Scott Jampol, the founder of Sausalito Liquor Company, is our guest today on Brew Ha Ha with Steve Jaxon and Herlinda Heras.
They are a brand-new company that launched about two and a half weeks ago. They begin by tasting Marin Coastal Gin, one of their three new products. It is made with ingredients that are locally sourced for a unique local flavor. Gin has to be juniper-forward, to be really gin. It has some Albanian and Italian juniper, as well as California citrus peel, and nori seaweed.
They found a local source of seaweed foraged off the coast in northern California.
The junipers in Europe have softer berries. Scott describes the differences between wild juniper and farmed juniper from California and Europe.
Scott has been working on getting the new company ready for about three years. They have a brand new website and they can ship to 48 states. He worked in marketing for tech companies including OpenTable where he was head of marketing. He wanted to do something local and community-oriented and physical, after all his time spent in marketing where things are less tangible.
Sausalito’s Distilling History
He discovered that Sausalito had a distillery, from 1892 to 1963, when it burned down. At one time it was the largest distillery on the west coast.
The whiskeys are labeled “Unsinkable Whiskey” and there is Bourbon and Rye. The labels have a liberty ship on the label. Scott recognizes the Unsinkable mentality of northern California with his label. The bottles are 100% recycled glass.
“He’s w-r-y wry” – Herlinda
There are lots of flavors in this rye whiskey, which has finished in port wine barrels. The difference between Bourbon and Rye is that Bourbon has to be at least 50% corn, and Rye has to be at least 50% rye. Otherwise, many bourbons and ryes have different proportions of other ingredients and a broad spectrum of flavors.
They are just beginning to book its distribution network, so for the moment the best place to find them is the Sausalito Liquor Company website.