by Holly Riddle

Hendrick’s Gin’s master distiller Lesley Gracie has been with the brand from the very beginning, and her mission has remained the same for more than two decades: craft a gin “the likes of which the world had never seen before.”

“Charlie Gordon, the late life president of William Grant & Sons, had these two very unusual vintage stills he’d picked up at auction, and the idea to use two very British ingredients, rose and cucumber,” she said of Hendrick’s origins. “It was then my job to combine these into a gin full of character that was simultaneously light and complex.”

Twenty-five years ago, Gracie noted that the gin industry was far from innovative, but, with Hendrick’s Gin at the forefront, the market has grown substantially, leading to a bevy of craft gins and gin aficionados. All the while, Gracie and Hendrick’s have continued to push the envelope on what gin can be.

In 2018, the brand built the Hendrick’s Gin Palace, a beautiful distillery and home to Gracie’s laboratory. The palace features two flanking greenhouses with two separate climates and a walled garden, as well as Gracie’s Cabinet of Curiosities (yes, it is a real cabinet), from which she pulls inspiration for the Cabinet of Curiosities limited-release gin series.

“These releases push the classic Hendrick’s recipe into different directions flavor-wise, so there now really is a Hendrick’s Gin for everyone,” she described.

A new Cabinet of Curiosities gin arrives on store shelves in March of each year. In 2024, the latest gin in the series, dubbed Hendrick’s Grand Cabaret, took inspiration from 17th century decadence, incorporating notes of bright stone fruit. Other varieties have included Hendrick’s Midsummer Solstice, Lunar, Neptunia, and Flora Adora.

“Each gin from the Hendrick’s Cabinet of Curiosities starts with an idea, a story, a sensation or feeling that I want to capture in liquid form,” Gracie said of her creative process, “and these ideas can come from anywhere. It could be someone mentioning something in passing or smelling a particular scent that fascinates me. Then this kickstarts a process where I think, ‘Hmmm, I wonder what that would be like,’ so I have a look into it, play around in my lab at the Hendrick’s Gin Palace and see what I could do with it and what other flavors combine well with it, and where all this leads me.”

A new Cabinet of Curiosities gin is fast approaching, in March 2025, but until then, Gracie offers some recommendations for those new to gin in general or just new to Hendrick’s.

She said, “First try the classic Hendrick’s Gin with a touch of elderflower cordial and lengthen with soda instead of tonic. Elderflower cordial lifts everything up and with the slightness of soda instead of the bitterness of tonic you capture more of the deep floral and herbal notes in the gin.”

“Sometimes when people have enjoyed a gin, they are somewhat surprised, because they previously thought they didn’t like it,” she added. “I don’t think it’s that people don’t like gin, but more that they haven’t found the gin that is right for them. There are so many different dimensions you can push gin in, flavor-wise. So, if you like floral flavors, you might prefer Hendrick’s Flora Adora; if you’re a fan of rounder, fruitier flavors, the decadent stone fruit character in Hendrick’s Grand Cabaret may be just the ticket. Lean into what you love; that’s good advice generally in life.”

Nestled in the rolling hills of Hollis, New Hampshire, sits a vineyard like no other. It’s known as Fulchino Vineyard—a place where a lifelong dream came to be, and high-quality wines are created.

The story of Fulchino Vineyard began decades ago when Al Fulchino was just a boy who would watch his grandfather do the beautiful, simple things in life, including winemaking. These early memories quickly became a hobby shared with family and friends, but Fulchino secretly yearned for more. He had always been fascinated by the art of winemaking and the transformation of something simple into something extraordinary, and he wanted to share this passion with the world. So, he bought a piece of land in Hollis, and Fulchino Vineyard was born.

Fulchino started this project with the intent to do everything in-house. It wasn’t easy at first. Al had to learn everything about viticulture, from pruning vines to managing pests. And he didn’t stop there. Everything meant everything, including building the vineyard buildings. But, with hard work and determination, a lifelong dream soon became a reality.

Fulchino Vineyard is more than just a winery. It’s a place where people come to relax, unwind, and enjoy the beauty of nature. Fulchino aims to be a breath of fresh air outside of the nearby cities’ hustle and bustle. It’s the perfect place for significant celebratory events—from birthdays to weddings—or just savoring life on a casual Sunday afternoon. 

The vineyard’s tasting room is warm and inviting, with a rustic charm that is elegant and welcoming. Visitors can also enjoy an outdoor patio in warmer months while sampling the wines, chatting with the staff, and learning about the winemaking process, not to mention enjoying the wide selection of cheese, meat, and artisanal dips they offer. It truly is la vita dolce. 

As the years have passed, Fulchino Vineyard has become a beloved institution in Hollis, even being voted TripAdvisor Travelers’ Choice in 2020. Tastings range from $15-$75 based on wine and food selection, and no reservations are needed for small groups. It’s a place where people gather to celebrate life while toasting with glasses of fine wine and enjoying the company of loved ones. And it all started with one man’s passion for winemaking.

New Hampshire Liquor & Wine Outlet Picks

Fulchino Vineyard Barbera American Red Wine

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Visit Fulchino Vineyard

Hours

Mon – Weds: 11:30 AM – 6:00 PM

Thu – Sat: 11:00 AM – 8:00 PM

Sun: 11:00 AM – 7:00 PM

Contact

187 Pine Hill Road

Hollis, NH 03049

603-438-5984

info@fulchinovineyard.com

The Story

None of Coffin Cellars’ wines comes from grapes. Yes, you read that right — not even one. Instead, they use all kinds of fruits, vegetables, and even flowers, seemingly anything under the sun that could have an interesting flavor profile. Just not grapes. 

