Gin

The Malfy distillery is located in Moncalieri, situated just outside of the city of Torino; the region is renowned for its production of wines, spirits, and liqueurs. Torino Distillati was established in 1906. To this day the distillery is run by the Vergnano family; Carlo and his wife Piera as well as their children Rita and Valter.The gin is distilled by Master Distillers Denis Muni and Beppe Ronco. When Malfy gin was brought to the US in 2016 it was the first Italian gin to be imported there. In 2019 the brand was acquired by Pernod Ricard from its former owners Biggar and Leith. There are currently 4 gin expressions in the lineup: The Originale, the lemon-flavored Con Limone, the pink grapefruit Gin Rosa, and Con Arancia with blood oranges.This family-owned producer has been manufacturing spirits for several generations, but Carlo Vergnano and Beppe Ronco are also avid mountaineers, so its the nearby Monviso mountain that has inspired Malfy Gin Originale. The pure spring water is sourced from the mountain and Italian junipers and coriander are among the 7 botanicals used in crafting the gin. A stainless steel vacuum still is used for distillation.Grab a bottle now!

The Malfy distillery is located in Moncalieri, situated just outside of the city of Torino; the region is renowned for its production of wines, spirits, and liqueurs. Torino Distillati was established in 1906. To this day the distillery is run by the Vergnano family; Carlo and his wife Piera as well as their children Rita and Valter. This family-owned producer has been manufacturing spirits for several generations.The gin is distilled by Master Distillers Denis Muni and Beppe Ronco. When Malfy gin was brought to the US in 2016 it was the first Italian gin to be imported there. In 2019 the brand was acquired by Pernod Ricard from its former owners Biggar and Leith. There are currently 4 gin expressions in the lineup: The Originale, the lemon-flavored Con Limone, the pink grapefruit Gin Rosa, and Con Arancia with blood oranges. The Malfy Gin Rosa expression is distilled using a stainless steel vacuum still and crafted with Italian juniper berries, Sicilian pink grapefruit, Italian rhubarb, and 5 other classic gin botanicals. Its a bright, fruity, and fresh spirit that brings a touch of the Mediterranean coast to any cocktail and is just as nice on the rocks.Grab a bottle now!

After serving honorably in World War II, Commander Montgomery "Monty" Collins of the Royal Air Force was discharged in 1951 and moved to the Northern Black Forest where he opened a country guest home nicknamed "The Wild Monkey." The Black Forest area is notorious for producing some of the worlds finest fruit liqueurs, and so Collins eventually began experimenting with distillation. In time, he perfected the recipe for his very own gin, which became the signature spirit served at The Wild Monkey until the 1970s."When I heard about a special gin that contains classical spices and also ingredients from the Black Forest such as spruce shoots and lingonberries, I left my job and began doing research with the aim of bringing this gin back to life," says Alexander Stein, who resurrected Collins gin. After two years of research and development, Stein, together with master distiller Christoph Keller, settled on a recipe that called for 47 unique ingredients. The ingredients include acacia, acorus, calamus, almond, angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, citron verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, grains of paradise, hawthorn berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, kaffir lime, lavender, lemon, lemon balm, lemongrass, licorice, lingonberries, mondara didyma, nutmeg, orris, pimento, pomelo, rose hip, sage, sloe and spruce.The ingredients are steeped in French-made molasses alcohol for 36 hours prior to being distilled through an Arnold Holstein copper-pot still. Keller combines traditional maceration and distillation techniques, as well as vapor infusing certain ingredients, to gather precise amounts of the more volatile botanicals and accentuate more sublime flavors.Bottled at 47 percent ABV, Monkey 47 Schwarzwald Gin has an aroma of wood spices, vegetables, citrus and pine. The aroma gives to way to an incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. The finish is rich and bursting, with a hint of lemon balm.Monkey 47 earned the World Spirits Award Gold at the International Wine and Spirits Competition, and was named one of the ten best gins by The Independent. The gin also earned a score of 93 points from the Beverage Testing Institute in 2014. Pick up a bottle today!

