Amass Dry Gin

Amass means "to gather," and that's what Master Distiller Morgan McLachlan did: 29 organic botanicals, 11 of them from California and several from her own backyard in Echo Park, distilled in downtown Los Angeles into a gin that reads like the city itself. McLachlan grew up foraging in the Canadian Pacific Northwest, co-founded The Spirit Guild in 2012 as one of the few women master distillers in the industry, and built Amass around a simple idea — gin that celebrates LA's natural terroir and multicultural fabric at once. Indigenous California bay and cascara sagrada lay down an earthy base; grapefruit, orange, and lemon carry the top; hibiscus, cardamom, cacao, ginger, and makrut lime leaf run through the middle; and two mushrooms, reishi and lion's mane, add an umami depth no other gin has. Corn base, bottled at 45% ABV. Wine Enthusiast's blind panel was won over: spicy and bold with anise, pepper, and clove up front, a waxy lemon peel and juniper mid-palate, and a dry, dusty finish of cocoa powder, coriander, and grains of paradise — somehow, with all that going on, it all comes together. Rolling Stone named it among the best gins in the world, calling it an exciting, complex gin every connoisseur needs to try, with cardamom and coriander giving the juniper real competition. Honest note: it's herbal and earthy, not a classic London Dry. The house serve is a Spanish-style G&T with rosemary, grapefruit peel, and lime.

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