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Since the 10th century, distillates of Juniper infused wine were produced by monks, and brandy was made from this infusion and stored in oak barrels.
WE SET OUT TO MAKE A REFINED HISTORICAL CURIOSITY USING BRANDY.
Our Barrel finished gin begins with a brandy base. We re-distill the gin from Northern California Grape brandy. The herbal structure complements the grape and is thus different than our Vapor infused gin. The gin is then matured in brand new toasted French and American Oak barrels for a minimum of 8 months. This is a semi solera blended gin. We blend a small amount of each barrel at different maturity
level to give the gin complexity and depth.