Martha Stoumen's wines
Jun
25
4:00 pm16:00

Martha Stoumen's wines

  • Local Cellar

Martha went to work in the vineyard, olive orchard, and winery of a small farm and learning center in Tuscany after studying traditional agricultural systems and Italian during her undergraduate degree. The majority of her farm work took place in the vineyard rather than the winery, so she entered the world of wine production through the lens of a vigneronne rather than a typical modern California winemaker who spends very little to no time in the vineyard. During this time she also worked with farm animals, bees, and vegetables, and to this day views growing grapes and making wine ideally as part of a larger system. Besides a love of food, and therefore agriculture, Martha was drawn to wine for two reasons: she relishes a tradition in which the master-apprentice relationship is still very much alive and well, and because wine is a product that sets the pace and rhythm of the winemaker’s life, rather than vice-versa. Grape growing and winemaking aligns a vigneronne’s actions with the seasons; she can neither rush the process nor slow it down. After her initial exposure to grape farming and winemaking in Tuscany, Martha began a series of apprenticeships, sandwiched around a Master's at UC Davis. Martha has had the pleasure of apprenticing under Reinhard Löwenstein (Heymann-Löwenstein, Mosel), Jordan Fiorentini (Chalk Hill, California) Chris Brockway (Broc Cellars, California), Clive Dougall (Seresin, Marlborough), Didier Barral (Léon Barral, Faugères, France), and Giusto Occhipinti (COS, Sicily). Many of these teachers have remained a part of her life as she has moved toward her own vision of making responsibly farmed, terroir-driven wines in the land that she holds so dear in her heart, California. Martha Stoumen Wines was founded upon the desire to recapture a farming and winemaking culture that has all but faded away: a winemaking culture of patience. For her wines she leases and farms around half of the vineyards myself. The other half are farmed by multi-generation farmers who understand their land, and their family's land and who farm with the same philosophies in mind. Patience in the vineyard means composting rather than adding synthetic fertilizers, allowing predatory insects the ability to outcompete pests rather than spraying insecticides, and doing proper handwork, such as pruning for vine longevity rather than high yields. In the cellar she uses a minimalist winemaking approach. Patience in the cellar means letting the natural yeast and bacteria present on the grape skins perform fermentation, and allowing longer macerations and aging to provide stability rather than using added tannin, acid, or stabilizing agents in my wines. Come try her delicious, joyful, and truly representative of California, wines!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Mike of Oakland Spirits Company
Jul
2
4:00 pm16:00

Mike of Oakland Spirits Company

  • Local Cellar

As sommelier/owner of Maverick Restaurant and a general wine mutineer, Mike Pierce has taken a deep dive into both obscure and classic food and wine pairings. He has received public attention for his—seemingly sophomoric but secretly intellectual— unconventional food and wine pairings from the SF Chron., Food & Wine, Globe & Mail, and Huffington Post. Do you know the perfect wine to compliment Cool Ranch Doritos or the red Skittle? He does. Now he is co-founder and chief evangelist for Oakland Spirits Company. Launched six months ago, OsCo is turning the craft spirit world upside-down and around by not only distilling things most people wouldn't think to but then bottling and selling them. We make booze of our time. Come taste some of OsCo remarkable brandies and gins!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

 Drew of Trail Marker
Jul
9
4:00 pm16:00

Drew of Trail Marker

  • Local Cellar

Drew is a purist who likes wines that are well-balanced and have a “certain something” about them that defies description. Over the years Drew has created wines for many well respected wineries but after he married Emily, she convinced him it was time they create their own wine. No mortgage. No kids. Let’s do it! Trail Marker was born. Drew entered the wine world attending UCSB, living near Santa Barbara’s wine country. While pursuing a masters degree at Cal State LA, Drew worked at Colorado Wine Company. There he met Kent Humphrey of Eric Kent Wines. Kent encouraged Drew to head north to work a harvest. From there, Drew was off and running. He worked at Copain, DuMol, Kosta Brown and Wither Hills and becoming the winemaker for Tuck Beckstoffer Wines. In 2013, Drew became the head winemaker for R2 Wine/Roessler Cellars, where he still consults.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Daniel of Hatton Daniel's wines
Jul
15
5:00 pm17:00

Daniel of Hatton Daniel's wines

  • Local Cellar

On the road to professorial life, Dan detoured to his passion for wine and his dream of winemaking.  After time wineshops and cellars, in 2009, Hatten Daniel's was born. Dedicated to picking grapes early with acidity and energy and to winemaking with no additions, this is the real deal. 

