In late September, a fire shut down San Diego Distillery, but founder Trent Tilton is now readying to re-open, just a few blocks away, on Saturday, June 30.
Any upcoming collabs with other local beverage businesses?
Yes! We have many spirits coming soon that we collaborated with local places…
- Two collabs with Council Brewing Co: the first is distilled Pirates Breakfast (a barrel aged oatmeal stout), which is going to be released very soon to our members. It is an incredibly rich spirit and very unique. Coming later this year will be a distilled Sour Brown with a huge load of elderberries that is currently sitting in barrels. One of the most wild whiskey/brandy hybrids I have ever distilled.
- Distilled Karl Strauss Red Trolley is coming soon. Yup, one of the most iconic beers in San Diego and many a beer drinker’s first taste of a craft beer, is now a craft whiskey. Caramel, oaked, amazing. Can’t wait for this!
- Another amazing beer whiskey is a distilled coffee dopplebock from Home Brewing Company, with coffee from Modern Times. We are super stoked on this project! I was able to work with a long time friend, and produce an amazing spirit to boot. This will be released as soon as George comes up with some artwork.
- We also work with Bottle Logic out of Anaheim, and will be releasing Darkstar Whiskey this year…and we have another fantastic spirit in the works with them that is going to be one of the most unique things I have ever distilled. Let’s think about a crème brulee whiskey, shall we?
What can you legally serve both in-house and to-go?
We currently have our Type 74 license, which allows 1.5 oz of spirits per person per day for tasting, and 2.25 L (three 750 mL or six 375 mL) of bottled spirits per person per day for sale.
Can you tell us about your still and production capacity?
We stepped up to a 300 gallon hybrid pot still in our new facility. Initially, we will be filling one to two 53 gallon barrels per week, with max capacity of seven to eight 53 gallon barrels per week. As for our tasting room, which previously maxed out with 12 people, our new tasting room is over 1,000 square feet, with seating for more than 40 guests. An additional area is also being set up to accommodate parties of 15 to 20 people.
What makes SD Distillery unique?
We are unique due to our distillation process and vision of what spirits could and should be. We have been pushing the boundaries of distilling, aging, and blending. We have over 50 experimental projects in the works, many of which were done just to see the effects of certain techniques that we then can push across our entire line of whiskies. “Always improving” is one of our mottos.
San Diego Distillery opens 11 a.m. on June 30 at 2733 Via Orange Way, Suite 101.