Gin

In 1911, George Skiff and Andrew Beak founded a 100-acre apple orchard in New Yorks Hudson Valley. At the time, the Hudson Valley, which extends from New York City northward through Albany, was home to thousands of farms, hundreds of which distilled the excess fruits and grains they harvested into spirits. As a result of the onset of Prohibition, however, these farmers were forced to abandon their stills.Today, Marshall Skiff, a third-generation farmer and master distiller, shepherds his family legacy forward at 1911 Spirits.1911 Spirits Small Batch Vodka is distilled exclusively from New York apples grown at the Beak and Skiff Apple Orchards. Once the apples have been harvested, they are pressed into a sweet cider, fermented and then triple distilled through 1911s copper still. "Its our apples, its our cider and its our vodka that comes off that still," says Skiff. "You can turn around and look at those hills and see the apples that made that vodka. Thats pretty unique."As a result, 1911 Vodka has a smooth vanilla taste, with undertones of apple and caramel. The finish is soft and gentle, and lacks the burn typically associated with most vodkas. "This vodka is smooth," says Skiff. "I call it dangerously smooth."1911 Gin is made by distilling 1911 Vodka with a unique selection of herbs and botanicals, including juniper, coriander, citrus fruits and Beak and Skiff apples. "We chose to use a light infusion of botanicals in order to allow the taste to shine through," says Skiff, " unlike most gins that use a heavy infusion to cover the taste."1911s Small Batch Gin has an elegant and well-balanced flavor profile, with notes of pine, juniper and vanilla complementing sweet notes of apples and citrus. The finish is long and warming, with a sweet touch."Our spirits have a genuine, natural flavor profile that comes directly from our family farm," says Skiff. Pick up a genuine vodka and gin today!

Ableforths was founded in 2011 by a group of 3 friends who share a love for spirits ranging from gin to rum and everything in between. The brand started with extremely small batches of 30 to 60 bottles at a time, but has since grown considerably, expanding its production as well as the team. Taking inspiration from the past and combining it with a modern production process and approach, they craft innovative spirits, always putting the taste first and never compromising.This has led them to adopt a slow infusion process as well as incorporate various super-premium ingredients in their creations, such as XO cognac. They have several gins, rums, and brandies in their lineup ranging from Cask-Aged, Old Tom, and Sloe Gin to Rumbullion! XO and Chilli and Chocolate spiced rum, Cherry and Dark Chocolate VSOP brandy as well as Summer Fruit Cup and Winter Mulled Cup.Their Bathtub Gin is the showrunner, and rightly so. Copper-pot distilled with juniper, coriander, and other botanicals, a portion of this gin is then infused with another 6 botanicals (including orange peel, clover, cardamom, cinnamon), which takes an entire week. The cold-compounding method results in a slight hue in the finished 86.6-proof liquid that is uniquely aromatic.Get your bottle today!

Amass makes premium spirits with a deep connection with nature. They cherish the spirit-makers in their midst and take special care in creating each distillation, meticulous testing, and consideration. They have taken the nomadic approach, traveling between cities, and creating small-batches of spirits. Instead of using marketing tricks, they are building their community around their distillers and the quality of their products. They are dedicated to using the finest non-GMO ingredients and sustainability.The driving force behind Amass Gin is Master Distiller Morgan McLahlan, co-founder of The Spirit Guild. Morgan has loved exploring the forests of the Canadian Pacific Northwest since she was a child, and her love of botany has only grown over the years. After spending 10 years working as a camera operator, she found her new calling distillation. She has now spent more than a decade honing her skills and has found her focus in botanical-driven spirits. She takes an experimental punk-rock approach with plants, spices, and herbs in order to achieve a fresh and modern take on the classics.Distilled in a 240-gallon copper still, Amass Los Angeles Dry Gin is crafted with 29 botanicals, including California bay and cascara sagrada native to California for citrusy notes. Reishi and lions Mane mushroom are added for a touch of earthiness. These are all expertly balanced with the usual juniper, coriander, citrus peel, cardamom, cloves, and nutmeg in order to achieve a complex and modern, yet classic palate.Get a bottle today!

