Photo by Erin McGinn
Left to right: ISCO Head Distiller Dan Neff, Assistant Distiller Eric Olson, Head Mixologist/Senior Experience Director Andrew Kientz and CEO Manya K. Rubinstein.
Photo by Erin McGinn
Different batches of Ostreida are made using the oysters from a single farm, so the resulting spirit exhibits local terroir—or, in oyster-farm-speak, local “merroir.”
Photo by Erin McGinn
With “hints of savory brine,” Ostreida adds a sip of the sea to mixed cocktails.
