Washington, North Carolina, is a small, waterfront town with an up-and-coming downtown area that shouldn’t be missed. They recently completed a $4 million streetscape project that updated the general aesthetic of Main Street, along with fixing infrastructure like water, sewage and electric, including increased lighting.
We arrived at the town via boat and took advantage of public docking along the Pamlico River. But there is also plenty of public parking for cars downtown.
A few of my favorite downtown stores are Flying Pig Provisions, a “generally unique store” with a little bit for everyone; Wine and Words, books, wine and gourmet foods; and a little further down, The Wander Co., offering a wide variety of handmade goods all made in North Carolina.
My brewery-loving husband is anxiously awaiting two new business openings, Mulberry House, the town’s first-ever brewery that will also include a hotel, restaurant, coffee bar and rooftop lounge, slated to open in the spring; and in the middle of the year, Two Rivers Brewing plans to open right across the street. We can’t wait to visit these when they open!
There may not be any breweries open yet, but the next-best thing is a distillery. So off we went to Hackney Distillery. The distillery’s tasting room is adjacent to an amazing restaurant, The Hackney. The Hackney is housed in a restored former bank building and serves innovative, modern British/American cuisine. Owners Nick and Susanne Sanders and chef Jamie Davis and his team deliver delicious food based on locally sourced ingredients with a distinctively British sensibility.
The distillery has a small tasting room with a bar, and guests can clearly see the still and other inner workings where they make the 1000 Piers Coastal Carolina Gin. If you’re wondering what else they make: nothing else, just gin. They want to focus their energy on one thing and do it well. The recipe they use took three years to develop and perfect. The modern-style London Dry Gin is distilled with juniper and a blend of 21 other botanicals, including orange, grapefruit, lemongrass, kaffir lime, ginger, blueberries and star anise to name a few. Unlike other gins, most of the botanicals they use are fresh, which helps give it a big flavor punch and, just like the food at the restaurant, many are sourced from local farms. They are proud of the fact the London Dry denomination means what’s in the bottle is what comes off the still, with no flavors added after the fact.
1000 Piers Gin serving suggestions:
Delicious served straight up or over ice.
1000 Piers Gin also makes a wonderful zesty martini:
Shake 2 ounces of 1000 Piers gin with plenty of ice and pour into an ice-cold glass with a splash of a good-quality dry white vermouth and finish with an orange twist.
For a spectacular Gin & Tonic, simply pour 2 ounces of 1000 Piers over plenty of ice and add a good splash of a quality tonic, like Fever Tree Premium Indian Tonic. Garnish with a slice of orange and give it a stir.
— Tracey Cullen, art director
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