Juniper, coriander, lemon peel, angelica root, bee pollen. 12 botanicals in all. The five flowers are marigold and chamomile, with elderflower, and a touch of jasmine and lavender.

Our core Gin is distilled in small batches in Greenport, NY.

We macerate our ingredients for 24 hours, utilizing whole botanicals and extracting aromatics quickly, leaving behind the bitter and resinous compounds. We dilute down to about 50 proof before redistilling our maceration in order to retain as much body and aroma as possible.

The final product leaves the still at roughly 125 proof (give or take, the still is stopped when it tastes right!). We then dilute down to our fighting weight of 90 proof over the course of two weeks before bottling.

Everyone knows what gin is. Redolent of juniper, lemon and coriander. Dry as a bone, or floral and soft, as long as it’s got the juniper it can be called gin.

We can thank the monks, as for so much else we drink today, for gin. They were distilling wine infused with juniper as early (probably) as the 11th century. The Flemish began distilling maltwine with juniper in the 14th century, and the English adopted it in the 17th century after banning the import of French brandy, replacing maltwine with grain neutral spirit. Plague doctors stuffed their masks with juniper berries, and the Romans burned juniper branches in purification ceremonies.

So much for history.

Why does gin persist in popularity? Because since anything with juniper can be gin, the possibilites of the category are endless.

Ours is full-bodied and floral, but in the earthy way flowers can have. A present gin at 90 proof, it stands up to almost any cocktail; a discernible gin. The juniper, coriander, and lemon hit the high notes, while the flowers, bee pollen, and roots bring up the undertone. A powerful new gin for your bar.