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Crafted with local flavor and spirit

There are so many variables when it comes to crafting a gin. Narrowing the choice of botanicals that influence flavor can be daunting. For us, deciding which botanicals to use was made easier by the fact that we grew up on a farm. The farm is home to indigenous Juniper, lavender, and an orchard full of regional apple varietals. Sourcing from the place we call home was a great way to infuse our gin with terroir and focus.

We start with a base of neutral grain and apple brandy, which we make from distilled hard cider fermented at Stormalong Cidery. We then add standard botanicals such as Albanian Juniper, Coriander, and lemon, and more unique botanicals like local Juniperus Virginiana, Hibiscus, Pink Peppercorn, and a few others we like to keep secret. The end result is a bouquet of aromas and flavors that are both exotic and firmly rooted in New England.

SVG_code_fileThe beauty of American Gin is that it can really have character. And for us, that meant giving it a backbone. We chose to bottle it at 94 proof so it would hold up in traditional gin cocktails. Afterall, no one should have to put up with a watery gin and tonic.



  • 2.5 oz estate gin
  • .5 oz dry vermouth
  • .25 oz pickle brine (or olive brine)

We suggest stirring your martini for 10-12 seconds, strain and serve, garnish with a cornichon or olives

Cucumber Basil Gimlet

Muddle 3-4 slices of cucumber and 3-4 basil leaves in a shaker tin

  • 2 oz estate gin
  • .75 oz simple syrup
  • .75 oz lime juice

Shake with ice and strain into a tumbler over fresh ice. Garnish with basil leaf or cucumber wheel

Gin Lime Rickey

  • 2 oz estate gin
  • .75 oz lime juice
  • .75 oz simple syrup

Top with club soda and garnish with a lime wedge. For added sweetness, add a drizzle of Bully Boy Hub Punch.