The award-winning Ellensburg Distillery is situated on the West Coast, in Washington state, and has been operational since 2008. It is the states only second licensed distillery. They are focused on handcrafted spirits ranging from whiskey to vodka, brandy, and gin: Wildcat White Whiskey, Wild Horse Vodka, and Golden Bee honey spirit, to name a few.The area in the Pacific Northwest has significantly less rain and plenty of sunshine, meaning lavender thrives in the wild. Apart from the eight traditional botanicals, Ellensburg Distillery adds carefully measured amounts of lavender during the distilling process, making for a modern, classy, and different gin. As befits the distillerys handcrafted mantra, the lavender is grown naturally on their own Spring Creek farm. The gin is made with 100 percent grain neutral spirits, is vapor distilled in small batches and is distinctly aromatic and unique on its own. It shines even brighter in cocktails and makes for a wonderfully fresh and crisp gin and tonic. Pick a bottle up today!

Tucked away in a warehouse near Potrero Hill in San Francisco, Anchor Brewing and Distilling Co. has been distilling alcohol by hand for 140 years.Its history can be traced back to 1849, when German brewer Gottlieb Brekle moved to San Francisco during the Gold Rush. Twenty years later, he bought a beer-and-billiards saloon and transformed it into Anchor Brewery.It wasnt until Fritz Maytag, the pioneer of American craft distilling, began distilling rye at Anchor Brewery that Anchor Distilling was born. Three years after Maytag began experimenting with rye, "we realized distilling is fun," says Bruce Joseph, Anchors master distiller, and Junipero Gin was born.Made by hand in classic dry gin tradition, Junipero is distilled in a copper pot still and made using more than a dozen botanical ingredients, most of which are still a well-kept secret. With a subtle nose, the gin has notes of juniper and citrus that earned it a Double Gold Medal at the 2012 New York World Wine and Spirits Competition and the title "Best Gin in Show."Junipero Gin is the ultimate craft spirit, illuminating the cocktail scene with a brilliant touchstone that all modern gins must be measured against. Drink it to know what gin is!

Tucked away in a warehouse near Potrero Hill in San Francisco, Anchor Brewing and Distilling Co. has been distilling alcohol by hand for 140 years. Its history can be traced back to 1849, when German brewer Gottlieb Brekle moved to San Francisco during the Gold Rush. Twenty years later, he bought a beer-and-billiards saloon and transformed it into Anchor Brewery.It wasnt until Fritz Maytag, the pioneer of American craft distilling, began distilling rye at Anchor Brewery that Anchor Distilling was born. Three years after Maytag began experimenting with rye, "we realized distilling is fun," says Bruce Joseph, Anchors master distiller, and Anchor Distilling was off and running.Old Tom Gin, which peaked in popularity sometime in the late 19th century (before London Dry Gin came into favor), is known for being fuller-bodied and slightly sweeter than its more modern counterpart. Anchor Old Tom Gin stays true to this stylistic tradition, and is pot distilled with juniper berries, licorice root and star anise. In addition, Anchor uses one final, relatively obscure ingredient Paraguayan stevia which lends the gin its silky-smooth character and pleasant sweetness.Anchor Old Tom Gin has a woodsy aroma of clay and star anise, which morphs into sweeter notes of pear, vanilla and cinnamon candy on the palate. The finish is long and complex, with licorice notes dominating amongst other hints of smoke and savory herbs.This brand-new gin won a Silver Medal at the WSWA Tasting Competition 2015 pick up a bottle today!

Aviation American Gin was first produced in Portland Oregon in 2006. The company was founded by distiller Christian Krogstad and bartender Ryan Magarian. These founders were the first recognized distiller/bartender partnership in the United States. Aviation American produces an American dry gin, which is known for its less juniper-forward flavor profile.Aviation is distributed 16 different countries, including; U.S., Canada, Spain, U.K., Ireland, France, Russia, Italy, Germany, Holland and Australia. They experimented with over 30 different recipes before settling on the recipe that is produced today. The special gin was actually then named after the well-known pre-Prohibition cocktail, The Aviation. The famous cocktail was created in the early 1900s by well-known bartender Hugo Ensslin. This classic cocktail is made with gin, maraschino liqueur, crme de violette, and lemon juice.The distilled gin was originally bottled in a wine bottle with a blue label. The current bottle is shaped like a flask, inspired by the Art Deco period, adorned with a black label and a silver cap. Produced by House Spirits Distillery, the ratio for the recipe remain secret, but there a seven known botanicals used during distillation: juniper, lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed. The small batch gin is twice pot distilled and bottled at 42 percent ABV. The seven different natural botanicals that are used for flavoring are steeped in grain spirit for 48 hours, then redistilled in a custom-built 400 gallon pot still, one batch at a time. The spirit is then brought to proof with deionized Cascade mountain water before bottling. Aviations Master Distiller Christian Krogstad credits Aviations natural ingredients, and low reflux stills, for Aviations bright flavor. With a smooth juniper base, it has a subtle, clean finish.Pick up a bottle of Aviation Small Batch Gin today!

