Review: D George Benham’s Barrel Finished Gin
D George Benham’s Barrel Finished Gin was released September 2018. Master Distiller Jeff Duckhorn experimented aging their Sonoma Dry Gin in several different wine barrels including Pinot, Syrah, and Chardonnay until deciding to finish their gin in 5 year old Zinfandel wine barrels for at least three months. As a reminder Benham’s Sonoma Dry Gin is infused with twelve botanicals including juniper, peppermint, orris root, grains of paradise, coriander, chamomile, galangal, Meyer lemon, star anise, cardamom, buddhas hand, and angelica. Read more 
Review: D George Benham’s Sonoma Dry Gin
D George Benham’s Sonoma Dry Gin was introduced February 2016. This was the first spirit produced by Derek George Benham at Granton Distilling Company. Derek also founded Purple Wine and Spirits in 2001. Benham’s Sonoma Dry gin is made from a neutral grain spirit with twelve botanicals including juniper, peppermint, orris root, grains of paradise, coriander, chamomile, galangal, Meyer lemon, star anise, cardamom, Buddha’s hand, and angelica. The spirit is distilled on a continuous micro-column still custom built by Headframe Stills in Butte Montana. Special botanical baskets individually infuse the aromas and flavors of each botanical in a vapor distillation process. Read more
Review: Greenbar City Bright Gin
Greenbar City Bright Gin was launched August 2017. National distribution will follow early 2018. The husband and wife team of Melkon Khoskovian and Litty Matthew have crafted a gin to honor the many flavors of the vibrant immigrant Los Angeles food scene. From the aromatic herbs of East and South Asia, to floral and earthy flavors of Mexico, and the Middle East, this is how Angelenos eat. Did I mention Litty is a Cordon Bleu trained chef. City Bright Gin is made from their Tru Organic Vodka base. Organic Juniper Berries sourced from scenic groves in Bulgaria, ancho chiles, angelica, basil, California Bay, cardamom, cassia, coriander, cubib, black cumin, fennel, grapefruit, lemon balm, lemon, lemongrass, kaffir lime, lime, pink peppercorn, Sichuan peppercorn, peppermint, spearmint, and star anise are steeped for 7-10 days and then re-distilled in a pot still. Vapor path distillation is not used because they want the biggest/boldest flavors and aromas. This translates into better richer cocktails. Read more