Archives for April 2025

Indian Creek Distillery: A Sip of History with America’s Oldest Working Stills

April 29, 2025 By Dow Scoggins

Indian Creek Distillery: A Sip of History with America’s Oldest Working Stills

Nestled along the serene banks of Indian Creek in New Carlisle, Ohio, lies a living testament to America’s whiskey-making heritage: Indian Creek Distillery. Situated on the historic Staley Mill Farm, this family-owned artisan distillery is home to the oldest working stills in the United States, copper pot stills that have been crafting whiskey since 1820. Operated by sixth-generation distillers Missy and Joe Duer, Indian Creek Distillery is not just a place to savor award-winning rye and corn whiskeys—it’s a journey back to the rugged, spirited days of the Ohio frontier.

A Legacy Forged in Copper
The story of Indian Creek Distillery begins in the early 1800s, when Elias Staley, a millwright and distiller from Pennsylvania, ventured west to the Northwest Territory. In 1818, Elias purchased a 160-acre tract in Miami County, Ohio, where he built a gristmill and a distillery along Indian Creek. His double copper pot stills, affectionately called “the girls” by the current proprietors, were the heart of the operation, producing Staley Rye Whiskey that became renowned for its quality. Customers, including local Native Americans, traveled miles to fill their jugs with this “liquid gold,” which was sold for as little as 10 cents a quart.

The distillery thrived, producing 30 to 35 gallons of rye whiskey daily, with up to 100 barrels aging in the bond house. But in 1862, Elias shuttered the stills in protest of a federal whiskey tax imposed to fund the Civil War. After his death in 1866, his sons—Andrew, Simon, and John—reopened the distillery, registering it as Distillery No. 5 in Ohio’s District 10. The operation continued until Prohibition in 1920, when George Washington Staley, Elias’s grandson, hid the stills and equipment from government agents, preserving them for future generations.

Reviving a Frontier Tradition
Fast forward to 2010, when Missy Duer, a sixth-generation Staley, and her husband Joe took up the mantle to revive the family legacy. With distilling illegal in Ohio until the early 2000s, no Staley had distilled since Prohibition. Armed with the original 1820 copper stills, George’s handwritten 200-year-old rye whiskey recipe (titled “Method of Operation”), and a passion for authenticity, the Duers built a new stillhouse on the farm, designed to reflect the architectural style of the early 1800s.

Relearning the craft was no small feat. Joe faced a “steep learning curve,” deciphering cryptic instructions from old letters, such as “heat your water and cool your water.” He discovered that “heating” meant water warm enough to hold a hand in for a minute, and “cooling” referred to the temperature of fresh cow’s milk—an issue, as Joe quipped, since “I didn’t have a cow.” Despite these challenges, the Duers stayed true to the original process, using locally grown rye and non-GMO corn, artisanal spring water, and an open-top mashing method influenced by the weather, just as Elias did.

Today, those 1820 stills—America’s oldest working stills—are once again flowing with whiskey. At roughly 100 gallons each, they produce small-batch rye and corn whiskeys that capture the essence of early American distilling. The Duers age their whiskey in 10-gallon barrels (originally to meet demand quickly) and hickory barrels, a nod to the hickory trees abundant in the area during Elias’s time, imparting unique flavors of hickory and hops.

A True Sip of History
Indian Creek Distillery’s whiskeys are a bridge between past and present. The flagship Staley Rye Whiskey, made with a mash bill of 65% rye, 20% corn, and malted barley, is bright and flavorful, with earthy, grassy notes and a long, pleasant finish. The distillery also offers unaged “white rye” (straight from the still, clear as water) and corn whiskey, both aged and unaged, each batch reflecting the distiller’s mood and the ancient art of double copper pot distillation. Their whiskeys have earned medals of excellence in international tasting competitions, a testament to their quality and authenticity.

Beyond whiskey, the Duers produce StillHouse Maple Syrup, aged in used whiskey barrels, which has found its way to Whole Foods and local stores. The distillery’s Mercantile Shop offers whiskey glasses, candles, soaps, and other small-batch goods, while the tasting room, adorned with historic photos and artifacts, invites visitors to savor the farm’s 200-year legacy.

