Pacific House Deep Umami Gin
Pacific House “Deep Umami” Gin is a savory, ocean-inspired expression that pushes gin into bold, culinary territory. Earthy, saline, and richly aromatic, it balances classic juniper with marine botanicals and mushroom-driven depth, creating a layered gin ideal for martini lovers, cocktail experimentation, and anyone seeking a complex, food-friendly spirit.
Origins & Craftsmanship
Distilled in California, Pacific House uses a modern botanical approach designed to capture the flavors of the Pacific coast. “Deep Umami” is built on a traditional juniper base but showcases a distinctive ensemble of savory botanicals, including:
-
Kombu kelp for natural salinity and oceanic minerality
-
Shiitake mushrooms for earthy, rich umami depth
-
Coriander, angelica, and citrus peel for aromatic lift
-
Fresh coastal herbs that enhance brightness and complexity
Botanicals are vapor-infused to preserve clean, precise flavor while allowing subtle savory tones to shine. The result is a gin that is bold yet refined — equally suitable for sipping, dirty martinis, Gibson variations, or gastronomic cocktail pairings.
Bottled at 43% ABV, it achieves both aromatic intensity and smooth approachability.
Critics Reviews
Professional tasters often highlight Pacific House “Deep Umami” as a breakthrough in the “new savory gin” category. Critics praise its balance between brine, earthiness, and citrus, noting that it offers a modern alternative to London Dry styles while retaining structure and mixability.
Many reviewers describe it as a chef-friendly gin, ideal for creative cocktails and pairing with oysters, sushi, and other umami-rich dishes. Its layered flavor profile is frequently admired for being innovative without feeling gimmicky — a thoughtful, well-executed concept.
Tasting Profile
Nose:
Aromatic waves of juniper and citrus supported by kelp-driven salinity, earthy mushroom tones, and subtle coastal herbs. Clean yet intriguingly savory.
Palate:
Smooth, rounded, and deeply flavorful. Juniper integrates with sea-spray minerality, shiitake richness, lemon peel brightness, and warm spice. The umami elements add body and depth without overshadowing gin’s classic structure.
Finish:
Long, savory, and gently briny. Notes of dried herbs, mushroom earthiness, soft citrus, and lingering juniper taper into a refined, subtly saline fade.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 43% ABV |
| Origin / Region | California, USA |
| Production or Grape Type | Botanical gin featuring kelp, shiitake, citrus, herbs, and juniper |
| Aging or Maturation | Unaged; vapor-infused botanical distillation |
| Aromas & Flavors | Juniper, kelp salinity, mushroom umami, citrus peel, coastal herbs, warm spice |
| Style / Identity | Savory, ocean-inspired contemporary gin with rich umami depth |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pacific House “Deep Umami” Gin is a savory, ocean-inspired expression that pushes gin into bold, culinary territory. Earthy, saline, and richly aromatic, it balances classic juniper with marine botanicals and mushroom-driven depth, creating a layered gin ideal for martini lovers, cocktail experimentation, and anyone seeking a complex, food-friendly spirit.
Origins & Craftsmanship
Distilled in California, Pacific House uses a modern botanical approach designed to capture the flavors of the Pacific coast. “Deep Umami” is built on a traditional juniper base but showcases a distinctive ensemble of savory botanicals, including:
-
Kombu kelp for natural salinity and oceanic minerality
-
Shiitake mushrooms for earthy, rich umami depth
-
Coriander, angelica, and citrus peel for aromatic lift
-
Fresh coastal herbs that enhance brightness and complexity
Botanicals are vapor-infused to preserve clean, precise flavor while allowing subtle savory tones to shine. The result is a gin that is bold yet refined — equally suitable for sipping, dirty martinis, Gibson variations, or gastronomic cocktail pairings.
Bottled at 43% ABV, it achieves both aromatic intensity and smooth approachability.
Critics Reviews
Professional tasters often highlight Pacific House “Deep Umami” as a breakthrough in the “new savory gin” category. Critics praise its balance between brine, earthiness, and citrus, noting that it offers a modern alternative to London Dry styles while retaining structure and mixability.
Many reviewers describe it as a chef-friendly gin, ideal for creative cocktails and pairing with oysters, sushi, and other umami-rich dishes. Its layered flavor profile is frequently admired for being innovative without feeling gimmicky — a thoughtful, well-executed concept.
Tasting Profile
Nose:
Aromatic waves of juniper and citrus supported by kelp-driven salinity, earthy mushroom tones, and subtle coastal herbs. Clean yet intriguingly savory.
Palate:
Smooth, rounded, and deeply flavorful. Juniper integrates with sea-spray minerality, shiitake richness, lemon peel brightness, and warm spice. The umami elements add body and depth without overshadowing gin’s classic structure.
Finish:
Long, savory, and gently briny. Notes of dried herbs, mushroom earthiness, soft citrus, and lingering juniper taper into a refined, subtly saline fade.
Quick Overview
| Category | Details |
|---|---|
| ABV / Proof | 43% ABV |
| Origin / Region | California, USA |
| Production or Grape Type | Botanical gin featuring kelp, shiitake, citrus, herbs, and juniper |
| Aging or Maturation | Unaged; vapor-infused botanical distillation |
| Aromas & Flavors | Juniper, kelp salinity, mushroom umami, citrus peel, coastal herbs, warm spice |
| Style / Identity | Savory, ocean-inspired contemporary gin with rich umami depth |
