Since the 10th century, distillates of juniper infused wine were produced by monks. Our barrel aged gin begins with a brandy base. We distill the brandy from northern California grape wines. The herbal structure complements the grape base. It is matured in new toasted French oak barrels for a minimum of 8 months. The 8 month old barrel is then blended with a small amount of younger barrels in a semi-solera style which adds depth. The result is a sublime cross between brandy and gin, with complex, yet balanced notes of juniper, vanilla, lemon verbena, and other hand-picked herbs.