After serving honorably in World War II, Commander Montgomery "Monty" Collins of the Royal Air Force was discharged in 1951 and moved to the Northern Black Forest where he opened a country guest home nicknamed "The Wild Monkey." The Black Forest area is notorious for producing some of the worlds finest fruit liqueurs, and so Collins eventually began experimenting with distillation. In time, he perfected the recipe for his very own gin, which became the signature spirit served at The Wild Monkey until the 1970s."When I heard about a special gin that contains classical spices and also ingredients from the Black Forest such as spruce shoots and lingonberries, I left my job and began doing research with the aim of bringing this gin back to life," says Alexander Stein, who resurrected Collins gin. After two years of research and development, Stein, together with master distiller Christoph Keller, settled on a recipe that called for 47 unique ingredients. The ingredients include acacia, acorus, calamus, almond, angelica, bitter orange, blackberry, cardamom, cassia, chamomile, cinnamon, citron verbena, cloves, coriander, cranberries, cubeb, dog rose, elderflower, ginger, grains of paradise, hawthorn berries, hibiscus abelmoshus, hibiscus syriacus, honeysuckle, jasmine, kaffir lime, lavender, lemon, lemon balm, lemongrass, licorice, lingonberries, mondara didyma, nutmeg, orris, pimento, pomelo, rose hip, sage, sloe and spruce.The ingredients are steeped in French-made molasses alcohol for 36 hours prior to being distilled through an Arnold Holstein copper-pot still. Keller combines traditional maceration and distillation techniques, as well as vapor infusing certain ingredients, to gather precise amounts of the more volatile botanicals and accentuate more sublime flavors.Bottled at 47 percent ABV, Monkey 47 Schwarzwald Gin has an aroma of wood spices, vegetables, citrus and pine. The aroma gives to way to an incredibly complex bouquet of flavors, including earthy spices, fruit, herbs and tart citrus. The finish is rich and bursting, with a hint of lemon balm.Monkey 47 earned the World Spirits Award Gold at the International Wine and Spirits Competition, and was named one of the ten best gins by The Independent. The gin also earned a score of 93 points from the Beverage Testing Institute in 2014. Pick up a bottle today!

Vertical Spirits LLC was launched in 2015 with the mission to create premium spirits that would embody the spirit of adventure. It was founded by restaurant company Synergy Dining Group founders Ken Siegel and Jon Stilianos, and industry veteran Donnie White. Nautical Gin was launched shortly after, and they are already planning a completely different release and a fresh brand.They scoured the globe to find unusual ingredients that would form the contemporary-style Nautical Gin. Naturally, there are juniper berries, sourced from Croatia, that bring the peppery spice the spirit is known for. It gets more interesting from here on out with Pacific kombu from the Shandong Peninsula in China. Pacific kombu is a mineral and vitamin-rich kelp that grows on the coastal regions and brings briny and mineral notes, as well as a touch of umami to the spirit.Then there is Chilean rosehip, high in vitamin C and rich in sweetness and tart fruitiness. Indian coriander seeds bring orange zest and sage to the table, while American spearmint and Egyptian lemongrass round it up with citrusy, spicy, and earthy notes. The list goes on with angelica root from Bulgaria, US orange and lemon peel, as well as orris root, cubeb, allspice, elderberry, and black pepper. The resulting spirit is unapologetically contemporary with a bold and unique profile. A total of 15 botanicals are infused into the spirit that has prominent citrus, spice, and pepper notes, along with a delicate touch of sea salt. This American gin is bottled at 84 proof.Grab a bottle now!

"In 1895, Masataka Taketsuru the father of Japanese Whisky was born in the small town of Takehara, Japan. At the time, Masatakas family owned a sake brewery, and in preparing to carry on the family trade, Masataka studied chemistry and biology at Osaka Technical High School. After graduating high school, Masataka showed more interest in whisky than in sake and in 1918, he enrolled at the University of Glasgow in Scotland, becoming the first Japanese ever to study the art of whisky-making. While in Scotland, Masataka took chemistry courses during the day while apprenticing at distilleries at night, learning to distill and blend whisky first-hand at some of Scotlands most prestigious distilleries. In 1920, Masataka returned to Japan, and within the decade, had produced the countrys first single malt whisky.In 1934, Masataka moved to the town of Yoichi and opened the doors to Nikka Whisky Co. In 1960, as the Yoichi Distillery was reaching capacity, Masataka began searching for another suitable location in Japan to open a second distillery. Following a three-year search, Masataka found a wide forest valley at the junction of the Hirosegawa and Nikkawagawa rivers. The localized humidity from the rivers and surrounding hills, together with the quality of water from Nikkawagawa River, created the perfect location for a second distillery, which he named Miyagikyo.Nikkas Coffey Gin has an innate complexity achieved through the perfect harmony between 11 selected botanicals and the silky texture of Coffey distillates. The result is a beautiful spirit with bright and zesty aromas originating from four types of Japanese citrus: Yuzu, Kabosu, Amanatsu and Shequasar, complimenting the signature gin botanicals like juniper berries, angelica, coriander, lemon and orange peels. Pick up your bottle today!

