St. George has grown to such ubiquitous acclaim, if you drink alcoholic beverages, you probably know of something they produce. But hidden away close by under the shadow of the craft behemoth from Alameda is OsCo, a legitimate craft operation out of Oakland. Travel for work brought me within range of this little outfit and the folks here were so friendly and knowledgeable they let us behind the curtain for an impromptu distillery tour. Their passion for their craft and the spirits community at large is clear - if you are ever in the area, I’d recommend stopping by if time allows. They may not look like much from the outside (I was told the “Automatic” label is a nod to their warehouse’s beginnings as an auto glass manufacturer), but I think their emphasis on partnering with other local businesses and their unique spin on familiar spirits makes them a stand out. So, a bit about the spirits. OsCo produces gin (the “Automatic” label), brandy (the “Glasshouse” label), and amaro (the “Oakland Aero Club” label). They may produce others too but I may not have heard about them all. Everything is brandy-based, which I think adds a nice layer of complexity and a rounded mouthfeel to their gins. Their setup involves a small copper pot still where they can include whatever they like in the distillation process (I hesitate to use the blanket term “botanicals” after you find out where the name “Halfshell” comes from) and a column still for the second distillation. Pro tip: if they let you in, the “Magic” room is amazing - such an incredible array of spices, botanicals, extracts, etc. it overwhelms the senses in the most pleasant way possible. Alright, so what about OsCo’s Automatic Halfshell Gin? It was borne out of a collaboration with another local business, Hog Island Oyster Company out of Tomales Bay. They wanted a spirit to serve alongside their oysters on the halfshell and reached out. OsCo’s answer? 200 live Sweetwater oysters from Hog Island and a forklift. After crushing them in a bag with said forklift, OsCo put it all - meat, shells, juicy brine - in the pot still with lots of juniper and other botanicals. Sounds weird? I suppose so, but after tasting it, it totally works. Public tastings and tours are never the perfect spot for detailed notes, but my quick take is the oysters are a welcome addition to the juniper- and sea-forward gin. The oysters add minerality and a delicious creamy and savory element to this London dry style gin, which doesn’t seem so strange to me if you’ve ever had pechuga mezcal. I sampled this neat, but I’m told this works very well in cocktails. How does it rank? It’s hard to say exactly because it feels like it’s own thing. My overall impressions are very good (3.75) to great (4) so I’ll leave it at that and look forward to repeat tastes to confirm. 4.0 ~ Great* *I’m rounding up, Scrooge, it’s the holiday season! Merry Christmas all!