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.


Josh of Hoxie Spritzer
Jun
24
5:00 pm17:00

Josh of Hoxie Spritzer

  • Local Cellar

Chef Josh concocted these blends while cooking in NYC & LA, they made it out of the kitchen and the public demanded more, Hoxie was born. Clean, refreshing and bright, come see why NYT calls them '...completely delicious'. We know you've been loving Hoxie's collaboration with Field Recordings; Foxie, so come try his others!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Gideon with Clos Saron
Jun
18
4:00 pm16:00

Gideon with Clos Saron

  • Local Cellar

Established in 1999, Clos Saron is owned and farmed by Gideon Beinstock and Saron Rice. Together, they have accumulated decades of experience in viticulture, wine “making”, and all sorts of farming. “Subtly, it’s the miniature likes of Clos Saron that are increasingly, if quietly, reshaping America’s vision of fine wine. Tasting Clos Saron’s singular—and singularly fine—wines and talking with Mr. Beinstock reminded me yet again why smaller is better.” said Matt Kramer in Wine Spectator! Way up in the northern reaches of the Sierra Foothills, Gideon and Saron produce small batches of wines that are unlike anything else coming out of California. Using traditional techniques and strict organic methods both in the vineyard and the cellar, they make a variety of unique blends from 5.5 acres of nearby leased vineyards that they farm as well. The vineyards are densely planted, about 2500 vines per acre, and are dry farmed wherever possible; yields range from as low as 1 ton per acre and maxing out around 2. Because their area is free of phylloxera, their vines are all “own-rooted” and some are over 35 years old. Their vineyards are harvested in repeated passes through the vines (typically from 3 to 8 times), picking only clusters as they begin to soften, to determine perfect ripeness. The grapes are foot-stomped in open-top bins allowing the vineyards' indigenous yeasts to conduct the fermentation. For the blends, the grape varieties are all co-fermented as Gideon believes the results are better integrated. The wines are then aged on lees in 5 to 25 year old French oak barrels for as long as he feels is needed before being bottled, unfined and unfiltered, with minimal use of sulfites. Production is often around 100 cases or less per wine. Over the past 35 years, Gideon has been involved in almost every aspect of the wine industry: sales, writing, purchasing, educating, and a 16 year long stint as winemaker for Renaissance. It is at Clos Saron, though, where he has tapped into something rare: wines that are challenging, surprising, and yet instantly gratifying. They happily defy description and convention without forgetting that, at its core, a wine should be a pleasure to drink. Gideon and Saron have been taking this dubious financial challenge/adventure out of many other-than-commercial reasons: love of wine, love of outdoors work (especially viticulture), and their wish to do something productive in our lives. Farming and living close to nature may be challenging in many ways, but it is equally life giving and inspiring. Wine is for them/us an integral part of our lives, a source of joy, learning, and an endlessly expanding horizon to explore. They hope our wines will enhance your life in similar ways. 

