Inspired by the chaparral covered hillsides of coastal California, characterized by manzanita, sage brush, and scrub oak. This warm, bright California amaro has bittersweet woodsy and citrus tree aromas, with a long-lasting mint... Read More
Every year the California Gray Whale makes a migration from the warm waters of Baja to the arctic. The botanicals used to make Gray Whale Gin honor this epic trek. Included in the mix are limes from Temecula, fresh mint from Santa... Read More
Botanivore Gin (our botanical eater) earned its name because it's loaded with botanical ingredients. We distilled 19 different botanicals to compose this spirit (no small feat!) and the resulting gin is beautifully balanced... Read More
Terroir Gin is our ode to the wild beauty of the Golden State. Distiller Lance Winters has a passion for exploring place and memory through distillation, and the aromas of the coastal forests on California's Mount Tam were... Read More
An intensely savory and umami-laden dry vermouth based on Cantabrian anchovies and fortified California white wine. Infused with shitake mushrooms, fish sauce, burdock root, wild cherry bark, angelica, orange peel, dandelion root,... Read More
Our Earl Grey aperitif is infused with pounds and pounds of Earl Grey Tea leaves. We source our tea from Numi, our neighbors over in Oakland, who make it with Organic and Fair Trade Assam Black Tea and Organic Bergamot. To that,... Read More
When infused, fig leaves taste somewhere between tropical coconut, nutty vanilla, and palo santo. We wanted that flavor to stay front and center, so we built the rest of the vermouth to support it: cacao for depth, quassia and... Read More
Inspired by the idea of creating an ultra-savory Manhattan, Veso crafted this sweet vermouth using miso—a traditional Japanese fermented paste made using koji—to provide an umami-rich backbone. Along with a handful... Read More
Solstice is inspired by those bright red spritzes dotting the Italian countryside. We wanted to make a brighter, fresher, and more natural take on those aperitifs. For this batch of Solstice, we infused whole strawberries (with... Read More