The Bay Area is arguably the epicenter of Craft Distilling in the United States–from stalwarts like St. George and Hotaling & Co. (formerly known as Anchor Distilling), to upstarts like Common Ground (previously featured in this club) and Wright & Brown. This quarter’s club features a gin from another new Bay Area distillery, Pacific House.
Cheers!
Sam Crocker
Resident Ginthusiast
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Origin: Alameda, CA |
Pacific House Gin is hand-crafted with eleven coastal botanicals on Alameda, in the heart of the San Francisco Bay. The distillery is housed in a repurposed naval hangar at the north end of Alameda Island, the former home of Hangar One Vodka, and the brand also operates a full bar and tasting room on Treasure Island. Master Distiller Montgomery Paulsen produces four different gins, each vapor-infused to highlight select notes, giving distinctive aromas and flavors. The name Pacific House takes inspiration from the ‘Pageant of the Pacific’ – the International Exposition held in San Francisco in 1939. An exhibit hall of artworks depicting the flora and fauna living within the Pacific rim, located near the Treasure Island facility, was aptly named the Pacific House. Tasting Notes: Nose: fresh ocean breeze, hint of citrus Palate: classic juniper, herbal spice Finish: Clean, smooth, refreshing |
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Price: $37.99/750mL |
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Botanicals: Juniper, blood orange, grains of paradise, grapefruit peel, coriander seed, lime, cubeb berries |
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Seaside G&T 1.5 oz Pacific House Seaside Gin 5 oz Premium Tonic water Fresh lime Dash of sea salt Pour Seaside gin and tonic into a glass filled with ice. Squeeze fresh lime and add a dash of sea salt as garnish. Stir and enjoy! |
Marine Layer (Recipe by Bay Area Mixologist Eli Ewing) 2 oz Pacific House Seaside gin ¾ oz simple syrup ¾ oz fresh lemon juice ¼ oz creme de violette (optional) 1 egg white Small pinch of finishing salt and zested lemon Blend or shake very well with ice until frothy. Serve in a chilled cocktail glass with a light sprinkling of lemon zest across the foam. |