Inspired by naturalist Euell Gibbons, Peter Coffin Austin began crafting fruit wine as a hobby in 1970, using blackberries, raspberries, and dandelions from the garden at his Revolutionary War-era home. His sons, Jamie and Tim, who now help run Coffin Cellars, would spend afternoons assisting their dad by stomping the fruits and, later, participating in the whole winemaking process. 

After years of winemaking as a family passion project, and with support from friends who had enjoyed the results, the Austins decided to open Coffin Cellars to the public in 2010. They’ve since expanded from the backyard garden to a two-acre lot near the family home that they call the “berry patch,” due to it holding thousands of berry bushes, fruit vines, and orchard trees. But the family’s history and home base are still the heart of Coffin Cellars. 

The house where the Austins started winemaking (and continue to do so) dates back to 1775, and the tasting room they opened in 2016 is a restored Civil War-era shoemaker’s shop original to the family’s home property. The Austins also incorporated the family theme into the restoration, enlisting an old family friend to create and install all of the property-found wood paneling and floorboards and craft the hand-done designs. It’s a work of art. The homey and historical feel permeates throughout the property.

The name “Coffin” dates back generations, as well, to the mid-17th century. The surname can be found all over Nantucket and is synonymous with the whaling industry, thanks to one English farmer and his many children. Peter the winemaker is named after one such descendant, the famous whaling captain Peter Coffin. Jamie used the inspiration from the name to design the Coffin Cellars logo. From the homegrown berries to the name to the company logo, it is clear that history and family are the backbones of Coffin Cellars — and high-quality, unique wines, of course. 

The Products

Coffin Cellars rotates up to fifteen varietals, ranging from the full-bodied Black Current Wine and Elderberry Wine to the crisp, light Lime Wine and Tomato Wine; for those looking for an extra kick, Coffin Cellar’s Jalapeno Wine will surely put a little jazz in your step. Their wines average two to five years to produce, so the rotation of varietals depends on availability. 

Coffin Cellars’ dry to semi-sweet table wines are sold locally at various farmers’ markets, as well as at the tasting room in Webster. The winery’s most popular wine, Cranberry-Pomegranate, is sold with us here at New Hampshire Wine and Liquor Outlet. If you’re looking to get a firsthand feel of the family history behind Coffin Cellar or want to try some of their unique varieties, tastings are available by reservation Saturday and Sunday from 1-5pm. 

Contact:

Coffin Cellars, LLC

1224 Battle Street, Webster, NH 03303

(603) 731-4563     

coffincellarswinery@gmail.com

Spirit-making runs deep through the veins of the family behind the award-winning whiskey line, Clark & Chesterfield. Robert Patton-Spruill grew up distilling moonshine in the basement of his grandfather’s house, a childhood project that would later turn into an adult passion. After a foray into independent filmmaking, Patton-Spruill shifted his creative pursuits back to what he initially referred to as his “midlife crisis,” now an award-winning NH-based distillery, New England Sweetwater Farm & Distillery. In 2020, sisters Alisa Lawrence and Nilaja Young and their spouses purchased the company from their cousin, Robert, allowing the art of spirit-making to continue down the family lines. 

If family is the foundation of New England Sweetwater Farm & Distillery, whiskey is the backbone — so much so that they created their trademarked line, Clark & Chesterfield. While the distillery is home to various small-batch artisanal spirits, Clark & Chesterfield is their most extensive line. The whiskey is “cultivated from local products that spur local agriculture and sustainability,” resulting in a smooth and flavorful product that will please any palate. 

The Clark & Chesterfield line of whiskeys is available in various styles, from classics like the award-winning American Single Malt or Bourbon aged in New American Oak barrels to the sweeter, more enhanced flavors of their bourbon mixed with local maple, honey, or chocolate. Their Bourbon Whiskey is “distilled from 51% Raw Yellow corn, over 30% Rye, and the remainder is Malted Barley.”

In addition to award-winning bourbon, we also carry the award-winning vodka from New England Sweetwater Farm & Distillery. Ashuelot Vodka features a unique apple and potato mash that is triple-distilled for a clean, smooth finish with hints of apple on the nose. Ashuelot Vodka is made with all local New England ingredients and would be perfect for your next cocktail.

To try the rest of the Clark & Chesterfield line, stop by the New England Sweetwater Farm & Distillery tasting room for products exclusive to the property. The spirits aren’t the only highlight; the family feel and knowledge from the owners are also continuously ranked at the top of visitors’ favorite memories. The tasting room is open every Friday, Saturday, and Sunday. Learn more about New England Sweetwater Farm & Distillery at https://newenglandsweetwater.com/.

Cocktail Inspiration:

The Winchester

• 2 oz Clark & Chesterfield American Single Malt or Bourbon
• .25 oz Fernet-Branca
• .25 oz NH maple syrup
• .25 oz lemon juice
• 3 dashes Angostura bitters

In a cocktail shaker, combine ingredients with ice, shake, and strain into a martini glass. Garnish with a lemon peel.

Lemon Drop

• 2 oz Ashuelot Vodka
• .5 oz Triple sec
• 1 oz lemon juice
• 1 oz simple syrup
• 3 dashes Angostura bitters

In a cocktail shaker, combine ingredients with ice. Shake for 30 seconds and pour into a martini glass rimmed with sugar.

Recipes from New England Sweetwater Farm & Distillery