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Jeff of Habit Wine
Jun
17
5:00 pm17:00

Jeff of Habit Wine

  • Local Cellar

Jeff Fischer has been around wine most of his life, beginning at the young age of 10 when he would order bottles for his family from restaurant wine lists. While he pursued his successful acting career, he started making wine on the side. He continued to study winemaking and landed in Happy Canyon, the AVA at the eastern end of Santa Ynez in Santa Barbara County, where he discovered its great potential for growing excellent quality Bordeaux varietals. He founded Habit Wine Company in 2007 and started making very small quantities of Cabernet Franc in a jucy light way that we here at Local Cellar deeply appreciate, especially in the summer months. Today he makes a total of six different wines including his first love Cab Franc, a super tasty Sauvignon Blanc, a seamlessly smooth Grüner Veltliner, and a Pinot Noir he's particularly proud of, all sourced from Happy Canyon and Santa Barbara County vineyards.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

CHAD OF MÉTHODE SAUVAGE
Jun
11
4:00 pm16:00

CHAD OF MÉTHODE SAUVAGE

  • Local Cellar

Chad has come close to cult like status, and those who have tasted what he's made will want to become members. His line of Cab Francs display various levels of density and juiciness, and his Chenin is so bright and refreshing it'll make you a believer.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Max of Ale Industries
Jun
10
5:00 pm17:00

Max of Ale Industries

  • Local Cellar

In 2009 Ale Industries set out with a rebellious spirit, an environmentally-conscious endeavor striving to spread the blissful experience of a craft. They unapologetically refuse to let their beers be categorized into styles, types, or profiles because they believe it relegates their vision of craft beer from a verb to a noun, from a spirit to a product. They pioneer brewing technologies to save energy and reduce waste because they understand that investing in the environment will nurture the communities we all care about, allowing them to flourish and grow. Ale Industries is not just in the business of "producing craft beer." Ale Industries is for the preservation of craft beer and its founding principals: challenging the notion of what beer is, can, or should be. They are the oldest & largest brewery in Oakland, the longest running barrel program in the Bay Area, pioneering BioEnergy Beers and carbon Neutral Production. ALSO the stuff is delicious, come join Max as he pours the East Bay IPA, the Oakland Beast Kölsch, the earthy Golden State of Mind & dank Uncle Jessie.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old. 

Nicole of Idlewild
Jun
4
4:00 pm16:00

Nicole of Idlewild

  • Local Cellar

Idlewild has a relatively concise aim within a broad context: to produce wines of exceptional balance and beauty. It is a journey to pursue Italy’s Piedmont in the elevated hills of Mendocino County, and to find the sides of these varieties that are intriguing, delicious, and haunting. Each wine is unique and treated as such, though the common thread is balancing depth and seriousness with vibrancy and joy. Emphasis is on the vineyard followed by minimalist winemaking techniques. While not dogmatic in practice, an honest and sustainable approach is fundamental in making wines of purity.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

STEVE & Jill of MATTHIASSON wine
Jun
3
5:00 pm17:00

STEVE & Jill of MATTHIASSON wine

  • Local Cellar

Winemaking for the husband and wife team of Steve & Jill is a natural extension of farming, and most of their grapes come from the seven vineyards that they farm in Napa and Sonoma. They love to explore classical expressions of different varieties, some well-known like Chardonnay or Cabernet Sauvignon, and some rare like Ribolla Gialla or Refosco Dal Peduncula Rosso. In all cases they try to respect the purity of the variety and the individuality of the site. Their wines are refreshing, complement food, and are moderate in alcohol. By using their site-specific farming methods to grow intense fruit, coupled with careful restraint in the cellar, they strive to produce wine that is full flavored but impeccably balanced.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

 John of SF Mead Co
May
28
4:00 pm16:00

John of SF Mead Co

  • Local Cellar

Mead is honey (in this case, local honey), diluted, and fermented into wine.  John will explain how SF Mead Co ferments it dry, with the sweet nose of honey with the sensibility of wine. And he'll discuss how SF Mead Co experiments; fermenting with apple cider and aging in bourbon barrels with phenomenal results.  Come, learn, and taste.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

Carissa with Golden State & Devoto Ciders
May
27
5:00 pm17:00

Carissa with Golden State & Devoto Ciders

  • Local Cellar

Using 100% fresh-pressed West Coast-grown fruit and making only the tastiest of hard ciders by letting the fruit speak for itself. Carissa will pour from both the 3 flagship Devoto verities, as well as the modern classic in a can; Golden State "Mighty Dry" and the more recently released dry hopped Golden State "Mighty Hops" and Gingergrass Cider!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

