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Behind-The-Scenes: St. George Spirits With Lance Winters

Winters, shown here, is managing the botanical basket atop their fourth and largest still, originally manufactured for distilling absinthe. Now, they use it for making gin as well.
Winters, shown here, is managing the botanical basket atop their fourth and largest still, originally manufactured for distilling absinthe. Now, they use it for making gin as well.


Located inside a former military hangar, St. George Spirits has continued to pioneer the spirits world over its 30 years in existence, and their wide portfolio of products has recently received national applause from high-visibility types like Anthony Bourdain and GQ. Today Eater goes behind-the-scenes at the Alameda distillery, into the lab of the mad scientist behind it all, Lance Winters himself. Flip through the gallery above for a peek at the distillery's 30th ans. very limited whiskey, a look at pure, unadulterated absinthe, and the method behind Winters' "popcorn bourbon," which actually involves popping corn. Also: don't miss the list of ahead-of-the-curve spirits Winters is experimenting with now, below.

· Amaro: a multi-step infusion of herbs, spices, and natural substances including wormwood, cinchona bark, turkey rhubarb, and white turmeric, blended in varying proportions

· Japanese shochu: Using distilled Central California white rice that "smells like cashews, pistachio, and chocolate" and is flavored by koji, a mold that grows on the rice

· California Bourbon: composed entirely of organic California corn, rye, and barley

· California Rye: composed of all California, organic rye
--Sophia Lorenzi