In an early November trip into San Francisco for the Tea Festival, I was lured to the adjacent farmer’s market by stacked yuzu, etrog and a spicy root I didn’t think I’d ever find locally grown – ginger. This humble rhizome has been used since ancient times, appearing first in China and spreading to India and pretty much everywhere in the world. Much as been written about its healing properties and a quick search turns up monumental evidence supporting its rightful place in the herbal cabinet.
Prior to finding locally grown ginger, I had distilled it when I was fortunate enough to find hawaiian grown ginger, occasionally dabbling with peruvian offerings when the first wasn’t available. Most ginger arrives as bulbous, moldy, lifeless knobs devoid of any aroma or vitality. The scent is almost vulgar when distilled and I found it not useful beyond cleaning countertops. Finding a local grower took some doing and long term goals in mind while contemplating growing my own batch. Of course it was a sellers market because those organic roots sure weren’t cheap but I’m all the way in with this distillation journey so the company money got laid out for bags of the root. The distillation exceeds my expectations of perfumery grade ginger. It smells like ginger chews coming out of the still and also after a week of rest. There are surprise sugar notes and soft ginger aroma like I’ve never experienced. It’s ginger perfection and christmas in a bottle. Its a humble root elevated that has elevated me.
Shelf life: approimately 6 months. Refrigerate to prolong freshness.
Packaged in 3.3oz/100 ml tamper proof refillable glass bottles.
Our hydrosols are kept in dedicated refrigeration until shipped.
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