Stepping Back in Time
A visit to Indian Creek Distillery is like stepping into the “Old Northwest Territory.” The 160-acre Staley Mill Farm, listed on the National Register of Historic Places, features Ohio’s oldest original gristmill (built in 1818), remnants of the original brick distillery, and the intact warehouse and mash house. The Duers offer Stillhouse tours on Saturdays ($20, including a guided tasting flight) and tastings Tuesday through Saturday, drawing historians, whiskey enthusiasts, and “whiskey historians” alike. For a deeper dive, the Legendary Tour ($45, by reservation) explores the entire farm, from the gristmill to the modern distillery.

The farm also hosts events like concerts, weddings, and tastings with a mixologist crafting cocktails. Visitors praise the gorgeous setting, the warmth of Missy and Joe, and the chance to taste history. As one Yelp reviewer noted, “If you like history and whiskey, then you will love visiting this beautiful distillery. Oldest working copper stills in the country.”

A Family Legacy for the Future
Missy and Joe’s dedication goes beyond whiskey—they’re preserving a way of life. Missy, who says she’s got “whiskey in my blood,” radiates confidence in her role as a docent of this legacy. Their daughter, Carmony, oversees bottling and is poised to carry the tradition forward, perhaps with her own daughters someday. The Duers’ commitment to local sourcing (partnering with farmer Greg McGlinch for grain) and American-made materials underscores their pioneer spirit.

Indian Creek Distillery isn’t just about making whiskey; it’s about distilling truth, aging it with wisdom, and crafting a spirit as old as America itself. As Missy puts it, “Six generations later, the Staley Farm is a living monument to the past, where history is alive and well.” Whether you’re sipping their rye, strolling the farm, or marveling at the 200-year-old stills, a visit to Indian Creek is a chance to taste the spirit of the frontier.

Plan Your Visit: Indian Creek Distillery is open Tuesday–Saturday, 12:00 PM–5:00 PM, at 7095 Staley Road, New Carlisle, OH. Call 937-846-1443 for tour reservations or whiskey availability. Products are sold on-site, in over 150 Ohio liquor stores, and at select locations in Kentucky.

101 Whiskey Quotes to Sooth the Soul and Maybe Get a Few Laughs – Click Here

The Tale of Mark Twain’s Favorite Cocktail – AKA The Mark Twain Cocktail

April 20, 2025 By Dow Scoggins

In the summer of 1873, Samuel Clemens—better known as Mark Twain, the sharp-witted scribe of American tales—set sail across the Atlantic aboard the SS City of Chester, bound for England. The Mississippi River pilot turned literary luminary was no stranger to a good drink, having cut his teeth on bourbon and lager in the rough-and-tumble days of his youth in Missouri and Nevada. But this voyage would introduce him to a concoction that would capture his heart and palate, a drink he’d immortalize in a letter to his beloved wife, Olivia.

It was the ship’s surgeon, a man with a knack for mixing remedies and revelry, who first poured Twain what he called a “cock-tail.” The recipe was simple yet sublime: Scotch whisky, a squeeze of fresh lemon juice, a touch of crushed sugar, and a dash or two of Angostura bitters. Shaken with ice and served in a wine glass, it was a revelation to Twain, whose taste for bourbon had defined his earlier years. “Too much of anything is bad,” he’d later quip, “but too much good whiskey is barely enough.” This new Scotch-based elixir, bright with citrus and warmed by bitters, struck him as just the right kind of excess.

By the time Twain reached London, he was smitten. He savored the cocktail before breakfast, before dinner, and before bed, crediting it with a “wonderful” digestion that ticked along “as regular as a clock.” In January 1874, from the Langham Hotel, he penned a now-famous letter to Olivia: “Livy my darling, I want you to be sure & remember to have, in the bath-room, when I arrive, a bottle of Scotch whisky, a lemon, some crushed sugar, and a bottle of Angostura bitters(Later to be know as the Mark Twain Cocktail) Ever since I have been in London I have taken in a wine glass what is called a cock-tail (made with these ingredients)… It remains day after day and week after week as regular as a clock.” He wasn’t just fond of the drink; he believed it had near-medicinal powers, perhaps even a spark of romance, as he hinted at his eagerness to return to her side.

This cocktail, later dubbed the Mark Twain cocktail, was a twist on what we now know as an Old Fashioned, though some liken it to a Whiskey Sour sans egg white. Its Scotch base set it apart from the bourbon-heavy drinks of Twain’s homeland, and its lemony zing gave it a liveliness that suited his irreverent spirit. Back in the States, Twain’s love for Scotch deepened. He’d host powerful men in his Hartford mansion, regaling them with stories over glasses of this cocktail or, in later years, a simpler hot toddy—Scotch with hot water—to ward off toothaches and fuel late-night billiards.

