Southwind corn whiskey moonshine began when two artists, Maxime Berthou and Mark Polep, took an old paddle steamer down the Mississippi River exactly 1712 miles of it. After two years of preparation the month-and-a-half journey took the pair through 10 states during the record-breaking 2019 floods.The 21-foot steamboat mostly putted along happily at up to 4 miles per hour (3.5 knots), though not without incident while the flooding provided a lot of driftwood for fuel, it also caused the rudder to break 3 times. The wood-fired engine took lots of hard work, with the pair working in 2-hour shifts.The duo had set out with several goals in mind: The adventure would serve as a basis for a book and film, but more importantly for us they would gather several samples of corn along the way from at least 10 different producers and create a moonshine once the journey was completed.But they couldnt just go about creating the moonshine the ordinary way. Once they moored in New Orleans, the boat was transformed into a floating distillery, producing moonshine from the 42 corn varieties they gathered from 10 different states. With the help of Big Easys own Seven Three Distilling the pair created Southwind a moonshine that tells the story of the Mississippi River and their epic undertaking.Grab one of these unique bottles today!

Nearby the River Spey, nestled in a valley at the Northern end of Rothes, sits the Speyburn distillery. In the signature pagodad style of Charles Doig, this distillery is one of the most photographed distilleries in Scotland. Speyburn, named after the River Spey, was founded in 1897,by John and Edward Hopkins, two local men with an interest in the industry. That year, which also happened to be Queen Victorias Diamond Jubilee, seemed the most opportune moment to debut the Speyburn whisky. The first batch was produced just in time for the Queens Jubilee, and was a great success. The distillery was initially run by the Speyburn-Glenlivet company, who managed operations until 1916 when the distillery was acquired by Distillers Company Limited. Production ceased for a period of time from 1930 to 1934, and again in 1939 for 8 years straight due to WWII. Speyburn has also lived through a series of acquisitions but continued to stay in production. Theres an instrumental key to Speyburn whiskies; the water. The water sourced for production comes from two local Burns, Broad and Granty, and it is the only distillery in Scotland to source its water from the Granty burn. Despite having only one wash and one spirit still, Speyburn produces an impressive 1.8 million liters a year. They source lightly seated malt for their recipe but used their own drum maltings until 1968. Speyburn was once known for having the longest fermentation time in the industry. Now shortened to a still lengthy 70 hours (one week), this method imparts a special character to the Speyburn whiskies. Another key factor in the distinct flavor profiles of their whiskies is largely due to a large amount of copper exposure in the stills. This exposure yields a strong fruity profile to the new make spirit. The whisky is aged in a combination of ex-bourbon and ex-sherry casks, that are stored in tall warehouses. This type of maturation also imparts an extra level of flavor to the Whisky. Bradan Orach is Gaelic meaning Golden Salmon, which many consider to be the best kind of salmon. This Speyburn expression has no age statement, you can expect sweet notes of orchard fruits, citrus, vanilla, and wood. Get your bottle today!

