Gin

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. Produced with an antique cognac still using quality ingredients the London Dry Gin is bottled at a higher 90 proof, achieving the perfect balance of strength and flavor. Pick your bottle up 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 Malaysian Lime Gin is made using Russell Henry London Dry Gin. After distillation, the gin is steeped in the leaves and fruit of the limau purut, a type of lime native to Malaysia. They source the fruit from the exotic orchards of John Kirkpatrick in the San Joaquin Valley. The limau purut, which is often used in Malaysian and Indonesian cuisine, has a rough, bumpy skin and a robust, slightly tangy flavor. As a result, Russell Henry Malaysian Lime Gin has bold notes of citrus that finish with a soft touch of zesty lemon and lime.Russell Henry Malaysian Lime Gin has earned the Chairmans Trophy with an incredible 94 points and "Excellent, Highly Recommended" at the Ultimate Spirits Challenge 2020.Pick up your Russell Henry Gin today!

In the 1960s on the banks of the Adriatic Sea in the Republic of Croatia Davorin Kuchan began distilling pear and peach eau de vie using fruit he hand-picked from his own backyard. At the time, Kuchan was just a young boy and his father and grandfather, who were both distillers themselves, taught him the importance of harvesting ripe, flavorful fruit and using wild yeasts in order to distill amazing craft spirits. After moving to the United States in 1985, Kuchan began formally studying distillation at Michigan State University, and, in 2007, opened the doors to Old World Spirits in Belmont, California.Rusty Blade Gin Kuchans magnum opus is one of the first barrel-aged gins produced in the United States. After harvesting flavorful zinfandel grapes from the Santa Cruz Mountains, Kuchan ferments the grapes and double-distills the resulting wine through a 110-gallon hand-hammered Christian Carl copper still in order to create a zinfandel brandy. The brandy is mixed together with a distillate produced from wheat, and the resulting California-style gin is infused with a secret recipe of 11 botanicals, including cilantro, coriander, cardamom, cinnamon, ginger, black pepper, orange, lemon, tangerine and steamed juniper (the juniper berries are steamed outside the still, in order to create a softer flavor profile).After infusing the gin with the botanicals, the gin is aged in wine-seasoned French Limousine casks for 15 months. French Limousin is highly prized because it is loosely grained and porous, allowing it to impart more flavor and tannins to the gin that comes in contact with it. Kuchan sources the French Limousine casks from a winery, which previously used the casks to age zinfandel wine.As a result, Rusty Blade Gin has unique notes of caramelized orange, maple syrup and apple pie, which nicely balance out the spicy notes of clove, ginger and allspice. After its slumber in the casks, Rusty Blade Gin is bottled by hand at cask strength (evaporation during maturation naturally reduces it to 94 proof).Targeted toward bourbon and scotch drinkers, this gin earned the Gold Medal at the San Francisco World Spirits Competition in 2012 and a score of 93 points from the Beverage Tasting Institute. Try a bottle today!

Salcombe is a town in southwest England. While its mostly known as a tourist spot today, it has a rich history that involves smugglers and fishermen. In the 19th century, it was a bustling port town that played a large role in fruit trade and was known for its "Salcombe Fruiters", small schooners that were built for speed a crucial factor in the transportation of fresh fruit. Steamships took over the fruit trade at the turn of the century and it wasnt until 1951 that sailboats came back in full force with the founding of the Island Cruising Club. Its there that Salcombe Gin co-founders first met in 1995. The pair would end each day of sailing with a gin and tonic at the Salcombe Yacht Club, eventually finding a common interest in the distilling industry. It was in 2014 that the idea took the form of the Salcombe Distilling Co.After months of experimentation, their first gin was born. Start Point is a London dry style spirit that was initially distilled using 60-liter copper pot stills. As the operation grew, the main still became a 450-liter one, nicknamed Provident. Today Salcombe Distilling operates their Boathouse distillery, a tasting bar, a yacht gin delivery service, and a gin school, with plans of launching a "distillery at sea" aboard the Iona. Their gins have garnered numerous awards, including the coveted "Double Gold" at the San Francisco World Spirits Competition.Salcombe Gin Ros Sainte Marie was launched in 2019 and takes its inspiration from the aromas and flavors of Southern France. Its named after the famous lighthouse at the Old Port of Marseille where those fruit schooners from Salcombe used to load citrus fruits and herbs. Its a fresh and delicate gin that invokes the spirit of the Mediterranean and one of only 2 pink gins to have won a "Double Gold" at the San Francisco World Spirits Competition. Crafted with Macedonian juniper berries, strawberries, angelica, lemon and orange peels, lemon verbena, rose petals, orange blossom, pink peppercorns, and other botanicals, its soft, smooth, and elegant with no added sugar.Grab your bottle today!