The Mark Twain cocktail became a legend in its own right, served in places like Carson City’s Bank Saloon, where barkeeps toasted the writer’s legacy. To make it, mix 1½ ounces of Scotch whisky, ¾ ounce of fresh lemon juice, 1 ounce of simple syrup, and 2 dashes of Angostura bitters. Shake with ice, strain into a chilled glass, and garnish with a lemon twist. It’s a drink as bold and balanced as Twain’s prose, with a tart edge that cuts through life’s absurdities.

Twain, ever the humorist, once said he smoked “in moderation—only one cigar at a time,” despite puffing through 22 a day. His approach to his cocktail was much the same: savored with gusto, never in half-measures. And so, this drink remains a toast to a man who lived as he wrote—full of wit, warmth, and a touch of mischief.

101 Whiskey Quotes to Sooth the Soul and Maybe Get a Few Laughs – Click Here

How Jack Daniel Learned to Make Whiskey at Age 6 – Jack Daniel’s Tennessee Whiskey

April 20, 2025 By Dow Scoggins

How Jack Daniel Learned to Make Whiskey at Age 6
Jasper Newton “Jack” Daniel, the founder of the iconic Jack Daniel’s Tennessee Whiskey, began his journey in whiskey-making at an astonishingly young age. This story explores how a Lutheran minister and an enslaved distiller shaped the legacy of one of America’s most famous spirits.

A Young Boy’s Early Life in Tennessee
Born around 1846–1850 in Lynchburg, Tennessee, Jack Daniel was the youngest of ten children. After his mother’s death and a strained relationship with his stepmother, young Jack left home in the mid-1850s, seeking a new path. By the age of six or seven, he found refuge with Reverend Dan Call, a Lutheran minister, grocer, and part-time distiller in Lincoln County, Tennessee.

Learning the Craft from Reverend Dan Call
Reverend Dan Call ran a small farm and general store, but his whiskey still was the heart of his operation. While some accounts suggest Jack began working for Call as an errand boy, his curiosity quickly drew him to the still house. Call, recognizing the boy’s potential, introduced him to the art of distilling. Under Call’s guidance, Jack learned the basics of whiskey production, from fermenting grain to operating the copper stills.

The Influence of Nathan “Nearest” Green
At Call’s farm, Jack met Nathan “Nearest” Green, an enslaved African American and skilled distiller who managed the still. Green, born around 1820, was renowned for his expertise in whiskey-making, particularly the Lincoln County Process—a method of filtering whiskey through sugar maple charcoal to achieve a smooth flavor. Green took Jack under his wing, teaching him the nuances of this unique technique that would later define Tennessee whiskey. Their mentorship laid the groundwork for Jack’s future success.

A Partnership Forged in Time
By the late 1850s, Jack was working alongside Green and Call, absorbing knowledge that would shape his career. After the Civil War and emancipation, Green, now a free man, continued to work with Jack. In 1863, when Call’s wife and congregation pressured him to choose between his ministry and distilling, he sold the still to Jack, who was just a teenager. With Green as his first master distiller, Jack established the Jack Daniel Distillery, officially registered in 1866, making it the first registered distillery in the United States.

The Legacy of Jack Daniel’s Whiskey
Jack’s early lessons from Call and Green culminated in the creation of Jack Daniel’s Old No. 7, a Tennessee whiskey known for its distinctive charcoal-mellowed taste. The Lincoln County Process, learned from Green, remains a hallmark of the brand. Over 150 years later, the Jack Daniel Distillery in Lynchburg continues to honor its founders, with descendants of Nearest Green still involved in the distillery’s operations.

Today, visitors to the Jack Daniel Distillery can explore this rich history, from the Cave Spring Hollow water source to the charcoal mellowing vats, and learn about the young boy who, at age six, began a journey that would make him a legend in American whiskey-making.

Jack Daniel’s Distillery
Lynchburg, Tennessee
(931) 759-6357
www.jackdaniels.com/en-us/visit-us

The Wild Origin Story of Skrewball Peanut Butter Whiskey

April 19, 2025 By Dow Scoggins

How a quirky flavor idea turned into a nationwide whiskey sensation

Once upon a time in sunny San Diego, a misfit idea was born behind the bar of a local beachside restaurant. A bartender with a love for the unexpected began experimenting with flavors—mixing whiskey with peanut butter of all things. The result? A surprisingly smooth, slightly sweet, nutty spirit that would soon become one of the most talked-about whiskeys in America: Skrewball Peanut Butter Whiskey.

