Uncle Vals

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for the cobblestones used to build the streets of San Francisco. For nearly a decade, he worked long hours, lived frugally and saved carefully, and in 1904, Sebastiani purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastianis tireless work ethic quickly made the winery successful, and Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition.Today, August Sebastiani, Samueles great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Vals Botanical Gin. The gin is named after Vaerio Cecchetti, Sebastianis favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani. The botanicals used in the gin juniper, lemon, sage, lavender and cucumber "are the same as those Uncle Val likes to use in his cooking and grows in his home garden." Awarded an astounding 96 points by The Tasting Panel, Uncle Vals Botanical Gin has a complex yet subtle flavor profile. Sebastiani uses immersion bags (think big tea bags) in order to infuse the gin with the flavors from the botanicals. The immersion bags are steeped in the gin for several hours, although some remain in the gin longer in order to impart a stronger aroma and flavor.The lemon adds a burst of crispy citrus flavor which is balanced by the calming effect of the sage. While the lavender provides for an elegant, refined aroma, the cucumber adds a cooling, subtle freshness. After the gin is distilled five times over, Sebastianis team filters it using carbon and lava rock (or pumice), which has a porous density thats perfect for filtering gin. After filtration, the gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand."Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680s, the Dutch were exporting more than 10 million gallons of gin each year. Gin is the only spirit that started out as a medicine, so its fitting that we named ours after Uncle Val."Pick up a bottle of Uncle Vals Botanical Gin today!

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for cobblestones that were used to build the streets of San Francisco. He worked long hours, lived frugally and saved carefully, and in 1904, purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition, and, as the Great Depression set in, Samuele carried out major construction projects in Sonoma including building an ice-skating rink and hotel in order to create jobs.Today, August Sebastiani, Samuels great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Vals Restorative Gin. The gin is named after Vaerio Cecchetti, Sebastianis favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani.While Uncle Vals Botanical Gin is crafted from a botanical bill composed of five ingredients (juniper, lemon, sage, lavender and cucumber), Uncle Vals Peppered Gin uses only four botanicals: juniper, red bell pepper, black pepper and pimento. Sebastiani uses immersion bags (think big tea bags) in order to infuse the gin with the flavors from the botanicals. The immersion bags are steeped in the gin for several hours, although some remain in the gin longer in order to impart a heavier aroma and flavor.The juniper adds a classic element of tartness and crispness to the gin. From there, Uncle Vals Peppered Gin becomes something entirely its own. The roasted red peppers add a unique earthiness, while the black pepper adds a clear spice thats balanced by a savoriness gleaned from the pimento. After the gin is distilled five times over, Sebastianis team filters it using carbon and lava rock (or pumice), which has a porous density thats perfect for filtering gin. Then, the gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand."Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680, the Dutch were exporting more than 10 million gallons of gin each year. Gin is the only spirit that started out as a medicine, so its fitting that we named ours after Uncle Val."Uncle Vals Peppered Gin is truly unlike any other gin on the market. Pick up a bottle today!

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for cobbletones that were used to build the streets of San Francisco. He worked long hours, lived frugally and saved carefully, and in 1904, purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition, and, as the Great Depression set in, Samuele carried out major construction projects in Sonoma including building an ice-skating rink and hotel in order to create jobs.Today, August Sebastiani, Samuels great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Vals Restorative Gin. The Gin is named after Vaerio Cecchetti, Sebastianis favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani.While Uncle Vals Botanical Gin is crafted from a botanical bill composed of five ingredients (juniper, lemon, sage, lavender and cucumber), Uncle Vals Restorative Gin uses only four botanicals: juniper, coriander, cucumber and rose petals. Sebastiani uses immersion bags (think big tea bags) in order to infuse the Gin with the flavors from the botanicals. The immersion bags are steeped in the Gin for several hours, although some remain in the Gin longer in order to impart a heavier aroma and flavor.The juniper adds a hint of spice to the Gin, which is complemented by the cooling effect of the cucumber and assertive touches of coriander. The rose petals contribute a silky texture, and have a calming, soothing effect. After the Gin is distilled five times over, Sebastianis team filters it using carbon and lava rock (or pumice), which has a porous density thats perfect for filtering Gin. Then, the Gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand."Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680, the Dutch were exporting more than 10 million gallons of Gin each year. Gin is the only spirit that started out as a medicine, so its fitting that we named ours after Uncle Val."Uncle Vals Restorative Gin earned a score of 94 points from The Tasting Panel Magazine. Pick up a bottle today!