Combine a passion for ginger with a deep understanding of the chemistry of sugar and alcohol and you get the finest ginger liqueur in the world.
Our head distiller, The Spirit Chemist (aka Chris Beatty) is a ginger (literally) and a ginger fiend. “I gravitate to ginger in everything from tea to spirits to ginger molasses cookies.”
Chris began fermenting and distilling about ten years ago as head of a research team developing biofuel ethanol from wheat straw and grass straw. The company was called Trillium FiberFuels and worked under grants from the National Science Foundation and other agencies. The work was fascinating and showed great potential, but ultimately was not commercialized due to the large drop in the price of conventional fuels.
Eventually, the painful decision to close down Trillium was made and the time to try something new arrived. Chris decided to combine the alcohol production skills with a long-standing love of liqueurs to bring some unique products to the growing wave of craft spirits.
A deep dive into the flavor and chemistry of ginger has resulted in what we think is the best ginger liqueur available. We hope you will try it for yourself and agree.
Ginger is grown all over the world and we tasted roots from Jamaica, China, Peru, and Hawaii. The ginger liqueurs that had the best bold flavor (without the harshness of some of the others) used ginger from an organic farm in Peru. I also feel that it is critical to use a fully developed, mature rhizome (root). Some describe baby ginger as delicate – I call it wimpy.
To make Spiritopia Ginger Liqueur, the ginger is thin sliced and infused in spirits for several months. We test and measure the development of the ginger intensity. An important aspect of ginger liqueur is that the product is an infusion (or technically a maceration), not a distillation as there is not much fermentable sugar in ginger. The spirits we use are distilled six times and we test to make sure there are no wicked aldehydes or other off flavors. I imagine that you are thinking about organoleptic testing (that’s fancy for using your senses to evaluate). Yes, we do quite a bit of that but also quite a bit with our instruments like the spectrophotometer and liquid chromatograph. Being The Spirit Chemist, I find that stuff fun, too. (But second!)
Once the infusion has matured, it is blended with raw organic sugar and premium spices including genuine Madagascar Bourbon vanilla to achieve the perfect intensity of bold ginger flavor in a warm, complex liqueur. Finally, the finished ginger liqueur is racked (allowed to settle) and then bottled and labeled by hand in small batches. Enjoy!
Chris, The Spirit Chemist
Where we ship this product
AK, AZ, CA, CO, CT, DC, FL, HI, ID, IN, ME, MO, NC, NE, NM, NY, OH, SC, VA, VT, WA, WI, WY