The Wine Club.
 
Login | Shopping Cart | My Account
Yelp.
Facebook. Twitter. Yelp.
 
Home Tastings About Us. Videos. Locations
Search.  
 
Join Our Wine Clubs.
Wine Store.
  • Country
  • Variety
Spirits.
Meet Our Staff.
SignUp For Email Offers.
Enter address
See Current Newsletters.
Bummer & Lazarus Gin Dry 750ML
Sku: IT-0020316
BUMMER AND LAZARUS GIN STARTS AS BRANDY MADE FROM 100% CALIFORNIA GRAPES THEN IS REDISTILLED WITH JUNIPER BERRIES, ORRIS ROOT, CORIANDER SEED, ANGELICA ROOT, BITTER ORANGE PEEL, LEMON PEEL, ...more
Product Rating
Product Information
Country: United States
Region: California
Sub-Region: Central Coast
Appellation: San Francisco Bay
Type: Gins - Domestic
Inventory Location
Santa Clara/San Jose
San Francisco
 
Reg. $29.98

Qty:
 

Leave a Comment
BUMMER AND LAZARUS GIN STARTS AS BRANDY MADE FROM 100% CALIFORNIA GRAPES THEN IS REDISTILLED WITH JUNIPER BERRIES, ORRIS ROOT, CORIANDER SEED, ANGELICA ROOT, BITTER ORANGE PEEL, LEMON PEEL, CINNAMON BARK AND LICORICE ROOT. A well balanced flavorful gin with hints of citrus and floral notes with a spicy finish. Bummer and Lazarus were two stray dogs that lived in San Francisco in the late 1800s. Bummer rescued Lazarus from a fight and from that point on they never separated. Most of the time, back then, strays were killed on sight because dogs outnumbered humans 2 to 1, but Bummer and Lazarus were so loved that there was a separate statute allowing the dogs not only to roam the city, but downtown San Francisco where NO dogs were ever allowed. The reason for this was these were the best ‘ratters’ in the city. When Lazarus died over 30,000 people attended the funeral and when Bummer died Mark Twain wrote the eulogy. Mark Twain actually used the dogs in some of his stories.
Producer
RAFF DISTILLERIE WAS FOUNDED IN EARLY 2011 BY MASTER DISTILLER CARTER RAFF. HE HAS BEEN DISTILLING FOR 13 YEARS AND MAKING WINE FOR OVER 22. It all started early on; his love of spirits. What fascinated him were the multitudes of products out there; all tasting different with beautiful bottles and labels. It was as much about the art of the packaging as the taste. After years of experimentation with different wines and alcohols he was given the opportunity to join a distillery already established on San Francisco’s Treasure Island. Treasure Island Distillery started in the old Navy Brig and was without a still. Carter having built dozens of stills, large and small, was already gathering the necessary materials for building a production still in hopes of starting his own distillery. When this opportunity presented itself it was a match made in heaven. He continued to fabricate the stills from scratch; machining every single part from a raw bar of metal. He built the main production still and the scale lab version for making test batches. Most of the complimentary equipment for the distillery was also fabricated from scratch. Equally out of saving money, but also to get exactly what’s necessary for the job at hand. The first product for release was Absinthe a spirit banned for most of the 20th century; finally being legalized in 2007. Carter first started researching Absinthe in 1985 after hearing about it in a movie. After years of experimentation he finally came up with what is undeniably the best absinthe on the market. Absinthe is an herbal spirit made with Grand Wormwood, Anise Seed and Fennel Seed. It is then colored naturally with Roman Wormwood, Hyssop and Lemon Balm. Grand Wormwood is a very bitter herb and has been used for ages in herbal medicine. In absinthe it adds a nice woody subtle bitter taste. The main flavor of absinthe is Anise which has a licorice flavor. Even though no sugar is in Emperor Norton Absinthe it has a slight sweet taste. The traditional preparation method of Absinthe is not the only way to go and mixes quite well with lots of other spirits. Raff Distillerie’s other product out on the market now is Bummer and Lazarus Gin. A very flavorful gin with hints of citrus. The still more specifically is a hybrid design by me, Carter Raff. It can be used for many different types of alcohol. Normally if one were to make vodka you would use a column still also referred to as a fractioning still. These stills use plates or packing to create more surface area for the alcohol/water molecule to cling to thereby allowing it to continually distill the same liquid over and over achieving a more refined, clean, product. If you wanted to make anything else that retained its flavor you would use a pot still or alembic; which is essentially a pot still. The still that I built is a hybrid that allows it to be used as either a fractioning column or a pot still. If you wanted some separation you would be able to use 1 to 3 plates or apply what’s known as Vapor Management to apply lots of separation. Most of the time we are using it to create flavored spirits such as gin, absinthe and whiskey so we use it as a plain pot still. All stills need to have copper in them to help pull the sulphur out of the vapor. The outside of my still is stainless steel as it’s easier and cheaper to work with than copper, but there is quite a bit of copper inside.


953 Harrison Street, San Francisco, CA 94107 | Phone: 800.966.7835 | 415.512.9086
1200 Coleman Avenue, Santa Clara, CA 95050 | Phone: 800.678.5044 | 408.567.0900
Copyright © 2016 The Wine Club