You’ve probably never heard of lambanog, a pre-colonial Filipino distilled spirit made from the fermented sap of the coconut palm tree. Often called “coconut vodka” due to its similar alcohol content (40–45% ABV) and clear, smooth profile, lambanog is among the more unusual spirits crafted by Barber Lee Spirits. The Petaluma distillery is renowned for dedication to a sustainable and classic grain-toglass approach and the unique, difficult-to-make range of their offerings. Founders Lorraine and Michael Barber and Aaron Lee explain that the lambanog “shows our dedication to crafting different types of spirits. It also represents some things that are really important to us, like collaboration and working locally.” Barber Lee opened their tasting room in a 1910 brick warehouse in Petaluma in 2019 with their flagship single malt rye, moonshine and absinthe, adding heirloom corn bourbon, Gravenstein apple brandy and rum to their lineup within a few years. Whiskey remains at the core (representing 90% of their production).

Positioned at the heart of Barber Lee’s operation is their custom-made still.

Barber Lee Spirits Distillery and Tasting Room
120 Washington St., Petaluma
barberleespirits.com

Griffo was cofounded in 2013 by Michael and Jenny Griffo, with a focus on small-batch, grain-to-glass spirits using local ingredients. Michael’s UC Santa Cruz physics doctorate, when combined with his passion for spirits, has translated into creating some special products. In their Scott Street Gin, Griffo utilizes organic botanicals, notably cubeb pepper and grains of paradise, alongside wild juniper and locally foraged Sonoma Meyer lemons. Distilling happens inside an epic Vendome Copper & Brass still from the renowned fourthgeneration Kentucky still makers, but with the custom addition of several more ports to capture more flavors. Scott Street was not only Griffo’s first spirit, but also their first gold medal winner at the first show they ever entered: the 2016 SF World Spirits Competition. Many awards later, in 2025 the Gin Guild voted Scott Street “America’s Greatest London Dry Gin.” CEO Will Maroun and his team are not very snooty. They find their gin to be attractive even to people who don’t typically like gin, thanks to its subtle juniper, floral and citrusy notes. (Be sure to also check out their organic-vodkas and American Single Malt Double Barrel Whiskey).

Left: Will Maroun

Griffo Distillery and Tasting Room
1320 Scott St., Ste. A, Petaluma
griffodistillery.com

This award-winning local distiller is well known at the national level. One reason is an exceptional array of creations: craft spirits (brandy, gin, rum, vodka, whiskey/bourbon) and mixers (cocktail bitters, shrubs, syrups, tonics). Arthur and Lusine Hartunian, former financial services professionals, are pioneering small-batch spirits inspired by local wines. Arthur is a “cocktail geek,” Lusine a master taster and marketer; together, they emphasize quality, innovation and community collaboration. In their downtown Napa distillery, the Hartunians use copper stills, stainless steel tanks and wooden barrels—the latter sourced from local wineries— paired with spirits that make the most of the diverse flavor profiles they offer. The spirits contribute to next-level cocktails served at the Hartunians’ chic tiki-inspired ArBARetum cocktail lounge and elegant Hollywood Regency–style Club Room—both opening to Napa’s bustling First street. With 56 labels (including 20 bottled cocktails and various liqueurs) currently in production and 25 bottled and ready for purchase, the Hartunians like to say that Napa Distillery “makes things which other distilleries don’t.”

Top: Artisanal cocktails are a hallmark of ArBARetum; Bottom: Old Hollywood vibes at The Club Room.

The Arbaretum: 1149 First St., Napa
The Club Room: 1300 First St. #309, Napa
Oxbow Tasting Bar: 610 First St. #8, Napa
napadistillery.com

A study abroad semester in London in 2010 introduced young Chris Hanson to an exciting movement taking place in the U.K. at that time dedicated to the distilling of artisanal spirits. Back home in Marin, he partnered with his brother Brandon to learn about the growing field of craft spirits. The two recognized a vodka-shaped hole in the artisanal beverage spectrum and decided to fill it. In 2012, they started with a vodka distilled from grapes (rather than the more common potatoes, corn, wheat or other grains), focusing on quality, process and organic ingredients. Within the first few dazzling years, they had claimed “Best in Show” and a Platinum Award at the Spirits International Prestige Awards, as well as two golds and two silvers at the Vodka Masters in London. Siblings Alana and Darren and parents Scott and Judy soon joined the business and Hanson spirits (now including whiskey, gin, premixed cocktails and all manner of flavored vodkas) has since become one of the pre-eminent barroom standards. In 2018, the Hansons launched an experiential arm to their business, offering distillery tours, tastings, events hosting and food pairings in their chic Sonoma facility.

Top: Hanson distills using a unique hybrid set up of custom-made pot and column stills. Bottom: Darren and Chris behind the bar at the Hanson tasting room in Sonoma.

Hanson Sonoma Tasting Room
22985 Burndale Rd., Sonoma

Hanson Tasting Room at Hanson Gallery
669 Bridgeway, Sausalito
hansonofsonoma.com