Salcombe is a town in southwest England. While its mostly known as a tourist spot today, it has a rich history that involves smugglers and fishermen. In the 19th century, it was a bustling port town that played a large role in fruit trade and was known for its "Salcombe Fruiters", small schooners that were built for speed a crucial factor in the transportation of fresh fruit. Steamships took over the fruit trade at the turn of the century and it wasnt until 1951 that sailboats came back in full force with the founding of the Island Cruising Club. Its there that Salcombe Gin co-founders first met in 1995. The pair would end each day of sailing with a gin and tonic at the Salcombe Yacht Club, eventually finding a common interest in the distilling industry. It was in 2014 that the idea took the form of the Salcombe Distilling Co.After months of experimentation, their first gin was born. Start Point is a London dry style spirit that was initially distilled using 60-liter copper pot stills. As the operation grew, the main still became a 450-liter one, nicknamed Provident. Today Salcombe Distilling operates their Boathouse distillery, a tasting bar, a yacht gin delivery service, and a gin school, with plans of launching a "distillery at sea" aboard the Iona. Their gins have garnered numerous awards, including the coveted "Double Gold" at the San Francisco World Spirits Competition.Named after the Start Point lighthouse that greeted the fruit schooners as they set sail from the Salcombe port, this classic London dry gin takes inspiration from the exotic fruits, herbs, and spices that those ships would carry. The starting point that would launch Salcombe Gin into the award-winning distillery that it is today, its a classic juniper-forward spirit in its most luxurious form. Its crafted with the soft and pure Dartmoor water and the finest botanicals including Macedonian juniper berries, red grapefruit peels, lemon, lime, coriander seed, cardamom, cubeb berries, licorice, and angelica root. Bottled at 88 proof, its a versatile gin that has received a "Double Gold" award at the San Francisco World Spirits Competition.Grab your bottle today!

Scottish Kings was founded by Randy Miller and his wife Linda. The avid golfers would visit Scotland many times and fell in love with the country. They set out on a mission "to create the most desirable gin in history while uniting those who value uncompromising quality, exquisite taste, and a gin as unique as its birthplace." Randy has held an affection for premium gin for a long time and Linda a Scotch aficionado created a blend of fresh lime and sweetness for the perfect Gimlet. It was decided that they would create a gin where quality, community, and thoughtful sourcing would all meet.It took 3 years of meticulous recipe-testing in order to blend the perfect distillation methods with just the right botanicals. In 2019 Scottish Kings Gin was launched. Distilled in the Scottish Highlands, the gin has 11 botanicals, many of them foraged in Scotland: juniper berries, coriander, cardamom, lime and orange peel, angelica root, licorice root, elderflower, rose petals, aronia berries, and basil. The result is an ultra-premium London dry or as they like to call it Highland dry gin.The spirit is built to have a masterful balance of 6 distinct flavors: juniper, citrus, floral, spice, herbal, and heat. At 92 proof its also a perfect cocktail base. While a relative newcomer, Scottish Kings Gin has already garnered numerous prestigious awards, including a Double Gold at the 2019 and 2020 editions of the San Francisco World Spirits Competition and a 93-point rating from The International Review of Spirits. Grab your bottle today!

