Lot 14 of St. George Single Malt Whiskey now shipping
At last, Lot 14 of our single malt is on its way out of the distillery! Our California distributor just picked up its NorCal order today, which means that bottles should start showing up with select local spirits shops, restaurants, and bars soon. Shipments are also en route to Southern California, Arizona, Colorado, Georgia, Louisiana, Nevada, and Wisconsin, with other states to follow shortly.
Local folks: We've gotten word from Heads, Hearts & Tails (the store located here at the distillery) that they already sold their entire allocation of Lot 14 (which was quite limited) to pre-orders, which means they will not have any more bottles available to purchase. We haven't heard of any other retailers accepting pre-orders, so we wish you luck finding a bottle as inventory starts to land on local shelves.
Please remember, this spirit is extraordinarily limited and precious—just over 3,000 bottles to share with you and every other whiskey freak on the planet! If you're able to land a bottle, we hope you'll enjoy every sip.
Updates on upcoming new releases: aged California apple brandy, aged California agricole rum, St. George vodka
Our new releases of St. George California Reserve Apple Brandy and California Reserve Agricole Rum are in the home stretch. We'll be bottling both spirits before the month is out, which means they should start showing up locally sometime in October, and in other states thereafter. If you missed the last newsletter or need a refresher on these spirits, you can find details here. As always, when we have more specifics on release dates, we'll share the info via our Facebookpage and Twitter feed; if you want to be among the first to know, please follow us online!
In the meantime, our team is still hard at work developing our new line of St. George vodkas, which we hope to have in your glass before Thanksgiving. Stay tuned...
Breaking & Entering Bourbon on hold
Sad news for bourbon fans: For the foreseeable future, we will not be bottling any more Breaking & Entering Bourbon.
As we've stated from the get-go, B&E is a product of barrels we "stole" from some of the most esteemed bourbon distilleries in Kentucky and blended back here at our distillery in Alameda. In the three years since we began the B&E project, our costs for buying bourbon to blend into B&E have skyrocketed. We accepted lower margins because we saw B&E as a contribution to the category worthy of the St. George name and we wanted to be able to keep producing a spirit we love to drink—and share.
Unfortunately, the bourbons that we want to blend into B&E are no longer for sale at any price.
We believe that we'll see those choicest barrels on the market again, but in the meantime the bourbon that we want simply doesn't exist.
We're proud of B&E—a sourced and blended bourbon worthy of our legacy as America's oldest craft distillery. We're proud of our team that has shaped B&E into a relevant brand that customers care about and call for by name. While we're disappointed that we don't currently hold the casks to blend more B&E, we made the call not to compromise the integrity of what we put into B&E—even if that meant discontinuing the brand in the short term.
Breaking & Entering didn't exist a few years ago and we're guessing that the bottles that remain on the market will get snapped up by bourbon lovers as passionate about B&E as you are. If you're lucky enough to have a bottle at home or to spot some on the shelf of a spirits shop near you, please savor it—and know that when we get back to barrel thievin', you'll be the first to know.
Featured recipe: Northern Terroir
This recipe from Zachary Nelson (The North Left, Santa Ana) makes great use of our herbaceous and woodsy Terroir Gin by combining it with Green Chartreuse and Art in the Age Sage—earning it a win as one of Gary Regan's 101 Best New Cocktails this year.
Northern Terroir
3/4 oz St. George Terroir Gin
3/4 oz Green Chartreuse
3/4 oz Art in the Age Sage
3/4 oz fresh lime juice
1/2 oz rosemary syrup
To make, shake all ingredients over ice and double-strain into a chilled cocktail glass. Slap a fresh rosemary sprig and add it as a garnish.
For the inspiration behind the drink (as well as details on how to make Zach's rosemary syrup), see here.
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