Aviation American Gin Aviation American Gin Aviation American Gin, also known as Aviation Gin, is a brand of distilled spirit first produced in Portland, Oregon, by founders Christian Krogstad and Ryan Magarian in 2006. It is classified as an "American dry gin," meaning the flavor profile is less juniper-forward. It is produced by House Spirits Distillery. The recipe proportions are not made public, but the seven botanicals used during distillation for flavoring are: juniper, lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed. Aviation American Gin is twice pot distilled and bottled at 84 proof (42% alcohol). It is
Gin and tonic tailored to the flavours of the gin. The drink could be fruit-based but the use of herbs and vegetables, reflecting the gin's botanicals, is increasingly popular. The balloon glass is used because the aromas of the drink can gather at its opening for the drinker to more easily appreciate. The popularity of this variation of the gin and tonic has led to the establishment of Gin-Tonic bars, in which customers can choose their preferred gin, tonic, and garnish from a menu. The transgalactic nature of the gin and tonic is imagined in Douglas Adams' novel "The Restaurant at the End