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489 25th Street
Northgate - Waverly, CA, 94612
United States

We were put on this earth to make booze like nobody else, and god dammit, that's what we're going to do. These are the spirits of our time.

Gin Drinks

great cocktail recipes for gin and brandy flavored with shiso, lemongrass, garam masala. Dry gin, London dry gin, and contemporary gin. Nori included.

the pool is now open...recipes

Our brandy based spirits are highly sippable. So start there, then build. They can handle strange ingredients thrown at them and are super food friendly. Most importantly, have fun, experiment wildly, make mistakes, and revel in the deliciousness of your successes and potency of your failures. 



"Hi, I'm made by vapor distilling Mendocino foraged nori, coastal bay, sage, and some other things. You'll find me briny, umami-like, and full of sea funk."



  • great chilled with a big ice cube and sipped while eating sushi, salmon, smoked trout, oysters, or caviar.

  • mix with anything smoky, salty, briny, earthy, or green and bitter.

  • keep it simple.

Mexican Martinez: 2oz Sea Gin, ½ oz sweet vermouth, ¼oz Marachino Liqueur, cumin tincture, 2 dashes Angostura bitters, lemon twist. A stirred/up affair.

Marine Layer: 1.5oz Sea Gin, .5oz Islay Whisky {restrained peat smoke profile works best}, ¼oz yellow chartreuse, ¼oz Dolin rouge vermouth, saline spray {for glass rinse}, expressed grapefruit peel garnish. A stirred/up affair.

Sea Change: 2oz Sea Gin, ¼oz honey syrup {40:60 honey:water}, 2 dashes grapefruit bitters, 2 dashes celery bitters, sea bean, cucumber, or slapped celery leaf garnish. A stirred/up affair. into a Green Chartreuse rinsed chilled coupe.

Radio Silence:2oz Sea Gin, ½ oz Fino Sherry, ¼ oz. Benedictine, stirred, served up with an expressed and rim-rubbed grapefruit peel 

Paloma-ish:  2oz Sea Gin, ½ oz Mezcal, 1oz ruby red grapefruit juice, 2 drops 140 proof Elixir Vegetal or ¼ oz Green Chartreuse , ½ tsp. honey syrup {1:1 honey:water}.  Shake to chill and strain into iced highball with grapefruit peel garnish.

Brine-time Martini: 2.5oz Sea Gin, ½ oz dry vermouth, ½ oz salty pickle brine {kosher dill pickle, caper, or any rice vinegar based brine}. Stirred, strained, up. Garnish with appropriate pickle.

Mango Hands: 2oz Sea Gin, 2 tsp. mango sorbet, small pinch of smoked salt. Add ice to mixing tin and stir for 2 minutes or until sorbet melts. Double strain. Served up in a coupe. Rub rim with lemon rind and discard. 

Low Tide: 2oz Sea Gin, ¼oz fino sherry, 1/3 oz Benedictine, small pinch of salt. Stirred, served up with an expressed and rim-rubbed grapefruit peel





"Hi, I'm a bright, sunny day gin with a TON of citrus and floral botanicals. Think bitter orange, lemon, and coriander. People who think they don't even like gin end up liking me and sometimes become fully smitten."


  • can handle contrast so mixes well with most classic European bitter liqueurs.

  • perfect Negroni gin.

  • if making martinis or G&Ts it really shines if you add anything orange and sour. kumquats, blood orange, orange bitters, Dry Curacao, etc.

Negroni No.5: 1.5oz No.5 Gin, 1oz Punt e Mes or Byrrh Quinquina, ½ oz Bruto Americano. Stir to chill and strain into a rocks glass over ice. Garnish with expressed orange peel.

Nate's Date: 1.5oz No.5 Gin, ½ oz Aperol, bar-spoon Yellow Chartreuse, 2 dashes celery bitters, 2oz Fever Tree Light tonic. Dump over ice. Match {NO LIGHTER} burnt rosemary garnish.

Red Sea Martini: 2oz No.5 Gin, ¼oz Bonal or Byrrh Quinquina, ¼oz Rosé Lillet, ¼oz sweet vermouth. A stirred/up affair. Garnish with orange peel expressed and rim-rubbed.

No.5 G&T: 2oz No.5 Gin, 3.5oz of Fever Tree Light Tonic, 2 dashes Angostura Orange bitters. Combine all in highball filled with ice. Give ‘er a stir and garnish with orange peel. 

Kum-on-over : Muddle 2.5oz No.5 Gin with 4 kumquats sliced thin, and 1tbls. of cilantro leaves for a minute. Strain into a rocks glass over a big cube.

Blood Orange Gi Fizz : Shake 2 oz No.5 Gin, 1/5 oz blood orange juice, 1 tsp confectioners sugar, and ice. Pour into highball glass. Add 3.5 oz of club soda and then ice. Garnish with fresh mint and a blood orange slice, if desired.





"Hi, I'm a classic, juniper forward, London Dry style gin that can plug into any classic or new-school gin cocktail recipe. At 95 proof, you can't get rid of me."



  • great luscious mouth feel and high proof makes this a great choice for most gin cocktails. classic and inventive.

  • like a better version of Bombay Sapphire {which, in our opinion, is one of the best gins ever}.

John Daly killed Arnold Palmer: 2oz Uptown Dry Gin, ¼oz lemon flavored vodka, 3oz chilled Earl Grey Tea, ½ oz lemon juice, ½ oz simple syrup, 2oz club soda. Throw it all in a highball and garnish with a lemon and a quick 9 holes.

Summer Rosé Spritz: 3oz dry rosé, 1oz each Uptown Dry Gin/Dolin Dry Vermouth/Dry Curaçao. Dump in wine glass with rocks. Expressed and dunked orange peel and match burnt thyme sprig garnish.

Oaktown G&T: 2oz Uptown Dry Gin, ¼oz Green Chartreuse, 3oz Fever Tree Light Tonic. Pour in tall glass over ice, 2 dashes of celery bitters, and garnish with a squeezed lime. 

High Tide: 2oz Uptown Dry Gin, ½ oz fino sherry, ½ oz Gran Gala Orange Liqueur, Stirred, served up with an expressed and rim-rubbed orange peel.