The result is a sublime cross between brandy and gin, with a complex, yet balanced notes of Juniper, Vanilla, Lemon verbena, and other hand-picked herbs.

Farid Dormishian, owner and master distiller of Falcon Spirits, has been a Biochemist, Wine maker, Bartender, and a Distiller. He studied Biochemistry at U.C. Berkeley and my undergraduate research project was conducted on fermentation. After working in several mundane bars to fund his tuition, he found at a bar where the owners valued mixology. He was encouraged to explore and find old classics from antique books, experiment with infusions, bring back recipes from our trips abroad, and use tinctures and bitters.
After graduate school, he worked in the Biotech field as a research scientist and later as a quality manager, while reading voraciously on distillation and taking advanced distillation classes. He further read about plants, herbs, essential oils, and perfumery and most importantly experimented. Finally, in 2011, he launched Falcon Spirits and in 2013, after much tinkering, debuted his first gin – Botanica Spiritvs,” winner of the Good Food Award in 2014.