"To make Spring Gin, we took our Original Gin botanicals—juniper, coriander, cassia bark, angelica root, licorice root, and cubeb—and distilled them with our SPRING botanicals: watercress, tarragon, grapefruit peel, green onions, and leeks.

Watercress gives the gin that spicy vegetal element; the tarragon, a punch of anisette-y herbaceousness; and the grapefruit peel, a zingy bright hit of citrus. Leeks and green onions create the savory backbone.

Post distillation, we rested the gin for 6-weeks in stainless steel to mellow. And then, the final step: we infused the gin with wild-foraged RAMPS that we hand-picked from a neighbor's property less than a mile from the distillery.

Ramps have a 5-7 year life cycle, so rather than taking the entire plant and bulb, we only picked one or two leaves from each plant. This allows the plant to continue growing upwards and the roots of these precious Alliaceae specimens to burrow even deeper into the earth. As above, so below. It's an ecological and philosophical win-win."