Situated in a former microbrewery on a west London street in England, Sipsmith Independent Spirits Distillery is home to Londons first new gin in nearly two centuries. The distillery was founded by a triumvirate Sam Galsworthy (who previously worked at a microbrewery), Fairfax Hall (a former Diageo representative) and Jared Brown (a master distiller who has crafted new spirits in Vietnam, Norway, Sweden and the United States) with the goal of producing a traditional yet authentic craft gin.Sipsmith London Dry Gin is crafted using ten carefully selected botanicals, including Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. "The best botanicals make the best gin no way around it," says Brown, who has been distilling spirits for over a dozen years.Once the botanicals arrive at the distillery, they are distilled through a copper-pot still named Prudence (Prudence is able to produce approximately 280 bottles of gin each day). "Prudence is the first copper still installed in London in nearly 200 years. We designed her with Germanys oldest distillery producers, Christian Carl a small, family business that has been crafting stills since 1869. She is the only one like this in the world. "The still is designed with a bespoke pot, column still and carter head, which makes it incredibly versatile.After the botanicals have been distilled through Prudence, the gin is brought to proof with water sourced from the Lydwell Spring before being bottled by hand. Sipsmith Gin has a floral aroma, with notes of summer meadow, mellow juniper and citrus. The aroma gives way to notes of lemons, orange zest, strawberry jam and piney juniper on the palate, and leads to a finish accented by hints of tart lemon and lime.The gin earned the Gold Medal at the Great Taste Competition and the International Wine and Spirits Competition in 2012. In addition, it won the Masters Medal at the Gin Masters Competition in 2011 and earned a score of 93 points from the Beverage Testing Institute.Pick up a bottle today!

Situated in a former microbrewery on a west London street in England, Sipsmith Independent Spirits Distillery is home to Londons first new gin in nearly two centuries. The distillery was founded by a triumvirate Sam Galsworthy (who previously worked at a microbrewery), Fairfax Hall (a former Diageo representative) and Jared Brown (a master distiller who has crafted new spirits in Vietnam, Norway, Sweden and the United States) with the goal of producing a traditional yet authentic craft gin.Sipsmith London Dry Gin is crafted using ten carefully selected botanicals, including Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. "The best botanicals make the best gin no way around it," says Brown, who has been distilling spirits for over a dozen years.Once the botanicals arrive at the distillery, they are distilled through a copper-pot still named Prudence (Prudence is able to produce approximately 280 bottles of gin each day). "Prudence is the first copper still installed in London in nearly 200 years. We designed her with Germanys oldest distillery producers, Christian Carl a small, family business that has been crafting stills since 1869. She is the only one like this in the world. "The still is designed with a bespoke pot, column still and carter head, which makes it incredibly versatile.Sloe berries are a hedgerow fruit in the plumb family. Rarely consistent berry seasons yield annual harvests that almost always vary, due to the unpredictable English climate. This variety in harvest is a trait very characteristic of wine, in that each vintage batch that is produced has its own unique character. Each autumn Sipsmith picks their sloe berries, which are then frozen and steeped in their London Dry Gin, for three to four months. This process gives the gin a jammy, marzipan flavorThe result is a truly handmade sloe gin that is subtle, complex and bursting with flavour (Sipsmith).Pick up a bottle of this sloe gin today!

