NOSE

Fresh citrus and pine with subtle floral undertones

PALATE

Bright and balanced, with citrus-forward vibrancy and layered spice.

FINISH

Long, crisp, and clean, with lingering warmth from cardamom and cassia

Precision-crafted through a five-time distillation process, No. 209 achieves exceptional clarity and depth. Each batch begins with a meticulous selection of botanicals, macerated overnight to extract their full essence before being distilled in a custom-built copper pot still. This process results in a gin of remarkable balance, where bright juniper and citrus provide a crisp foundation, warm cardamom and cassia add depth, and bergamot with lemon deliver an elegant floral finish.

LEARN MORE ABOUT THE CRAFT

The 209th distillery licensed in the U.S., No. 209 was born in Napa Valley in 1882 and quietly legendary ever since. This five-times-distilled spirit balances bright citrus, warm spice, and floral elegance — now crafted under the eye of one of the youngest Master Distillers in the country, Erik Ettner. Once San Francisco’s best-kept secret, No. 209 is now a bartender’s favorite — made for those who sip and those who stir.

LEARN MORE ABOUT THE CRAFT

Cassia Bark
Origin: Indonesia
Flavor: Sweet, spicy and fragrant
Cassia is an evergreen tree and a close relative to cinnamon. We grind the cassia bark immediately before distilling in order to liberate the fragrant essential oils.

Juniper Berries
Origin: Italy
Flavor: Sweet cider
Besides legally necessary to be the predominate flavor in gin, this strong-flavored fruit is from the juniper evergreen. Balancing the strength of the juniper flavor between predominate and overwhelming is key to producing a great gin. The heavy juniper in gins of the past often is the cause of the negative attitude some people have towards the spirit. By using only the finest Italian juniper berries in the correct proportion to our other botanicals we ensure that the sweet subtle cedar-like notes of juniper in No. 209 Gin are subtle and approachable.

Cardamom Pods
Origin: Guatemala
Flavor: Minty, spicy and aromatic
A member of the ginger family, cardamom pods are among the world’s most expensive spices due to the difficulty in cultivating them. They have a unique flavor with an intense aromatic spiciness and are often used in many South Asian cuisines, particularly curries. We hand sort the cardamom pods to ensure only the best quality pods go into our gin, and then hull them using a hand-cranked burr grinder to liberate the flavorful seeds.

Bergamot Orange Peel
Origin: Italy
Flavor: Bright floral citrus
Grown mainly in Italy, Bergamot orange peel is used in foods and beverages and also in many perfumes and lotions. This aromatic chameleon sometimes tastes of bright citrus and other times as a floral herb. Our Bergamot orange is harvested to our exacting specifications in Calabria, Italy.

Coriander
Origin: Romania
Flavor: Citrus and sage floral notes
The seed of the cilantro plant, coriander has a mild, distinctive taste similar to a blend of citrus and sage with rose aromatics. It is used in many Middle Eastern and Indian cuisines. Native to the Mediterranean and Middle East, coriander is now cultivated around the world. We chose a source from Romania for its lighter more floral fragrance.

Lemon Peel
Origin: Spain
Flavor: Tangy and zesty
This zesty and bright member of the citrus family was chosen as the perfect partner to the fragrant bergamot orange in our citrus-forward gin. Our lemon peel is from Spain where the long hot summers concentrate the intensity of the flavors in the peel.

Angelica Root
Origin: United Kingdom
Flavor: Earthy vanilla
Angelica root is in the celery family and has woody, vanilla-like aromatics that make it the perfect counterpoint for our citrus-forward gin. Angelica root traditionally has been used in gin to assist in binding the various oils together. It is cultivated in many places around the globe, but for distilling purposes, the best is Northern Europe.