What started as a playful experiment quickly became a cult favorite among locals. Customers couldn’t get enough of this unconventional combination. Peanut butter and whiskey? It sounded crazy—until you tasted it. Rich, creamy, and with just the right kick, Skrewball flipped the whiskey world upside down.

Co-founded by husband-and-wife duo Steven and Brittany Yeng, Skrewball officially launched in 2018, embracing its status as the rebel of the spirits world. With its bold black sheep logo, the brand leaned into its identity as a rule-breaker. Unlike traditional whiskeys that play it safe, Skrewball wasn’t afraid to be different—and that difference paid off.

In just a few short years, Skrewball Peanut Butter Whiskey went from a local bar trick to a nationwide hit, racking up awards and earning shelf space in thousands of liquor stores and bars across the U.S. It became a staple for cocktails, dessert pairings, and even creative shots like the “Skrewball & Jelly”—a nostalgic nod to the PB&J.

Today, Skrewball is more than just a flavored whiskey—it’s a movement for those who color outside the lines. Whether you sip it straight, mix it in a milkshake, or shake up a cocktail, Skrewball proves that the best ideas often come from doing things a little differently.

So if you’re looking for a whiskey that’s bold, flavorful, and fun, join the misfits and try a taste of the original peanut butter whiskey. Cheers to going a little nuts.

For more Whiskey Trivia and Fun Facts: Click Here

Alaskan Distilling Co. Wins U.S. Open Cocktail Champion Title at 2025 U.S. Open Whiskey & Spirits Championship

April 19, 2025 By Dow Scoggins

JUNEAU, Alaska — Alaskan Distilling Co., the spirits division of Alaskan Brewing Co., has been named the 2025 U.S. Open Cocktail Champion, taking top honors at this year’s prestigious U.S. Open Whiskey & Spirits Championship. The Juneau-based company impressed judges with its innovative canned cocktails, earning two Gold medals and one Silver.

Award-Winning Canned Cocktails from Alaskan Distilling Company:

Gold – Rainforest Gin & Tonic (Classic Canned Cocktail)
Gold – CAMP FUEL: Citrus Breeze (Citrus Canned Cocktail)
Silver – Solstice Vodka Lemonade (Citrus Canned Cocktail)

These victories secured Alaskan Distilling the overall cocktail title, highlighting the brand’s creativity, craftsmanship, and bold flavors in a competitive national field.

“Being named the U.S. Open Cocktail Champion is a huge honor,” said Maxwell Rule, CEO of Alaskan Brewing Co. “This recognition reflects the passion and dedication of our team at Alaskan Distilling—from concept to can, they put their hearts into every product.”

The U.S. Open Whiskey & Spirits Championship is one of North America’s largest and most respected spirits competitions. Thousands of spirits and cocktails are judged in blind tastings by a panel of industry experts, who score entries based on aroma, flavor, balance, and overall impression.

This marks a continued rise for Alaskan Distilling Co., which earned Silver for its Musk Ox Mule and Bronze for its Rainforest Gin & Tonic in the 2024 competition. The 2025 wins further establish the brand as a leader in the growing ready-to-drink (RTD) cocktail space.

Now Available in Alaska
Rainforest Gin & Tonic
Solstice Vodka Lemonade
Musk Ox Mule
CAMP FUEL Citrus Breeze
CAMP FUEL Legendary

About Alaskan Distilling Co.
Alaskan Distilling Co. is driven by a passion for quality, community, and innovation. Originally rooted in world-class craft beer, the team expanded into craft distilling in 2019, embracing small-batch production using natural ingredients and traditional methods. The spirits are distilled on-site using a 10-hectoliter still at the main brewery campus in Juneau, Alaska, and a 1-hectoliter still located in the brewery’s tasting room.

The distilling team has developed a line of internationally award-winning canned cocktails, including the Solstice Vodka Lemonade, Rainforest Gin & Tonic, and Musk Ox Mule. Each sparkling, ready-to-drink cocktail is crafted with a base of Alaskan Distilling Co. gin or vodka and features only natural ingredients. The flavors reflect the wild beauty and native food sources of Alaska, offering a true taste of the Last Frontier.

