Bottled Glog Made the Hard Way

A bottled glog came out this winter and I wasn't too excited about that until I learned how it was made. 

Many European countries have traditions of hot wine drinks in the winter, often mulled with spices, and sometimes fortified with brandy or other distilled spirits. 

Geijer Glogg, though, is made in California at the St. George Spirits distillery, and it's not just wine + spirits + spices in a bottle. That would be the easy way.

St. George Spirits was founded as a brandy distillery and they apply brandy-making techniques to many products. 

According to Martin Geijer, founder of the brand: 

• The spices and botanicals (cardamom, cloves, cinnamon, Seville Orange peel, almonds and raisins) are infused in very warm water. 
• When the process is done, grain neutral spirits and cane sugar is introduced and allowed to settle for a while. 
• The leftover spices are then distilled in the pot stills at St. George Spirits with a gin basket to extract the alcohol and flavor that was absorbed. 
• The distillate is then blended with the infused product for the final result.

Just thought I'd share that as that extra distillation step is kinda cool.