Anyone tried this? If so, anyone been brave/crazy enough to try it in a martini? It is very good, IMHO, but you can smell the forest from across the room when you open the bottle. I know the Terroir is Mt. Tam, but it comes across more like the northern Cascades to me, fir. I used to go a restaurant in Houston that marinated baby salmon in gin and then poached it and served it napped with beurre blanc. This may be the gin for that dish. I had a martini with it, 3:1 Dolin, well shaken. It was an unforgettable experience but sufficiently intense I am undecided if it is repeatable.