On the beautiful island of Hven situated in resund between Denmark and Sweden, nearby the Danish coast, sits the Spirit of Hven- a mini hotel, restaurant and distillery, produces a various range of whisky, vodka, gin and aquavit. Established in 2008, this distillery carries the unique distinction of being the third pot still distillery ever established in Sweden. Hven owner Master Distiller and chemist Henric Mollin, is the mastermind behind this distinctive, organic spirit. The aquavit is handcrafted purely with certified organic ingredients. Only the freshest, finest lemons and oranges are hand-selected, this citrus imparts the oily citric notes onto the spirit, binding the flavors in harmony. The gin is distilled in the small copper pot stills yielding soft aromatic notes and a refreshingly sweet, elegant balance of fresh botanicals. Post distillation, the resultant spirit is matured in oak casks, adding an extra depth of character. These barrels impart a soft character of vanilla, fudge, and freshly ground coffee and herbs giving the vodka a long, smooth finish. Pick up 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, which 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.Spirit Works Vodka is crafted using organic, California-grown Hard Red Winter Wheat (originally created as the base for their gin, Timo and Ashby decided to bottle this vodka on its own after many requests during early distillery visits), which 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 Vodka has an aroma of kettle corn, butterscotch and cinnamon, which leads to a sweet palate filled with earthy notes of seeds and wheat toast. The finish is dry and buttery.Pick up a 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, Colorado, Jeff Lindauer and Russ Wall are hoisting an , 450-gallon stainless steel water tank into the back of their Ford F-250 pickup truck. The truck, which the pair 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 source the water from the spring 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 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.Together with Jeff McPhie, Lindauer and Wall 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 trio ferment a mash of corn, wheat and rye sourced from the Midwest before distilling it five times over in their custom-made, 50-gallon glass still. After distillation, the vodka is infused with raw, natural Colorado honey and brought to proof with water sourced from Spring44. Finally, the vodka is put through a unique, virgin coconut-husk carbon filtration process that removes any impurities.Spring44 is an incredibly smooth and pure vodka. It has hints of vanilla and caramel, and a touch of sweetness as a result of the honey and Spring44 water. "Its a mix of legacy the land of my father and this spring," explains Lindauer. "Were building a truly great American brand. And were doing it authentically." Try an authentic vodka 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!

In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. A composition of bourbon and sherry casks, this whiskys extremely rich character earned it a Gold medal at the World Whiskies Awards in 2014.Pick up your bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, Springbank 15 Year Old Single Malt Scotch Whisky was matured for 15 years in European oak casks that were previously used to mature sherry. The whisky has an aroma of dark chocolate, Christmas cake, almonds, toffee and oak. Notes of figs, marzipan, brazil nuts, raisins and nutmeg dominate the palate, and give way to a finish accented by touches of chewy leather, tobacco and oak.Springbank 15 Year Old earned a score of 95 points from the Beverage Testing Institute, and a perfect score from Wine Enthusiast. Pick up a bottle today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, Springbank 18 Year Old Single Malt Scotch Whisky is matured in a combination of casks that were previously used to mature sherry (80 percent) and casks that were previously used to mature bourbon (20 percent). During maturation, the perennial gulf stream adds a slight hint of saltiness to the whisky, which complements its notes of rich fruits and caramel.Springbank 18 Year Old Single Malt Whisky has a golden honey color, along with an aroma of orange, sherry, whipped cream, papaya and citrus. The aroma gives way to notes of eucalyptus, buttered dough, vanilla, toffee and red fruits on the palate, and leads to a finish accented by touches of citrus peels, coconuts and molasses. The whisky was named "Best Campbeltown Malt" at the World Whiskies Awards and earned four stars from F. Paul Pacults Spirit Journal. Pick up the best Campbeltown malt today!

Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch nestled between Macringans Point and the rocky island of Davaar were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke each acting as a beacon for an industry that, at one point, dominated the peninsula.In 1828, Springbank Distillery was founded on the site of Archibald Mitchells illicit still in Campbeltown. (Today, Mitchells great-great-great-grandson owns the distillery.) Within ten years, its whisky was so well-regarded that a blender by the name of John Walker purchased 118 gallons of whisky from Springbank at 43 pence a gallon.By the turn of the century as worldwide demand for Scotch whisky seemed insatiable distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage and today, remains one of only two distilleries in Scotland to perform every step of the whisky making process from malting barley to bottling whisky on the same premises. After malting and lightly peating the barley (using locally cut peat), the distillers at Springbank mill and mash it in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which in turn is fed by springs seeping from the northern slopes of 1,100-foot tall Beinn Ghuilean. After mashing the grains, the wash is slowly fermented over the course of 70 hours one of the longest fermentation processes in Scotland before being distilled. Because some of the wash is distilled twice and some is distilled three times, Springbank Whisky is said to be distilled two and a half times.Following distillation, the whisky is aged in used bourbon casks. Since Campbeltown is located on a narrow peninsula, the strong, perennial sea winds, warmed by the gulf stream, add a slight hint of saltiness to the whisky as it ages. This incredibly rare limited edition Campbeltown was originally distilled in 1969. Produced in very limited quantities this Springbank 25 year got its rest in sherry oak before being bottled at 46 percent ABV.Pick up your bottle today!

