Heady and complex, this barrel finished gin is produced from grapes rather than grain, and rested in 30 gallon French oak barrels for 6 months. Using a number of traditional botanicals including juniper, coriander, citrus peel and cinnamon this retains all the traditional characteristics of gin while having additional complexity from the oak finish. Cinnamon, lemon verbena, and vanilla provide the perfect accent to the juniper and coriander aromas, the palate is extremely smooth and this has a long, spicy finish. Perfect for your Martinez or Collins, this is sure to please your palate under any circumstance!
A relatively "local" distillery that's got a refreshing take on gin? Heck yeah! Richmond, California-based brainchild of Farid Dormishian, it's the picture-perfect example of a craft distillery. The UC Berkeley trained biochemist decided to put his wealth of knowledge in chemistry to a very tasty use - in the fermentation and distillation business. Dormishian has a keen understanding of exotic flavors, unique aromas and how to create a balanced gin (and word on the street is that he's got a few other tricks up his sleeve). In his gin, Dormishian utilizes 13 botanicals and components to create an array of flavors packed into each bottling. Think you know gin? Think again!