St. George Baller Single Malt Whiskey 0,7L 47%

St. George Botanivore Gin 0.7 L 45% St. George Spirits – German craftsmanship in the USA The company St. George Spirits is considered one of the pioneers in the field of hand-crafted spirits in the USA. Behind this success is Jörg Rupf, who comes from Germany and moved to California as a young man and was immediately impressed by the quality and variety of the food on offer. As his family had been distilling spirits in the Black Forest for generations, he decided to continue this tradition and founded the St. George Spirits distillery in 1982. With his high-quality and sometimes very unusual spirits, such as a kiwi brandy, Jörg Rupf quickly made a name for himself and even Americans, who were otherwise more fixated on whiskey, began to take an interest in his fruit brandies. Sales rose steadily over the next few years and enabled Jörg Rupf to expand. Production now takes place in a former airport hangar measuring over 6,000 m², and St. George Spirits is one of the leading suppliers of hand-crafted spirits in the USA. The St. George Botanivore Gin The Botanivore Gin is, along with the Terroir Gin and the Dry Rye Gin, one of three gins offered by St. George Spirits. The distillers jokingly refer to it as a "botanical eater" because of the large number of botanicals used in its production. A total of 19 different ingredients, which St. George Spirits, unlike many other companies, keeps no secret about. The St. George Botanivore Gin contains the following botanicals: angelica root, bay leaf, bergamot peel, cinnamon, hops, coriander, dill seeds, fennel seeds, ginger, juniper, lemon peel, lime peel, Seville orange peel, violet root, black peppercorns, caraway, cardamom, coriander and star anise. A whole potpourri of flavors that harmonize wonderfully with each other! The taste of the St. George Botanivore Gin As befits a "botanivore", the Botanivore Gin has an extremely deep and complex structure. Despite all this, the Botanivore Gin retains a certain lightness, which makes it the ideal gin for the classic Martini Dry. With an impressive 93 points, Botanivore Gin 2012 made it into the list of the “Top 50 Spirits” in the renowned magazine “Wine Enthusiast”.

St. George Breaking & Entering American Whiskey 0.7L 43% Of pear brandy and bourbon Bourbon is to the USA as currywurst is to Berlin. Many distilleries have therefore specialised in this whiskey made from corn and have not produced any other product for generations. This is different at St. George Spirits. This distillery was only founded in 1982 and its success is based on a completely different product: fruit brandy! The founder, Jörg Rupf, knew the production process for this product in detail from his home in the Black Forest and decided to introduce Americans to traditionally produced European eau-de-vies. Jörg Rupf was successful in expanding the production area from a small 250 L pot still to a production space of over 6,000 m², starting with a single pear brandy! The production of St. George Breaking & Entering American Whiskey Enthusiastic about his skills, many customers repeatedly asked for a bourbon whiskey. After all, anyone who produces such good spirits as Jörg Rupf must also be able to produce good bourbon whiskey. Knowing that good bourbon whiskey needs a lot of storage time and even more experience in production, St. George decided to go a slightly different route. They bought barrels from the best bourbon distilleries in Kentucky. Yes, the St. George Breaking & Entering American Whiskey is a blend of products from other distilleries. And at St. George they are very open about it, which we think is great. Because that's how you build trust with your customers and can also offer them an excellent product - even if it doesn't come from your own stills for once. The two current master distillers at St. George - Lance Winters and Dave Smith - have already gained some experience in blending whiskey and thought about which of their favorite bourbons they would like to combine. Thanks to good contacts in the industry, they were able to buy up almost 400 barrels of bourbon whiskey that was aged between 5 and 8 years. The result is a bourbon that is more than the sum of its parts. The St. George Breaking & Entering American Whiskey. The taste of the St. George Breaking & Entering American Whiskey, highly praised by renowned magazines such as GQ, Forbes, Wine Enthusiast and Whisky Advocate, it seems that a lot of things went right when blending the Breaking & Entering American Whiskey. And this not-too-sweet whiskey is actually convincing with spicy and complex aromas of banana, butter, maple, cinnamon and cloves. Some connoisseurs refer to the Breaking & Entering as "breakfast bourbon". We don't really care when you drink it. But you should definitely try the Breaking & Entering American Whiskey. It's worth it - promised.