Inspired by the farmers markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself? How you create a cocktail using your spirit of choice? How do you serve the cocktail? How fun is that?"Square One Basil Vodka is made by infusing Square One Organic Vodka with the essence of four organic varieties of basil: Genovese, Thai, Lemon, and Sweet, together with a touch of coriander, honeysuckle and lemongrass. The vodka has the sweet and spicy flavors of basil, along with hints of lemongrass, pepper and leafy herbs. The finish is slightly warming and incredibly well-balanced.Dont be a square. Pick up your basil vodka today.

Inspired by the farmers markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself? How you create a cocktail using your spirit of choice? How do you serve the cocktail? How fun is that?"Square One Organic Vodka is a vodka distilled entirely from organic rye grains harvested from North Dakota. The states alpine climate and dry environment North Dakota experiences an average of only 17 inches of rainfall each year and temperatures as low as 60 F result in grains that are exceptionally flavorful and plump.After the rye grains are harvested, they are milled and mashed before being organically fermented (Square Ones proprietary fermentation process took nearly two years to develop). By using only natural yeasts during the fermentation process (no genetically-modified yeasts, phosphates or anti-foaming agents of any kind are introduced), the vodka is able to retain its unusually soft and delicate taste. Once the grains have been fermented, they are distilled in a single pass through a four-column continuous distillation still.Following distillation, Square One Organic Vodka is filtered and brought to proof with pure spring water sourced from the Snake River. It has notes of nutty dough, white pepper and spicy rye that are balanced by a subtle vanilla undertone, and lead to a clean, smooth finish. Square One Organic Vodka was named one of the of "Best Ever"vodkas by Trump Magazine, and earned a score of 94 points from the Beverage Testing Institute.Square One Cucumber Vodka is made by infusing Square One Organic Vodka with organic cucumbers. The vodka has an aroma of fresh herbs and nutty rye that give way to bold notes of cucumber and salt on the palate. The finish is cool and refreshing, with touches of black pepper, cucumber and spices. As a result of its fresh, cucumber flavor infused in an incredible vodka base, Square One Cucumber Vodka was called "the best of both worlds"by Drink Spirits.Square One Basil Vodka is made by infusing Square One Organic Vodka with the essence of four organic varieties of basil: Genovese, Thai, Lemon, and Sweet, together with a touch of coriander, honeysuckle and lemongrass. The vodka has the sweet and spicy flavors of basil, along with hints of lemongrass, pepper and leafy herbs. The finish is slightly warming and incredibly well-balanced.Dont be a square pick up three unique vodkas and try them each in cocktails today!

Inspired by the farmers markets in Marin County, California, Allison Evanow set out to create a new vodka from scratch, or rather, square one. Evanow had previously been Head of Marketing at a Napa Valley winery, and then became a brand ambassador at Jose Cuervo, which rekindled her love of spirits and mixology. "The creativity of spirits,"she says "is at so many levels. How you make the spirit itself? How you create a cocktail using your spirit of choice? How do you serve the cocktail? How fun is that?"Square One Organic Vodka is a vodka distilled entirely from organic rye grains harvested from North Dakota. The states alpine climate and dry environment North Dakota experiences an average of only 17 inches of rainfall each year and temperatures as low as 60 F result in grains that are exceptionally flavorful and plump.After the rye grains are harvested, they are milled and mashed before being organically fermented (Square Ones proprietary fermentation process took nearly two years to develop). By using only natural yeasts during the fermentation process (no genetically-modified yeasts, phosphates or anti-foaming agents of any kind are introduced), the vodka is able to retain its unusually soft and delicate taste. Once the grains have been fermented, they are distilled in a single pass through a four-column continuous distillation still.Following distillation, Square One Organic Vodka is filtered and brought to proof with pure spring water sourced from the Snake River. It has notes of nutty dough, white pepper and spicy rye that are balanced by a subtle vanilla undertone, and lead to a clean, smooth finish. Square One Organic Vodka was named one of the of "Best Ever"vodkas by Trump Magazine, and earned a score of 94 points from the Beverage Testing Institute.Dont be a square. Pick up your organic Square One vodka today!

