Maker: Smooth Ambler, Maxwelton, West Virginia, USA
Style: Barrel aged (3 months in ex-Old Scout bourbon barrels) dry gin.
Batch 4, bottled 12/13/2012
ABV: 49.5%
Price: $41 (The Party Source, Newport, Kentucky)
Appearance: Very pale gold, like a young white wine.
Nose: Juniper, cedar, bitter lemon, sweet cinnamon, wet earth.
Palate: Full bodied and medium dry. Candy orange slices, five spice powder, mace.
Finish: Sweet and citrusy.
Mixed: Did well in literally everything I put it into. Great in the cocktails in which barrel aged gin usually excels like perfect martinis, negronis and Princetons. Surprisingly, it’s every bit as good with tonic, juice and in a dry martini. Did very well in a McClary Bros. Ginger & Lemon shrub.
Parting words: Smooth Ambler is best known for their wonderful and popular Old Scout line of MGP-sourced bourbon and rye. They’re not just independent bottlers, though. They also distill spirits themselves. One of those spirits is their well-made Greenbriar Gin. It’s a juniper-heavy, but still full bodied gin good for just about anything. Unlike many gin producers, they use a mixed grain recipe that is similar but not identical to the mashbill used for their Yearling wheated bourbon. That gives it complexity and heft that many craft gins lack.
That heft serves it well when they put it into barrels. The result is a gin with the bitterness and spice one expects from a barrel aged, but with an added edge that allows it to work just as well with tonic and dry vermouth as it does with sweet vermouth and amaro. This is a one-stop gin. No need to keep a bottle of Seagram’s in the fridge for G & T’s when you have this gin on your bar. That versatility goes a long way towards making it worth a purchase even at $41. It’s like that friend you have who is just as much fun to be around at a rock concert as she is at a house party or an art museum. Smooth Ambler Barrel Aged Gin can go anywhere with flavor. Highly recommended.
Sipology 
Those naughty boys at SA. Per the TTB, gins are not allowed to be barrel aged.
So what’s the proper terminology then? Rested, finished?
Rested is what most are using. The TTB is very inconsistent on enforcement -nothing surprising there. They have rejected some labels saying barrel aged gin and let others through. I’m not sure why the regs say Gin can’t be barrel aged – it’s something that needs to be updated.