California, United States
Ansley Coale of Craft Distillers and Crispin and Devin Cain of Tamar distillery talked, thought, experimented, and tasted on how they could improve gin. One of the things they 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 gin with real ingredients rather than added flavoring.
Introducing Russell Henry
The gins are macerated with botanicals and redistilled using both a small Holstein potstill and the Germain-Robin 16HL antique cognac still. In addition to the classic London Dry botanical profiled, Russell Henry also makes a Hawaiian White Ginger Gin that is macerated with ginger sourced from an organic grower in Kauai.