Alaskan Distilling Co. proudly delivers hand-crafted spirits and cocktails—distilled the Alaskan way.

Website: www.alaskanbeer.com/ourdistillery/

U.S. Open Whiskey & Spirits Championship
The U.S. Open Whiskey & Spirits Championship is held in Oxford, Ohio. It is one of the largest competitions in North America, showcasing excellence across a wide range of categories including whiskey, vodka, rum, gin, and ready-to-drink cocktails. Held annually, the competition attracts entries from craft distilleries and major producers alike, all of which are evaluated in blind tastings by a panel of expert judges. Spirits are judged based on aroma, taste, balance, and overall impression, ensuring a fair and rigorous process. The U.S. Open not only recognizes top-tier craftsmanship but also helps highlight emerging talent and innovative products within the growing craft spirits industry.

For more Whiskey Trivia and Fun Facts: Click Here

Bourbon Meets Dessert: Graeter’s and New Riff Unveil Bourbon Ball Ice Cream

April 12, 2025 By Dow Scoggins

CINCINNATI, Ohio — Graeter’s Ice Cream, the nation’s oldest family-owned craft ice cream brand, has teamed up with Kentucky’s own New Riff Distilling to unveil a new, indulgent treat: Bourbon Ball Ice Cream. This first-of-its-kind collaboration between the two beloved brands pays homage to the classic Kentucky confection, blending Graeter’s signature small-batch ice cream with New Riff’s award-winning bourbon.

The new flavor is now available for nationwide shipping at Graeters.com, and will arrive in Graeter’s scoop shops beginning Monday, April 14. It will also be available for purchase at New Riff Distilling’s Gift Shop starting Saturday, April 12, with in-store availability at Meijer, Jungle Jim’s, and Dorothy Lane Market locations rolling out later this spring.

Bourbon Ball Ice Cream features bourbon-infused ice cream swirled with whiskey-glazed pecans and rich dark chocolate chips. The bourbon is sourced from a hand-selected, single barrel of New Riff Bourbon, delivering bold flavor and a smooth finish. This new offering evolves and replaces Graeter’s former Brown Butter Bourbon Pecan flavor, pushing the boundaries of indulgence while honoring Kentucky’s culinary traditions.

“This collaboration is a celebration of craftsmanship,” said Richard Graeter, fourth-generation President and CEO of Graeter’s. “By partnering with New Riff to handpick a special barrel of their bourbon, we’ve created a one-of-a-kind flavor that embodies the best of both worlds — fine bourbon and handcrafted ice cream.”

New Riff’s commitment to traditional sour mash techniques and bottled-in-bond standards made them the perfect match for Graeter’s artisan approach. The partnership unites two family-owned brands that share a deep-rooted passion for quality, creativity, and community.

“We’re proud to work with a local icon like Graeter’s,” said Mollie Lewis, President of New Riff Distilling. “Seeing how they incorporated our Single Barrel Bourbon into this luxurious recipe was incredible. It’s more than just a dessert — it’s a fusion of two Kentucky legacies.”

To celebrate the launch, New Riff Distilling will host a free tasting event from 11 a.m. to 2 p.m. ET on Saturday, April 12, where fans can sample Bourbon Ball Ice Cream and purchase pints on-site.

About Graeter’s Ice Cream
Founded in 1870, Graeter’s Ice Cream has handcrafted premium ice cream using the traditional French Pot method for over 150 years. With more than 50 retail stores and distribution in over 3,000 grocery stores across 46 states, Graeter’s continues to deliver rich, creamy, and indulgent ice cream one small batch at a time.

About New Riff Distilling
New Riff Distilling, located in Newport, Kentucky, is a family-owned distillery redefining traditional bourbon-making with a modern twist. Established in 2014 by Ken Lewis, a former liquor retailer, the distillery is renowned for its commitment to quality and innovation. New Riff produces a range of spirits, including high-rye bourbon, rye whiskey, and Kentucky Wild Gin, all crafted using non-GMO grains and mineral-rich water sourced from an on-site aquifer. Adhering to the Bottled-in-Bond Act of 1897, their whiskeys are aged for at least four years and bottled without chill filtration, ensuring a full-bodied flavor profile. Visitors can explore the distillery through various tours and tastings, experiencing firsthand the meticulous process behind each bottle. With its dedication to tradition and a passion for innovation, New Riff Distilling has quickly become a notable name in the American craft spirits scene.
For more, visit NewRiffDistilling.com

