Master Distiller Crispin Cain uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics
Handcrafted in a Potstill
Cain uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics
Transformation Through Time
Aging in barrels allows controlled oxidation of the contents through the medium of the oak staves. The ingredients enrich themselves both by interacting with the oak’s tannins, lignins, and vanillins, and by developing complex added flavors by interacting with one another. In this case, the select botanicals do wondrous things: the transformation is profound and deeply enjoyable.
Master Distiller Crispin Cain uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics
Handcrafted in a Potstill
Cain uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics
Transformation Through Time
Aging in barrels allows controlled oxidation of the contents through the medium of the oak staves. The ingredients enrich themselves both by interacting with the oak’s tannins, lignins, and vanillins, and by developing complex added flavors by interacting with one another. In this case, the select botanicals do wondrous things: the transformation is profound and deeply enjoyable.
Russell Henry Dark Gin
This magically transformed version of the London Dry Gin has been aged between 6 months and a year in Minnesota oak and French Limousin cognac barrels, which gives the complex botanicals some time to enrich themselves.
Soft, intense, long; the distinctive flavors and aromas of the London Dry have married into a superbly rich bouquet and a deep complexity. This is one of the finest, and most interesting spirits we've have ever tasted. There is a 3-bottle limit.
Excellent straight, but also make the world’s best Negronis.
Another gin?
It’s because we thought there was a lot of room for improvement. Among us we had some 50 years thinking about and distilling craft-method spirits. Ansley Coale of Craft Distillers and Crispin and Devin Cain of Tamar distillery talked, thought, experimented, tasted. One of the things we wanted to do was figure out how to distill a real-fruit gin, one that would include genuine flavors, instead of having them added, so that we could make authentic Lime gins.
Did it work?
Here’s what Paul Pacult’s Spirit Journal had to say: “Entry is delicate, gently bittersweet, herbaceous, at the last a touch juniper-like; mid-palate features more ginger, no paucity of juniper, coriander, rose petal, or angelica. Finishes like silk in the throat. Delicious. Highest recommendation”
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Master Distiller Crispin Cain uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics
Handcrafted in a Potstill
Cain uses a wheat-based grain-neutral spirit redistilled on the Germain-Robin 16HL cognac still, and also on a small Holstein potstill, following infusion with juniper and several other aromatics
Transformation Through Time
Aging in barrels allows controlled oxidation of the contents through the medium of the oak staves. The ingredients enrich themselves both by interacting with the oak’s tannins, lignins, and vanillins, and by developing complex added flavors by interacting with one another. In this case, the select botanicals do wondrous things: the transformation is profound and deeply enjoyable.
