Craft distillers aim to tweak state’s liquor laws

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ALAMEDA, Calif. — In a 65,000-square-foot structure that once housed Navy fighter jets, Lance Winters of St. George Spirits makes popular Hangar One vodka, along with gin, bourbon, rum, whiskey, liqueurs and even absinthe.

craft distillers

Tina Migliorino, bartender at Greenbar’s in Los Angeles, pours a Slow Hand White Whiskey cocktail for a group tour. The company is one of a growing number of small-batch craft distillers in California. (Lawrence K. Ho, Los Angeles Times)

Unlike vast distilleries in Kentucky and Tennessee that make and bottle hard liquor by the millions of barrels, Hangar One is produced by one of a growing breed of small-batch, craft distillers. There are already more than 30 of them in California, and — like wineries and microbreweries — they want to charge for tastings and sell bottles for their visitors to take home.

But in recent months, the craft distillers have run up against the powerful liquor lobby in Sacramento, led by wholesalers opposed to changing state law. A legislative hearing is set for next month, and the battle is on.

Fighting the powerful liquor distributors to tweak alcoholic beverage laws in Sacramento can be daunting, said Phillip Ung of California Common Cause, a watchdog group. “I can’t think of one example where the distributors haven’t gotten their way on alcohol issues.”

Offering labels such as Three Sheets Rum, TRU Organic Vodka and Botanivore Gin, these craft distillers are ready to test the odds. To them, spreading the gospel of organic liqueurs and old-time ryes is a matter of economic survival.

Opening more tasting rooms and selling their liquor there are crucial to the fledgling industry, said Melkon Khosrovian. He is head of Greenbar Collective in Los Angeles’ downtown arts district, where Greenbar makes organic whiskey, tequila, bitters and other spirits in an old garment sewing shop.

“Without these laws, we lose ground each year to more progressive states — like Washington, Colorado and New York — where distilleries can earn much more money from their tasting rooms and on-site sales and spend that money here to gain market share,” he said. “We need our elected officials to bring California’s laws up to par with the rest of the country’s so we can stay competitive, create jobs and support our state’s farmers and manufacturing trades.”

For now, artisanal spirit makers are prohibited from operating their tasting rooms for extended hours as do wineries. Instead they offer occasional scheduled tours at either no cost or for nominal fees.

After a recent Greenbar tasting of Slow Hand White Whiskey, Darby O’Neill, a film studio marketer from Glendale, was enthusiastic. She supports fixing “hiccups” in the law that ban liquor sales at distilleries. “It would have been neat to take one of the things we tasted home,” she said, “but we couldn’t do that.”

Greenbar also makes brands such as Bar Keep Organic Bitters, Crusoe Organic Rum and Fruitlab Organic Liqueurs. In San Diego, for instance, Ballast Point makes a Three Sheets Rum. Charbay Vodka comes from Domaine Charbay in St. Helena; Gin 209 is made by Distiller 209 in San Francisco, and Botanivore Gin is also produced by St. George Spirits. These craft liquors are served in some bars and sold in many liquor stores and supermarkets.

Read more from Los Angeles Times reporter Marc Lifsher at latimes.com.

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