We are a family owned business located on the Pacific coast, just south of San Francisco, CA. Head distiller, Jason Tripp, masterfully distills the finest organic ingredients in our hand-made, 220 gallon still, which runs about half the speed of traditional pot stills. This slower speed allows for more chemical interaction between copper and alcohol molecules and, along with the cool coastal air, temperature and humidity profiles are comparable to Scotland, allowing our barrels to mature the spirits gracefully.