Aviation American Gin was first produced in Portland, Oregon in 2006. The company was founded by distiller Christian Krogstad and bartender Ryan Magarian. The founders were the first recognized distiller/bartender partnership in the United States, before being joined by actor Ryan Reynolds, who purchased a stake in 2018 and became the face of the brand. Aviation American produces an American dry gin, which is known for its less juniper-forward flavor profile. They experimented with over 30 different recipes before settling on the one that is produced today. The special gin was actually then named after the well-known pre-Prohibition cocktail, The Aviation. The famous cocktail was created in the early 1900s by well-known bartender Hugo Ensslin and is made with gin, maraschino liqueur, crme de violette, and lemon juice.The distilled gin was originally bottled in a wine bottle with a blue label. The current bottle is shaped like a flask, inspired by the Art Deco period, adorned with a black label and a silver cap. Produced by House Spirits Distillery, the ratio for the recipe remains secret, but there are 8 known botanicals used during distillation: juniper, lavender, sweet and bitter orange peel, cardamom, coriander, Indian sarsaparilla, and anise seed.The small-batch gin is pot-distilled twice and bottled at 42 percent ABV. The seven different natural botanicals that are used for flavoring are steeped in grain spirit for 48 hours, then redistilled in a custom-built 400-gallon pot still, one batch at a time. The spirit is then brought to proof with deionized Cascade mountain water before bottling. Aviations Master Distiller Christian Krogstad credits Aviations natural ingredients, and low reflux stills, for Aviations bright flavor. With a smooth juniper base, it has a subtle, clean finish.Historically, an Old Tom is a sweeter style of gin that had sugar and flavorings added. The Old Tom variant of Aviation Gin has none of those, instead taking their spirit for one year of aging in American white oak barrels that used to hold House Spirits Westward Whiskey for 3 to 4 years. This mellows the gin without detracting from its original flavor, making it perfect for sipping.Pick up a bottle today!

Owner Todd Hardie spent over four decades as a beekeeper before deciding to incorporate his raw, Vermont honey into craft spirits. His first honey house, which required a $1,000 down payment and had a mortgage of $133 per month, was home to 180 colonies. Today, on the banks of the Lamoille River in Hardwick, Vermont (population: 3,174), Caledonia Spirits remains rooted in the traditions of sustainability and Vermont agriculture.Barr Hill Gin is a London dry-style gin that, unlike other gins, uses only one botanical during distillation juniper.The rest of its complex, gentle flavor profile comes from the raw honey (made at one of Hardies now 1,900 colonies), which is added during a second distillation.The distillerys 25-gallon still is made from recycled stainless steel and is a testament to Hardies commitment to environmental sustainability. The bottles, which are filled and labeled by hand, are sealed with beeswax (what else did you expect?) cut from a huge hunk of luminous lemon-yellow wax from Singing Cedar Apiaries.Barr Hill Gin earned the Double Gold Medal at the 2012 New York International Spirits Competition. "The best fertilizer is always the footprint of a farmer,"Hardie says. This gin has his footprint all over it.Pick up this bottle today!