Situated in a former microbrewery on a west London street in England, Sipsmith Independent Spirits Distillery is home to Londons first new gin in nearly two centuries. The distillery was founded by a triumvirate Sam Galsworthy (who previously worked at a microbrewery), Fairfax Hall (a former Diageo representative) and Jared Brown (a master distiller who has crafted new spirits in Vietnam, Norway, Sweden and the United States) with the goal of producing a traditional yet authentic craft gin.Sipsmith London Dry Gin is crafted using ten carefully selected botanicals, including Macedonian juniper berries, Bulgarian coriander seed, French angelica root, Spanish liquorice root, Italian orris root, Spanish ground almond, Chinese cassia bark, Madagascan cinnamon, Sevillian orange peel and Spanish lemon peel. "The best botanicals make the best gin no way around it," says Brown, who has been distilling spirits for over a dozen years.Once the botanicals arrive at the distillery, they are distilled through a copper-pot still named Prudence (Prudence is able to produce approximately 280 bottles of gin each day). "Prudence is the first copper still installed in London in nearly 200 years. We designed her with Germanys oldest distillery producers, Christian Carl a small, family business that has been crafting stills since 1869. She is the only one like this in the world." The still is designed with a bespoke pot, column still and carter head, which makes it incredibly versatile. After the botanicals have been distilled through Prudence, the gin is brought to proof with water sourced from the Lydwell Spring before being bottled by hand. Sipsmith London Dry Gin V.J.O.P is a desire by Sipsmith to create the ultimate gin for juniper lovers. This powerful overproof spirit is an amplified take on their London Dry, using triple the amount of juniper berries, and crafted by macerating the juniper berries in warm spirit overnight to burst the skins and release the essential oils. Juniper is the lead instrument in this botanical orchestra, enhanced by the increase in proof which is necessary when increasing the flavor profile in a gin. At 57.7 percent ABV, this juniper-forward gin uses triple the amount of juniper berries to their London Dry Gin.Get your bottle today!

Spirit Works Distillery was founded by Timo and Ashby Marshall who, after a decade of working together for environment non-profits, decided to leverage their family heritage Timos family, who hails from a small village in England, has been perfecting its sloe gin recipe for generations as well as their unique environmental background to create a West Coast distillery that truly embraces the grain to glass philosophy.Beginning with whole grains, Spirit Works mills those grains to remove the hard husks, then mixes the resulting flour with hot water to create the mash. Once the mash has been fermented, it is distilled through Spirit Works custom-made, 800-liter pot still. This unique pot still was manufactured by the CARL company, Germanys oldest still producer (the company, formed in 1869, is still family-run to this day), and is truly a hybrid device the shape and components of the still make it well-suited to craft many different types of spirits, from vodkas and gins to whiskies and even brandies.Spirit Works Sloe Gin is crafted using Spirit Works Gin, which provides the base of the spirit and includes fresh California botanicals such as orris and angelica root. The gin is then macerated with sloe berries until the fruits flavor and color have been delightfully imparted unto the spirit. The resulting liqueur has a bright, berry and citrus nose, which continues on the palate along with additional cinnamon and cardamom. The finish is rich with plums, orange peel and a pleasant acidity.In the UK, foraging for wild berries, steeping them in gin and crafting the liqueur has been a rural family tradition for generations. Try a novel, West Coast twist on this delicious classic today!

