Forest-driven and earthy, Terroir is a profoundly aromatic gin with a real sense of place. We wanted to make a spirit that conveyed what we love about the monumental groves of trees, moist and misty glens, and sun-baked chaparral of our favorite local parklands.
With Terroir Gin, we try to take you there with Douglas fir, California bay laurel, coastal sage, and other evocative botanicals. Sip it and be transported.
Formats: 200ml & 750ml
We use a well-seasoned wok to roast the coriander seeds used in Terroir Gin. (The wok we use was Lance's 13th birthday present. It was on his wish list. Yes, he was an unusual child.) Coriander isn't endemic to the Bay Area, but roasted coriander has an intoxicating earthy bouquet reminiscent of the region's chaparral. On roasting days, the entire distillery is filled with the most fantastic aromas.
We distill the fir and sage individually on a 250-liter still to minimize the impact of seasonal variation. The fresh bay laurel leaves and juniper berries are vapor-infused in a botanicals basket. The other botanicals go right in the pot of our 1,500-liter still.
Stunning on the rocks or in a martini. Absolutely lovely in a Collins garnished with fresh fennel and bay leaf (or whatever fresh herbs you happen to have on hand).
For some, the Douglas fir in this gin immediately triggers an association with Christmas—but for us it's a gin for all seasons. At the height of summer, try Terroir with fresh huckleberries, blueberries, or raspberries for an earthy, brambly delight.
One of the most distinctive gins made in America. — GQ
An intense, woodsy aroma and a clean, crisp flavor... simply beautiful in a martini. — Washington Post
What John Muir would have carried in his flask. — Tasting Table
**** / Highly Recommended — Spirit Journal
An expression of a forest that is so right on, it could make the bear on the label homesick. — 7x7
To us, Terroir will always be associated with a very specific place we love. But memory's a funny—and very personal—thing. Terroir reminded one friend of his family's cabin up on the Russian River. A Vegas bartender told us it took her back to her hometown in Montana. And a Pole in a bar (yes, really) said that the experience of sipping Terroir brought him back to foraging for mushrooms with his grandmother in the forests of Poland when he was a child.