In the early 18th century, the rolling hills of Vermonts landscape were dotted with numerous breweries and micro-distilleries. In 1852, however, yielding to the states temperance movement, Vermont banned alcohol and shuttered the states burgeoning craft spirits industry. Though alcohol was legalized again in 1933, Vermonts Prohibition movement cast a long shadow, and distilleries across the state remained dormant for decades.Today, on the banks of the Lamoille River in Hardwick, Vermont (population: 3,174), Caledonia Spirits remains rooted in the traditions of sustainability and Vermonts agriculture.Todd Hardie, Caledonia Spirits founder, spent over four decades as a beekeeper before deciding to incorporate his raw, organic Vermont honey into craft spirits. His first honey house, which required a $1,000 down payment and had a mortgage of $133 per month, was home to 180 colonies. Coincidentally, the land in northern Vermont where he kept his first bee houses straddles the Qubec border, and had been the site of a Prohibition-era speakeasy named Bucket of Blood.Tom Cat Reserve Gin begins its life as Barr Hill Gin, a London dry-style gin that, unlike other gins, uses only one botanical during distillation: juniper. The rest of its complex, gentle flavor profile comes from the raw honey, which is added during a second distillation. "Honey is incredibly expensive to harvest," Hardie notes, and harder still to ferment. "Even with a Bachelors of Science in agriculture, I didnt know that the way youre taking care of your bees and your people goes into every product every bottle,"he says. "With a strict science background, they dont teach you that, but its true. The consumer will know the difference between a good and a mediocre product."Following distillation, which occurs in a 25-gallon recycled stainless steel still (a testament to Hardies commitment to environmental sustainability), the gin is matured for three to four months in new American oak casks. "While resting in the barrels, the gin is constantly transforming," says Hardie. "The charred barrels contribute to the brown color of the spirit and give our Barr Hill Reserve Tom Cat its complex flavor." Tom Cat Reserve has also has notes of juniper and ginger, but has touches of caramel, vanilla and honey that are robust and bountiful."The best fertilizer is always the footprint of a farmer," Hardie says. Pick up your bottle today!

In the 1820s, a small gin distillery was established in Chelsea, London, which was later purchased by James Burrough, a pharmacist and aspiring distiller. In 1876, Burrough began to produce many different brands of gin, including the now-famous Beefeater which takes its name from the Yeomen Warders (also known as "Beefeaters") who have guarded the Tower of London since 1485. By 1963, Beefeater would account for three out of every four bottles of gin imported into the US.The distillery appointed Desmond Payne as Master Distiller in 1995 with decades of experience, Payne has been named the worlds most experienced gin distiller and personally tests over 200 juniper samples each year to ensure Beefeaters uniqueness and quality. Once the botanicals which include Seville orange and lemon peel, whole juniper berries, angelica seeds, coriander and almonds are selected, theyre put through a 24-hour steeping process to extract the maximum amount of flavor before finally being sent for distillation. During distillation the ingredients are heated, turning the liquid to vapor, which carries the oils from the botanicals. The vapors are then condensed back to liquid form. While the liquid is passing through the Spirit Safe, the stillmen use their noses to select the perfect cut from the run to become Beefeater gin.Pick up your bottle today!

In the 1820s, a small gin distillery was established in Chelsea, London, which was later purchased by James Burrough, a pharmacist and aspiring distiller. In 1876, Burrough began to produce many different brands of gin, including the now-famous Beefeater which takes its name from the Yeomen Warders (also known as "Beefeaters") who have guarded the Tower of London since 1485. By 1963, Beefeater would account for three out of every four bottles of gin imported into the US.The distillery appointed Desmond Payne as Master Distiller in 1995 with decades of experience, Payne has been named the worlds most experienced gin distiller and personally tests over 200 juniper samples each year to ensure Beefeaters uniqueness and quality. Once the botanicals which include Seville orange and lemon peel, whole juniper berries, angelica seeds, coriander and almonds are selected, theyre put through a 24-hour steeping process to extract the maximum amount of flavor before finally being sent for distillation. During distillation the ingredients are heated, turning the liquid to vapor, which carries the oils from the botanicals. The vapors are then condensed back to liquid form. While the liquid is passing through the Spirit Safe, the stillmen use their noses to select the perfect cut from the run to become Beefeater gin.Beefeater 24 is Beefeaters premium offering. Launched October of 2008, the gin is distilled in Kennington London, from 12 hand-selected botanicals comprised of a unique blend of rare teas. After 18 months of experimentation, trial and error, the final product is a fresh blend of aromas and incredible smoothness. This premium gin gets its name from its 24-hour steeping process inspired by James Borroughs family history books. Borroughs father was royally appointed a tea merchant by Queen Victoria.The signature recipe is comprised of core botanicals that give Beefeater its signature taste juniper, coriander, Angelica, grapefruit and Seville orange peel, along with sencha and Chinese green tea yield a new range of aroma and taste.Pick up your bottle today!

