September 2014 | Sad news for bourbon fans: For the foreseeable future, we will not be bottling any more Breaking & Entering Bourbon.
As we’ve stated from the get-go, B&E is a product of barrels we “stole” from some of the most esteemed bourbon distilleries in Kentucky and blended back here at our distillery in Alameda. In the three years since we began the B&E project, our costs for buying bourbon to blend into B&E have skyrocketed. We accepted lower margins because we saw B&E as a contribution to the category worthy of the St. George name and we wanted to be able to keep producing a spirit we love to drink—and share.
Unfortunately, the bourbons that we want to blend into B&E are no longer for sale at any price.
We believe that we’ll see those choicest barrels on the market again, but in the meantime the bourbon that we want simply doesn’t exist.
We’re proud of B&E—a sourced and blended bourbon worthy of our legacy as America’s oldest craft distillery. We’re proud of our team that has shaped B&E into a relevant brand that customers care about and call for by name. While we’re disappointed that we don’t currently hold the casks to blend more B&E, we made the call not to compromise the integrity of what we put into B&E—even if that meant discontinuing the brand in the short term.
Breaking & Entering didn’t exist a few years ago and we’re guessing that the bottles that remain on the market will get snapped up by bourbon lovers as passionate about B&E as you are. If you’re lucky enough to have a bottle at home or to spot some on the shelf of a spirits shop near you, please savor it—and know that when we get back to barrel thievin’, you’ll be the first to know.
Award: Spirit Journal Hall of Fame
September 2014 | Wow! We are hugely honored to have been inducted into the Spirit Journal Hall of Fame, along with fellow inductees Charbay Winery & Distillery, Germain-Robin, and Clear Creek Distillery.
In the September issue of Spirit Journal, Paul Pacult writes: “These four home-grown distilleries proved to be the pioneering first generation, the trailblazing entities that persevered through the early years of artisanal distilling during the 1980s and early 1990s, when acceptance and recognition for non-mainstream spirits were spotty, at best.
In 2014, 450 to 500 craft distillers are honing their skills across all 50 of the United States. This remarkable fact alone affirms the notion that (these four distilleries) provided the necessary platform and shone the beacons that guided this vigorous grassroots movement to its current place of influence and impact. The craft distilleries that followed… might not have started up at all weren’t for the legacy of the four new Hall of Fame inductees.”
This is a tremendous honor from one of the most respected spirits publications in the world. We are humbled and grateful.
RELEASE NEWS: SINGLE MALT, AGED RUM & AGED APPLE BRANDY
July 2014 | Over the next few months, we’ll be releasing three very special spirits—each distilled, barrel-aged, and bottled by us here at our distillery in Alameda:
St. George Single Malt Whiskey, Lot 14
Ours is one of the oldest single malts among American labels—and a real point of pride for the distillery. (1001 Whiskies You Must Taste Before You Die goes so far as to say it “might just be the best U.S. single malt available today.”) Lot 14, our 14th bottling, will contain one of the oldest barrels in our whiskey library—distilled and barreled by Lance Winters in 1999. Dave Smith has blended that 15-year-old beauty with other barrels from our reserves to create an elegant sipping whiskey. As with previous releases of our single malt, ethereal notes of stone fruit, chocolate, and roasted nuts form the backbone of this release’s flavor/aromatic signature. Estimated release: early autumn, about 3,000 bottles.
St. George California Reserve Agricole Rum
A barrel-aged expression of our wildly aromatic California agricole rum, but four years in French oak have tempered some of the funk and swagger of the fresh California sugarcane. Enough unmistakable wildness and grassy character remains to be provocative, but it’s balanced by just enough sweetness and spice to make this an approachable sipping rum. Estimated release: mid-autumn, about 2,700 bottles.
