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Spirit Works Distillery Store Pick Barrel Finished Gin

  • Spirit Works Distillery Store Pick Barrel Finished Gin

Spirit Works Distillery Store Pick Barrel Finished Gin

  • $39.99


Spirit Works Distillery Store Pick Barrel Finished Gin

  • $39.99


Spirit Works Distillery Store Pick Barrel Finished Gin

D&M Exclusive. Spirit Works Gin Finished in a Zinfandel Barrel. Batch # B-5.  The nose is wonderful orange zest, (they zest by hand) juniper, evergreen, Meyer lemon, and some spice up front. After sitting, aromas of tarragon come through. The palate has a nice rich, broad texture with lemon, orange marmalade and lite spice. The finish is where the barrel comes in bringing a little vanilla and barrel spice. Lovely! D&M Tasting Notes

In September we were invited up to the distillery in Sebastopol to try barrel aged samples, and this is the one we fell in love with. Wonderful on it's own for sipping, or it works in many different cocktails.

We control the production of our Spirits from grain to glass, ensuring a quality product distilled from California grown organic Red Winter Wheat. Timo and Ashby Marshall, Distillers/Owners Spirit Works Distillery 

NOT YOUR ORDINARY ARNOLD PALMER - Makes a great Party Punch 

3 btls. Spirit Works Barrel Gin - D&M Private Barrel (Zin finish) 

2 btls. Giffard Pamplemouse  

75 oz. Chamomile Lavender Tea 

12.5 oz. Small Hands Orgeat 

4.5 cups Fresh Lemon Juice 

3 btls. Dry Sparkling Wine 

Combine all ingredients (except Sparkling Wine) and add to punch bowl. Top punch with sparkling wine to taste. Garnish with lemon wheels and serve over ice.  

Recipe Courtesy of Lisa Cunningham 

Timo hails from a small village in England, where his family has been refining their sloe gin recipe for generations, using sloes picked every autumn along the coastal hills. Ashby, on the other hand, has a deep passion and impressive palate for whiskey and its intricacies. She is West Coast bred and thrilled to be the first distiller in her family.

They were quite intentional about how they wanted to run their business, and focused on the grain to glass model. In this process (which echoes how distilling used to be done) new grain comes into the distillery, where it is then milled down, fermented, and then run through two distillations before hitting the barrel. The leftover grain goes to a local farmer to be used as feed- free of charge to the farmer and the pig. Today, Ashby has stepped back from distilling duty and has Krystal Gaulart at the helm.

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