St Germain was launched in 2007 when the late Robert Cooper created the first French elderflower liqueur that was all-natural and made with fresh hand-picked elderflowers. The New York-based Cooper Spirits Co was founded in 2006 and was sold to Bacardi in 2013.With St Germain Elderflower Liqueur time is of the essence since the blossoms only have 3 to 4 weeks in late spring and early summer when their aromas and flavors are at their peak. They are meticulously picked by hand, taking special care not to damage the delicate blossoms which would impact the taste. Speed is crucial since they need to be as fresh as possible at the time of maceration. The maceration is done using slow age-old French techniques where the warm water is infused with the flavor. After the maceration is filtered and decanted, it gets thoroughly inspected before being blended with previous mixtures, and finally with eau-de-vie de vin, water, sugar, and neutral grain spirit. Up to 1,000 blossoms go into each and every bottle of this liqueur which takes its name after the famous district in Paris, reflected by the Art Deco design of the bottle. Bottled at 40 proof, it has no artificial coloring added. The original elderflower liqueur has garnered numerous awards, including a Double Gold Medal at the San Francisco World Spirits Competition. Paul Pacult has called it "maybe the best new liqueur released in the last two decades."Grab your bottle today!

Founded in 1982 by German-born Joerg 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 his counter space. 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).In 1996, Winters began experimenting with the distillation of absinthe using a recipe he found in Scientific American (while it was illegal to sell absinthe until 2007 in the United States, the law was not extended to the distillation of absinthe). For eleven years, Winters tinkered with the recipe looking to find the perfect balance of ingredients in order to "create a symphony of flavor,"he says. "It was just a manic obsession with the ingredients that drove me to tweak the formula."As the ban on the sale of absinthe was being repealed, Winters finally perfected his recipe and in 2007, he released the first American-made absinthe in almost a century."The key to the process of making absinthe,"Winters says, "is to use a two-step process."First, Winters distills a grape-based brandy together with grand wormwood, anise and fennel through a 1,500-liter copper-pot still. Then, Winters infuses the absinthe with a secret blend of botanicals, including lemon balm, hyssop, mint, opal basil and tarragon.As a result of this recipe, St. George Absinthe has a heady, herbaceous aroma, with hints of citrus, anise and fennel. The aroma opens up to notes of meadowsweet, tarragon and hyssop on the palate, and the addition of water creates an opalescent louche that subtly brings out the flavor of the lemon balm.St. George Absinthe Verte earned the Gold Medal at the San Francisco World Spirits Competition in 2010 and was called "one of the most eloquent absinthes on the market today."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, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counter space. 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 whiskeys, vodkas, and even an aging balsamic vinegar.The St. George All Purpose Vodka starts with the same Bartlett pears that their flagship pear brandy is made with. The brandy is distilled using their Holstein stills to 95.1 percent ABV, then blended with a non-GMO grain base spirit. It is then filtered to remove impurities and bottled at 80 proof. While the pears themselves are intensely flavorful and aromatic, the finished product is clean yet full-bodied with very gentle fruity and floral notes. This makes the unique spirit a perfect drink on its own, while still being versatile enough to shine in vodka-based cocktails.Get your 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 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, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counter space. 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 whiskeys, vodkas and even an aging balsamic vinegar (its 14 years old already).After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking and Entering American Whiskey is the second release under St. Georges Breaking and Entering label, following their bourbon. BandE American Whiskey brings together bourbon and rye that head distiller/blender Dave Smith sourced and then blended with some of our own California malt whiskey. The blend brings together four grainsrye, corn, barley, wheatwith no one grain being dominant.To make Breaking and Entering Whiskey, Smith sourced individual casks of rye and bourbon from distilleries in Kentucky and Tennessee and brought them back to St. Georges distillery in California. He then blended the sourced barrels with some choice barrels from their in-house whiskey program to create a balanced, expressive, all-American whiskey.Accept your invitation 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, nuclear engineer, mad scientist and St. Georges master distiller, and Dave Smith, St. Georges chief blender.Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their 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).After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking and Entering Bourbon is the product of Winters and Smith going deep into the rickhouses of Kentuckys most venerable bourbon distilleries and selecting 300-plus barrels of bourbon to bring back to California. After sampling each individual barrel (which took three months alone) and experimenting with different blends, Winters and Smith settled on a recipe made up of 80 different barrels, each ranging in age from five to seven years. The result is a criminally delicious bourbon with notes of maple, banana, brown sugar and cinnamon."We like to think of our spirits as parties in a bottle, and the label is the invitation," says Winters.Accept your invitation 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 counter space. 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 California Citrus Vodka is a newly-launched vodka from one of Americas most creative craft distilleries. The distillery sources fresh Valencia, Seville and bergamot oranges from local farmers and ranchers, infusing the flavors into three separate non-GMO spirits. The three distillates are then blended together and filtered to remove visible impurities before bottling.As a result, St. George California Citrus Vodka has a lemony scent on the nose, which leads to a robust palate filled with bright notes of orange peel and pomelo. The finish is slightly sweet, with flavors reminiscent of orange groves and other citrus plants.The Spirit Journal called St. George California Citrus Vodka a rare gem of a citrus flavored vodka... nothing short of brilliant.

