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ANTIQUE WATERLOO GIN

THE FLAVOR OF AGE

There comes a time when a company is able to define and separate itself, and we feel we have done just that with Waterloo Antique.

 
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AGED UNDER THE HOT TEXAS SUN IN FIRST USE AMERICAN WHITE OAK CHAR 3 BARRELS

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AGED UNDER THE HOT TEXAS SUN


Building on centuries of traditional Dutch jenevers distillers—thought by many to be the origin of gin—Treaty Oak ages Waterloo Antique gin in medium-char, white oak barrels to create body and complexity of flavor and a robust mouth-feel unusual in gin.  It’s a dash of whiskey richness in a crisp gin flavor.

Already botanically hearty, Waterloo gin is aged for 18 to 24 months, allowing the interaction between wood and spirits to create richer, deeper flavors and aromas, engaging the palate in a long conversation about taste and expectations.

 

TASTING NOTES


THE TASTE — Sweet floral & vanilla nose, herbal. nutmeg, leather, cinnamon finish

THE JUICE — Limestone filtered Texas spring water

 

AWARDS


2014 Triple Gold: MicroLiquor Spirit Awards

2014 — Silver: San Diego Spirits Festival - International Spirits Competition

 
 
 

 
 

PROOF

47% BY VOL (94 PROOF)

VOLUME

750 ML

WATER

LIMESTONE FILTERED TEXAS SPRING WATER

 

DISTILLED & BARRELED

AT DRIPPING SPRINGS, TX

AGED

FIRST USE AMERICAN WHITE OAK BARRELS FOR 2 YEARS

 
 

DARK AND HERBAL AROMAS FROM LOCAL TEXAS BOTANICALS WITH A FINISH OF CINNAMON

 
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COCKTAIL RECIPES

  ICE FISHING

ICE FISHING

1.5oz Antique Gin

3.5oz Frasier Fir Tea

1oz Blueberry Syrup

1/3oz Lemon Juice

5 Dashes of Kombu Tincture

Method: Stir all ingredients over ice and strain over rocks glass with large ice cube. Garnish with a small sprig of Evergreen.

Blueberry Syrup: In a small pot combine 100g sugar, 100g water, 30g dried blueberry and 1 teaspoon lemon juice. Bring to a simmer and allow to steep for 1 hour. Strain and chill.

Frasier Fir Tea: Bring 2 cups water to 200F, steep 3 tea bags of Frasier Fir tea for about 10 minutes.

Kombu Tincture: In a mason jar add 100g dried kombu with 12oz vodka. Leave at room temperature for 48 hours then strain.

 
 
 

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