We ferment and distill the ‘Spirit of Alberni’ with locally sourced grains and fruit, while crafting our products with the 'wild-at-heart' in mind. By sourcing recycled bottles and by keeping our carbon footprint as low as possible, we want to lead the new wave in sustainable craft distilling
What is for dessert? A gin based liqueur with floral and berry flavors. The rooibos adds elegance and body to the liqueur. Enjoy with sparkling wine, soda or on ice cream!
This liqueur was barrel aged and shows the layers of 5 different types of citrus with the sweet earthy notes of North American Saffron. A slow sipper or the perfect addition to an old Fashioned
If there is one thing about us that you have to know - we love to spice things up! Our Habanero Vodka will enhance the needed flavor spice and heat to any cocktail
When Vancouver Island hands you rare hand-foraged Black Truffles, you make a Vodka… right? Sniffed out by specially trained Vietnamese truffle pigs, the Burgundy truffle -Tuber aestivum- are foraged late fall. The truffles are macerated in a wheat based neutral spirit and then redistilled under vacuum to produce an elegant, sweet and slightly earthy vodka – the Spirit of Alberni. 40%
From the valleys of Vancouver Island comes a liqueur that expresses the bright flavors of the Blackcap Raspberry (Rubus leucodermis). The berries were hand foraged on Vancouver Island and macerated in a neutral spirit. Before bottling, the liqueur was lightly sweetened to still show the fresh tartness of the berries. 30%
This London Dry Style gin offer hints of citrus and cucumber with a smooth and complex finish. Our Juniper led botanicals include Coriander, Rooibos & Angelica Root and are distilled using a traditional copper still. We distill our fresh components like Nootka Rose petals and lemon with our very unique vacuum still.
For this naturally colored Black Gin, botanicals like Juniper, Rooibos, & Spruce are distilled using a traditional copper pot still. Our distinct blend of black truffles and hand foraged mushrooms like Morel, Blue Oyster, Shiitake and Chanterelles are distilled with our very unique vacuum still. Because the gin is naturally colored, sediment and the fading of color may occur.