The title sure is an attention grabber… but this interview goes way beyond that with insights into what inspires us and motivates our work, California’s influence on what we do, and why it’s important to keep an open mind (in spirits and in life).
SAN FRANCISCO WEEKLY
The Spirit of Christmas: Three Local Boozes to Sip By the Fire | December 2013
This round-up of locally made craft spirits embraces our new Spiced Pear Liqueur (“like adult mulled cider in a bottle”) as the perfect winter warmer.
The United States of Absinthe | December 2013
Exploring the modern identity of this storied spirit, master distiller Lance Winters explains St. George’s groundbreaking role among New World absinthes—as well as our philosophy of making absinthe “as a form of art.”
The Holiday Gift Finder 2013: Top-Shelf-Worthy Booze | December 2013
Grub Street recommends our “world-class” St. George California Agricole Rum, saying it “smells like grass and mushrooms, pickle brine, and unicorns, and is probably one of the most astonishing new rums we’ve encountered.”
Wine & Spirits
Best Spirits 0f 2013 | December 2013
Our “gorgeously fragrant” St. George Dry Rye Reposado Gin drinks like a “botanically enhanced whiskey”—earning it a spot on Wine & Spirits Magazine’s best-of-the-year list.
The ENTH Degree/Gift Guide | December 2013
Wine Enthusiast showcases our “silky-but-strong” St. George California Agricole Rum in its holiday gift guide. Our swagger-licious rum is a great give for the serious agricole freak on your list. (Is that you? In that case, it also makes a great get…)
FOOD & WINE
Apple Absinthe and More Complex Pours for Fall | November 2013
Food & Wine writer Jordana Rothman scores a rare sip of St. George Apple Brandy and praises its “clean, sweet astringency” and “clarity of flavor,” deeming it “one of the finest apple eaux-de-vie we’ve ever tasted.”
BON VIVEUR SPAIN
California Hecha Ginebra | November 2013
A profile of Terroir Gin from Spanish lifestyle/gastronomy magazine Bon Viveur. Seeing as we do not yet have distribution in Spain, it’s both gratifying and inspiring to see interest in what we do from another corner of the gin-crazy world!
The New York Times
The Gin Goes Back Into the Barrel | November 2013
The Grey Lady investigates the brave new world of barrel-aged gins, giving a shout-out to our wine-cask-rested Dry Rye Reposado Gin.
Bourbon Goes On The Road | September 2013
Calling us the “granddaddy of American craft distilling,” Forbes also has some kind words of appreciation for our “strikingly suave” Breaking & Entering Bourbon.