St. George Terroir Gin (750 ml)

THE PROCESS

Wildcrafted local Douglas fir and California bay laurel form Terroir’s aromatic signature—and 10 more botanicals help complete the picture.

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.

THE EXPERIENCE

Terroir is a forest in your glass—with ultra woodsy notes of Douglas fir, California bay laurel, sage, and a hint of citrus.

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.

Find a few recipe ideas here.