Oola Left Coast Gin

Left Coast Gin is Kirby Kallas-Lewis's love letter to the Pacific Northwest, and most of it was foraged by hand. The master distiller and co-owner of OOLA — Seattle's oldest craft distillery, founded in 2010 in a former bakery on Capitol Hill — set out in 2024 to make a gin that spoke to the land he'd called home for twenty years, using the house's 13-botanical grain-to-glass gin as what he calls the "mother ship." Then he went outside. He foraged Pacific bull kelp and mountain spruce tips and distilled each separately, then blended those three distillates with infusions of black mountain currants, mountain blackberries, hibiscus flower, lemon verbena and rosemary from the distillery garden, West Coast honey, Pacific sea salt, and an undistilled spruce tip infusion for a bright, piney lift. The hibiscus is where the soft red-pink color comes from — nothing artificial. It arrived as a special edition with a label by Seattle muralist Sarah Robbins. Expect the mother gin's organic Washington wheat backbone and juniper structure underneath a genuinely coastal profile: briny kelp salinity, resinous spruce, tart mountain berries, a whisper of honey, and garden herbs, finishing clean and saline. Kallas-Lewis pairs it with a freshly caught seafood feast, and that's the right instinct — it's built for oysters, a Dirty Martini with a sea-salt rim, or a G&T with rosemary. Seattle's coastline, forest, and garden in one bottle.

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