For 21 years, St. George Single Malt Whiskey has been an American original: distilled, aged, blended, and bottled by us out of love for what a handcrafted single malt can be.

If you’ve tried any other St. George distillate, you owe it to yourself to taste the spirit that compelled master distiller Lance Winters to start distilling in the first place.

1001 Whiskies You Must Taste Before You Die says our whiskey “might just be the best U.S. single malt available today”—and by George, we agree.

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). St. George Botanivore Gin a botanical eater of a gin is infused with 19 different herbs and botanicals, including angelica root, bay laurel, bergamot peel, black peppercorn, caraway, cardamom, cilantro, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, juniper berries, lemon peel, lime peel, orris root, Seville orange peel and star anise. While the juniper, bay laurel and fresh cilantro are added to the gin's botanical basket, the other 16 botanicals are steeped overnight in the copper-pot still. Then, gentle steam heat is added to the still, in order to coax out the flavors and aromas of the herbs and botanicals. Fresh and slightly herbaceous, St. George Botanivore Gin has bright notes of citrus, earth and spice that are complimented by subtle floral undertones. The gin earned a score of 93 points from Wine Enthusiast, which selected it as one of the Top 50 Spirits of 2012. In addition, Park and Bond wrote that it was "a sunshine-drenched greenhouse of a spirit"while Esquire called it "complex and bright." This gin represents a unique expression by one of America's most creative craft distilleries.

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). Made using juniper, Douglas Fir, California bay laurel, coastal sage and coriander seeds, along with a number of other herbs and botanicals, St. George Terroir Gin is a true California Gin. The coriander seeds are roasted inside a well-seasoned wok, which contributes an earthy, aromatic bouquet to the gin. In addition, the Douglas Fir and coastal sage are distilled individually through Winters' 250-liter copper-pot still, which minimizes seasonal configurables in the botanicals. Finally, while the fresh bay laurel leaves and juniper berries are infused through the still's botanical basket, the remainder of the botanicals are placed directly in the pot, resulting in a cleaner and crisper flavor. St. George Terroir Gin has a stunning bouquet of fresh, forest aromas, including pine and oak. The woodsy notes are complemented by bursts of juniper and sage, and lead to a crisp finish. St. George Terroir is "spectacularly evocative"according to Food and Wine Magazine, and "one of the most distinctive gins made in America"according to GQ Magazine. This gin represents a unique expression by one of America's most creative craft distilleries.

THE SPIRIT

Real absinthe. No artificial ingredients, no gimmicks.

The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category.

Made from a host of real botanical ingredients, ours is a layered and evocative expression of this beguiling and highly spirituous herbal elixir.

And it has a monkey on the label!

Founded in 1982 by German-born J?rg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, nuclear engineer, mad scientist and St. George's master distiller, and Dave Smith, St. George's chief blender. Winters and Smith, who are widely-known for experimenting with different types of spirits, have a laboratory dominated by a 10-liter test still, which sits adjacent to the glass beakers and graduated cylinders that cover every inch of their counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). After 30 years of producing their own spirits, St. George Spirits has developed a wicked hobby barrel thieving. Breaking & Entering Bourbon is the product of Winters and Smith going deep into the rickhouses of Kentucky's most venerable bourbon distilleries and selecting 300-plus barrels of bourbon to bring back to California. After sampling each individual barrel (which took three months alone) and experimenting with different blends, Winters and Smith settled on a recipe made up of 80 different barrels, each ranging in age from five to seven years. The result is a criminally delicious bourbon with notes of maple, banana, brown sugar and cinnamon. "We like to think of our spirits as parties in a bottle, and the label is the invitation," says Winters.

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of his counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). Our objective with St. George Raspberry Brandy, explains Winters, was to take an olfactory snapshot to capture exactly what raspberries smell like at their peak of ripeness. We used the whole fruit in its entirety in a deliberate effort to maximize the most elemental and essential flavors and aromas. Once the raspberries have been harvested, they are distilled through copper pot stills without the use of sugar or any other artificial ingredients. The brandy has an extraordinary texture and flavor profile, with rich waves of soft fruit, raspberries, oak and cinnamon that are complemented by a mineral touch. The brandy was named one of the Top 75 Spirits of 2014 by F. Paul Pacult's Spirit Journal.

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskies, vodkas and even an aging balsamic vinegar (it's 14 years old already). St. George makes their Dry Rye Gin in the same 1,500-liter copper pot still that they use to make their Terroir and Botanivore Gins. These Gins each have intricate botanicals bills designed to create a layered olfactory experience. St. George's also makes a limited-release, barrel-aged version they call Dry Rye Reposado Gin. Rested in French and American oak wine casks, it has a lovely pink hue and a deep, rich flavor. For their Dry Rye Gin they chose only six botanical ingredients: juniper berries steal the shown this expression, having 50% more than any of their gins. The botanicals are complemented by black peppercorn, caraway, coriander, grapefruit peel, lime peelwhich were all designed to play up the juniper's peppery nature. A base of 100% pot-distilled rye makes for a very unconventional gin, but a unique option for whiskey lovers. This gin has structure, spice, and an impeccably rich mouthfeel. Warm and spicy, it has a natural affinity with bitters, citrus, stone fruit, and ginger (St. George's).

Founded in 1982 by German-born Jrg Rupf, St. George Spirits is one of the oldest craft distilleries in the United States. The distillery, housed in an old World War II airplane hangar on a former naval base on the edge of San Francisco, is home to Lance Winters, mad scientist and St. George's master distiller. Winters, who is widely-known for experimenting with different types of spirits, has a laboratory dominated by a 10-liter test still in addition to the glass beakers and graduated cylinders that cover every inch of counterspace. Next to the dusty chalkboards caked with equations for the conversion of sugar to alcohol and intricate diagrams of molecular structures are bottles of experimental whiskeys, vodkas and even an aging balsamic vinegar (it's 14 years old already). According to St. George Master Distiller Lance Winters, St. George Single Malt Baller Whiskey is a California take on the Japanese spin on Scotch whisky. It is crafted from 100% American barley, mostly made of two-row pale malted barley, the remainder lightly roasted. The whiskey is filtered through maple charcoal and matured for 34 years in ex-bourbon and French oak wine casks, before being finished in umeshu barrels, a Japanese style of plum liqueur crafted from 100% California-grown ume fruit. The distinctive label, which re-imagines the legend of St. George as a samurai was designed by Oakland artist Sylvia Solochek Walters, and calligraphy by Eri Takase of Takase Studios.