Uploaded October 2025 | Updated September 2026, 1 week ago
Lance is the co-owner and master distiller of St. George Spirits, located in Oakland California. St George was founded in 1982 which makes it the USA’s first craft distillery of the modern era, and it remains the yardstick by which America’s craft distilling industry are measured by.
As you will see, it began its life as an eau de vie distillery - which remains a focus to this day - but the operation now produces spirits across basically all categories, each with a unique St George fingerprint. But I’m particularly interested at the moment in how eau de vie distillers practice their craft as I have a suspicion that they are the best distillers on the planet.
Expect to learn about pears and eau de vie production, quinces and raspberries, how St George approach absinthe, American gin, rum and what it takes to develop a whisky intended for highballs built on umeshu and a range of barley varieties.
We trace the roots of St. George back to Jörg Rupf and the early days of California craft distilling in the 1980s, and follow Lance’s arrival and the evolution of a house defined not by category, but by philosophy.
From jalapeño vodka to acorn spirits to the question of consistency versus expression, this conversation is about more than products. It’s about place, curiosity, and a willingness to let flavour lead.
00:00 Selecting Pears for Eau de Vie, Quinces, Kirsch
06:40 Origins of St George Spirits, Spirits in the US in the 80’s, Jörg Rupf, European Market, Lance Winters Arrives at St George
11:00 Whisky Making at St. George, Philosophy on Spirits
14:50 The Eau de Vie Process: Processing, Yeast, Fermentation
20:00 Distillation with Eau de Vie stills (for all spirit), Process & Design
27:16 Raspberry Eau de vie, Apple Brandy Production, Jalapeno Vodka, Nixta Corn Liqueur
33:00 Gin at St George Distillery, Describing Place with Botanicals, American Gin
40:50 Absinthe at St George Distillery: Ingredients and Methods
46:40 How Does an Eau de Vie producer Approach Whisky? Dill Lactones, Kiln Dried Oak
53:00 Rum at St George Distillery
56:10 The Origins of Baller Whisky, Highballs, Umeshu
1:01:45 Secret Ingredients
1:04:00 Are St George Products Consistent? Blending and Comparison
1:10:20 The Future of Eau de Vie, Eau de Vie Category, Perception, European Eau de Vie
1:16:10 New Products from St George: Acorn Spirit
1:19:20 St George Philosophy and Legacy
1:25:40 Valley Gin
1:28:13 The Amaro Category
📷 Follow me on Instagram - instagram.com/tristanstephenson
📚 I've written quite a few books on spirits and cocktails - thecuriousbartender.com
Lance is the co-owner and master distiller of St. George Spirits, located in Oakland California. St George was founded in 1982 which makes it the USA’s first craft distillery of the modern era, and it remains the yardstick by which America’s craft distilling industry are measured by.
As you will see, it began its life as an eau de vie distillery - which remains a focus to this day - but the operation now produces spirits across basically all categories, each with a unique St George fingerprint. But I’m particularly interested at the moment in how eau de vie distillers practice their craft as I have a suspicion that they are the best distillers on the planet.
Expect to learn about pears and eau de vie production, quinces and raspberries, how St George approach absinthe, American gin, rum and what it takes to develop a whisky intended for highballs built on umeshu and a range of barley varieties.
We trace the roots of St. George back to Jörg Rupf and the early days of California craft distilling in the 1980s, and follow Lance’s arrival and the evolution of a house defined not by category, but by philosophy.
From jalapeño vodka to acorn spirits to the question of consistency versus expression, this conversation is about more than products. It’s about place, curiosity, and a willingness to let flavour lead.
00:00 Selecting Pears for Eau de Vie, Quinces, Kirsch
06:40 Origins of St George Spirits, Spirits in the US in the 80’s, Jörg Rupf, European Market, Lance Winters Arrives at St George
11:00 Whisky Making at St. George, Philosophy on Spirits
14:50 The Eau de Vie Process: Processing, Yeast, Fermentation
20:00 Distillation with Eau de Vie stills (for all spirit), Process & Design
27:16 Raspberry Eau de vie, Apple Brandy Production, Jalapeno Vodka, Nixta Corn Liqueur
33:00 Gin at St George Distillery, Describing Place with Botanicals, American Gin
40:50 Absinthe at St George Distillery: Ingredients and Methods
46:40 How Does an Eau de Vie producer Approach Whisky? Dill Lactones, Kiln Dried Oak
53:00 Rum at St George Distillery
56:10 The Origins of Baller Whisky, Highballs, Umeshu
1:01:45 Secret Ingredients
1:04:00 Are St George Products Consistent? Blending and Comparison
1:10:20 The Future of Eau de Vie, Eau de Vie Category, Perception, European Eau de Vie
1:16:10 New Products from St George: Acorn Spirit
1:19:20 St George Philosophy and Legacy
1:25:40 Valley Gin
1:28:13 The Amaro Category
📷 Follow me on Instagram - instagram.com/tristanstephenson
📚 I've written quite a few books on spirits and cocktails - thecuriousbartender.com
