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94 Proof (ABV 47%)
J.J. Pfister's Capitol Gin is an ode to our hometown of Sacramento. Hand-crafted, and artfully infused, Capitol Gin is made from locally sourced Sacramento Valley grains and 9 highly curated botanicals. Capitol Gin is a Concours d'Spirits Double Gold award winner and was rated a 97 point gin spirit by Tasting Panel. 750 ml.
J.J. Pfister distills a USDA certified organic rye base and then infuses it with our special blend of 9 botanicals – juniper, orris root, angelica, cardamom, cubeb berries, coriander, lemongrass, fennel seed, and lavender. At 94 proof, Capitol Gin rests for at least 4 weeks to allow its full-flavor to shine. The result is a London Dry style gin with a bold mouth feel and intelligent complexity.
How it Works
The J.J. Pfister distillery is home to ample barrel storage space which allows our whiskeys to age gently to perfection. The process begins when our grains are milled and heated in our mash tun to pull the starches out into water. Once in the water, organic enzymes break the starches down into simple sugars.
In our fermenters, the sugars are fermented into alcohol to a low alcohol content wash. After fermentation, the wash undergoes the first distillation in our “beer” column, where the alcohol is concentrated and the solids are removed and we are left with low ”wines.” Subsequently, the low “wines” are distilled in our pot still to produce our whiskeys and vodkas. Whiskeys are then laid down in barrels to age in the Sacramento climate.
Botanicals can be added to the pot still’s gin basket to create infused spirits such as gin or infused vodka.
Brian Keck, J.J. Pfister’s Master Distiller, has a passion for creating unique, high quality organic craft spirits. Brian combines two degrees in chemistry, a Master’s degree in Viticulture and Enology from UC Davis, the premier program for winemaking in the world, with a number of real world experiences to bear in his unique approach to fermentation and distillation.
With extensive training in sensory analysis, Brian works diligently to perfect and make refine cuts in the distillation process and create premium, organic spirits. Before focusing on craft spirits, Brian spent valuable time in both craft brewing and wine making to expand his talents and experience.
At J.J. Pfister Distilling Company, Brian is joined by two distillers, Chris Johnson and Mike Moore. With a Master’s Degree in Viticulture and Enology from UC Davis, Chris brings his knowledge of winemaking production and winemaking analysis as well as his experience working as an enologist at two premier Napa Valley wineries to craft spirits. Mike Moore graduated from UC Davis with a Master’s Degree in Mathematics Education, and brings his analytical skills, precision and rigor to the distillation team.
The J.J. Pfister Distilling team combines the art and science of distilling to create premium, certified organic craft spirits.
Capitol Gin leverages an organic rye base to form the foundation of a premium, smooth spirit with excellent balance. Infused with 9 organic botanicals, Capitol Gin offers a juniper-forward note, complexity of flavor from the mix of botanicals, and resolves with a subtle hint of spice.
The Trip to the Tropics
2oz gin or vodka
.75 oz simple syrup
2 muddles kiwi slices
3 strawberries muddled
Muddle kiwi and strawberry. Combine all ingredients in a cocktail shaker. Strain into a collins glass over ice. Top off with soda water. Garnish with sliced kiwis and strawberries.
The Delta Sunset
1.5 oz JJ Pfister Gin or Vodka
1oz fresh lemon juice
.75oz simple sugar
1oz. muddled watermelon
1oz muddled cucumber
3 dashes scorched pear bitters
garnish with cucumber rose
Muddle watermelon and cucumber together in a cocktail shaker or mason jar. Combine all ingredients. Fill short shaker with ice. Shake and strain into coup. Add cucumber rose garnish.