For more Whiskey Trivia and Fun Facts: Click Here

Gervasi Spirits Awarded Grand National Champion at the U.S. Open Spirits Championship

April 12, 2025 By Dow Scoggins

In the heart of Canton, Ohio, tucked within the scenic 55-acre Gervasi Vineyard estate, Gervasi Spirits is redefining the craft distilling experience. More than just a distillery, it’s part of a larger vision that fuses luxury hospitality, fine dining, and artisanal craftsmanship. And while the vineyard is already a well-established name in Midwest wine circles, Gervasi Spirits has emerged as a standout in its own right—earning national recognition for its high-quality spirits and immersive guest experience.

A New Chapter in Craft
Gervasi Spirits was established as a natural evolution of the Gervasi brand—one that would expand its portfolio beyond wine and into the art of distillation. Housed inside The Still House, a Tuscan-style stone chapel by day and sleek cocktail lounge by night, the distillery brings a dramatic sense of place to its operation. Inside, gleaming copper stills serve as both functional centerpieces and symbols of a deep commitment to small-batch, handcrafted spirits.

The distillery’s approach is rooted in precision and experimentation. Every product—from vodka to bourbon to botanical gin—is created in limited quantities using carefully sourced ingredients and traditional methods that allow for maximum control over flavor and quality.

2025 U.S. Open Whiskey and Spirits Championship
Gervasi Spirits may be a relatively young operation, but it’s already earning the kind of recognition that veteran distillers strive for. At the 2025 U.S. Open Spirits Championship, Gervasi took home the Grand National Champion’s Cup, distinguishing itself as a force in American craft distilling. The distillery won four medals in the spirits division—two golds, a silver, and a bronze—and made history as the first producer to place in both the U.S. Open Whiskey and Spirits Championships. In the Whiskey Division, Gervasi’s Bourbons took home two gold medals and two silver medals.

What is master distiller, Shae Pridemore’s secret? A commitment to quality across the board. Gervasi’s Blood Orange Gin is bright, aromatic, and endlessly mixable, while the Barrel-Aged Bourbon boasts deep layers of vanilla, toasted oak, and spice. Their Small Batch Vodka is clean, smooth, and versatile enough to elevate any cocktail.

More Than a Bottle
What truly sets Gervasi Spirits apart is its experience-first philosophy. Visitors can sip spirits in The Still House lounge, surrounded by dramatic lighting and live music, or take part in curated tastings that delve into the nuances of distillation. For those who want to stay longer, Gervasi Vineyard offers on-site villas and boutique suites, as well as a full-service spa, multiple restaurants, and an Italian-style wine cave.

It’s this full-spectrum experience—part wine country, part culinary destination, part distilling showcase—that makes Gervasi a unique player in the world of craft spirits.

Looking to the Future
As Gervasi Spirits continues to grow, so does its ambition. Plans for expanded distribution, new product releases, and deeper collaborations with chefs, mixologists, and other artisans are on the horizon. But through it all, Gervasi remains committed to its roots: delivering authentic, high-quality spirits in a setting that’s as memorable as the first sip.

In an industry crowded with labels, Gervasi Spirits stands out not just for what it bottles—but for the world it builds around every pour.

About Gervasi Spirits
Gervasi Spirits, located in Canton, Ohio, is a boutique distillery renowned for its handcrafted, small-batch spirits that blend traditional techniques with innovative flavors. Situated within the picturesque Gervasi Vineyard Resort & Spa, the distillery produces a diverse range of premium offerings, including wine barrel-finished bourbon, rosé vodka, and blood orange gin. These unique spirits are meticulously crafted to be enjoyed neat or as key ingredients in creative cocktails. The distillery’s commitment to quality and craftsmanship has earned it numerous accolades, such as the Best of Class award for its Pink Peppercorn Gin at the 2024 San Francisco World Spirits Competition. Visitors can experience these exceptional spirits firsthand at The Still House, a distinctive venue that serves as both a coffeehouse by day and a cocktail lounge by night, offering a full menu of Gervasi Spirits, craft cocktails, and live music . For those interested in a deeper exploration, Gervasi offers guided distillery tours and tastings, providing an immersive experience into the art of spirit production .
Website: gervasivineyard.com/spirits/