Distilled in Oxford, Mississippi using locally grown rice and botanicals along with a complex array of ingredients from around the world. Borrowing ancient sake production techniques to ferment rice grown at Two Brooks Farm in the Mississippi Delta. They cultivated Koji (Aspergillus oryzae) in house using imported Japanese spores. This unique organism breaks down rice starches into simple sugars that can be easily converted into alcohol. This fermented rice wine is distilled slightly below neutral (95% ABV) to preserve the aromatic character of the special rice used. Small copper pot stills are used for distillation of each botanical individually: Juniper, Coriander, Angelica Root, Fresh Meyer Lemon Peel, Black Tellicherry Peppercorn, Lemongrass, Rosemary, Bay Leaf, Red Clover, Southern Pine Needles. The unique experience is designed to enhance any classic gin cocktail or be sipped on its own with a citrus twist. Gold medal winner 2020 SF World Spirits Awards.
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