Rogue Spruce Gin

Rogue Spruce Gin

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors to Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad's Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery's brewmaster. Then, with the addition of Master Distiller John Couchot, Rogue Spirits was born. Couchot, who earned a bachelor's degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still at the Rogue House of Spirits on the banks of the Pacific Ocean, Couchot created Rogue Spruce Gin, the first spruce gin ever made. The gin is crafted using 11 different botanicals: spruce, cucumbers, angelica root, orange peel, coriander, lemon peel, ginger, orris root, grains of paradise, tangerine, juniper berries and champagne yeast.The botanicals, blended together without any chemicals, additives or preservatives, give the gin strong notes of cucumber and a hint of citrus. Rogue Spruce Gin earned the Double Gold Medal at the 2009 San Francisco World Spirits Competition and the Silver Medal at the International Wine & Spirits Competition. Roge Spruce Gin also won the Platinum Medal at the 2012 World Beverage Competition, where it was also named "Best in Show." Much like the name suggests, Rogue Spirits does things differently.