*Notice: 100 Mill Street sent this bottle to me. My policy is to never accept samples or product from whiskey distillers, and to disclose all other provided spirits. If you've never seen this banner before, it's because this is the first time it is being used. This product is the first to mark proper candidacy. This gin is limited run, seasonal allocation and sold in a market I don't have access to, so it is not a candidate I would have the ability to run out and buy myself. This, including the producers request for an honest take, meets my personal criteria for an acceptance I feel good about. If you have questions about my review ethics policies, never be afraid to ask.* This is a pretty special gin, and there is so little of it out there. It's allocation only gin distributed to a tiny slice of the United States. Annually, only 3,000 bottles of 100 Mill St is produced and distributed around Minnesota and Wisconsin. Peter, the distiller, produces 100 Mill St from maple sap, grown in Northern Wisconsin. Starting with 30,000 gallons of sap - no grain is involved in production which is something I find unique. This is certainly a first for me. In addition to enjoying neat, there are two favorite cocktails that Peter prefers to use 100 Mill St in. I gave one a shot, in addition to my typical cocktails I whip up as I like to do with all gins that I try. The first is "The World's Best Martini". The second is a Grapefruit Mint Sorbet, but I'm trying to keep the carbs down.. Whew, no pressure there on the martini, though. Not shockingly, both depend on some grapefruit :) Since I have had a month or two to work through this bottle, I think that I've really gotten a good grasp on it, so let's dive on in.