the spirit of willamette valley
over 75 botanicals and counting
Each Brixeur gin and vodka is meticulously crafted with foraged, farmed, and Brixeur-grown botanicals to create layered, complex spirits and showcase the stunning flavor profile of the Willamette Valley
striving for perfection
A winemaker's approach, a distiller's craft
With three estate vineyards at our sister winery Trisaetum, an incredible network of producers, and our own Brixeur Botanical Farm, we have a variety of quality sources from which to harvest the heart of our clear spirits, the botanicals.
We then take every step to optimize each botanical in our still so as to get the purest, most authentic flavors and aromas from every individual ingredient. While our process is time-consuming and methodical, the reward is complex spirits with transcendent depth.
As winemakers turned distillers, we ultimately craft our gin and vodka the only way we know how - tasting. Taking hundreds of recipes to get just right, we put our winemaking palates to use to turn our premium ingredients into something special.
How We Distill
Specialized to our stills, each botanical is placed in a separate chamber. Once the alcohol is vaporized, chilled, and re-condensed, it drips into the botanical chamber.
Best used for fragile botanicals like fresh fruits and florals.
The botanicals are placed in a basket above the liquid and inside the boiler. As the controlled vapors rise into the boiler column, they pass through the basket and infuse.
Best used for dried botanicals like citrus peels.
In maceration, the botanicals are inserted directly into the boiler during distillation.
Best used for hard botanicals that can take the heat, such as juniper or spices.
