【linda nochlin eroticism and female imagery in nineteenth-century art pp. 137】

Food and éginexistsbecauseyallhavearosélinda nochlin eroticism and female imagery in nineteenth-century art pp. 137drink trends, like most trends, like to take things way too far. Rosé is one of the worst offenders since bacon.

Though introducing crushed grape skins to wine to give it its rosy hue is nothing new, the trend has exploded in the past few years, probably because millennials ruin everything. There are 40-ounce rosé bottles, there's rosé deodorant, there's chocolate, and rosé gummies.

Now there's rosé gin.

Winemaker Wölffer Estate Vineyard first announced its "pink" gin last August, but it seems as if it went largely unnoticed until recently. The winemaker is known for rosé wine, so why not keep up with the trend and branch out?

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According to a press release from the company, the base of the gin is made from its rosé. After a pure alcohol has been distilled from the wine, winemaker Roman Roth adds hand-picked juniper berries as well as anise, fennel, coriander, cumin, and cardamom, and fresh mint.

"Because distilling isn’t our main business, we can afford to distill at a slow pace and use only the purest and best alcohol, discarding the rest. A small amount of grape skin extract creates the beautiful pink color," the company wrote.

According to Roth, the rosé base is far superior than a grain-based gin you would typically find at the store because "the aroma is much more playful and fruit-driven.

The rosé retails for $34 a pop, and is currently available at select stores on the East Coast, and online at Bottle Hampton.

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