Just a few miles north of Denver, Jeff Lindauer, Russ Wall and Jeff McPhie are hoisting an , 450-gallon stainless steel water tank into the back of their Ford F-250 pickup truck. The truck, which the men have nicknamed "Tinkerbell,"is used to transport water sourced from Spring44 back to their distillery in Loveland, Colorado. "The first time I knew we really had something really special was when the lab called and asked where I got it," says Lindauer about water sourced from Spring44.In 1969, Don Lindauer Jeffs father purchased a 40-acre parcel of property in northern Colorado that remains accessible only by navigating a jeep trail. The property, situated 9,000 feet above sea level and completely surrounded by the Roosevelt National Forest, is home to Spring44, one of the purest sources of water on Earth.Spring44 water is never touched by chemicals or municipal water treatment plants it comes directly from the ground. The spring isnt even served by an electrical grid the power needed to draw the water from the well is generated entirely from the sun. Naturally filtered by earth, only one billionth of one percent (or 0.000000001 percent) of water in the world meets this strict definition. In addition, the water sourced from the spring is slightly acidic and has a low Total Dissolved Solids (TDS) ratio, meaning it has virtually no taste except for a touch of sweetness. "Its high-quality water," says Joe Tamurini, a senior engineer at Tetra Tech, a firm that specializes in engineering and consulting services related to water.Lindauer, Wall and McPhie transport water sourced from Spring44 in Tinkerbell, which is outfitted with special suspension and gears in order in order navigate the jeep trail. At their distillery, the distillers ferment a mash of grains sourced from the Midwest before distilling the grains with organic juniper berries. After distillation, the gin is distilled a second time with a secret recipe of botanicals, including toasted coriander, lemon grass, orris root, galangal root, fresh grapefruit peel and fresh rosemary. The double distillation process provides for a more pure gin, and also results in stronger bursts of citrus (particularly orange and grapefruit) while restraining some of the flavor of the juniper.Following the second distillation, the gin is aged in toasted American oak barrels for a minimum of two months. This maturation process add notes of butterscotch, popcorn and a hint of smoke to the gin. Once the gin has aged, it is brought to proof with water sourced from Spring44 and sweetened with a touch of organic amber agave nectar. "Its a mix of legacy land of my father and this spring combined with the cause," explains Lindauer. "Were building a truly great American brand. And were doing it authentically."Try an authentic, barrel-aged gin today!

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. Georges master distiller.Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (its 14 years old already).St. George Botanivore Gin a botanical eater of a gin is infused with 19 different herbs and botanicals, including angelica root, bay laurel, bergamot peel, black peppercorn, caraway, cardamom, cilantro, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, juniper berries, lemon peel, lime peel, orris root, Seville orange peel and star anise.While the juniper, bay laurel and fresh cilantro are added to the gins botanical basket, the other 16 botanicals are steeped overnight in the copper-pot still. Then, gentle steam heat is added to the still, in order to coax out the flavors and aromas of the herbs and botanicals.Fresh and slightly herbaceous, St. George Botanivore Gin has bright notes of citrus, earth and spice that are complimented by subtle floral undertones. The gin earned a score of 93 points from Wine Enthusiast, which selected it as one of the Top 50 Spirits of 2012. In addition, Park and Bond wrote that it was "a sunshine-drenched greenhouse of a spirit"while Esquire called it "complex and bright."This gin represents a unique expression by one of Americas most creative craft distilleries. Pick up a bottle today!

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. Georges master distiller.Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (its 14 years old already).St. George makes their Dry Rye Gin in the same 1,500-liter copper pot still that they use to make their Terroir and Botanivore Gins. These Gins each have intricate botanicals bills designed to create a layered olfactory experience. St. Georges also makes a limited-release, barrel-aged version they call Dry Rye Reposado Gin. Rested in French and American oak wine casks, it has a lovely pink hue and a deep, rich flavor.For their Dry Rye Gin they chose only six botanical ingredients: juniper berries steal the shown this expression, having 50 percent more than any of their gins. The botanicals are complemented by black peppercorn, caraway, coriander, grapefruit peel, lime peelwhich were all designed to play up the junipers peppery nature.A base of 100 percent pot-distilled rye makes for a very unconventional gin, but a unique option for whiskey lovers. This gin has structure, spice, and an impeccably rich mouthfeel. Warm and spicy, it has a natural affinity with bitters, citrus, stone fruit, and ginger (St. Georges).Pick up a bottle of this fine gin today!

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. Georges master distiller.Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (its 14 years old already).Made using juniper, Douglas Fir, California bay laurel, coastal sage and coriander seeds, along with a number of other herbs and botanicals, St. George Terroir Gin is a true California Gin. The coriander seeds are roasted inside a well-seasoned wok, which contributes an earthy, aromatic bouquet to the gin. In addition, the Douglas Fir and coastal sage are distilled individually through Winters 250-liter copper-pot still, which minimizes seasonal configurables in the botanicals. Finally, while the fresh bay laurel leaves and juniper berries are infused through the stills botanical basket, the remainder of the botanicals are placed directly in the pot, resulting in a cleaner and crisper flavor.St. George Terroir Gin has a stunning bouquet of fresh, forest aromas, including pine and oak. The woodsy notes are complemented by bursts of juniper and sage, and lead to a crisp finish. St. George Terroir is "spectacularly evocative"according to Food and Wine Magazine, and "one of the most distinctive gins made in America"according to GQ Magazine.This gin represents a unique expression by one of Americas most creative craft distilleries. Pick up a bottle today!

