OsCo Automatic Halfshell Gin

St. George is so widely known; if you consume alcohol, you've likely encountered their products. Yet, nearby, under the radar of the giant craft producer from Alameda, is OsCo, a genuine craft distillery from Oakland. A work trip brought me close to this small establishment, and the people there were so welcoming and informed they granted us a behind-the-scenes distillery tour. Their dedication to their craft and the broader spirits community is evident. If you find yourself in the vicinity, I recommend visiting if you have the chance. They might not appear impressive externally (I heard the "Automatic" name references their facility's past as an auto glass shop), but I believe their focus on collaborating with other local businesses and their original take on familiar spirits sets them apart. Regarding their spirits, OsCo offers gin (the "Automatic" label), brandy (the "Glasshouse" label), and amaro (the "Oakland Aero Club" label). They might produce other items, but I may not be aware of all of them. Everything is brandy-based, which I feel adds a pleasing depth and a smooth texture to their gins. Their process involves a small copper pot still where they can add any ingredients they choose during distillation (I'm hesitant to use the general term "botanicals" after learning the origin of the name "Halfshell") and a column still for the subsequent distillation. A useful tip: if they permit entry, the "Magic" room is remarkable – an astonishing collection of spices, botanicals, extracts, and more that delightfully overstimulates the senses. Now, about OsCo's Automatic Halfshell Gin. It was created in partnership with another local company, Hog Island Oyster Company from Tomales Bay. They desired a spirit to complement their oysters served on the halfshell and reached out. OsCo's response? 200 fresh Sweetwater oysters from Hog Island and a forklift. After crushing them in a bag with the forklift, OsCo combined everything – meat, shells, and liquor – into the pot still along with abundant juniper and other botanicals. Sounds unusual? Perhaps, but upon tasting, it's surprisingly successful. Public samplings and tours aren't ideal for detailed tasting notes, but my initial impression is that the oysters enhance the juniper- and sea-prominent gin. The oysters contribute minerality and a delightful creamy, savory quality to this London dry style gin, which isn't so outlandish if you've experienced pechuga mezcal. I tried this neat, but I'm told it performs exceptionally well in mixed drinks. How does it compare? It's difficult to pinpoint because it feels quite unique. My general assessment is very good (3.75) to excellent (4), so I'll settle on that and anticipate trying it again to confirm. 4.0 ~ Excellent* *I'm rounding up, you miser, it's the festive period! Season's Greetings!