Nothing that’s worth a damn comes easy. Just ask the farmers responsible for the perfect complement to our small-batch bourbon whiskey: locally grown Yellow Hawaiian Ginger.
On harvest day at Spade & Clover Gardens on Johns Island, S.C., a fierce Southern sun beats down on a small but dedicated team of growers. Mass production this ain’t. Over the course of a long season of cultivation, this bunch has eschewed shortcuts like pesticides and over-fertilization in favor of holistic farming techniques.
And they’re only after the choicest heirloom ginger roots. Tall stalks ornamented with long waving palms and clusters of white flower buds shoot out from the surface. But the real prize lies a couple inches below the soil.
The flesh of the Yellow Hawaiian Ginger root is aromatic, sweet and slightly peppery.
Once the ginger is unearthed, it’s harvested, cured and trucked across town to our distillery, where we add it to our perfectly aged and caramelized bourbon. As it macerates, it lends its signature smoothness to the bourbon, balancing out its bite perfectly. Finally, we introduce a hint of vanilla to round out the flavor and create a spirit perfect for sipping or mixing.