SINGLE-SITE DISTILLERY · WHISKY & GIN
Two copper stills, one basalt bond store half below the street, and a house rule that has never bent: nothing leaves early. We make whisky and gin on one site, cut the spirit by nose, and let eleven-degree stone do the rest.
BATCH 014 · BOTTLED 02.2026 · CHALKED BY HAND
THE TASTING MAT
Three coasters, poured in this order at every tasting. Each one carries its own bottling record because provenance you can't read is just marketing.
COASTER I
$68
Single malt whisky · 46% ABV
CASK 217 · FIRST-FILL BOURBON · FILLED 03.2021
COASTER II
$92
Cask-strength single malt · 57.1% ABV
SHERRY BUTT 034 · STRAIGHT FROM THE STONE · 57.1%
COASTER III
$55
Dry gin · 43% ABV
STILL: PEARL · 7 BOTANICALS · ONE-SHOT RUN
THE PIPE RUN
Follow the pipe from grist to cask. Every station below is a real place on our floor, and the tour walks all five in order.
Malted barley in, grist out, weighed to the kilo. The mill gave the place its name, so it gets the first word.
Ninety-six hours of slow, cool fermentation. Most houses stop at sixty; the extra day and a half is where the orchard fruit comes from.
Greta runs the wash, Pearl runs the spirit. Both copper, both hand-beaten, both named before they were paid off.
Cut points are decided by nose at the safe, early, when the still house is quiet enough to argue with. No timer makes that call.
Half below the street, cut into basalt, eleven degrees every month of the year. The spirit breathes shallow and keeps what the cask gives it.
DOWN THE STAIRS
Warm warehouses make fast, loud whisky. Our basalt cellar never moves off eleven degrees, so the casks work slowly and evenly — less lost to the air, more kept in the glass. That patience is the house style, and you can stand inside it.
TOURS THU–SUN · FROM $35 · 75 MIN · 3 POURS
Seventy-five minutes, all five stations, three pours at the end — poured in the bond store, not in a gift shop.