Rogue Farmhouse Gin

About Rogue Farmhouse Gin

In 1988, near a scenic stream called Lithia Creek in Ashland, Oregon, Jack Joyce and Bob Woodell, fraternity brothers at the University of Oregon, opened the doors to Rogue Brewery. For fifteen years, Rogue Brewery brewed beers such as Dead Guy Ale, Dad’s Little Helper and Brutal IPA under the tutelage of John Maier, Rogue Brewery’s brewmaster.  Then, with the addition of Master Distiller John Couchot, Rogue Spirits was born.

Couchot, who earned a bachelor’s degree in chemistry at Evergreen State College in Washington, was a professional chemist for six years before jumping ship to make spirits. Working with a custom-made, 150-gallon Vendome copper-pot still at the Rogue House of Spirits on the banks of the Pacific Ocean, Couchot created Rogue Farmhouse Gin.

The gin is crafted using English cucumbers, peeled by hand, and slowly infused with 9 other botanicals. The botanicals, blended together without any chemicals, additives or preservatives, deliver a gin with a fresh character and bold layers of flavor.

Rogue Farmhouse Gin earned the Double Gold Medal at the 2009 San Francisco World Spirits Competition and the Silver Medal at the International Wine & Spirits Competition. Rogue Farmhouse Gin also won the Platinum Medal at the 2012 World Beverage Competition, where it was also named “Best in Show.”

Bottled at 90 proof, this gin is perfect to be drank on its own, or in different cocktails. Much like the name suggests, Rogue Spirits does things differently.

Try something different today!