David Stirk, founder and owner of the Creative Whiskey Company, has spent his last 15 years conducting research for Whisky Magazine, authoring The Malt Whisky Guide and travelling/hosting spirits masterclasses around the world. After honing his skills consuming whisky, Stirk partnered with Scotlands oldest bottler to actually begin making whisky, opening his own distillery in 2005. After a decade spent emptying casks, Stirk recently had the idea to start filling them up again with gin! While barrel-aged gins are regaining popularity, they are inspired by historic distillation, aging, and transportation techniques. In fact, until the mid-20th century gin was always stored in wooden casks only since then have barrels all but disappeared from gin recipes. Crafted in the London Dry style, Stirks Gin is distilled in England before being aged for over three months in oak casks that previously held the Creative Whisky Companys prized Speyside whisky. Made using the finest botanicals and without any artificial coloring, this unfiltered gin is bottled at 92 proof, with the aging process gently mellowing this herbaceous spirit.The result is a gin with unusual richness that is of course highly reminiscent of Scotch. The aroma includes bouquets of vanilla, toffee, citrus and coriander. With a robust texture, the palate follows with flavors of juniper, herbs, and caramel. Expect a sweet oak finish. If youre a fan of Scotch but are looking to branch out, this is the perfect crossover spirit for you! Its easy to sip on the rocks or in a Negroni for extra decadence. Pick up a bottle today!

Strike Spirits was launched in 2018. Inspired by bowling, the new line of premium range includes vodka, tequila, light and dark rum, whiskey and gin, each packaged in a custom-designed bottle shaped like a bowling pin.Strike Spirits Gin is a London Style corn gin, featuring fresh notes of juniper and citrus with a smooth mouthfeel. Due to the bottles unconventional shape, each label is smoothed by hand, and baked to give them their smooth, glossy finish. Each cap is weighted to ensure the quality of every bottle.Pick up your bottle today!

Roku Gin is produced at its Osaka based distillery, by Spirits Giant Beam Suntory. Roku means six, named for the six quintessentially Japanese botanicals. Suntorys take on gin, this Japanese spirit is based on more than a century of knowledge and distilling legacy. After opening his distillery in 1899, founder of Suntory Shinjiro Torii launched Suntorys first Gin brand Hermes Gin in 1936. The Suntory name has continued to create world-renowned spirits built on a heritage of distilling.Roku is a craft gin featuring six Japanese botanicals; sakura flowers and leaves, sencha and gyokuro teas, sansho pepper and yuzu peel. These exquisite and uniquely Japanese ingredients are harvested at their peak during each of the four seasons, capturing the stunning diversity of a Japanese year in a single drop.The botanicals are vacuum or pot distilled individually capturing the essence of each flavor and preserving the individual characteristics of each botanical. The more delicate botanicals such as cherry blossom, are vacuum distilled in a stainless steel still, while the bolder citrus fruit yuzu is processed in a traditional copper pot still.These six distillates are then married with the eight signature in botanicals: juniper, coriander, angelica seed and root, cinnamon, cardamom, bitter orange and lemon peel, resulting in a harmonious fusion of traditional gin notes, offset by a distinctively beautiful Japanese twist.Pick up your bottle today!