The story of this San Francisco gin begins in New York in 1870, when William Scheffler purchased a patent for rights to a new design of a pot still. He journeyed westward and in 1882, registered a distillery in St. Helena, California and was given distillery license number 209 by the federal government. The restoration of Distillery 209 began in the 20th century and the distillery was ultimately moved from St. Helena to San Francisco. Today, 130 years after Scheffler proudly painted his license number over the doors of his stone and brick distillery, Distillery 209 is situated in the shadow of ATandT Park at Pier 50, and is the only distillery in the world that is built over water.Whether you enjoy drinking gin straight, sipping a proper martini, or want to welcome summer with a sublime gin and tonic, Distillery 209 makes a unique artisanal spirit that is truly outstanding.Born in a 25-foot tall copper alembic pot still, No. 209 Gin is the child of Arne Hillesland, the master distiller at Distillery 209. After apprenticing with a Master Distiller from Scotland, Arne developed both the No. 209 Gin recipe as well as some of the innovative techniques that give No. 209 Gin its unique flavor profile. The gins secret recipe calls for somewhere between eight and eleven different botanicals the distillery is intentionally vague on the exact number. In addition to juniper berries (the staple of every gin) from Tuscany, the recipe calls for cardamom from Guatemala, cassia bark from Indonesia, coriander seeds from Romania, bergamot orange from Calabria and lemon peel from Spain. The lemon peel and bergamot orange give the gin a citric fragrance and citrusy flavor profile.To say that No. 209 Gin is handcrafted is an understatement. Arne uses only pure snow melt water from the Sierra Nevada mountains and he hand-sorts the cardamom seeds used in the fermentation process by length, choosing only the shorter seeds for a sweeter taste and tossing the long seeds to avoid a bitter aftertaste. In addition, Distillery 209 prides itself on limiting the number of congeners, or hang-over producing substances, used in the production of the gin.After distilling the gin four times over, Arne lets the botanicals macerate overnight in the pot still, gently coaxing out the natural, citrus flavors. The height of the pot still reflects the profile of the gin because the still is so tall, it creates a lighter flavored gin. After maceration, the gin is distilled a fifth time. Then, Arne discards the heads (beginning) and tails (end) of the distillation and bottles the heart (middle) into No. 209 Gin.Pick up a bottle today!

Berry Bros. and Rudd is Britains oldest wine and spirits merchant, which was established as a grocery shop in 1698 by a widow, of whom very little is known today apart for her last name Bourne, and the fact that she opened the shop at No.3 St Jamess Street, opposite St. Jamess Palace. In 1760, the company made its first supply to the British Royal Family. In the first half of the 19th century, the companys focus started shifting, and the company entered the 20th century as a wine and spirits merchant exclusively. Its business flourished, and over a century later, the company now has offices in Asia, a wine school, and a fine dining venue in Londons St Jamess, however its heart still remains at No.3. They also hold two Royal Warrants for H.M. The Queen and H.R.H. The Prince of Wales, which means that they get to advertise themselves as royal suppliers. In 1923, Francis Berry and Hugh Rudd came up with the idea to create a whisky, and the legendary Cutty Sark scotch was born. Almost a century later, the famous scotch is no longer sold under the Berry Bros. and Rudd name, however the companys brand now comprises a fine selection of spirits, including gins. When making its No.3 dry London gin, Berry Bros. and Rudd took no chances. The team of spirit specialists that worked on creating this gin for 730 days even included the only person in the world with a PhD in gin Dr David Clutton. No.3s production is a carefully crafted process. The 6 botanicals grapefruit peel, orange peel, coriander, cardamom, juniper berries and angelica root are weighed out precisely, and then steeped for over 16 hours in ultra-pure grain spirit. After more than 7 hours of distillation, the heart of the distillate is collected by the Master Distiller, and the gin is triple-checked, before being bottled at 46 percent ABV, so you get nothing short of perfection. This dedicated approach to creating the best gin resulted in No.3 winning four titles of Worlds Best Gin at the International Spirits Challenge, and becoming the first ever gin to win the Global Spirits Championship. Grab your bottle today!