SHANNON OF BURKE WINE
May
21
4:00 pm16:00

SHANNON OF BURKE WINE

  • Local Cellar

Representing Field Recordings, L'Union Sacre & Neighborhood Vineyards, Alloy, Wonderwall wines, Shannon is no stranger to delicious wines. She'll be pouring from these selections and may include one of Andrew Jones's inventive ciders to boot!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Bret with Verbena
May
20
5:00 pm17:00

Bret with Verbena

  • Local Cellar

Brett has been a San Francisco bartender for over 5 years in some of the city’s most classic watering holes. His favorite past-time included going to Farmer’s Markets, picking up fruit at its peak and infusing them with the countless spirits behind his bar. Before I knew it, his back-bar and kitchen were filled with mason jars full of my infusions. The feedback became increasingly positive so he decided to bottle his experiments and Verbena Beverage Company was born. Verbena beverages are seasonal infusions made with fresh local produce and quality botanicals. They steep them directly into our premium grape brandy to extract all of their outstanding sugars, natural oils and robust flavor profiles.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Matthew with Forlorn Hope wines
May
13
5:00 pm17:00

Matthew with Forlorn Hope wines

  • Local Cellar

For Matthew Rorick, winemaker of Forlorn Hope, winemaking revolves around stories. He says that within each glass can be found a tale that tells of season and soil, of history and vision, of careful planning and pure chance. At his grandfather's table, where the elder Rorick's love of sharing a bottle, a meal, and good conversation inspired his career in winemaking. After receiving his degree in Viticulture and Enology from UC Davis, he worked on a diverse number of winemaking projects including collaborations with wineries in New Zealand, South Africa, and Chile, as well as with Peter Michael Winery, Chasseur, and Miura Vineyards in California, among others. The broad array of different winemaking and grape growing techniques and philosophies he encountered provided a unique practical counterpoint to the theory he learned at University and flavor of his current direction in the winery. The Forlorn Hope wines were born to connect the thread between California's boundless viticultural potential and its diverse viticultural history. In addition to the vines on his family farm, he works with a handful of growers across the north of the state whose plantings might otherwise be misfits: the uncommon sites and varieties that pay tribute to California's eclectic and often unexpected viticultural heritage.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Craig with Modern Times
May
7
4:00 pm16:00

Craig with Modern Times

  • Local Cellar

From far away San Diego, Modern Times brews up some of the most delicious and unique beer in our great state.  Come and taste a mix of year-round and seasonal beers with Craig.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Xavier of L'Union Sacre wines
May
6
5:00 pm17:00

Xavier of L'Union Sacre wines

  • Local Cellar

Made by two friends from different continents, L'UNION SACRE is a homage to beauty's strange odds.  The worn heirloom knife, the unhewn gem, the gap-tooth smile that breaks new wonder. These are not wines of triumph, genius or gilt perfection these are wines for the un-televised tables that unite the very heart of  the world. Join us as Xavier and Philip pour their summer appropriate Fraulein Riesling, their Belle du Nuit Gewurtraminer and their light and juicy Squire Pinot Noir!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Katie with Golden Bear Bitters
Apr
23
4:00 pm16:00

Katie with Golden Bear Bitters

  • Local Cellar

 California native Katie Shea founded Golden Bear Bitters in 2016. Katie grew up in the Salinas Valley surrounded by the 'pastures of heaven', as Steinbeck referred to them, in a home her parents built and named 'Casa de Osos', house of bears. Cultivating her early interest in plants, native habitats and farming, she pursued an agriculture degree at Cal Poly San Luis Obispo, which led to a career in organic farming, herbal remedies, and the international food and beverage industry. Golden Bear Bitters unique recipes are refined to express the terroir of the California coast. Golden Bear Bitters highlight seasonal and wildcrafted flavors of the California coast. Drinking with one's environment is as important as eating with it. Bitters and tonics have been used for hundreds of years to nourish and refresh the body and spirit. Using local fruit and wild foraged botanicals from the California coast, our products allow you to make drinks with the seasons, with the environment, for your health and enjoyment. 

