Todd Hardie began his career in beekeeping almost 50 years ago in Hardwick, Vermont, in the heart of the Northeast Kingdom. This part of the state is an agricultural hotbed focused on honey, milk, cheese, grains, and herbs with a strong focus on community and respect for the earth. With family distilling roots going back to the 1800s (John and William Hardie of Edinburgh started distilling whiskey in 1857, and the company still produces whiskey today), it’s no wonder that the current generation of Hardies began crafting artisanal spirits in this corner of the world. The Barr Hill Gin contains one notable ingredient that truly sets this spirit apart: raw honey. The raw honey is added just before bottling giving it a uniquely wild, floral nose that changes with each batch as the season dictates where the bees collect their pollen and propolis. It is a touch sweet and the juniper is well-integrated which makes this a unique crossover spirit for those unfamiliar with gin and a new frontier for those already initiated. Tim Gagnon
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