Amethyst Lavender Gin

Amethyst comes from Ellensburg, in the high desert of central Washington — a place with far less rain and far more sunshine than the coast, where lavender thrives — and Ellensburg Distillery, the state's second licensed craft distillery, opened in 2008, grows its own on the Spring Creek farm. The gin starts with eight traditional botanicals in the juniper-forward London Dry mold, then adds carefully measured farm-grown lavender during distillation, vapor-distilled in small batches over 100% grain neutral spirit and bottled at a confident 45% ABV (90 proof). The distillery's own stills are genuinely unusual, a design the founder tinkered into being over years, efficient enough to skip a second distillation. The Tasting Panel scored it 94 points, and it took Silver at both the 2013 San Francisco World Spirits Competition and the Los Angeles Spirits Competition. Expect fresh, aromatic lavender riding above classic juniper, coriander, and citrus on the nose, opening into a smooth, crisp, fresh palate where the lavender reads subtly aromatic rather than soapy — the distillery's restraint is the whole point — finishing clean with a floral lift. The distillery calls it the most elegant Gin & Tonic you'll ever taste, and that's the serve: tonic over ice, or with muddled blueberries or red grapes. A Lavender Lemonade with a fresh stem is the summer move. Washington craft gin with a purple heart.

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