Said to be Frank Sinatras favorite gin, the story of the legendary Tanqueray begins with Charles Tanqueray, who founded his distillery on the well-known Vine Street in Bloomsbury, near Picadilly Circus. The origins of the recipe for the legendary London Dry Gin are not well documented, though the general consensus is that the recipe predates 1838. The brands uncharted success is very impressive considering the recipe for the gin has remained largely unchanged. Its transcendental popularity is due to Charles Tanqueray and his pioneering spirit. Founding Tanqueray in his early 20s, Charles was barely a novice when it came to distilling, but he brought his brand to great success. When he died in 1868, his son inherited the distillery, continuing his success. After merging with Gorgons and Company in 1898, Tanqueray had successfully established itself as a formidable force in the spirits industry. The Tanqueray facility was nearly destroyed in 1941, during the great air raid of 1941. Only one of the stills survived, the still known as Old Tom, which still resides at Tanquerays permanent home in Cameron Bridge, Scotland. The brand is now owned by industry giant Diageo.The standard Tanqueray gin has four botanicals; juniper, coriander seed, angelica root, and liquorice. Together they yield a smooth, harmonious juniper forward gin.Unlike most gins Tanqueray lacks the citrus botanical, making it drier than most gins. Presented in a signature green glass vial with a pineapple and axes, the pineapple represents both hospitality and prosperity, while the two axes are allegedly a symbol of the familys role in the third crusade.Tanqueray sells over 2 million cases each year, making it one of the top five selling gins in the world. Produced in Cameron Bridge using a one shot distilling method, Tanqueray Rangpur Ginunveils the best-kept secret of the British-Indian tradition. The rare Rangpur lime, traditionally used to smooth down the gin, brings an exotic bold flavor to the already perfect combination of juniper, coriander, bay leaves and ginger (Tanqueray).Get your bottle today!

In the 19th century, sailors aboard ships belonging to the Royal Navy often blended gin with cocktail bitters in order to cure their seasickness. When the sailors returned home, they brought their taste for the concoction often referred to as Pink Gin with them. By the 1870s, gins popularity was on the rise in Great Britain, and most fine establishments in England served Pink Gin.In addition, Pink Gin became the unofficial drink of spy agencies in British pop culture. Pink Gin was sipped by 007 in the novel The Man With the Golden Gun (the drink was a favorite of author Ian Fleming), tippled by beautiful divorce Valentine in Agatha Christies Poirot and enjoyed by SIS secret agent Jerry Westerby in British author John le Carrs Tinker, Tailor, Soldier, Spy.In 2006, Munich bartenders Stephan Berg and Alexander Hauck gave birth to the idea of producing handmade, classic cocktail bitters. Their goal was to introduce a new line of bitters that would allow mixologists, bartenders and consumers everywhere to reach back in time and create traditional cocktails that were reminiscent of the drinks mixed centuries ago. After launching The Bitter Truth Co., Berg and Hauck decided to take the next step and created The Bitter Truth Pink Gin.The Bitter Truth Pink Gin pays homage to the cocktail that was mixed centuries ago aboard ships belonging to the Royal Navy. The gin is a blend of traditionally crafted, pot-distilled dry gin along with a proprietary blend of bitters that Berg and Hauck created specifically for the gin.The gin has a floral and fruity aroma, that is followed by smooth notes of anise, berries, fennel and caraway. The hints of juniper are subtle, and complement the slightly sweet flavors of the gin.The Bitter Truth Pink Gin earned a Gold Medal at the Femmes et Spiritueux du Monde Concours International Monaco in 2011.Pick up a bottle today and try it in a cocktail today!