Opihr Gin was launched in 2013 and is named after a legendary biblical port of extreme wealth that was said to contribute a substantial portion of King Solomons riches. While shrouded in mystery, it was supposedly located somewhere along the Ancient Spice Route that stretched all the way from Japan to Europe.The spices and botanicals that make up Opihr Gin travel from various places along the route, until they reach England. There the gin is crafted by Opihrs Master Distiller Joanne Moore at the GandJ Distillers, the oldest continuous gin distillery in England, where gin has been made since 1761 using the same traditional method. 4 core expressions are currently in their lineup, the Opihr Oriental Spiced Gin serving as the base for their European, Arabian, and Far East Editions.The flagship Opihr Oriental Spiced Gin takes its inspiration from the ancient Spice Route that linked the East to the West. It is a unique London dry style that is crafted with hand-picked botanicals: At its core is Italian juniper, Spanish orange peel and Turkish grapefruit peel, German angelica root for the earthy and bitter notes, spicy Indonesian cubeb berries, Indian Tellicherry black pepper, ginger, and cardamom, and Moroccan coriander.Get your bottle today!

Oxley Gin is one of the first gins to utilize a cold (vacuum) distillation technique, one of the premier techniques of the super premium gin category. Oxley Gin is the product of both scientists and distillers coming together to create a truly distinctive distillation method. After eight years of experimentation to get the method right. Oxley finally launched in 2009, now owned by Bacardi, this impressive gin is vacuum distilled. Oxley was one of the first spirits to use this novel distillation method and is unique to others in the category, distilling their spirit at -5C.This sub-zero distillation method maintains the overall integrity of the botanicals, ensuring that the delicate flavors and oily compounds stored within them are not lost or changed through the heat. This also prevents the harsh flavors and aromas that result when the stills have overheated.The botanicals in this gin include juniper, grapefruit, lemon, oranges, meadowsweet, vanilla, aniseed, orris root, licorice root, cocoa, grains of paradise, cassia bark, nutmeg, and coriander. The result is a bright, vibrant gin, rounded by citrus notes and incredibly smooth textures. Bottled at a relatively higher ABV of 47 percent, Oxley gin has beautifully crisp clean notes.Pick up your bottle today!

It took over 70 years after the prohibition had ended for the distilling industry to return to New York City. New York had a flourishing distilling industry by the early 19th century, however things changed during the Civil War, when President Lincoln taxed spirits to fund the military. This resulted in many distilleries going underground before the end of the century. The fatal blow for the legal distilling industry in US came in 1920, when the Eighteenth Amendment came into effect making the production of alcohol illegal. It was only in the 21st century that small distilleries started resurging in New York.The New York Distilling Company, located in Williamsburg, Brooklyn, is one of the oldest distilleries in the city, and was founded in 2011 by Tom Potter, a co-founder of the Brooklyn Brewery, and Allen Katz, one of the nations leading experts on distilled spirits and cocktails. The distillery specializes in gins and rye whiskeys and has been one of the pioneers of the citys distilling renaissance that builds upon the pre-prohibition heritage. Gin distilling in New York began in the 17th century, when Dutch settlers of New Amsterdam (as New York was then called) started making a version of the Dutch spirit genever. However, it wasnt until the early 19th century when the first commercial gin was produced in the US. Gin was a popular drink during the prohibition, as it was simple to make. American gin is a bit different from London and other European gins as a result of using other botanicals. Perrys Tot is a navy strength gin named after Matthew Calbraith Perry, who served as a Commandant of the Brooklyn Navy Yard in the 1840s. Navy strength means that if this 57 percent ABV American gin was accidentally spilled over some gunpowder, the gunpowder would still ignite. The first navy strength gin produced in the US in over a century is made using 10 botanicals juniper berries, lemon peel, orange peel, grapefruit peel, coriander, angelica root, cardamom pods, sweet cinnamon, star anise and wildflower honey, which are sourced locally and from across the globe.Pick up a bottle today!