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually.Captive Spirits Big Gin celebrates this rich tradition of innovation and exploration."Big Gin is the fruition of copious test batches," says Ben Capdevielle, the founder and master distiller at Captive Spirits (Capdevielle is a third-generation distiller). "We tested different botanicals, techniques and equipment in order to find the perfect recipe. Ultimately, we concluded that test batch #27 was the old-world, dry gin that we had been searching for." Infused with a blend of nine different botanicals (juniper, coriander, bitter orange peel, grains of paradise, angelica, cassia, cardamon, orris and Tasmanian pepper berry) and distilled through a 100-gallon Vendome copper pot still, the gin has a bold aroma of pine and black pepper, with touches of orange, lemon and juniper on the palate. The gin earned the Silver Medal at the San Francisco World Spirits Competition in 2013."We spent a lot of time tasting gins we admire," says Holly Robinson of Captive Spirits, and "then pulled out their best characteristics, as much as we could. We also spent time individually distilling each botanical and discovering at what temperatures and times the best flavors prevailed. Ultimately, what we are striving to produce is a domestic dry style gin made for people who enjoy the traditional flavor of gin." Try this Gin today!

Jason Barrett grew up working alongside his grandfather in a Rochester, New York button factory that his family has owned and operated since 1922. For four generations, the factory has produced high-quality suit buttons worn by "Presidents, Popes, Kings, and businessmen the world over." After graduating school and working as a business consultant in Washington, DC, Barrett returned to his hometown of Rochester to follow his passion and, at the age of only 24, open up a craft distillery, which is now the first to exist in Rochester since Prohibition. Fittingly, the distillery is named Black Button Distilling Barrett is colorblind, and his family used to joke that if he were to take over the family business, theyd have to start producing only black buttons.Specializing in grain-to-glass spirits, Black Button Distillery produces over 1,350 bottles of world-class spirits each week, and every batch is distilled, aged, bottled, labeled, and hand-numbered at the distillery. "We have a big philosophy here that the closer you are to nature, the better," says Barrett. "Higher quality grains grown in specific ways yield better products."Black Button Distilling Citrus Forward Gin was crafted to work beautifully as a straight-up gin as well as in cocktails. "Ive always had gin in gin and tonics and would often ask the bartender for extra lime or lemon wedges to tone down the juniper," Barrett says. "When we began crafting our gin, I started with that toned down juniper note and a strong fruit forward taste." Barrett found that opposed to lemon, zesty orange citrus seemed to work best. In addition, Black Button Distilling Citrus Forward Gin uses local hops in its recipe, offering complexity on the nose without excessive bitterness on the palate.Black Button Distilling Citrus Forward Gin has an earthy, sweet aroma filled with orange peel and lemongrass, which leads to a dry palate with more candied orange notes as well as oatmeal cookies. The finish is clean and refreshing.Black Button Distilling Citrus Forward Gin was called the "Official Gin of Summer" in 2015 by Food and Beverage Magazine. Pick up a bottle today!

In February of 1760, Thomas Dakin bought a parcel of real estate on Bridge Street in Warrington, just a few miles east of Liverpool, England. At the time, the distillation of gin was illegal under British law the grain harvests the previous year were so poor that the government prohibited gin distillation in order preserve the supply of bread. When the ban was lifted in 1761, Dakin had already been working for a year to develop his recipe for a smooth gin, targeted toward the discerning, wealthy travelers passing through Warrington. The gin was sold in bulk jars under Dakins name until 1860, when, following his death, the distillery was leased to Edward Greenall, who renamed it after himself.Two hundred and fifty years later, Joanne Moore is only the seventh master distiller in the history of Greenalls Gin. Shes also the only female master gin distiller in the world. Inspired by the classic aromas of Englands world renowned country gardens and wildflower fields, Moore personally developed the secret recipe for Bloom Gin. A London Dry Gin, Bloom is triple-distilled from English wheat and infused with three traditional botanicals: Tuscan juniper, Moroccan coriander, and angelica.It is also enriched by four unique, natural botanicals: honeysuckle, pomelo, cubebs and chamomile. The honeysuckle, which is sourced from China, provides sweet, honey notes to Bloom Gin, and its edible nectar gives the gin an unparalleled smoothness. The citrusy notes come from the essential oils of the pomelo, which help round off the flavor profile of a traditional London Dry Gin. The Indonesian cubebs give the gin slight notes of pepper. Finally, Moores recipe calls for Roman chamomile sourced from France, which gives Bloom Gin a calming influence and imparts soft, feather-like floral notes.Unlike many other gins, the floral notes of Bloom are soft and hidden the honeysuckle and chamomile complement, rather than overpower, the other botanicals. Sublime and smooth, Bloom won the Silver Medal at the 2011 San Francisco World Spirits Competition.Try it today!

