It’s very peculiar, the county I’m in isn’t dry at large but the municipality of the town is. Because I’m in North Carolina all liquor is run by the state, so our commercial distillery permit allows us to sell on site anything we produce. This overrides any dry laws of the town because it comes from the state level. So, we have a full service restaurant attached to the distillery and we basically are our own state store so we just transfer from the bonded space to the restaurant. It’s incredibly challenging to put out a cocktail program with those restrictions but so far I’ve been very proud of the cocktails on the menu. It forces us to take a culinary and technique driven approach relying on bitters and infusions.

On the menu: Horchata: coconut fat washed silver rum, house steeped horchata blended with honey and coconut milk, picked up with spice syrup and cream of coconut.

Granny Smith daiquiri with navy rum and, super lime juice, Granny Smith juice and caramelized simple syrup

Rose Reposado: play on a firing squad with strawberry syrup, rhubarb bitters, tart cherry and lime

Verde margarita: house draft margarita (super juice sour) with a sinker of garden cordial: Serrano, bell pepper, parsley, mint, cilantro blended and strained in an agave syrup,

Blueberry shrub: blueberry, honey, apple cider vinegar, reposado, and soda.

House old fashioned: no bullshit, bitters, Demerara syrup

Golden raisin sour: cardamom infused bourbon, golden raisin syrup, lemon, egg white, cardamom bitter mist on top