St. George Terroir Gin 0.7L 45% The story of St. George Spirits It was the beginning of the 1980s when the young Jörg Rupf emigrated from the Black Forest to California. His family had been distilling spirits for several generations and so Jörg Rupf had a keen eye for the extraordinarily high quality of raw materials that were available in the area around San Francisco. In 1982 he finally decided to set up his own distillery - the birth of St. George Spirits! At that time, almost all of the spirits offered in the USA came from large, industrially operated distilleries. Jörg Rupf's hand-crafted distillates quickly caused a stir, which was due not only to the quality but also to exceptional products such as a kiwi brandy. At about the same time, the "craft beer" movement began to develop in the USA, which also had a positive influence on the sales of "craft spirits" from St. George. The one-man company has now developed into a medium-sized company that produces a variety of different spirits on an area of over 6,000 m². One of them is the St. George Terroir Gin! The production of the St. George Terroir Gin The St. George Terroir Gin is a homage to the beauty of nature in California. Its flavor is based on the forests and soil of the Golden State. The botanicals used are therefore rather unusual. For example, Douglas fir is processed in the same way as the leaves of Californian laurel trees. The Terroir Gin gets its fine earthy aromas from coriander seeds, which are carefully roasted in a wok beforehand. The taste of the St. George Terroir Gin "One of the most distinctive gins from America" - that's how Food & Wine Magazine describes the Terroir Gin. And they're spot on, because the taste of the Terroir Gin is really incomparable to almost any other product. The nose reveals the unusual aromas of spruce, which transports you straight to the Christmas season. The Terroir Gin is suitable for any time of year and will surprise even experienced Gin & Tonic and Martini Dry drinkers!

St. George Absinthe Verte 0.7L 60% Absinthe - the evil green fairy? Absinthe was - and is - still considered by many people to be an inferior spirit that causes hallucinations and drives people crazy. That this is nonsense does not need to be explained here. But where the "fear" of absinthe comes from is already clear. The reason for this lies in Switzerland. Drinking absinthe was widespread there and heavy consumption sometimes had negative physical consequences. However, this was due to the relatively high methanol content that was found in many spirits at the time due to poor production methods. The thujone content - which is often blamed for the "absinthe madness" - was rarely higher back then than in today's bottlings, as studies have shown. When an alcoholic vineyard worker brutally murdered his pregnant wife and two daughters in 1905, absinthe was blamed. The man had consumed two glasses of it. The fact that he had previously drunk up to five liters of wine and other spirits was kept secret. This would have been bad for wine producers, who were actively involved in a debate about banning it. In the same year, the first countries in Europe banned absinthe, which the USA followed in 1912. In the years that followed, absinthe almost completely disappeared from the market and its sometimes excellent quality was forgotten. The only thing that stuck in people's minds was that absinthe makes you mad. Until the new century, the myth of absinthe was only kept alive by a few moonshiners who were finally able to convince governments that absinthe was not the "evil" drink they had in mind. The ban was gradually relaxed and was finally overturned in the USA in 2007. St. George Absinthe Verte The artisanal distillery St. George Spirits in California had been preparing for this day. While the sale of absinthe was still prohibited, it was not forbidden to distill it. This was done for the St. George Absinthe Verte. For a full 11 years before sales were permitted again. This time was necessary because producing an absinthe with a distinctive color and a harmonious combination of flavors is a highly complex issue. The experiment was a success and the St. George Absinthe Verte was the first legally produced absinthe to flow from an American still in 95 years. An enormously long period of time, but the wait was worth it! The St. George Absinthe Verte is produced in the traditional way without artificial additives or other gimmicks. Simply pure absinthe as it should be. The base alcohol is brandy, which is mixed with wormwood, fennel and star anise. This infusion is then distilled in 1,500 L copper pot stills and then mixed again with herbs and spices. Mint, tarragon, basil, lemon balm, hyssop, meadowsweet and nettle give the St. George Absinthe Verte its color and other flavors. The taste of the St. George Absinthe Verte Drunk neat, the Absinthe Verte from St. George Spirits is a strong, herbal hit on the taste buds. No wonder at 60% vol. We therefore recommend mixing the St. George Absinthe Verte with ice water in a ratio of 1:3. This is the only way it can open up and reveal its full flavor. This begins with notes of licorice and develops towards a citrus and herbal profile. Give absinthe - and especially the St. George Absinthe Verte - a chance. You won't be disappointed!