Bluecoat American Dry Gin is produced by Philadelphia Distilling in the birthplace of America, Philadelphia, PA. Philadelphia Distilling was the first craft distillery built in the state of Pennsylvania since Prohibition. Inspired by those who came before, Bluecoat Gin was named in honor of the soldiers that fought for Americas Independence in the Revolutionary War. Bluecoat celebrates the independent spirit of these free-thinking revolutionaries.The signature blue bottle of Bluecoat American Dry Gin personifies the historic blue jacket and gold buttons of the Bluecoat Revolutionary Soldiers, connecting the rich history of 1776 to the present day. Bluecoat, as the original American Dry gin, is in a class by itself.All gins begin with juniper berries, and Bluecoat American Dry Gin is no exception. However, Bluecoat utilizes exclusively organic Mediterranean juniper berries, due to their softer flavor and spicy, earthy notes, as opposed to the pungent, pine tree-flavored juniper berries found within the London Dry style. Complimenting the soft juniper notes, a premium blend of organic American sweet citrus peel, which is not typically found in most gins, gives Bluecoat American Dry Gin its classic citrusy finish, and a flavor profile fit for the American drinkers palate.Bluecoat American Dry Gin is produced in small batches, in the heart of Philadelphia, to ensure quality and consistency in every bottle. Distilled in a custom, hand-hammered copper pot still. Only the smoothest, most flavorful cuts are bottled to a 94 proof spirit.On the nose, youll find notes of pine tree, orange and citrus aromas, while citrus, cardamom, juniper and orange with subtle earthy complexity linger on the palate. Pick up your bottle today!

Bluecoat American Dry Gin is produced by Philadelphia Distilling in the birthplace of America, Philadelphia, PA. Philadelphia Distilling was the first craft distillery built in the state of Pennsylvania since Prohibition. Inspired by those who came before, Bluecoat Gin was named in honor of the soldiers that fought for Americas Independence in the Revolutionary War. Bluecoat celebrates the independent spirit of these free-thinking revolutionaries.The signature blue bottle of Bluecoat American Dry Gin personifies the historic blue jacket and gold buttons of the Bluecoat Revolutionary Soldiers, connecting the rich history of 1776 to the present day. Bluecoat, as the original American Dry gin, is in a class by itself.This Bluecoat Barrel Finished Gin is crafted using a barrel finishing technique from the 18th century that utilizes charred barrels to round and soften the gin. Aging the Bluecoat Barrel Finished Gin in new American oak barrels for a minimum of three months, yields a well-rounded and complex spirit with notes of caramel, vanilla and toffee balanced by underlying juniper, pepper flavor. The nose delivers notes of cedarwood and butterscotch, with a hint of juniper. The palate features orange zest, sweet vanilla, herbs and earth, with mellow spice and smooth formal notes on the finish. You can enjoy this distinctive gin neat or on the rocks, as well as in classic cocktails such as the Martinez, Old Fashioned and Negroni.Pick up your bottle today!

Bobbys Gin was launched in 2014, but its history dates back decades ago, in the early 50s when inspired by a family recipe that Jacobus Alfons (know to family and friends as Bobby) who was born in Naku, Ambon (Indonesia), and migrated to the Netherlands and settled in Schiedam. After zealous experimentation with different methods and ingredients, a fractional distillation technique was used to create the spirit, distilling the botanicals in a separate copper pot stills to create the required flavors. The result is carefully blended together and bottled at 42 percent ABV.Bobbys Schiedam Dry gin can be described as Dutch Courage mixed with Indonesian spice, a perfect fusion of contemporary and exotic. This gin is multilayered on the nose with soft fragrant notes of lemongrass, rosehips, baking spice and juniper.This exotic fusion of tropical Indonesian spices and traditional gin flavors, creates something truly unique. Bottled in a unique glass vial with a traditional Indonesian Ikat pattern, this combination of elements give this gin a contemporary character while tying into the exotic culture behind the spirit.Pick up your bottle today!

