Eau de Pickle – 375ml


Winner of the American Craft Spirits Association 2019 Innovation Award, this spirit is no joke. A perfect pour to celebrate Pittsburgh’s pickle love. This special spirit is inspired by traditional botanicals used in pickling. Adventurous souls will love the balanced notes of brine and spice on its own or over ice, but it also makes a great foundation for classic and creative cocktails, such as a Bloody Mary or an out of the ordinary Martini (with a pickle garnish of course!). Eau de Pickle is a collaboration with the Pittsburgh Downtown Partnership and has been featured at the Picklesburgh festival.

375 mL | 40% ALC/VOL (80 PROOF)

In stock


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).

40% ALC/VOL (80 PROOF) | 375 mL

Here are our favorite cocktails made with Eau de Pickle!

Dill G+T

2 ounces Wigle Gin

1/2 ounce Eau de Pickle

Juice from a quarter of a lime

Stir with ice and strain over fresh ice in a collins glass.

The Pitted Pickle

3/4 ounce Eau de Pickle

1 1/2 ounces Wigle Dunder Rum

1/2 ounce simple syrup

Squeeze of lime juice

Stir with ice in a mixing glass and strain into a rocks glass with fresh ice, garnish with a lime wheel.

Pickle Margarita

2 ounces Eau de Pickle

1/2 ounce simple syrup

3/4 ounce lime juice

3 dashes Wigle Molé Bitters

Shake with ice and strain into a rocks glass with a salted rim, garnish with a lime.

Want to make pickles at home? Here is one of our favorite recipes from head chef Jay at the Threadbare Cider House Kitchen:

  • 1 1/2 ounces pickling spices (dill seed, coriander, mustard seed, caraway, mace, dried garlic)
  • 2 lbs firm cucumbers (seedless English cucumbers, not the large slicing cucumbers)
  • 3 tbsp kosher salt for the brine and 3 tbsp for curing
  • 1/2 cup sugar
  • 2 cups white distilled vinegar
  • 1/4 cup water 1/2 teaspoon turmeric

Cut your cucumbers into discs, about ¼ inch wide. Place them into a colander and coat them with kosher salt. Place some plastic wrap on top and a bowl beneath and let them cure in your fridge overnight. Rinse your cucumbers well the following day. In a large pan or pot, toast your whole dried spices until fragrant. Add the water, salt, vinegar, tumeric, sugar, and any other dried powered spices you are using. Bring to a boil. Add your rinsed cucumbers, keeping the heat on just until the water begins to boil again. Let your pickles cool before packing them up and storing them in the fridge. Enjoy!

Additional information

Weight 2 lbs