What was once a 15th-century monastic building is now home to the Plymouth Distillery, also known as the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a "beacon for explorers," an important hub of commerce for maritime traders. Although "Plymouth Gin" is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area.The Plymouth Distillery was built in 1431 and was once a Dominican Order (also known as the Black Friars) monastery. Since repurposing and opening their doors as a distilling business in 1793, the distillery has been producing the Plymouth brand under Fox and Williamson (which switched names thereafter to Coates and Co). After changing hands several times, Englands oldest working distillery and its brand are now produced under the colossal Pernod Ricard.The distillerys buildings served many purposes throughout the 15th and 16th centuries. After housing a monastery, in 1536 it became the towns "Marshalsea" (debtors prison). It is believed that this location was where the first Non-Conformist meeting took place, also serving as a billet for Huguenot refugees. Later on, it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before they boarded the Mayflower.Plymouth Gin is crafted with 7 botanicals. Juniper berries are there for the aromas of pine and a touch of bitterness, coriander seeds bring citrusy notes, then theres orange and lemon peels for even more fresh zestiness, while angelica root, green cardamom, and orris root add some menthol, dryness, and sweetness. The precise ratios are a secret, but theres a distinct earthiness, sweetness, and citrus that take the limelight here, making the spirit quite different from its London Dry cousins. The delicious spirit has won numerous awards over the years, including a Double Gold Medal at the San Francisco World spirits Competition.Grab a bottle of this classic gin today!

What was once a 15th-century monastic building is now home to the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a beacon for explorers, an important hub of commerce for maritime traders. Although Plymouth Gin is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area. The Plymouth distillery (also known as the Black Friars Distillery) was once a Dominican Order (also known as the Black Friars) monastery built in 1431. Founded by a man named Mr. Coates as a distilling business in 1793, the distillery itself has been producing the Plymouth brand ever since, under Fox and Williamson (which switched names thereafter to Coates and Co). After changing hands several times, Englands oldest working distillery, and its brand are now produced under the colossal Pernod Ricard, as of 2008.The distillerys buildings served many purposes throughout the 15th and 16th centuries. Formerly a Black Friars monastery, in 1536 became the towns Marshalsea (debtors prison). It is believed that this location was where the first Non-Conformist meeting took place, also serving as a billet for Huguenot refugees. Later on, it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before they boarded the Mayflower.It was from the distillery they made the short walk down to the harbor to set sail on the Mayflower on their epic voyage to start a new life in America, where they founded a new Plymouth (Plymouth Gin). Plymouth Gin Navy strength is a bolder more concentrated version of the original Plymouth Gin. Bottled at a higher proof: 57 percent ABV. The juniper notes are more prominent, notes of spice and lemon also brighter and bolder. This Navy Strength expression earned Double Gold at the 2015 San Francisco World Spirits Competition, and Gold at the 2015 International Spirits Challenge.Pick up your bottle today!

What was once a 15th century monastic building is now home to the Black Friars Distillery, the only remaining distillery in Plymouth, England. The Port of Plymouth was once a beacon for explorers, an important hub of commerce for maritime traders. Although Plymouth Gin is a distinction reserved only for gins that are distilled in Plymouth England, the Plymouth brand is the only brand produced in the area. The Plymouth distillery (also known as the Black Friars Distillery) was once a Dominican Order (also known as the Black Friars) monastery built in 1431. Founded by a man named Mr. Coates as a distilling business in 1793, the distillery itself has been producing the Plymouth brand ever since, under Fox and Williamson (which switched names thereafter to Coates and Co). After changing hands several times, Englands oldest working distillery, and its brand, are now produced under the colossal Pernod Ricard, as of 2008.The distillerys buildings served many purposes throughout the 15th and 16th centuries. Formerly a Black Friars monastery, in 1536 became the towns Marshalsea (debtors prison). It is believed that this location was were the first Non-Conformist meeting took place, also serving as a billet for Hugenot refugees. Later on it was said to have housed the Pilgrim Fathers during their last night in England in 1620, before the boarded the Mayflower.It was from the distillery they made the short walk down to the harbour to set sail on the Mayflower on their epic voyage to start a new life in America, where they founded a new Plymouth (Plymouth Gin). The Mayflower ship is Plymouths signature trademark, which is brandished on the labels of all of their bottles. The brand has several expressions in their range, including Plymouth Sloe Gin.Born in a town steeped in history, fruit gin production has a longstanding history in the West Country, with traditions that are said to predate the town itself. This particularly popular sloe gin is originally crafted by a process that includes the soaking of blackthorn bush and sloe berries in Plymouths Original Gin, before adding sugar. The sloe berries are what give the gin its signature red color. A Gold Medal winner at the 2011 San Francisco World Spirits Competition, Plymouth Gins version of this fruit infused spirit is based on a classic 1883 recipe and is an essential part of numerous classic cocktails, including the Sloe Gin Fizz (Plymouth Gin).Pick up a bottle of this historic sloe gin today!