Bobbys Gin was launched in 2014, but its history dates back decades ago, in the early 50s when it was inspired by a family recipe of Jacobus Alfons (know to family and friends as Bobby) who was born in Naku, Ambon (Indonesia), and migrated to the Netherlands and settled in Schiedam.After zealous experimentation with different methods and ingredients, a fractional distillation technique was used to create the spirit, distilling the botanicals in a separate copper pot stills to create the required flavors. The result is carefully blended together and bottled at 38 percent ABV.Bobbys Schiedam Jenever is a unique blend of Indonesian spice and traditional malt wine, delivering malt wine-based and fragrance on the nose, and a fresh burst of lemongrass and herbs at first sip. Bottled in a beautiful green, glass, modern interpretation of a classic jenever bottle and inspired by the classic kruik bottle of the 21st century. The screen-printed Ikat pattern is uniquely Indonesian. Both of these elements combine to create a unique mixture of east and west.Pick up your bottle today!

Boodles Gin dates all the way back to 1845. Boodles Gin is named after the Boodles Gentlemans Club in St. James, London founded by Edward Boodle in 1762. Known as the favorite gin of British prime minister Winston Churchill, the production is based on the original recipe created in 1845. Boodles gin was re-introduced in 2013 by GandJ Distillers in Warrington.Every batch of Boodles Gin begins as a clean spirit distilled from British wheat. The liquid is then redistilled in a Carter Head copper still, allowing the botanicals to gradually infuse into the spirit.The unique recipe contains botanicals sourced from the finest growers around the world. Boodles Gin contains no citrus, traditional herbs and spices, including nutmeg, sage, and rosemary. These ingredients impart a mellow but herbal quality to Boodles, which balances out the essential piney notes from juniper.Pick up your bottle today!

Boodles Gin dates all the way back to 1845. Its named after the Boodles Gentlemans Club in St. James, London founded by Edward Boodle in 1762. Known as the favorite gin of British prime minister Winston Churchill, the production is based on the original recipe created in 1845. Boodles gin was re-introduced in 2013 by GandJ Distillers in Warrington. Every batch of Boodles Gin begins as a clean spirit distilled from British wheat. The liquid is then redistilled in a Carter-Head copper still, allowing the botanicals to gradually infuse into the spirit.Released July 11th, 2019 this summer-ready Boodles Pink Gin is a signature blend of botanicals. A modern twist on an English tradition, Boodles Rhubarb and Strawberry Gin features garden-fresh rhubarb and juicy strawberries. Bursting with berries this gin delivers delightfully sweet and tart fruity flavors.Unlike ros and pink Prosecco, Boodles Rhubarb and Strawberry Gin is a flavor-forward gin, the perfect drink for wine lovers and cocktail enthusiasts alike. The new go-to summer-time spirit this gin is full of color and style. Add it to lemonade, tonic water, or enjoy it in an elegant signature martini. Pick up your bottle today!

The Do Good Spirits distillery is situated in Roscoe, New York a town that lies within two hours of driving distance from New York City that is renowned for its fly fishing. Located in the former Roscoe Firehouse and VFW Hall, they are pursuing their dream of producing high-quality spirits while helping the local economy on the way. Their symbols are the poppy flower and Florian Cross. The first serves as a way of remembering fallen soldiers, the second the patron saint of firefighters. Formerly known as Prohibition Distillery, the current name comes from a toast that the founder and head distiller Brian Facquets navy buddy made before his last deployment: "Do Good Spirits Good People, Good Spirits, Good Times. To Do Good!"The New York Craft Gin is crafted by first distilling their New York Craft Vodka, which is made entirely from corn. Once the vodka has been distilled, its time for the maceration process with 5 simple botanicals including juniper, coriander, lemon verbena, orris root and bitter orange. "The botanicals soak for 24 hours," says Brian, and "then we redistill the gin through our 300 gallon pot still to remove color and bind the flavors together." As a result, the gin has hints of pine and juniper on the nose, that give way to bursts of floral citrus, grapefruits, orange zest and spicy coriander on the palate. "We bottle at 94 proof," adds Brian, "and like [our] Vodka, our gin is gluten-free and certified kosher."Grab your bottle today!"