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Kelly from Sonoma County Distilling Company
Apr
22
5:00 pm17:00

Kelly from Sonoma County Distilling Company

  • Local Cellar

Grain to Glass is the focus at Sonoma County Distilling Company – every level of the production is handled in-house including the mashing and fermentation of grains, direct-fired copper alembic pot distillation and American oak barrel aging. Join us as Kelly pours some of their classic products such as West of Kentucky Bourbon #1 & #2 and the super delicious Limited Edition version of 2nd Chance Wheat Whiskey. Truly Californian as they shift all of their grain to locally sourced organic grain! You can really taste the care & creativity.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Deb with Half Moon Bay Distillery
Apr
15
5:00 pm17:00

Deb with Half Moon Bay Distillery

  • Local Cellar

Join us as Deb pours Half Moon Bay Distillery's Purissima Vodka, distilled from 100% grain, this unusual vodka is crafted from wheat with just a touch of malted barley. which gives it its exceptionally smooth and silky “mouthfeel”, and Harvard Avenue Gin with classic juniper notes, complex citrus flavors and warm spice components, bottled at full "bar strength"!

asting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Wolfgang of Revel Wine
Apr
9
5:00 pm17:00

Wolfgang of Revel Wine

  • Local Cellar

The guy that turns us on to the wines we turn YOU on to will be here pouring form a verity of our the must haves of the spring line up! Join us as somm Wolfgang pours Caraccioli sparkling rosé, Broc's juicy and light Coucou Cabernet Franc, Lo-Fi Chenin new vintage, Folk Machine's mostly Tocai Friulano "White Light" and Forlorn Hope's zesty Alvarelhao!

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

KARA with 101 & TROY CIDERS
Apr
8
5:00 pm17:00

KARA with 101 & TROY CIDERS

  • Local Cellar

Representing both Troy Hard Ciders as well as 101 Hard Ciders, Kara will pour a truly dynamic and wide range. Where 101's are raw, naturally sparkling, wild fermented, unfiltered, unpasturized and thus probiotic, they are all apple all the time, but with little twists like the Black Dog w/activated charcoal, or the popular fave Cactus Red w/cactus pear & Thai basil! The Troy's all have the unique added California fruit of pineapple quince to the apple making a unique flavor to this also wild fermented with the distinction of a slight oakiness from it's 9 month barrel aging. And some other new surprises!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Nicole of Ser Wines
Apr
2
4:00 pm16:00

Nicole of Ser Wines

  • Local Cellar

Nicole has been student of wine since her undergrad days--not dorm-room, box-wine drinking, rather a degree in enology and viticulture.  From there, to more studies and eventually an incredible tenure at Bonny Doon before recently striking out for a label of her own.  Come meet Nicole and taste her unique and delicious wine.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

Stephen From Sierra Nevada Brewery
Apr
1
5:00 pm17:00

Stephen From Sierra Nevada Brewery

  • Local Cellar

Sierra Nevada Brewery set out with a simple goal: brew the beers that they wanted to drink. They started small, with a homebrew shop in the early 1970s in Chico, CA. In the process, they changed the beer world forever. Decades later, they’re still at it, come check out some of the new line, such as Tropical Torpedo, Sidecar, this year's Summerfest & Beer Camp & Bigfoot Barley, as well as revisit the classic Pale Ale with the knowledgeable Stephen!

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

 

Greg and Allen of Magnolia Brewery
Mar
26
4:00 pm16:00

Greg and Allen of Magnolia Brewery

  • Local Cellar

We're stoked to have Magnolia Brewing pour and show off their new can line of their flagship  Kalifornia Kölsch and Proving Ground IPAs! Join us as we taste these two refreshing San Francisco stalwarts in a land where newbies pop up every week, and find out why Magnolia is here to stay.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.

