Wilder Gin is distilled with wild-harvested, native California botanicals including sagebrush, purple sage, bay, yerba santa, pixie mandarin peel and chuchupate. This dynamic mix of the wild and the cultivated bursts with fresh, savory aromas, like taking a walk through the mountains of the central coast. Drink Wilder straight, or use it to bring out the wilder side of gin cocktails. This is not the Queen’s gin, it’s Wilder.
Amaro Angeleno is a California style bitter liqueur in the vein of the Italian classic Aperol. With bright citrus notes from Valencia orange peel, a balanced bitterness from gentian and a subtle floral finish, this is the perfect upgrade to your standard Spritz or White Negroni and even works fantastically with Mezcal in a Margarita or 50/50 martini. Use it with bourbon/whiskey in an old fashioned variation or drink it neat as the perfect digestivo to your favorite meal. However you choose to use it, Amaro Angeleno is sure to be your new go-to Amaro and the perfect addition to your home bar.
A limoncello from Ventura, California where some of the world’s greatest lemons grow with an ocean view. Made in small batches from lemons, wheat spirits, cane sugar, and distilled lemon juice. This is A bright, boozy, and not-too-sweet liqueur for the most dedicated lovers of lemon.
La Paloma is a spirit distilled from Blue Agave grown at La Paloma Ranch in Goleta, CA. It is NOT Tequila as it is neither made in the Mexican DOT region (Denomination of Origin Tequila) nor produced under the regulations dictated by the Tequila Regulatory Council of Mexico. Rather, La Paloma is our humble nod to the classic Mexican spirit using the same approach we take with all of our California fruit distillates. Namely, we strive to pull as much pure flavor as possible from the agave and carry it through to the finished spirit. The result is a complex, flavorful agave spirit certain to intrigue even the most dedicated tequila drinker.
Distilled from California strawberries whose imperfections kept them off store shelves, our one-of-a-kind brandy is aged for four years in neutral French oak casks. The result is a dry character with a lovely strawberry aroma and notes of honey and dried fruit. It's our way of using surplus produce to create something sustainable and delicious. Ugly fruit, beautiful brandy!
Opuntia is a prickly pear spirit, made from the fruit of the Nopal cactus. Its flavor is as singular as tequila’s, an invigorating balance of fresh fruit and desert earth that is all its own. Over a ton of sun-ripened California fruit is fermented into wine and then distilled in each batch. This is a new spirit tradition that belongs to California.
Good farmers make hay while the sun shines. Good distillers seize the chance to transform surplus produce into delicious spirits. A lively vodka with a hint of sweetness, Haymaker's is made from fresh California apples and potatoes that are mashed, fermented, and six-times pot distilled in Ventura, CA.