"I have been a biochemist, winemaker, bartender and distiller," says Farid Dormishian, the founder and master distiller at Falcon Spirits. Dormishian, who studied Biochemistry and Molecular Biology at the University of California at Berkeley, conducted his undergraduate research project on yeast fermentation while bartending "in order to pay for the ever escalating cost of tuition." After receiving his degree, Dormishian constructed an herb library (it had over 50 different herbs sourced from across the globe) and began distilling each herb separately. "My goal was to identify the characteristics that would produce the most compatible and unique flavors for my gin." Botanica Spiritvs Gin is crafted using thirteen botanicals that were part of Dormishians library. "The botanicals that can be found locally have been sourced directly from the farm,"he says. "For example, I use three citruses: Bergamot orange, Meyers lemon and Oro Blanco Grapefruit. I pick these fruits up personally from farms across California and hand zest all 400 pounds of each citrus when they are in season."Once the botanicals have been sourced, they are distilled together with the gins corn-based backbone six times. Following distillation, the gin is rested in stainless steel tanks for three weeks before being brought to proof using a cucumber-infused water. "I love the taste of cucumber and I can make a lovely cucumber vodka," says Dormishian. "But in order to retain the cucumbers brightness, I macerate the cucumber, soak it in water from Sierra Nevada Mountains and put it in the freezer. As the water inside the cucumber freezes, the cucumber cells explode and release their flavor to the water upon thawing. I use the water to dilute my distilled gin to bottling strength."Botanica Spiritvs Gin has an herbaceous aroma, with touches of fresh grapefruit and coriander that give way to notes of spicy cassia, ginger, lemon and tart cucumber on the palate. The finish is sharp and crisp, with hints of bergamot and cucumber that linger.Botanica Spiritvs Gin is perfect sipped neat or can be used to make a delicious cocktail. In addition, each batch of gin produces only 300 bottles. Pick one up today!

In the 1650s, a Dutch doctor named Franciscus Sylvius was searching for a remedy to the kidney and stomach ailments that he often encountered in his practice of internal medicine. At the time, Dr. Sylvius was a Professor of Medicine in Leyden, and he attempted to infuse juniper berries into a spirit distilled from grain in order to create a panacea. The resulting elixir eventually became known as gin, and was so popular that within a few decades, the Dutch were exporting 10 million gallons annually.Captive Spirits Bourbon Barreled Big Gin celebrates this rich tradition of innovation and exploration."Big Gin is the fruition of copious test batches," says Ben Capdevielle, the founder and master distiller at Captive Spirits (Capdevielle is a third-generation distiller). "We tested different botanicals, techniques and equipment in order to find the perfect recipe. Ultimately, we concluded that test batch #27 was the old-world, dry gin that we had been searching for. "Infused with a blend of nine different botanicals (juniper, coriander, bitter orange peel, grains of paradise, angelica, cassia, cardamon, orris and Tasmanian pepper berry) and distilled through a 100-gallon Vendome copper pot still, the gin has a bold aroma of pine and black pepper, with touches of orange, lemon and juniper on the palate. The gin earned the Silver Medal at the San Francisco World Spirits Competition in 2013.Captive Spirits Bourbon Barreled Big Gin is made using Capdevielles traditional gin, but is matured for six months in barrels that were previously used to age Kentucky bourbon. As a result, it has a more complex and rounded flavor profile, with pronounced notes of oak and spices and a subtle citrusy undertone. Bourbon Barreled Big Gin also earned the Silver Medal at the San Francisco World Spirits Competition in 2013."We spent a lot of time tasting gins we admire," says Holly Robinson of Captive Spirits, and "then pulled out their best characteristics, as much as we could. We also spent time individually distilling each botanical and discovering at what temperatures and times the best flavors prevailed. Ultimately, what we are striving to produce is a domestic dry style gin made for people who enjoy the traditional flavor of gin."Try an exciting twist on a traditional gin today!