The idea of 1017 was born in a barn in the Napa Valley… an answer to questions: “Why don’t we sip gin neat or on the rocks? Why do we always mix it with something?” I couldn’t come up with a good reason why we couldn’t, or did. My “go to” gin was quite acceptable, but I wanted something more. More flavorful but luscious. More complex yet delicate. I wanted a solution that was extraordinary.

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