Letherbee Gin is a handcrafted spirit made with pride in Chicago, Illinois. Boasting high-spice content, substantial body and a balanced palate, Letherbee blends seamlessly into cocktails while maintaining its true character. Uniquely, Letherbee is unfiltered and will louche (become cloudy due to botanicals falling out of suspension) when mixed with ice or water. At 96 Proof, Letherbee Gin appeals to drinkers who appreciate its full flavor and versatility.
Who are the people that make up your “team”?
Letherbee Distillers is a very small operation--two people plus one graphic designer.
Could you tell me about your product and the story behind its conception?
Piecing together a copper still from common plumbing parts, Brenton Engel began his distilling efforts in 2007 with an old moonshine recipe. He stayed busy honing the craft of distilling when he wasn’t in the woods building earthen cabins or playing in punk bands. Engel's bootlegged 'shine circulated around bar industry and musician circles when he began handing out jars of it at his band's shows. Those curious enough to taste some "Illinois Joy" quickly started asking for more.
I (Miriam Matasar) have over a decade of experience in the Food & Beverage industry. I cut my teeth as a short order cook, diner waitress, and bartender during my college years and after graduating with a BA in Psychology from University of Iowa.
Daunted by the typical post-graduate existential questions and my looming "future," I did what any self-respecting Iowan does when they don't know what else to do-- move to Chicago. I used my years in restaurants as a springboard to gain management positions at Bin 36 and Bin Wine Cafe, and eventually landed at Lula Cafe where I managed for almost 5 years.
It was at Lula where I developed a true love of boutique wine and craft spirits. Fate brought Brenton Engel seeking a bartending position and I knew any guy who made his own booze would be perfect for the job. We became a couple and I laid out the case for Brent to follow his dream of legitimizing his distilling operations and helped actualize the idea into a legitimate small business.
Together we successfully navigated the labyrinthine process of starting a small distillery and released our first product. Letherbee Gin was born in the Summer of 2012.
Of all the millions of products you could have specialized in, why gin?
As a bartender, Brent has fallen in love with gin and its possibilities. He wanted to make a gin that other bartenders would want to use, not only for its flavor profile, but also for its versatility and friendly packaging.
What do you hope to accomplish through providing quality products?
With Letherbee Gin, we offer a premium, handcrafted spirit with an accessible price tag. We hope to prove that high quality handcrafted products do not have to be overly expensive by offering folks a chance to actually use a craft spirit, rather than purchase a trophy for the back bar.
Other than financial, what risks did you take to get your product to market?
We changed our lives to make Letherbee happen. I left a job as the GM of Lula Café and Brent is unable to work behind the bar as much as he would like.
When distilling your gin, how many different botanicals are used, and what are the prominent flavors you aim to accentuate?
We use 11 botanicals. Letherbee boasts a classic, juniper-forward profile with notes of anise, citrus, and cardamom.
What new products should we expect from Letherbee?
Keep your eyes peeled for seasonal, limited release gins, a barrel-aged absinthe, and possibly some amaro-style liqueurs.
How big of a distribution radius do you hope to grow over the coming months/years?
We hope to be the go-to gin for Chicago’s premiere cocktail bars and restaurants. That said, we also hope to expand to out-of-state distribution within a year, but only to a few boutique markets around the country.
What is your favorite part of the job?
Brent: My favorite part of the job is whenever people come into the bar when I’m working, order Letherbee, and say how much they like it without knowing I’m the guy who makes it.
Miriam: When we turn someone on to Letherbee who previously only drank commodity spirits or who claimed they don’t like gin.
What is your least favorite part of the job?
Brent: Staying up all night labeling bottles. After awhile your eyes get pretty tired.
Miriam: Lifting cases. I’m pretty short and it’s hard to get a case of Liters up to the top of the stack!
What did you want to do as a kid, “when you grew up”?
Brent: I wanted to be a hobo.
Miriam: I thought I was going to be a ballerina.
Describe your a-ha moment that made you say, “I’m going to do this!”
A few months into dating, we were having a conversation about “what we want to be when we grow up.” Brent said, “The only thing I want to do is make booze.” So I said, “ok then.”
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