Award: Winner of the American Craft Spirits Association 2019 Innovation Award
This oh so pickle-y rye based spirit celebrates Picklesburgh and our obsession with everything fermented.
So how did we make this?
After distilling a rye mash two times, we brought the spirit to an even 100 proof then macerated dill weed, dill seed, garlic, mace, mustard, caraway, and coriander in the spirit overnight. After maceration we distilled the spirit (including the botanicals) one more time for a total of three distillations. The next step was proofing down the spirit with water and a small quantity of our homemade brine (water, vinegar, salt; and sugar).
Tasting Notes: garlic, cardamom, dill, lavender, brine
375 mL / 80 PROOF (40% ABV)