In today’s episode, I’m joined by one of the true mavericks of American distilling — Lance Winters of St. George Spirits. This is a journey that begins in the orchard, with pears, quinces and raspberries destined for eau de vie, and stretches all the way to absinthe, American gin, rum and even highballs built on umeshu and Baller whisky.

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. Along the way we dive into the uncompromising art of eau de vie — fruit selection, fermentation, and the stills that shape every spirit they make — and ask how that sensibility influences whisky, rum and beyond.

From jalapeño vodka to acorn spirits, from dill lactones in oak 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. We explore American gin through Californian botanicals, the rebirth of absinthe, the origins of Baller, the future of eau de vie, and where all this innovation leaves the legacy of St. George.

This is not a tour through a portfolio — it’s a look inside a creative engine.

To support the show please rate, subscribe and share - thanks!