St. George Dry Rye Gin
St. George Spirits · St. George Spirits
A gin that dares you to sip it neat. The rye backbone gives it structural gravitas most London Drys can't touch — extraordinary in a Negroni or Martinez, where its grain character bridges vermouth and juniper into something singular.
Nose
Malty grain leads with a peppery lift, followed by juniper, black pepper, caraway, and a whisper of grapefruit peel. There's a bready, almost pumpernickel quality beneath the botanicals.
Palate
Rich and structured — the pot-distilled malted rye base gives an oily, chewy texture. Juniper arrives resinous and green, then coriander, black pepper, and toasted caraway build tension against the grain's sweetness. Grapefruit and citrus peel provide brightness before a warming spice pulse takes hold.
Finish
Long, dry, and peppery, with lingering juniper resin and a whisky-like warmth from the rye. Cocoa and toasted grain echo well after the swallow.
- Style
- Contemporary American Dry Gin with a malted rye base — bold, savory, and grain-forward
- Botanicals
- Juniper, coriander, angelica root, grains of paradise, black peppercorn, caraway, lime peel, grapefruit peel, and pink peppercorn
- Base Spirit
- Pot-distilled 100% malted rye
Cocktail Suggestion
The Held Breath — 2 oz St. George Dry Rye Gin, 1 oz Cocchi Vermouth di Torino, 1 tsp Luxardo Maraschino, 2 dashes Angostura bitters. Stir with ice for 30 seconds; strain into a chilled coupe. Express a lemon peel over the surface and drop it in. A Martinez built to lean into the rye — the maraschino tension releases into a long, spice-warmed finish.
Food Pairing
Rye crackers with cultured butter and smoked trout roe; or a plate of aged Comté with quince paste and Marcona almonds.
Master distiller Lance Winters and gin distiller Dave Smith built this bottling around a pot-distilled malted rye base — a deliberate rebellion against the neutral-grain orthodoxy of London Dry, and a nod to gin's genever ancestry.
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