Over three decades at the vanguard of the American craft spirits revolution, the Alameda, California–based distillery has earned respect, critical acclaim, and a devoted following for creating an extraordinary portfolio that sets the gold standard for artisanal spirits in the United States.
Inspired by California's burgeoning culinary movement and the exceptional quality of local fruit, founder Jörg Rupf established St. George Spirits in 1982 to make eaux de vie and fruit liqueurs. Master distiller/owner Lance Winters joined in 1996 and has since worked to expand St. George's portfolio and catalyze its growth into one of the most prolific and innovative craft distilleries in the nation.
In the 30-plus years since launching its flagship eaux de vie and liqueurs, the distillery has built a diverse portfolio of spirits. St. George Single Malt Whiskey was a pioneer in the category of American single malts. 1001 Whiskies You Must Try Before You Die even says it “might just be the best U.S. single malt available today.” St. George Absinthe Verte was the first American absinthe to be released in the United States when the ban on absinthe was overturned—and remains one of the most highly acclaimed products in the category. Terroir Gin is a truly Californian spirit—inspired by the wild aromas of Marin County’s Mount Tamalpais—and is joined by the distillery’s other two gins (Botanivore and Dry Rye Gin). St. George California Agricole Rum, made from 100% California sugarcane, is the only American rum we know of to be made from fresh, domestically grown cane. And Breaking & Entering Bourbon has prompted GQ to declare, “Forget Kentucky; California is the new pilgrimage.”
Other recent press about the distillery has come from Food & Wine, Bon Appetit, Saveur, Sunset Magazine, Wine Enthusiast, Cooking Light, Martha Stewart Whole Living, The Chicago Tribune, GQ, Esquire, Playboy, The New York Times, The Wall Street Journal, The Los Angeles Times, and many local publications.
St. George is open to the public for distillery tours and tastings, and hosts some ~25,000 visitors annually. In recent years, the distillery has more than doubled its staff, expanded hours of operation and tour offerings, and made many capital improvements to enhance the visitor experience.
As a California-based business, St. George has access to some of the most extraordinary agricultural products in the world. The distillery works directly with farmers growing everything from citrus crops to sugarcane, agave, and organic grains and with foragers who sustainably source herbs and native plants. It collaborates with world-class institutions like the University of California–Davis and the Culinary Institute of America, as well as local breweries, wineries, and some of the most acclaimed and forward-thinking restaurants and bars in the culinary world.
In the more than 30 years that have passed since St. George Spirits was founded, the artisan distillation movement has exploded across the country. Many of the other states that are home to small distilleries have recognized the benefits that small distilleries bring in the form of jobs, increased tourism, taxes, and support of local agriculture.
For more information visit: http://www.stgeorgespirits.com/