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    We take our flagship gin and let it rest for three months in previously-used French oak barrels to get a complex and delicious sipping gin with vanilla and burned caramel flavors. 

    The barrels were previously used three times for aging red wines (twice for Californian reds and most recently for aging a Syrah at Jamesport Vineyard on the North Fork of Long Island).

    The cardamom and anise spice notes pair well with the flagship gin and create a long-lasting flavor. It is delicious in a Negroni or a Penicillin and delightfully different with light tonic water.