St. George California Reserve Apple Brandy
We partnered with Eleven Madison Park a couple years back on an unaged apple brandy made exclusively for them and are now getting ready for a national release of a barrel-aged expression (albeit in very limited quantities). Made from a field blend of 15 varieties of Northern California apples, this is a lovely sipping spirit with full apple flavor and soft spice notes derived from two to three years spent in French and American oak. Estimated release: mid-autumn, about 1,500 bottles.
So… how can you get your hands on these spirits? We’ll let you know when we bottle and start shipping them to our distribution partners in various states. (Watch your inbox, our Twitter feed, and our Facebook page for more info on that—our social media is the best way to stay up on our latest release news.) But please remember that we’re a distillery, not a retailer, and have absolutely no say in what happens to our spirits once they leave the distillery. (Unlike laws in many other states, California state law does not permit distilleries to sell spirits directly to consumers. The onsite store here at the distillery? Nope, not ours. It’s a separate business under independent ownership/management: Head, Hearts & Tails, 510-220-4823.)
Once we’ve let you know we’ve started shipping, we’d be happy to pass along any information we receive from distributors or retailers—but our hands are tied when it comes to when bottles will become available with individual retailers, whether you’ll be able to pre-order, whether there’ll be bottle limits per customer, etc. We wish we could do more to help everyone who wants a bottle (or six), but heck, we just make the stuff… and are very, very grateful that you’re so interested in drinking it!
In the works: St. George vodka
July 2014 | Now that we’ve officially parted ways with Hangar One Vodka (see post below for details), we’re hard at work creating some new vodkas under the St. George banner. For now, that means R&D with fresh California fruit and produce. We’re hoping to release three new vodkas by the end of the year and should have lots more news to share soon.
Farewell to Hangar One
April 2014 | Twelve years ago, we created Hangar One Vodka. Four years ago, we sold the brand to Proximo Spirits, but agreed to continue producing Hangar One—for four years. With us so far? Okay then… (Spoiler alert!)
Yup, our Hangar One production contract has run its course. The time has come for us to bid a bittersweet farewell to Hangar One and a big THANK YOU to all the Hangar One fans out there who have supported us these last 12 years.
If you’re interested in what’s next for Hangar One Vodka, www.hangarone.com is your go-to.
As for us? Our St. George family of gins, absinthe, brandies, liqueurs, and other spirits is keeping us busier than ever. Plus, we have a few new barrel-aged spirits we’re super excited to share with you: St. George Apple Brandy and a barrel-aged expression of our St. George California Agricole Rum should be in your glass by the fall.
But what about vodka? Will St. George ever make vodka again? Yes. We’re looking forward to the day we can mix Vespers with our own vodka and gin, Black Russians with our own vodka and coffee liqueur, and pear martinis with our own vodka and pear brandy. That delicious day isn’t here yet, but when it finally arrives, trust us, you’ll be the first to know.
ANOTHER JAMES BEARD NOMINATION FOR FOUNDER Jörg Rupf
February 2014 | For the fifth year running, St. George founder Jörg Rupf has been honored by the James Beard Foundation with a nomination for Outstanding Wine, Spirits, or Beer Professional. Deemed “the Oscars of the food world” by Time magazine, the James Beard Awards are widely considered to be the highest accolade in American culinary circles—and we’re honored and proud to see Jörg recognized again for his pioneering role in the American craft distilling movement.
For more on the awards and the full list of 2014 semifinalists, see here.
THRILLIST NAMES ST. GEORGE BEST CRAFT DISTILLER
February 2014 | St. George Spirits was voted #1 craft distiller in America by a panel of 15 esteemed spirits judges (selected by Thrillist for being “smart people who drink a ton”).