After Ben Iravani and Josh Rennielauched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him.The distillate used for Porters Gin is sourced from GandL Distillers near Manchester. This spirit is infused with juniper, coriander seed, angelica, licorice, citrus zest, almond, and cinnamon. These custom vacuum stillsprocess pink peppercorn, cassia, and Buddhas hand a rare Asian citrus fruit with spindly fingers-like lobes. You can expect bright notes of citrus and baking spice with ample pink peppercorns, followed by crisp clean finish with a subtle lingering nuttiness. Pick up your bottle today!

After Ben Iravani and Josh Rennielaunched their trendy bar in Aberdeen, Scotland in 2009 they decided to experiment with an ideal recipeof botanicals infusions andunique methodsto extract the herbs and spices using a cold vacuum distillation. Together with university professor Andrew Porter they created a special vacuum still, subsequently naming their gin after him.The distillate used for Porters Gin is sourced from GandL Distillers near Manchester. This gin stays true to the traditional combination of sweetened gin and exotic botanicals while using modern methods to extract more refined sophisticated flavors. The signature juniper base is enhanced by tropical notes of passion fruit, guava and white tea, which are cold distilled to maintain freshness.Pick up your bottle today!

Situated along the banks of the Minnesota River in the city of Benson (population: 3,240), three family farms Sather Organic Farms, Little Big Man Organic Farms and Olson Organics grow the single vintage organic corn used to make Prairie Handcrafted Vodka.Three years prior to sowing their farmland with organic corn seed, each of the farmers John Sather, Marvin Boike and Jon Olson began preparing their fields for the crop. After cleansing the soil and regenerating its nutrient base, the farmers planted a 25-foot buffer crop in order to ensure that chemicals and pesticides from neighboring farms did not contaminate their own crop. "It just doesnt happen overnight." says Olson. "Its a process even to produce your first organic crop, it takes three years from when you decide to do it."Rather than using herbicides or other synthetic products to increase their yield, the farmers use more traditional methods they control weeds by creating old-fashioned prairie fires and rely on native birds and bats to consume insects in their fields. As a result, their farms are lush, complete ecosystems that flourish with all types of wildlife.Prairie Handcrafted Vodka is distilled from the single vintage, organic yellow corn harvested at these farms. Once the corn has been harvested, it is brought to the farmer-owned distillery, where is milled and mashed. Then, the corn is fermented before being distilled as many times as necessary to yield a smooth and flavorful vodka the vodka is distilled to taste, rather than a prescribed number of times. Prairie Handcrafted Vodka has an aroma of sweet melons, pears and citrus, which give way to notes of vanilla, corn and honey on the palate. The finish is smooth and warming, with a touch of peppercorn. Prairie Handcrafted Vodka earned a score of 92 points from Wine Enthusiast, and won the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2011.Prairie Cucumber Flavored Vodka is made by infusing Prairie Handcrafted Vodka with cucumber flavors. As a result, the vodka has a fresh and crisp taste, with touches of salt, cucumber and citrus that lead to a cool, herbaceous finish.Prairie Organic Gin is made by merging together a blend of juniper, coriander, angelica, lemon and cassia together with a grain-based spirit. As a result, the gin has an aroma of mint and sage, that is followed by hints of juniper, eucalyptus and citrus on the palate. The gin was called "absolutely fantastic"at the Ultimate Spirits Challenge in 2013.Pick up a bottle of each Prairie today!

Old Tom Gins were first became popular in 18th century London. The gins were made to be slightly sweeter than London Dry Gins and slightly drier than Dutch Jenevers, and were often considered to be the "missing link" in the gin industry. The name of the gin is derived from black cats (the "Old Toms") that were often mounted on the wall of British pubs centuries ago. Pedestrians walking past the pub could deposit a coin under the cats paw without ever entering the building. The bartender would collect the coin and in exchange, pour a shot of gin to the customer.Queens Courage New York Old Tom Gin "pays homage to Old Tom Gins crafted in the 18th century," says Chris Murillo, the distillerys founder. In order to create the signature sweet flavor profile, Murillo uses "100 percent New York honey." In addition, Murillo uses a secret blend of four other botanicals, including juniper and grapefruit. "Unlike most gins, we distill our botanicals in separate runs, called fractions," says Murillo. This allows us to treat each fraction differently to get the best individual flavor, before marrying all the components together to get the best unified flavor profile we can. This is a lot of extra work, but we think it is worth it."As a result, Queens Courage has a sublime, slightly citrusy aroma. Hints of juniper and coriander complement bolder notes of grapefruits, lemons and citrus. The finish is sweet yet soft, with an oily, silky texture.Pick up a bottle today!

