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Humboldt's Finest

Humboldt Distillery

Humboldt's Finest

80 Proof, 40% ABV

Humboldt’s Finest is a specialty spirit with a unique botanical aromatic character. Made in Humboldt County, California using pristine water sourced from a watershed that originates in old growth redwood forests and locally grown Cannabis Sativa. THC-free and legal in all 50 states.

Recipes made with Humboldt's Finest

Classic Bloody Mary

  • 1 lemon wedge
  • 1 lime wedge
  • 1 pinch black pepper
  • 1 pinch celery salt
  • 2 dashes hot sauce
  • 2 dashes Worcestershire sauce
  • 2 oz. Humboldt Distillery Vodka or Humboldt’s Finest
  • 2 tsp. horseradish
  • 4 oz. tomato juice
In highball glass, stir together ingredients. Fill glass with ice, then pour mixture into second glass. Pour back and forth 3 to 4 times to mix well. Garnish to taste.

Emerald Peat

  • .25 oz. Cynar
  • .25 oz. Sake
  • .50 oz. St. George Bruto Americano
  • 1 dash of lemon bitters
  • 2 oz. Humboldt’s Finest, flash infused with redwood needles
Flash infuse Humboldt’s Finest with redwood needles, then mix with lemon bitters, St. George Bruto Americano, Cynar and sake.

Green Gardens

  • .25 oz. Green Chartreuse
  • .5 oz. simple syrup
  • .75 oz. fresh squeezed lime juice
  • 1.75 oz. Humboldt’s Finest
  • 1/4 of a small yellow bell pepper
  • Fresh oregano (3 leaves plus 1 stem for garnish)
Add 1 heaping tbsp of chopped pepper to shaker, muddle well, add 3 slightly smashed (use fingers, to release oils) oregano leaves, Humboldt’s Finest, Green Chartreuse, lime and simple syrup. Add ice and shake vigorously, strain into a cocktail coupe. Garnish with oregano sprig and cut pepper wedge.

Hemp Highball

  • 0.5 oz. fresh squeezed lemon juice
  • 1 oz. jasmine simple syrup
  • 1.5 oz. Humboldt’s Finest cannabis infused vodka
  • Ice
  • Seltzer water
  • Sliced cucumber
Combine ingredients in a highball glass with ice, top with seltzer water, garnish with a slice of cucumber, and enjoy.\n>>>>\nJasmine Simple Syrup: \nCreate a strong tea using jasmine green tea bags at twice the suggested rate. Combine 1 part hot tea with 1 part sugar, mixing until dissolved.

High Thyme

  • .5 oz. honey syrup
  • .75 oz. freshly squeezed lime juice
  • 1.5 oz. Humboldt’s Finest
  • 2 hearty sprigs of fresh thyme
To prepare honey syrup, dissolve 2 parts honey in 1 part hot water, allow to cool. At bottom of cocktail shaker, add 1 sprig thyme, give a quick muddle, add Humboldt’s Finest, lime juice and honey syrup. Shake vigorously, strain into double old fashioned glass with ice, garnish with a hearty thyme sprig.

Humboldt Watermelon

  • 1/3 – 1/2 cup Humboldt’s Finest
  • 1/4 cup fresh lime juice
  • 2 generous cups watermelon
  • Ice
  • Simple syrup to taste
Place watermelon and whatever juice comes from cutting it up into a blender. Puree. Add fresh lime juice and simple syrup to taste. Pulse. Add vodka, pulse, taste and adjust to taste. Fill glasses with ice and pour mixture over the top. Serves 2.

Humboldt's Bramble

  • 0.5 oz. ginger syrup (recipe follows)
  • 0.75 oz. dry vermouth
  • 2 oz. Humboldt’s Finest Vodka
  • 5 blackberries
  • 5 cubes pineapple (fresh or canned)
Muddle pineapple and blackberries in a shaker. Once well-muddled, add remaining ingredients and ice, then shake until very cold, about 20 seconds. Double strain into a highball glass filled with fresh ice. Garnish with blackberries.\n>>>>\nGinger Simple Syrup: \nCombine 1 c. sugar, 1 c. water and a 2-inch knob of ginger, peeled and roughly chopped. Stir over low heat until sugar has dissolved. Remove from heat and allow the ginger to steep for at least one hour. Strain and refrigerate.

Octopus' Garden

  • .5 oz. Cocchi Americano
  • .5 oz. Orgeat simple syrup
  • .5 oz. Passionfruit Liqueur
  • .75 oz. lime juice
  • 2 oz. Humboldt's Finest
  • 6 drops coconut vinegar
Served tall over crushed ice and garnish with a lime wheel, mint, and shredded coconut!

Pacific Pom

  • 0.5 oz. Campari
  • 0.5 oz. fresh lemon juice
  • 0.5 oz. pomegranate juice
  • 0.75 oz. simple syrup
  • 1.5 oz. Humboldt’s Finest Vodka
  • Dash orange bitters
Combine all ingredients in a shaker filled with ice. Shake until very cold, about 20 seconds. Strain into a coupe or martini glass. Garnish with a lemon wedge.

The Golden Beet

  • .5 oz. fresh squeezed lemon juice
  • .75 oz. golden beet and honey cordial* (requires advanced preparation)
  • 1.5 oz. Humboldt’s Finest
  • Roughly 5 tarragon leaves, muddled
Combine muddled tarragon leaves, Humboldt’s Finest, golden beet and honey cordial, and fresh squeezed lemon juice. Shake with ice and poured through a strainer. Garnish with tarragon leaf. *Prepare cordial by macerating the shredded beet with honey and sugar for a period of three days. Strain the resulting liquid and use like a syrup.