ALAMERE - Meet The Makers
Alamere Spirits was born out of a shared entrepreneurial spirit between spouses Susannah and Olivier Souvestre.
January 26, 2022
Alamere Spirits was born out of a shared entrepreneurial spirit between spouses Susannah and Olivier Souvestre, in the face of a minor (but mutual) midlife crisis. Since moving to San Francisco in 2005, they’ve opened and operated four restaurants, but wanted to pursue something new. Together they turned to distillation and found a niche that allowed them to explore a different realm of culinary creativity, and founded Alamere in Marin County, California in 2020. Meet the husband and wife duo behind the bottle.
Where are you from? How did you meet?
Susannah: I grew up in Western Massachusetts, and met Olivier at a restaurant we were both working at. I was a server and he was the chef. Olivier is from Bretagne, France. We relocated to San Francisco together in 2005.
What drew you to distilling?
Susannah: Familial ties were our first connection to the process. Olivier grew up distilling with his grandfather in France. There was a traveling still that would come to each village and the farmers could use it to distill their apples. His grandfather made eau de vie and cider, and he has fond memories from that time.
Olivier: Susannah is the consummate entrepreneur and loves creating a business from scratch. She loved the idea of being able to create an endless variety of spirits and all the possibilities they could lead to.
How did you get started?
Olivier: We have been in the restaurant business together for the past 13 years, opening 4 concepts. Currently we own a Mediterranean spot called Zalta in Sausalito. I’m a lifelong Chef and Susannah almost quit college to become a Chef as well, so we’re both passionate about food and beverage. When we decided to found another business, we wanted to stay in this world and thought - why not distilling?
Susannah: Operating restaurants took a turn a few years back, and finding staff became quite challenging. We wanted to do something that we could take on together without hiring employees. We did two internships, one at a distillery in France and one in Seattle, and the rest we figured out ourselves.
Olivier: After opening so many restaurants, opening a distillery together was a breeze by comparison.
What is your creative process like when making spirits?
Susannah: Olivier goes back to his chef background and considers possible combinations and what is locally available to us. For example, our Espelette Chili Vodka is made with the Espelette pepper, which is relatively unknown in the US but used extensively in the French culinary world. We found an Espelette grower (possibly one of the only ones in the US) and she happened to be located in Northern California. This enabled us to use fresh chilis instead of dried, which led to a brighter flavor profile that we loved. We dig into our roots for inspiration, consider sourcing, and then adjust the spirit to taste.
Olivier: There are so many possibilities in making spirits that our initial experiments were overwhelming, we wanted to try so many things. Our first batch of gin was terrible! Once we stepped back, edited it down, and really thought about flavor pairings, we started getting somewhere. We love our two gins now.
What are your favorite Alamere Spirits?
Susannah: I love our French-Wheat Vodka. It’s just so smooth, crisp and easy to drink without the harshness of other vodkas.
Olivier: My current favorite is the Espelette Chili Vodka. Can’t get enough of the heat!
How do you drink Alamere?
Olivier: Our spirits are phenomenal in cocktails. Right now I’m enjoying an Espelette Chili Spicy Mule - the lime and ginger compliment the heat in the vodka so well.
Susannah: I’m all about a French Wheat Vodka Dirty Martini, with extra olives. Another favorite is our Gin with Makrut Lime and Lemongrass and tonic. Simple cocktails that let the spirits shine are my preference.
What are your goals for Alamere?
Susannah: We dream of national distribution - I’d love to be able to walk into a restaurant in Maine (where we visit every summer) and be able to order an Alamere cocktail. First up, Oregon, Washington and Nevada, then we’re coming for the rest of the US!
Olivier: Our product line is growing! There are seemingly endless options in distillation, it’s a very exciting business to be in. 2022 is going to be an exciting year.
5 Classic Vodka Cocktails with Alamere
Alamere Vodkas are highly versatile spirits that are a must have in any home bar
February 15, 2022
5 Classic Vodka Cocktails with Alamere
Alamere Vodkas are highly versatile spirits that are a must have in any home bar. Both expressions can be enjoyed without modification, served neat or on ice, but also serve as an incredible canvas for cocktails. Whether you prefer a more traditional take on the spirit with our French Wheat Vodka or want to spice things up with our Espelette Chili Vodka, there are an array of ways to imbibe with Alamere. Here are 5 classic cocktails we can’t stop coming back to.
Espelette Mule
Spice up your go to Happy Hour cocktail with our Espelette Chili Vodka! The fiery combination of ginger and hot peppers take the traditional mule to a new level of flavor. This easy sipper has become irresistible after a long day working in the distillery.
2 oz Alamere Espelette Chili Vodka
1/2 oz fresh lime juice
Spicy ginger beer
Combine Espelette Chili Vodka, fresh lime juice and ginger beer in a copper mug over ice. Stir gently and garnish with a lime wedge to adjust citrus levels to your taste.