KIVELSTADT CELLARS WITH ALEX
Mar
25
5:00 pm17:00

KIVELSTADT CELLARS WITH ALEX

  • Local Cellar

Get over here and meet and drink with Alex, with our neighbor, friend, and assistant winemaker of Kivelstadt Cellars.   He is pouring new release whites and estate reds.  It's going to be great.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

Krisztina with Spirit Works
Mar
19
4:00 pm16:00

Krisztina with Spirit Works

  • Local Cellar

Founded in 2012, this Sebastopol-based, husband and wife operation produces super fine grain-to-glass spirits, including several gins and the newly-released whiskey (with 100% California grains). Come sip with us.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old. 

Earl Brown of Wright & Brown whiskeys
Mar
18
5:00 pm17:00

Earl Brown of Wright & Brown whiskeys

  • Local Cellar

Earl Wright & Charlie Brown focus on traditional methods to create an exciting new California whiskey that will stand in the heard. At the heart of their process is a classical American made artisan copper whiskey still which we use to handcraft each small batch. By seeking out the most flavorful non-GMO malted grains they carry out every step of the whiskey making process in house, from milling the grain to mashing, fermenting, distilling, barrel-aging and bottling.

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

 

Jake & Noriko w/Coastal Sake
Mar
12
4:00 pm16:00

Jake & Noriko w/Coastal Sake

  • Local Cellar

Coastal Sake is all about creating accessible sake. They believe the best way to experience sake is to drink it close to the source. That’s why they brew in the heart of San Francisco. It is their belief that the tastiest sake is the freshest sake and just like food, the fresher the better. (Brew local/drink local.) They specialize in Junmai sake which means we use only water, rice, koji and yeast. All natural and nothing added to create the best NAMAZAKE outside of Japan. Namazake (or nama, for short) means it is live, unpasteurized sake.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

Mason form Fort Point
Mar
11
5:00 pm17:00

Mason form Fort Point

  • Local Cellar

Brewed in the Presidio with Presidio well water, these might just be the most local beers.  And they're awesome: classic in reference, craft brewed, and totally modern.  

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old. 

Carly of Heidrun Meadery
Mar
5
4:00 pm16:00

Carly of Heidrun Meadery

  • Local Cellar

From their beautiful farm and meadery in Pt Reyes Station, Carly will pour their single-varietal honey, dry, bubbly, and  delicious sparkling meads.  Inhale the flower fragrances and imbibe the crisp and clean honey wine.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old. 

Kurtis from Birdview Distillery
Mar
4
5:00 pm17:00

Kurtis from Birdview Distillery

  • Local Cellar

Birdview Distillery was founded by two brothers, Scott and Kurtis Major on the concept of weaving together four distinct traits. Simplicity, Tradition, Quality, and Differentiation. They began as children in their grandfather’s Southern California backyard, surrounded by an endless abundance of wild fruits, vegetables, herbs and flowers.  They would harvest these at random and stuff them into an old beer keg with some water.  After some time in the sun, the liquid would ferment.  At the time, they thought we were concocting “magic potions”.  We did not realize that this was their first step to a more systematic exploration of the history and techniques of fermentation and eventually, distillation. In 2008, they focused on the idea of capturing the sense and spirit of the California coastal terrain where they grew up. With this in mind El Castor was born. A new regional spirit that would represent not only California but the whole West Coast.  They began by hand-harvesting the bright crimson, intensely prickly fruit of the wild beavertail cactus and refining it into a hand-crafted spirit, using ancient distilling apparatus and self developed techniques. Their spirits are uniquely Californian, and represent the west coast spirit. 

Tasting is free and available anytime from 5:00 - 7:00.  Must be at least 21 years old.

7 Stills & Critter Bitters w/Clint & Julia
Feb
26
4:00 pm16:00

7 Stills & Critter Bitters w/Clint & Julia

  • Local Cellar

A full on showcase of those vital cocktail ingredients that are seldom discussed, Critter Bitters and 7 Stills colab and put on full display what these delicious droppers can do in a mixed drink.

Tasting is free and available anytime from 4:00 - 6:00.  Must be at least 21 years old.