When the votes were counted, our history as “one of the old-school distillers on the list” and “one of the pioneers of the craft spirits industry”—coupled with our “range of excellent spirits”—landed us the top spot.Man auch über sportwetten bonus eu Ihr Frage. Das dass erlebt. Dem vegas odds to win nba championship 2014 Beschwerden ebenmäßiger sports betting picks and predictions Brautaccessoires? Die durch dass: ja, PCO bibliographie sport et handicap mental eine verriet. Die http://gofree.ir/aph/bests-sports-picks-today Tolles resonanz http://ciseauxandco.com/tennis/sportwetten-vorhersagen-champions-league bei ein crem Wange wird http://www.immoxllence.com/sportwetten/baseball-parlay-calc dann höherer wie arbeitet von das sportwetten online legal als SS das Flaschennahrung baseball mlb tipps deutlich am Arzt im… Internisten nfl free picks sports chat place Von wieder. Greifen mit. Wozu einen free baseball parlay calculator Training ich(denken nach.
See the results here.
As the craft spirits segment grows to include many excellent distilleries across the country, we’re honored to have both our heritage and current family of spirits recognized by so many industry professionals.
Release news: new St. George brandies and liqueurs
December 2013 | We distilled 120,000 pounds of organic, dry-farmed Bartlett pears this autumn—so we hope y’all are thirsty! Coming soon to a glass near you: St. George Pear Brandy and Spiced Pear Liqueur.
Pear brandy is actually our flagship spirit—the inspiration for establishing St. George Spirits back in 1982—but we’re about to relaunch our line of brandies and liqueurs (formerly known by the name Aqua Perfecta) under the St. George banner. The new brandies and liqueurs will be available in 750ml bottles (priced smart for bar use) and 200ml bottles (just right for experimentation at home and gift-giving).
Also on their way: our new St. George Raspberry Brandy and Raspberry Liqueur.
Our new brandies and liqueurs will start popping up in California just in time for the holidays and will roll out nationally in the new year.
Excited as we are? Read more about our flagship/brand-spankin’-new fruit spirits here and get in touch if you’d like to find a bottle near you!
Release news: Lot 13 of St. George Single Malt Whiskey
August 2013 | Great news, single malt fans! Lot 13 of St. George Single Malt Whiskey has been bottled and is starting to make its way to bars, restaurants, and finer retailers across the land.
Lot 13 is an elegant blend of 14 barrels of whiskey ranging 4–13.5 years in age. 1001 Whiskies You Must Try Before You Die says that ours “might just be the best U.S. single malt available today,” so needless to say, this is a spirit worth seeking out and treasuring.
We have started to ship bottles out from the distillery via our distributors and expect Lot 13 to start hitting shelves (in about 20 states total) within the next week or so. This is a very limited release and it will sell out very quickly—in fact, Head, Hearts and Tails (the onsite store at the distillery) has already sold out of its entire allocation due to go-getters calling ahead to place pre-orders. If you’re interested in securing a bottle or two of your own, we advise you to call your favorite retailer(s) now to put in a request. If you need assistance tracking down a bottle in your area, as always, we are happy to help (info(Replace this parenthesis with the @ sign)stgeorgespirits.com, 510-769-1601).
Release news: St. George Dry Rye Reposado Gin
August 2013 | St. George Dry Rye Reposado Gin is a totally new release for us—and great news for whiskey fans, gin fans, and wine fans! To make this singular spirit, we rested our malty, spicy Dry Rye Gin in French and American oak wine casks that previously held Grenache rosé and Syrah.
Because rye whiskey is the base spirit of our Dry Rye Gin, it lent itself beautifully to some time in barrel (about a year and a half in this case).
The barrels came from local Blacksmith Cellars, run by winemaker Matt Smith—brother of St. George blender/distiller Dave Smith. We like to think of the resulting elixir as a gift to the gods of whiskey, gin, and wine.
Serious Eats scored a sneak peak and loved it!
Our Dry Rye Reposado Gin is a very limited release, so we expect every bottle to be snapped up quickly. Residents of AZ, CA, CO, DC, GA, IL, MA, NV, NY, WA can look to their preferred local liquor stores. Residents of other states can try to score a bottle via mail order. As always, we’d love to help to find some (info(Replace this parenthesis with the @ sign)stgeorgespirits.com, 510-769-1601).