Whiskeys & bitters made and aged entirely in California since 2011

Workhorse Rye since 2011

Here are some of the specs from one of our favorite parties... 

Client: Raleigh Denim  

Occasion: Market Week and Spring Line Showcase

Date: January 23rd 2013

Number of attendees:  150 +

Necessary Provisions: Bar, ice, glassware, bar tools, menu's, snacks. We brought and popped up an entire bar setup.

Drinks Made: One stirred, one shaken, and one bitters & soda. Details below...

Stirred: A classic Manhattan is 2 ounces Rye Whiskey, 1 ounce Sweet Vermouth, a few dashes of bitters, stirred well with ice poured neat. We did a slight riff with Workhorse Rye as the base, Drambuie 15 and Yellow Chartreuse as the vermouth substitute, and a few dashes of sea salt and Hella Bitter for good measure. 

Shaken: We worship grapefruit more than any other citrus, so we work it in to as many menu's as possible. For this drink we took the classic Margarita - Tequila, Lime, and Orange Liqueur and made some potentially dangerous changes. YIKES! Unaged Rye for the Tequila, Grapefruit for the Lime, and we infused Cynar with orange peels. It got weird. And. IT WAS KILLER.

Bitters & Soda: Every party has to have decent non-alcoholic options. Bitters are a great addition to soda water because they are essentially a dense flavor extract. When carefully hand made like the ones we use by Hella Bitter (made in NY), they give soda, iced coffee, your favorite dessert or cocktail a backbone of epic proportions. Although bitters traditionally use alcohol to extract flavor from bark, herbs, fruit, and botanicals, when dashed into a glass of soda the alcohol content is far below 1%. To add a bit more substance, we steeped chamomile tea leaves in pomegranate juice to add on top of the bitters and soda. Easily the best non-booze drink you've had at a party.


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