behind Davies’ house and connected the homes of the four founders, it just made sense.

“The Saugatuck River water table provides the water we originally used to cut our gin, and even now we match the pH and minerality of it in our current production in Greenport, New York,” Davies says. “The river provides a foundation and location to the brand, and a sense of belonging, life, and beauty. It brings a little zen...if you like that stuff.”

While there are many aspects that distinguish TUCK Gin from its counterparts, the distilling process is perhaps the most notable.

“Rather than distill all of the botanicals together in the same still, we distill each of them separately and then blend them together to create the gin,” Davies says. “This was the way I had initially crafted the gin.”

If this process is negated, botanicals will come off the stills at slightly different temperatures, overlapping the good flavors of one with the less-than-optimal flavors of another.

“If you distill each separately, you get cleaner, brighter flavors and a better product,” Davies says. “This method requires greater effort, but the result is worth it. We may not be the only ones doing this, but it is a pretty exclusive club and we are very proud of what we created.”

TUCK Barrel Finished

This flagship gin rests in French Oak barrels for months to allow the original exotic spices and botanicals to age into their more refined flavors, while adding irresistible layers of spiced vanilla and roasted caramel for a complex tasting experience.

TUCK Gin

Balancing the piney taste of juniper with exotic spices, fresh citrus, and floral notes, this gin is a twist on tradition.