French Wheat Martini
Martinis are personal. Everyone has their own preferred recipe — bone dry, a 50/50 split of vermouth and spirit, dirty, clean, shaken, stirred — there really is no wrong way to Martini. Our take is stirred for an icy cold and silky smooth drink, with an option to add olive brine and make it dirty (founder Susannah’s preference). Alamere French Wheat Vodka is the backbone of this classic, lightly sweet with a lemon twist or deliciously savory with brine and an olive.
2 1/2 oz French Wheat Vodka
1/2 oz dry vermouth
Optional 1/2 oz olive brine
Chill a martini glass in the freezer until icy cold. In a mixing glass, stir together French Wheat Vodka, dry vermouth and optional olive brine. Strain into martini glass and garnish with a fresh lemon twist or a picked olive (castelvetranos are our go-to).
Alamere Sour
Dating back to the 1800s, sours are the jumping off point for a bulk of modern cocktails. Our Alamere Sour is a nod to the origins of this drink category, with a strong pour of French Wheat Vodka and bright citrus flavors. Add an egg white for a fluffy textural element.
2 oz French Wheat Vodka
1 oz fresh lemon juice
3/4 oz 1:1 simple syrup
1 egg white
Combine all ingredients in a cocktail shaker. Dry shake without ice to allow egg to emulsify and ‘puff up’. Once your egg white has frothed, add ice and shake again. Double strain into a coupe and garnish with a cocktail cherry.
Espelette Cosmo
The drinks of the 90s are alive and well in 2022, with a little tweaking for the modern palette. For those days when you just need a pink drink, we recommend an Espelette Cosmo.
1 1/2 oz Espelette Chili Vodka
1/2 oz orange liqueuer
1/2 oz fresh lime juice
1 oz cranberry juice
1/4 oz 1:1 simple syrup
Add all ingredients to a cocktail shaker with ice. Shake until well diluted and chilled. Strain into a coupe and garnish with an orange twist.
Alamere Espresso Martini
Espresso Martinis are having their moment. Boozy and lightly caffeinated, this popular cocktail is a perfect pick-me-up for a night out or a great nightcap when served alongside dessert. Be sure to use cooled espresso, as the oils lend themselves to creating a silky mouthfeel. Ask your barista for a few extra shots to go in the morning and save them for your 5 PM cocktail!
1 1/2 oz French Wheat Vodka
1 oz cooled espresso
1/2 oz coffee liqueur
1/4 oz 2:1 demerara syrup
Pinch of salt
Mix ingredients in a cocktail shaker and add ice. Shake until well chilled and aerated. Double strain into a chilled coupe — a small foam head should form on the surface of the drink. Garnish with 3 espresso beans.
Botanicals 101: Making Alamere Gin
Botanicals are the backbone of Gin - but what is a botanical anyways?
March 18, 2022
Botanicals are the backbone of Gin - but what is a botanical anyways? The word botanical is defined as ‘relating to plants’, which is true but very broad. We use this term specifically when discussing gin making to describe the ingredients that create the character of the spirit, such as juniper or coriander. Each gin distiller has their own approach to blending botanicals to create the perfect flavor and aroma for their chosen project.
At Alamere, we utilize a wide array of botanicals for our two distinctly different Gin expressions — a classic London Dry and our Gin with Makrut Lime and Lemongrass. Both are complex but harmoniously balanced, featuring a selection of ingredients unique to our distillery and carefully sourced from around the globe. Curating botanicals is a practice we find deeply fulfilling. Distillation has a way of magnifying and elevating nature’s gifts, while transforming them into a beautiful clear essence. Deep dive with us into a few of our favorites.
California Almonds
A shout out to our home state, California Almonds play an important role in our London Dry. They have a lightly sweet, toasty flavor and nutty aroma. Most importantly, they lend a lush and velvety texture to the spirit that improves the overall mouthfeel.
Cubeb Pepper
Sometimes called ‘tailed pepper, cubeb is a close relative of black pepper with distinctive dry, woody, and nutmeg notes. When distilled, cubeb’s spicy aroma is released, lending a beautiful peppery top note to our gins.
Orris Root
Orris is the name given to the rhizome of the bearded iris. Over the years, distillers have learned that adding orris root to a botanical blend helps other flavors linger on the palate longer, functioning as a ‘fixative’. Orris’ aroma is bizarre and enticing, reminiscent of violets, white chocolate, and tobacco.
Fresh Lemongrass
A dominant flavor found in our Gin with Makrut Lime and Lemongrass, this botanical is more often found in culinary applications, but adds a bright and refreshing flavor to the spirit. With vegetal notes of citrus and mint, it shines alongside more traditional flavors.
Italian Juniper Berries
Juniper berries are the botanical foundation of all gin, with a strong aroma of citrus and pine. Italian Juniper is used primarily by distillers, with a more complex and lightly fruity flavor. They are among the only spices derived from conifers and are distinctive in taste.