• Media Coverage


    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.”

    Grub Street

    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.

    Wine Enthusiast

    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…)


    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.”


    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.

    San Francisco Chronicle

    St. George’s New Gin Has Some Age on It | September 2013

    Jon Bonne gets a taste of the “curious beast” that is our Dry Rye Reposado Gin, appreciating the “pleasant cognitive dissonance between the intense rye spiciness, a woody sweetness and the funk of juniper.”

    San Francisco Magazine

    Indian Summer Boozing | September 2013

    San Francisco Magazine offers a crash course on warm-weather cocktails, recommending our savory St. George California Agricole Rum as the perfect way to balance summery, fruity mixers.