Rabbit Hole Distilling, founded by Kaveh Zamanian, produces a beautiful range of award-winning spirits. While their bespoke 24 ft Vendome Copper and Brass still, is being custom-built only a few blocks from their distillery, their Bourbon and Rye whiskeys are 100 percent Kentucky made, crafted to create a unique drinking experience. This London Dry Gin is part of Rabbit Holes Fingerprint Edition, a set of limited edition small batch, experimental finishes. Made using gin imported from London this distinctive spirit has uncharacteristically soft juniper notes, overlaying a floral wave of geranium and rosewater. This incredibly gin carries an exclusive distinction: it is the only gin to be finished in #3 Kentucky rye whiskey barrels. The effect is sublime. Layers of white pepper and coriander and the faintest touch of wood leading to a citrus finish, and a nearly irresistible desire to take another sip.Pick up your bottle today!

Situated in the foothills of the Cascade Mountains, Ransom Distillery sits on a 40-acre farm just outside Sheridan, Oregon. The distillery, which opened its doors in 1997, was named after the funds required to start the business. "I had always wanted to start my own business," says Tad Seestedt, owner and master distiller at Ransom Spirits, "and I thought that Ransom was an appropriate name in that its definition is buying your freedom or independence with money. The money I had to borrow from the bank to start the business was my Ransom."Ransom Spirits Old Tom Gin is a revival of the gins fashioned during the mid-19th century the golden age of American cocktails. The recipe, which Seestedt developed in collaboration with famed historian and mixologist David Wondrich ("a living iPod of drink lore and recipes," according to The New York Times), actually begins with the distillation of whiskey.After mashing and fermenting malted barley, Seestedt distills the wash through his custom-designed 150-gallon copper pot still. Next, he infuses a separate grain-based distillate with a secret recipe of herbs and botanicals, including juniper, orange peel, lemon peel, coriander seed, angelica root and cardamom. The malted barley and grain-based distillates are then married together in the chamber of Seestedts still and then distilled together. After distillation, Old Tom Gin is aged for 3-6 months before being brought to proof and bottled by hand.Old Tom Gin has initial notes of orange and lemon, which are wonderfully balanced by herbal undertones. The subtle, rounded flavors of the juniper, grains and hint of oak provided by the aging process add complexity and intrigue, and are followed by a malty, slightly sweet finish. Old Tom Gin earned the Gold Medal at the International Review of Spirits Competition and earned a score of 93 points from the Beverage Testing Institute. In addition, it earned a Gold Medal and the title "Best of Category" at the American Distilling Institute Competition in 2013.Pick up a bottle today!

