Freeland Gin

Willamette Valley, USA

Freeland Spirits' flagship gin from Portland, Oregon, founded by Jill Kuehler and Molly Troupe with a commitment to using locally-sourced botanicals including Willamette Valley-grown herbs and citrus. A softer, more floral and citrus-forward gin than the classic London Dry template; designed with cocktail culture in mind and particularly suited to lower-ABV serves. One of the Portland craft gin producers that emerged from Oregon's sophisticated cocktail bar scene.

Pairing intelligence

• casual: A simple, elegant serve: the Freeland Gin's citrus-forward, savoury botanical profile is amplified by grapefruit tonic, while rosemary and cracked pepper echo the spirit's herbal and spice botanical notes.
• dessert: Peach and gin is a natural bridge — many gin botanicals (coriander, cardamom) are commonly paired with stone fruit in pastry contexts. Almond frangipane's nuttiness echoes the gin's botanical depth; vanilla crème anglaise provides a sweet neutral base that allows the gin's aromatics to emerge. Served as a digestif pairing, this works as a botanical alternative to Sauternes.
• starter: Arugula's peppery bitter character is bridged by the gin's citrus-forward botanical profile. Parmesan's salt and umami add depth that the spirit's complexity can meet. An unconventional first course beverage choice that signals creative programme thinking.
• aperitif: Freeland's citrus-forward, floral gin profile maps onto the spring rolls' herbal brightness; peanut sauce's richness is cut by the spirit's freshness, creating a modern Pacific-Rim aperitif pairing.
• starter: Freeland's citrus-floral Oregon botanical profile echoes the lemon vinaigrette's brightness; goat cheese's tang and beet's earthiness create a food composition that parallels the gin's own layered aromatic structure.