Our distillery is founded on experimenting with wormwood spirits. Early on in our trials, wormwood was an illusive banned ingredient, best known for its use in traditional absinthe. On our first distillation we fell in love with more than the myth though, the subtle lucid wakeful feel was unlike any other spirit. Unknown to us at the time, spirits with wormwood were nearing the end of a century old ban.
After over a decade of perfecting our unique distilling methods we are releasing one-of-a-kind wormwood spirits that depart from traditional absinthe but keep that unique feel we originally fell in love with. Growing our own wormwood in upstate New Yorks Orange County where we grew up, we are using its bitter profile, once prolific in spirits like Vermouth and Amaros, to influence our spirits similar to how bitters do in a cocktail- but all in the distilling process. You end up with familiar but new tastes for what a rye, gin, agave and wormwood spirits can be. Steering away from traditional herbal absinthe, we don’t use anise or licorice – just keep the wormwood, so you get the feel of an absinthe and the taste of your favorite spirits.
Only making small batches in our hand-made still and using a grain-in-column distilling technique makes for a completely crafted method that we use to this day at our distillery in north Brooklyn on the border of Bed-Stuy and Bushwick, a short walk from where we started our experiments in the mid 2000s. This gives our spirits a noticeable closeness to the grain that ties us back to the upstate farms we grew up around, the same region where we source all of our local organic NY grains from and grow our own wormwood. It makes our spirits smooth at 90 proof with distinct layers and complexity that continue long into the finish of every sip. This is the standard of our distillery – pushing the boundaries of classic liquors by redefining and reinventing the craft of what wormwood spirits can be.