In 1994, on his family farm in Axberg Austria, a man named Hans Reisetbauer was hard at work achieving his vision; the art of distilling. From the planting of his first orchards, Hans displayed the most meticulous care for his harvest, which in turn yielded high-quality fruits to distill his eau-de-vies. Hans Austrian farm is home to 13,000 pear trees, as well as 7,000 apple trees. All of these fruits are harvested by hand, which is impressive considering its scale. The fruits are also grown sustainably and organically.The orchard boasts an extensive range of apples at the Kirchdorfergut," including the Arlet, Elstar, Gala, Boscop, Idared, Topaz, Rubinette and Pinova varieties. Their range of pears is also quite diverse, which includes the famous Williams pear and the "Red Williams, "Gute Luise" and "Dr. Guyot varieties. In addition to this, Reisetbauer also owns a 4 hectare plum orchard, harvesting the quinces from his master distiller. The apricots used to produce the distillerys award-winning apricot brandy are sourced from Hanss good friend and well-known vintner Bernhard Ott, who have been working together since 1999.Hans is equipped with one of the most modern distilleries in Austria, and abides by the highest quality standards. Mashing and fermentation are started immediately after harvest, in order to best preserve the powerful aroma of perfectly ripe fruit. Fermentation is temperature controlled, and the mash is double distilled in a traditional copper pot still. The heads and tails are cut from the distillate, leaving only the heart of the brandy. About 84 percent alcohol is cut with the spring water of an alpine pasture in the Mhlviertel. The very low calcium and sodium content of this water as well as being low in inorganic materials makes it particularly mild and soft (producer).The Reisetbauer name has garnered worldwide renown, its influence reaching bars and restaurants all over the globe. Hans perpetual search for the ultimate taste, led him down a path to create his vision of a gin with a perfect palate. The first batch of Reisetbauers pot-still, small batch Blue Gin Vintage Dry Gin, was made in 2006 and was crafted using the locally sourced soft alpine waters, which proved a perfect match for gin production. The gin was initially made with 50 botanicals, but the recipe has since been enhanced, and the number of botanicals refined to 27. The juniper forward gin has served as a solid foundation for, and a great counterpart to their flavorful sloe gin, which is essentially their classic Blue Gin, diluted with the juice of organic Hungarian sloe berries (which is part of the rose family and has a very high vitamin C content). This traditional combination is a historical UK favorite, and in this Reisetbauer rendition, the Sloeberry highlights the natural flavors and sweetness of the botanicals of their more traditional gin. A simplicity that allows the individual flavor components to shine. Get your bottle today!

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors to Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dads Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewerys brewmaster. Then, with the addition of Master Distiller John Couchot, Rogue Spirits was born.Couchot, who earned a bachelors degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still at the Rogue House of Spirits on the banks of the Pacific Ocean, Couchot created Rogue Farmhouse Gin.The gin is crafted using English cucumbers, peeled by hand, and slowly infused with 9 other botanicals. The botanicals, blended together without any chemicals, additives or preservatives, deliver a gin with a fresh character and bold layers of flavor.Rogue Farmhouse Gin earned the Double Gold Medal at the 2009 San Francisco World Spirits Competition and the Silver Medal at the International Wine and Spirits Competition. Rogue Farmhouse Gin also won the Platinum Medal at the 2012 World Beverage Competition, where it was also named "Best in Show."Bottled at 90 proof, this gin is perfect to be drank on its own, or in different cocktails. Much like the name suggests, Rogue Spirits does things differently. Try something different today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.The award-winning Russell Henry Gin lineup is produced at the Tamar distillery using an old-fashioned double-distillation method that has been used in the production of cognac for over half a century. "Folks ask: another gin? Well, Crispin thought there was a lot of room for improvement by using the finest craft methods. So did Paul Pacult: his Spirit Journals 2013 list of the worlds 120 best spirits, included Russell Henry Gin, A stellar example, a new landmark in American gin-making. " Cain infuses these gins with a secret recipe of rare botanicals, real fruit, and real spices including juniper, coriander, cardamom, orris root, and lemon peel.Russell Henry Dark Gin is a dark twist on their traditional London Dry recipe, essentially their London Dry, aged in new bourbon and new cognac barrels for a year. Its time in the barrels turns the well-balanced light pine flavors into something exquisitely exotic and aromatic. With its sweet, peppery and wood flavors, this distinguished gin is a limited edition expression, with only 100 cases. It earned 96 points, "Extraordinary Ultimate Recommendation" at the 2016 Ultimate Spirits Challenge.Get your bottle today!

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005.In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989.The award-winning Russell Henry Gin lineup is produced at the Tamar distillery using an old-fashioned double-distillation method that has been used in the production of cognac for over half a century. "Folks ask: another gin? Well, Crispin thought there was a lot of room for improvement by using the finest craft methods. So did Paul Pacult: his Spirit Journals 2013 list of the worlds 120 best spirits, included Russell Henry Gin, A stellar example, a new landmark in American gin-making. " Cain infuses these gins with a secret recipe of rare botanicals, real fruit, and real spices including juniper, coriander, cardamom, orris root, and lemon peel.Russell Henry Hawaiian Ginger Gin is made using Russell Henry London Dry Gin. After distillation, the gin is infused with macerated organic white ginger grown by Phil and Linda Green organic farmers on the north shore of Kauai, Hawaii. As the ginger soaks into the gin, the latter absorbs the gingers textures, aromas and flavors. Russell Henry Hawaiian Ginger Gin has subtle aromas and flavors of ginger, which are complemented by notes of juniper and citrus, and lead to a soft, light finish.Pick up your Russell Henry Gin today!