The first one we tasted was the Botanivore. With 20 different botanicals in the mix, the gin was rather complex but no single note was out of balance here. The nose was rather citrussy and juniper; the citrus can be attributed to the lemon, lime, bergamot, and Seville orange peel in addition to Citra hops. On the tongue, we tasted pine, juniper, and coriander flavors with a slightly mint-like finish. Overall, the gin that popped into my head for comparison was Bluecoat due to the citrus elements and balance; likewise, the Botanivore would probably work in most standard gin recipes.
The last of the trio was the Dry Rye. Given the name, it is not surprising that the alcohol base was derived from pot-stilled rye. Likewise, on the nose, we got a whiskey grain note that was distinct akin to the malt aromas hovering over Genevers. In addition to the rye, there was an earthy-black pepper aroma as well. On the tongue, the gin was light in body with juniper and black pepper on the front. On the finish, the caraway pleasantly gave the gin a sweetness to balance the black pepper spice. The distillery suggests swapping out rye for this gin or using it drinks that have gin and whiskey variations such as the Negroni/1794.
Finally, Josh Childs, bartender at Silvertone and Trina's Starlite Lounge, recently wrote about the spirits for Boston.com. In his article, he includes two recipes to show how bartenders are using these gins around town. One is a Manhattan Martini created by Backbar's Joe Cammarata using the Dry Rye, and the other is the Necromancer by Citizen's Chad Arnholt using the Terroir.