PRESS


UNCRATE

“Amass works with independent craft distillers to get their product to market, and used 29 botanicals — from dried to fresh — that are sourced from all over the globe.”

 

ROBB REPORT

“Made with 29 botanicals, many of them sourced from the Golden State, the gin leads with a bright burst of citrus flavor that is quickly tempered by spicy notes of cardamom and a tinge of sarsaparilla root bitterness, with a little a mushroom funk on the finish.”

COOL HUNTING

“…there’s an interesting plan at work here; Amass can create strong brand recognition and be ever-changing. Plus, pinning a spirit to an individual city, to one distiller in particular, allows consumers to branch out with ease.”

 

CHILLED MAGAZINE

“This easy-to-mix recipe features a dry gin from Los Angeles, along with lime and rosemary to accentuate the gin’s flavors.”

INTERIOR DESIGN

“Yet a handful of strategic design elements, namely its sleek matte black finish, clear textual hierarchy, and pleasantly-kerned font, make it perfectly understandable if you just can't look away.”

 

TASTING PANEL

“On the palate, revelatory flavors of red and blue flowers, salted lime and wild cherry glide in on a satiny texture. It paints colors with its perfume.”


 

MAXIM, MARCH 2019 ISSUE

“The citrus notes reference L.A.’s bygone years as a massive orange orchard, and the more exotic botanicals reflect the city’s profound polychromatic multiculturalism.”

 

INSIDER

“Bidmead said he likes to make his gin martinis with 1 1/2 ounces of Amass gin to equal parts Lillet, an aromatized wine, as a substitute for sweet vermouth. He said he garnishes the drink with an olive and a lemon twist.”