Situated on the shores of Loch Indaal on the island of Islay, Bruichladdich (pronounced brook-laddie or broo-lah-dee) Distillery was founded in 1881 by the Harvey Brothers, the heirs of a dynastic whisky family. Using their inheritance, the three brothers combined their talents in order to build Bruichladdich the distillery was designed by John Harvey, engineered by Robert Harvey and financed by William Harvey. At the time, it was a state-of the art distillery, built from stone around a spacious courtyard. While the distillery is well-known for its distillation and maturation of whisky, in 2010, Bruichladdich Distillery released the worlds first and only Islay Dry Gin.The Botanist Islay Dry Gin is made from a blend of an astounding 31 different aromatics and botanicals (22 are local to Islay), including angelica root, apple mint, birch leaves, bog myrtle leaves, cassia bark, chamomile, cinnamon bark, coriander seed, Creeping Thistle flowers, elderflower, gorse flowers, heather flowers, hawthorn flowers, juniper berries, Ladys Bedstraw flowers, lemon balm, lemon peel, liquorice root, Meadow Sweet, orange peel, orris root, peppermint leaves, mugwort leaves, red clover flowers, sweet cicely leaves, tansy, thyme leaves, water mint leaves, white clover and wood sage leaves.In order to produce the gin, nine classic botanicals, including orris root, cassia bark and coriander seed are macerated overnight in a grain-based spirit together with Islay spring water. Then, the gin is distilled through an antique Lomond still (one of the few Lomond stills in operation today) nicknamed Ugly Betty. During distillation, the 22 other botanicals, which are hand-picked by an expert foraging team from the windswept hills, peat bogs and Atlantic shores of Islay, are placed in the stills botanical basket. Distillation of the gin, which occurs at 0.2 atmospheres of pressure, takes 17 hours nearly four times longer than it takes to distill whisky. I had to "learn a new dance", says Jim McEwan, Bruichladdichs master distiller, discussing the eccentricities of Ugly Betty.As a result of the incredibly long and complex distillation process, The Botanist Gin has a bold and distinctive flavor. The nose is an explosion of robust botanicals, including apple, mint, honey, lemon, orange, pomegranate and juniper. The initial taste is mellow and tame, but is quickly followed by bursts of citrus and spices that ultimately lead to a satisfying finish.The Botanist Islay Dry Gin is artisanally produced in small batches, and is the worlds first and only Islay Dry Gin. It was rated one of the top ten gins in the world by Gourmantic, and called an "Oscar-worthy gin" by LA Weekly.Pick up a bottle today!

Vale Fox Tod and Vixens was Founded by Eral Gokgol-Kline and his brother Arman. Over Negronis, Gokgol-Kline created a business plan for a new venture and decided to leave his life in finance behind. His Negroni-fueled passion came to life as the the Vale Fox Distillery and its flagship spirit, Tod and Vixens Dry Gin 1651.The recipe for the gin was developed by a team of seasoned cocktail professionals Gary (gaz) Regan, Leo Robitschek and Jeffery Morganthaler, and a British Master Distiller. The result is one lively mix of British Sensibility and American Mischief. Specifically designed to enhance the flavors of gin cocktails, this Tod and Vixens Dry Gin 1651 is made by macerating botanicals including juniper, angelica root and rooibos tea to extract their flavors, then non-chill filtering to retain the unearthed profile. The resulting sip is bold on the entry, giving way to a well-balanced, vibrant gin with a weighty mouthfeel. As the esteemed gaz Regan put it: "THIS GIN ROCKS."Created using a reverse engineering approach, this gin is a combination of eight botanicals, including including juniper, red rooibos tea, fresh orange peel and bitter orange peel. The botanicals are macerated in a wheat neutral spirit and well water from the distillery grounds in LaGrange, New York, before being distilled through a 500-gallon copper pot still that was designed by Scottish firm Forsyths. It earned a Gold Medal at the Womens Wine and Spirits Awards 2019.Pick up your bottle today!

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New Yorks historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creations sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running.In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. They currently have three award winning expressions in their lineup, one vodka and one American gin, and one barrel aged gin. Their gin is described as being simultaneously juniper and botanical rich. Infused with herbs spices, roots and flowers sourced from all over the world that are harmonized in the distillers secret recipe.Their impassioned take on an American gin is Pot-distilled in small batches to articulate a deliberate blend of infused herbs, fruits, roots and flowers. An ode to our craft, this is an independent gin (Tommyrotter).Bottled at 42 percent ABV, it won a Silver Medal at the 2016 San Francisco World Spirits Competition.Pick up a bottle of this 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 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!