In 1981, Ansley Coale picked up a hitchhiker along Highway 101 just north of San Francisco. The hitchhiker - Hubert Germain-Robin - was of French origin and came from a family that had been producing cognac since 1782. As the two drove northward in Coale's car, Hubert spoke of his family's background in distillation. "Hubert wanted to distill using craft methods handed down for centuries from master to apprentice,"recalls Coale, who eventually teamed up with the hitchhiker to found Craft Distillers, which is located in northern California. After purchasing an antique still from an abandoned cognac distillery, Hubert and Coale built a redwood shed and began experimenting with different types of spirits.
Russell Henry London Dry Gin is the latest brainchild of Coale and Germain-Robin. A traditional London Dry Gin, Russell Henry is initially distilled through Coale's 130-liter, antique cognac still. The still, which was previously used at the Surrenne Distillery in France and is best known for producing brandies that were favored by Presidents Ronald Reagan and Bill Clinton, has an unusual shape that produces spirits that are notably soft and flavorful. Following its initial distillation, the gin is distilled a second time through a 270-liter Holstein pot still. During this second distillation, the gin is infused with a secret recipe of herbs and botanicals, including juniper, coriander and lemon zest.
Russell Henry Hawaiian White Ginger Gin is made using Russell Henry London Dry Gin. After distillation, the gin is infused with macerated organic white ginger sourced from the Hawaiian island of Kauai. As the ginger soaks into the gin, the latter absorbs the ginger's textures, aromas and flavors. Russell Henry Hawaiian White Ginger Gin has subtle aromas and flavors of ginger, which are complemented by notes of juniper and citrus, and lead to a soft, light finish.
Russell Henry Malaysian Lime Gin is also made using Russell Henry London Dry Gin. After distillation, the gin is steeped in the leaves and fruit of the limau purut, a type of lime native to Malaysia. The limau purut, which is often used in Malaysian and Indonesian cuisine, has a rough, bumpy skin and a robust, slightly tangy flavor. As a result, Russell Henry Malaysian Lime Gin has bold notes of citrus that finish with a soft touch of zesty lemon and lime.
Russell Henry London Dry, Hawaiian White Ginger and Malaysian Lime Gin are made using old-fashioned, hands-on distillation techniques, using the finest ingredients, resulting in three exceptionally unique gins. Bottled at an unusual 83.2 proof that achieves the ideal balance of strength and flavor, each bottle of Russell Henry Gin is handmade by Crispin Cain's expert team at Craft Distillers.
Russell Henry London Dry Gin was rated the #1 Gin by F. Paul Pacult's Spirit Journal in 2013, which called it "a new landmark in American gin making." In addition, the Hawaiian White Ginger Gin was awarded five stars, while the Malaysian Lime Gin, which was called "seductively citrusy,"earned four stars.
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83.2 (41.6% ABV) each
This product is not available in AL, AK, AR, CO, DE, FL, HI, IA, ID, IL, KS, KY, LA, MA, MN, MD, MS, ND, NH, PA, SD, TX, or WI.
Sold and shipped by Andrew's Wine Cellar, Inc.
London Dry: Sweet hints of citrus and pine. Initial bursts of orange and lemon zest lead to more subtle touches of juniper and coriander. Smooth, clean finish. Hawaiian Ginger: Slightly floral aroma with hint of ginger on the nose. Initial notes of juniper and citrus which fade to reveal a soft, light finish that is complimented with sweet undertones of ginger.