One of the most enchanting things about distilled spirits are their uncanny ability to capture and transmit the aromatic essence of botanical oils, strait into our nose, awakening visions and cherished memories. We’ve teamed up with local chemical-free Christmas tree farm, Bit-O-Honey Farm, a short drive from Charlottesville in Fishersville, to gather and then distill their springtime trimmings of blue spruce (Picea pungens) and balsam fir ssp. Canaan (Abies balsamea) into our Conifer spirits. Incredible aromatics at their freshest!
Resinous aromatics of forest walks and green mosses with a citrus brightness that makes Confier at home in both bright summer cocktails as well as winter warmers.
Tasting Notes
ADDITIONAL INFO
QUICK FACTS:
• Limited release Distiller’s Reserve series
• Collaboration with Bit O-Honey Christmas Tree Farm
• Chemical-free Blue spruce and Balsam fir (Canaan) tips
• Flavor profile similar to gin
• 80 proof / 40% ABV
BATCH #1 DETAILS:
• Bottle Proof: 80 proof
• Production: 1051 bottles @ 750 ml 22Jun21
At Vitae Spirits we aim to redefine “terroir”. What makes our products unique isn’t solely the influence of the region’s physical environment, but also their place within a community. In one way or another each liquor made by Vitae Spirits strives to reflect a unique combination of influences from those that call central Virginia their home. For examples, take a look at our Golden Rum or Coffee Liqueur, or Damson Gin, or even our collaboration with the award winning botanical artist Lara Call Gastinger. It is all of these small contributions from a community that added together make Vitae Spirits products unique, not just the physical makeup of the ingredients, and it is through this uniqueness that patrons are drawn to visit the community; the only way to begin to grasp what makes a community special is to bathe in it and absorb it first-hand.
A former Professor of Microbiology at the University Of Virginia School Of Medicine, Ian has had a profound fascination for over twenty-five years for microbes and how they sculpt our macroscopic world. An experienced brewer, winemaker, cheesemaker, meat curer, kefir culturer, veggie pickler, wild mushroom forager, and infectious disease specialist, anything having to do with microbes turns him on; having trained at the Pasteur Institute of Paris, founded by the father of modern fermentation Louis Pasteur. With all of his experience constructing and running medical microbiological research laboratories under his belt, a deep involvement with his family’s wine businesses in Arizona, and a voracious appetite for luxury libations, for Ian distillation is a perfect match. Founding a distilled spirits enterprise gives life to so many aspects of his personality and training that it seems something akin to destiny; when the stars align you run with it!
