With 100 new craft gin distilleries popping up across America in recent years and more Philly-region gin made now than any time since Prohibition, the spirit is clearly trending, and Elverson-based Brandywine Branch Distillers is helping stir up the local revival.

“People are starting to realize that gins are not your father’s Tanqueray,” said consultant Riannon Walsh in a Philadelphia Inquirer report by Samantha Melamed.

“Craft distilleries are making really interesting gins all over the country now — everything from pine-needle-infused gins in California to blueberry-infused gins in Maine to what we’re doing here, and critics are starting to pick up on it, as are bartenders.”

Brandywine Branch distills a seasonal line “infused with botanicals like mint, coriander, and citrus for spring, and orange, nutmeg, and clove for fall,” all under the Revivalist label, the article stated. And it serves them at its own bar and bistro, as well as in a cocktail on the menu at R2L, a restaurant in Philly.

Unlike others, Brandywine Branch specializes in “grain-to-bottle” distilling, and that creativity, along with the popularity of craft cocktails and the logistics compared to whiskey, have given gin the momentum to take off.

“With whiskey, you have three to five years ahead of you,” Walsh said. “It takes us two and a half weeks to make a gin and put it in a bottle.”

Read more about Brandywine Branch and the gin revival in the Philadelphia Inquirer here.