About 1911 Spirits Gin
In 1911, George Skiff and Andrew Beak founded a 100-acre apple orchard in New York's Hudson Valley. At the time, the Hudson Valley, which extends from New York City northward through Albany, was home to thousands of farms, hundreds of which distilled the excess fruits and grains they harvested into spirits. As a result of the onset of Prohibition, however, these farmers were forced to abandon their stills.
Today, Marshall Skiff, a third-generation farmer and master distiller, shepherds his family legacy forward at 1911 Spirits.
1911 Spirits Small Batch Vodka is distilled exclusively from New York apples grown at the Beak & Skiff Apple Orchards. Once the apples have been harvested, they are pressed into a sweet cider, fermented and then triple distilled through 1911's copper still. "It's our apples, it's our cider and it's our vodka that comes off that still," says Skiff. "You can turn around and look at those hills and see the apples that made that vodka. That's pretty unique."
As a result, 1911 Vodka has a smooth vanilla taste, with undertones of apple and caramel. The finish is soft and gentle, and lacks the burn typically associated with most vodkas. "This vodka is smooth," says Skiff. "I call it dangerously smooth."
1911 Gin is made by distilling 1911 Vodka with a unique selection of herbs and botanicals, including juniper, coriander, citrus fruits and Beak & Skiff apples. "We chose to use a light infusion of botanicals in order to allow the taste to shine through," says Skiff, " unlike most gins that use a heavy infusion to cover the taste."
1911's Small Batch Gin has an elegant and well-balanced flavor profile, with notes of pine, juniper and vanilla complementing sweet notes of apples and citrus. The finish is long and warming, with a sweet touch.
"Our spirits have a genuine, natural flavor profile that comes directly from our family farm," says Skiff. Pick up a genuine vodka and gin today!
Historians are not clear on the exact origin of vodka since different sources link its beginning to both Russia and Poland. But one thing is clear: this somewhat simple spirit, first used as a medicinal concoction, has become one of the most versatile drinks in the world.
It can be distilled from any type of grains, potatoes, or even grapes worldwide. Due to its simplicity, this unaged spirit's main flavor factor is the quality of water and the ingredients used in the distillation process.
Primarily used in cocktails, vodka can also stand its ground when enjoyed neat.
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