Adam and Zach ponder why gin, despite its general popularity, seems singularly unable to break into the luxury spirits space, in particular high-end bottles and the conspicuous consumer set. Is it because it needs to be a cocktail ingredient, or because it's not barrel-aged, or what? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and be well.

Zach is drinking: Ridge Vineyards Jimsomare Vineyard Zinfandel

Adam is drinking: 1978 Madeira Wine Company Madeira

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