American Gin
The natural world shines through this perfectly balanced gin, made in small batches with real botanicals like juniper, cinnamon, citrus peels, elderflower and allspice.
We make “The Naturalist” from scratch, milling the grains, fermenting the mash, and distilling the spirit intwo types of stills.
It’s time to get back to nature.
Alc / Vol / Proof
Tasting notes
Mashbill
Root
Cinnamon
Peel
Berry
Each 100-gallon batch of the Naturalist is distilled using our smaller pot still, known as “The Queen,” and we’ve infused the spirit with a lush combination of 12 botanicals, including coriander, elderflower, Jamaican allspice, two types of cinnamon and three
types of citrus.
“Quite citrus forward at the get go, the juniper peeks out soon after. A fresh, fruity and semi-dry gin that is great on its own, or in citrus based cocktails.
How it’s made
No one said making whiskey was easy. But we decided to make it about as difficult as possible, because dammit, we like a challenge.
We promised never to use any grains grown outside the state of Texas, no matter how rare or obscure those grains might be.
We went all the way to Scotland and asked the world’s best stillmaker to build us a 42-foot column still.
And we embrace an inclusive and imaginative worldview: whiskey for the artists, the outsiders, and the ne’er-do-wells. Long live bourbon.
Marc Burckhardt
The artist behind the label
The Naturalist’s label art was painted by internationally renowned Austin artist Marc Burckhardt, who also painted our Straight Bourbon siren, “The Musician.” Hidden among the ornate overgrowth on the label, gin lovers will find references to many of our American Gin’s lush ingredients, including grapefruit, juniper, orris, angelica, and elderflower.
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Cocktails
GIN AND JUICE
- 1OZSTILL AUSTIN AMERICAN GIN
- 1OZOJ
- 1OZPINEAPPLE JUICE
- .25OZLEMON JUICE
Batch juice in large container. Serve over ice with Blackberry Mint syrup drizzle. Garnish with mint sprig.
BLOODY MARY
- 1.5OZSTILL AUSTIN AMERICAN GIN
- 2OZBLOODY MARY MIX
Shake and strain over ice into Collins glass. Garnish with candied bacon, pickle, lemon, and olive.
BEE’S KNEES
- 1.5OZSTILL AUSTIN AMERICAN GIN
- 1OZHONEY SIMPLE SYRUP
- .5OZLEMON JUICE
To prepare the honey lemon syrup, add 1/2 cup water and 1/2 cup honey into a small saucepan over medium heat. Stir until honey is dissolved. Allow to cool. Combine gin and honey syrup in a shaker, and strain over ice.
TEXAS GRAPEFRUIT ROSEMARY GIMLET
- 1.5OZSTILL AUSTIN AMERICAN GIN
- 3ROSEMARY SIMPLE SYRUP
- .5OZLIME JUICE
- .5OZGRAPEFRUIT JUICE
Shake all ingredients together and strain into coupe glass. Rosemary, orange zest salt rim.
