Gin · 45.0% ABV
St. George Terroir Gin
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Pricing not set yet
Availability
Nationwide
Order size
1+ cases
12 bottles per case
Terroir Gin is St. George's ode to the Northern California landscape, built around Douglas fir sourced from Mendocino and California bay laurel, alongside juniper, coriander, angelica root, orris root, citrus, sage, cinnamon, cardamom, and fennel seed.
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Terroir Gin is St. George's ode to the Northern California landscape, built around Douglas fir sourced from Mendocino and California bay laurel, alongside juniper, coriander, angelica root, orris root, citrus, sage, cinnamon, cardamom, and fennel seed.
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The Brand
St. George Spirits
Alameda, CA
Est. 1982
St. George Spirits was the first small American distillery since Prohibition, founded in 1982 when fewer than 20 distilleries existed in the entire country. What started in a small shed in Emeryville has grown into a 65,000-square-foot former airplane hangar at the old Alameda Naval Air Station. Along the way St. George pioneered American absinthe (releasing Absinthe Verte in 2007, the first legal American absinthe since the 1912 ban), helped launch the American single malt whiskey category under Master Distiller Lance Winters, and helped countless other distillers, including Clear Creek, Bonnie Doon, Westford Hill, and Cap Rock, launch their own operations. Whether it's whiskey, gin, vodka, or something further off the beaten path, St. George approaches every spirit with the mindset of an eau de vie distiller.
View brand profile →The Founder's Note
Founder Jörg Rupf drew on Old World distilling methods he learned from his family growing up in Germany's Black Forest. He opened St. George Spirits in 1982, and one of his first releases, St. George Poire William pear brandy, won the prestigious Destillata blind tasting in Austria in the distillery's early years. Jörg retired in 2010 after 28 years at the helm, handing the distillery over to Lance Winters, who'd joined as Master Distiller in 1996.
How It's Made
St. George approaches every spirit, whiskey, gin, vodka, or otherwise, with the mindset of an eau de vie distiller: small batches, whole fruit and real botanicals, and pot-distillation on copper stills (including a 250-liter still still in service from 1982).
Tasting Notes
Ultra-woodsy Douglas fir and California bay laurel with a hint of citrus. Wok-roasted coriander and sage suggest hillside vegetation, while angelica and cinnamon evoke the earthy smell of the trail.
