You can trace this gin back to the field. The base spirit is distilled from heirloom wheat (Red Fife, Warthog and Rouge de Bordeaux) grown organically on Branchwater's own farm in Milan, in New York's Hudson Valley. Robin Touchet and Kevin Pike bought the abandoned farm in 2014 and set out to bring it back with regenerative farming. They've given up tilling, and they grow tall, old wheat varieties because they plough as little as possible and have to harvest above the cover crops. The distillery was designed by Hans Reisetbauer. Grain goes from the mill straight into production, and each ferment is distilled as soon as it finishes to keep its fruitiness. From there the triple-distilled wheat spirit is made into gin with certified-organic botanicals, including juniper, citrus and cardamom, rested in steel and brought down to 43% with water from the family's well. The farm itself goes back to the late 1700s (the village's first mayor lived there), and this gin is a good argument that a clear spirit can taste like a specific place.