Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 26 NOVEMBER 2018 CONTACT shortpathdistillery.com / E AT+ D R I N K / from as nearby as possible to minimize their carbon footprint. In addition, their labels feature an avian theme, with a different bird representing each of their spirits—dark-eyed junco, northern shrike, robin…more than you can fit inside an aviary. Sean unpacks the sym- bolism handily. "As the crow flies," he says, "it's going to take the shortest path." Makes sense. ey also draw connections between the birds and specific drinks. For example, the Euro- pean starling is the mascot for Short Path's London dry gin. Starlings are widespread in the United Kingdom, and gin's history is inextricable from London's, so the association feels appropriate. Feather and fowl aside, what makes Short Path stand out is palatability. Even if you eschew hard alcohol and the thought of sipping spirits sends your taste buds into revolt, Short Path's offerings might change your mind. Anyone less inured to, say, the sting of gin may find Short Path's offering surprisingly mellow, and that comes down to those botanical elements used in distillation. "ere's a chemical compound in eucalyptus called eucalyptol, and it's actually in the same chemical family as menthol," says Hewlett. ink about the cooling effect a cough drop has on a sore throat. "ere's a similar aspect to this eucalyptol flavor compound, and that's something that helps give our gin a really nice, cool, crisp, and refreshing finish." Short Path evens out the piney tang with bracing mint; the result is balanced, piquant enough for veteran gin drinkers, but soft enough for the uninitiated. Credit that to the eucalyptol, or other botanicals in Short Path's arsenal—coriander, lemongrass, and lavender among them. But it's in the approach, too. According to Sean, normally botanicals soak directly in the distiller's base. Short Path does things differently : They use vapor extraction. "Rather than soaking, the flavor's entirely picked up as the alcohol passes through the botanicals as steam," he says. Vapor ex- traction lets each flavor shine individually instead of creating a muddle of competing tastes, and this makes for an equally unique drinking experience. Take their Scotch-style whiskey, with peat harvested from Maine, boasting a classic, smoky Scotch flavor while presenting a nose like a chocolate bar (most likely imparted from the barrels, which also come from Maine). Or Rosid, a rum made with hibiscus and lemon, likely a flavor combination you've not had the chance to try in rum. It's best served as simply as possible, though Hewlett stresses that "there's no right way" to enjoy Short Path spirits, there's just the way that works for you. e Rosid, quite frankly, could be your next favorite drink, but so could the whiskey. Figuring that out is part of the pleas- ure. "Being able to share that joy of discovery is something that's been really important to us," Hewlett says excitedly, "especially now that we're close to two breweries and have a ton of people discovering us for the first time." Maybe you don't know what a distillery does, or maybe you'll wander by Short Path's space by accident and stop in to see what they're all about. If you do, or if you head there on a mission, you'll find that there's much to learn about distilling—and you'll find a team of knowledgeable enthusiasts who are more than happy to educate you on the art of mak- ing a line of truly original spirits. Bartender Alycia Rovner pours gin that is mellowed by its botanical elements used during distillation. Short Path uses a vapor extraction in their process. Below, label maker Elijah Fanelli