Since 1982, founder Jörg Rupf has been making unaged fruit brandy, and since then, St. Georges has grown from that dedicated eau-de-vie distillery into a one of the country’s most respected and prolific craft spirit resources.
Today old-school production methods meet the experimental future in their impressive portfolio that includes single malt whiskey, absinthe, distinctive gins and vodkas, as well as exceptional brandies and liqueurs.
St. Georges distillery floor, tasting room and laboratory is in a 65, 000 square foot former naval aircraft hangar on the decommissioned Alameda Naval Station, an island point with dramaticviews of San Francisco, the Bay Bridge, and Treasure and Yerba Buena islands.
Head distiller Lance Winters, known for his curiosity and innovative ideas, is a former nuclear physicist who submitted a bottle of homemade whiskey as his resume when he applied at St Georges.
The distillers take advantage of their proximity to rich growing lands, sourcing ingredients from Northern and Central California, including the abundantly producing San Joaquin Valley.