Amaro · 30.0% ABV
Desalto
Price
$$$$
Availability
CA
Order size
1+ cases
12 bottles per case
Some places hold the heat long after the sun has gone. The high desert of Southern California, sun-warmed stone, salt on the air, the slow smoke of a far-off fire. Sweet, bitter, and warm as a spring rising through cracked earth.
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Some places hold the heat long after the sun has gone. The high desert of Southern California, sun-warmed stone, salt on the air, the slow smoke of a far-off fire. Sweet, bitter, and warm as a spring rising through cracked earth.
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The Brand
Dead of Night Distillery
Los Angeles, CA
Est. 2013
Dead of Night Distillery works out of a small production space on the southern edge of Los Angeles's Arts District, with DSP-CA-20185 printed on every bottle as the only credential they lean on. The lineup reads less like a typical craft distillery's and more like a bar's back shelf: two gins built from entirely different botanical stacks, a prickly pear amaro, an English-style sloe gin, a caraway-forward aquavit, an absinthe verte. "Make one thing well" was never really the goal here. Everything is hand-run in small batches, and the produce comes from the farmers markets a few blocks over, often the same day it's picked.
View brand profile →The Founder's Note
The story the distillery tells about itself starts nowhere near a distillery at all. A handful of friends gathered around a campfire somewhere past the edge of the city, talking through, half seriously, what they'd actually put in a bottle if they ever built one themselves. Whichever idea was still standing by the time the fire burned down is the one that made it back to Los Angeles and became real. It's a fitting origin for a lineup that spans gin, amaro, aquavit, and absinthe: the kind of range that comes from people arguing about what's worth making, not from a single business plan.
How It's Made
Every step is done by hand, in small batches, with no separation between the people who own the place and the people running the still. Botanicals lean local and seasonal: herbs and citrus sourced from nearby LA farmers markets, sometimes going into a batch the same day they're trimmed, which shapes a recipe more than most drinkers realize. The range spans a 12-botanical London-style gin, a jasmine-and-rosemary counterpart, an amaro built on prickly pear and gentian root, and a sloe gin macerated for three months. Different enough from each other that the real "signature technique" here is just patience and a willingness to make things the slow way.
Cocktail Applications
Amaro & SodaRecipe
- 2 oz Desalto
- 4 oz soda water
- Lime wedge, to garnish
Fill a highball glass with ice. Add the Desalto, top with soda water, and stir gently. Garnish with a lime wedge.