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 counter space. 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 whiskeys, vodkas and even an aging balsamic vinegar (its 14 years old already).This striking Green Chile Vodka is crafted from a variety of California-grown hot and sweet peppers (jalapenos, Serranos, habaneros, red and yellow bell peppers) that build layers of sweet, savory heat. Lime peel and fresh cilantro are added to impart even more vibrancy and depth of flavor. The bold vodka is elaborately distilled using a 1,500-liter still, filled with crushed jalapeno peppers, lime peel, and a non-GMO base spirit.This mixture is then distilled through a Carter head assemblylayered with fresh cilantro. Serrano, habanero, red and yellow sweet bell peppers are infused separately, then each infusion is blended with the jalapeo lime distillate, giving the vodka its distinctive green hue. Sure to add a kick to any cocktail, this is the salsa fresca of spirits.Pick up your 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 NOLA Coffee Liqueur is a New Orleans Coffee Liqueur "that has been on our wishlist for years," says Winters. The liqueur is crafted using Ethiopian Yirgacheffe coffee beans, which are renown for their bright notes of fruit, cocoa, and milk chocolate. Before the beans arrive at the distillery, they are roasted medium-dark by Jewel Box Roasters, situated in Oakland, California, and then ground at a grain mill in order to extract the maximum flavor.The coffee grounds are then cold-brewed in water and vodka before being distilled. This process helps "capture the largest spectrum of aromatic top notes, mid notes, and bass notes" from the coffee, says Dave Smith, a distiller at St. George Spirits. The coffee-based spirit is then infused with French chicory root and Madagascar vanilla beans, which contribute a sweet and earthy flavor profile to the smooth liqueur.St. George NOLA Coffee Liqueur has an aroma of milk chocolate and coffee that gives way to notes of roasted nuts, espresso and a touch of brown sugar on the palate. The finish is soft, with the bitterness of the coffee beans rounded out with a sweet touch.Serious Drinks says that the liqueur has a "full coffee flavor profile," while the Los Angeles Times says that it "carries the taste of very good dark-roast coffee to an absurd length," and is "fresh and sophisticated." In addition, Imbiber says that the liqueur has a "robust and balanced" flavor profile. Pick up a bottle today!