Modern Gin
QUICK FACTS: • Flavored with a total of 18 different botanicals • Made with a sugar-cane base spirit • Naturally gluten-free and sugar-free • Label art by Lara Gastinger- juniper berry top • 90 proof / 45% ABV
Vitae Spirits’ Modern Gin is a dry gin that has a distinct but not overpowering juniper berry aroma that allows the complexity of the other seventeen botanicals to shine through; the true definition of a modern gin. Our gin is redistilled in small batches, using our in-house fermented and distilled American cane spirits as a base, with a hybrid technique applying both maceration and vapor infusion to extract aromatic oils from the botanicals. This technique allows our gin to hit both the high notes and low notes in a symphony directed by the individual character of each of our botanicals.
AWARDS:
• San Francisco World Spirits Competition- Silver
• American Craft Spirits Assoc.- Bronze
• American Distilling Institute- Bronze
• Best Gin- Drink Magazine
This Gin is so crisp, clean, and focused that it needs little else than a good stir with ice, but makes a fantastic Gin & Tonic, Negroni, Tom Collins, or Gin Fizz among other cocktails
Tasting Notes
ADDITIONAL INFO
QUICK FACTS: • Flavored with a total of 18 different botanicals • Made with a sugar-cane base spirit • Naturally gluten-free and sugar-free • Label art by Lara Gastinger- juniper berry top • 90 proof / 45% ABV
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!