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Our Gold Medal-winning flagship gin, No. 61, is made with obsessive attention to every detail. First, we ferment Mississippi Delta-grown Jasmine rice to make the base spirit. Our approach, which borrows from traditional sake making, sets a beautifully clean foundation for layering the subtly complex flavors and aromas from our botanicals.
Juniper, Coriander, Angelica Root, Fresh Meyer Lemon Peel, Black Tellicherry Peppercorn, Lemongrass, Rosemary, Bay Leaf, Red Clover and Southern Pine Needles.
