St. George 3 Pack Gin Sampler *200ML
1 *200ml bottle of each: Dry Rye, Terroir Gin and Botanivore Gin.
St. George Terroir Gin. A uniquely Californian gin with a sense of place and poetry. distilled from sustainably sourced botanicals. 45% ABV. Terroir Gin is our ode to the wild beauty of the Golden State. Distiller Lance Winters has a passion for exploring place and memory through distillation, and the aromas of the coastal forests on California’s Mount Tam were what inspired him to start making gin in the first place. Terroir Gin has an intense earthy, woodsy nose and flavor derived from Douglas fir, California bay laurel, and California coastal sage–complemented by bright, citrusy top notes. This is a unique and proudly Californian gin with a sense of place and poetry. Distillery Notes
St. George Dry Rye Gin. An assertive and elegant American dry gin to delight the unabashes juiper lover. 45% ABV. Dry Rye Gin has twice as much juniper in its recipe as either of the other two St. George gins, and a base of pot-distilled rye that provides structure and spice. Warm bass notes of pepper and caraway give Dry Rye Gin an intriguing depth of flavor, while the rye provides a sweet maltiness reminiscent of a genever. Try our Dry Rye Gin in your favorite cocktails that call for either gin or rye – or sip it straight for a gin experience like no other. Distillery Notes
St. George Botanivore Gin. (our “botanical eater”) earned its name because it’s loaded with botanical ingredients. We distilled 19 different botanicals to compose this spirit (no small feat!) and the resulting gin is beautifully balanced and vibrant. Lance compares this gin to an orchestra where all the components are working in harmony. Deliciously herbacious and bright, Botanivore is a versatile addition to any gin cocktail. Distillery Notes
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St. George Absinthe Verte is the result of years of patient experimentation in herbal distillation. Its complexity comes from teh use of fine brandy, star anise, mint, wormwood, lemon balm, hyssop, meadowsweet, basil, fennel, tarragon and stinging nettles.