St. George Spirits
St. George Spirits
AboutSt. George Spirits
Jörg Rupf founded St. George Spirits in California in 1982, drawing on the fruit-distilling traditions of Germany’s Black Forest. Lance Winters joined in 1996 after showing Rupf a bottle of homemade whiskey; distiller Dave Smith later helped broaden the range. Today the distillery works from a former naval-air-station hangar in Alameda.
Its fruit-brandy roots still guide the approach to ingredients across whiskey, gin, vodka, brandy and liqueurs. Terroir Gin, for example, uses Douglas fir, California bay laurel and sage, with the fir and sage distilled separately to account for seasonal variation.
St. George Bruto Americano
American Liqueur
$51.99
Vibrant citrus leads the aroma, backed by cinnamon, sandalwood and fresh fir. The palate opens with decisive gentian bitterness before moving into an herbaceous, woodsy centre shaped by Seville orange, balsam fir and California buckthorn. Light, dry and layered rather than sweet, it closes with a lingering bitter-citrus finish. Serve over ice with soda and orange, or use in a Negroni, Americano or spritz for a distinctly botanical edge.
St. George Terroir Gin
American Gin
$65.99
Douglas fir, California bay laurel and sage lead an intensely aromatic, woodland-driven profile, with juniper holding the botanicals together. Wok-roasted coriander brings earthy depth, while lemon and Seville orange provide a clean citrus lift. Angelica, orris root, cinnamon, cardamom and fennel add warmth and structure without obscuring the fresh forest character. The palate is crisp but layered, moving from evergreen and herbs into citrus and dry spice. Serve over ice, in a dry Martini or in a Collins with fresh herbs.
St. George Absinthe Verte 200 mL
American Other Spirits
$39.99
Intensely herbaceous, opening with spicy black licorice before moving through citrus, fresh grass and sarsaparilla. The high-proof palate is rich and viscous, with layered wormwood, fennel, star anise, mint, tarragon and lemon balm. Add a large ice cube or cool water to release the floral aroma and characteristic cloudy louche.