Like many small distilleries, Napa Valley Distillery — the first distilling operation since Prohibition to open its doors in a town that’s synonymous with wine — has a two-pronged approach to making product. It distills some spirits on its own (vodka and brandy, mainly, distilled from sauvignon blanc grapes) using a couple of neat, small stills, and it sources everything else. The focus with its sourced products is heavily on barrel finishing, and the company often makes use of local wine barrels to give rum, whiskey, and a variety of liqueurs a Napa-style spin.
Recently I took a tour of NVD as part of the Flavor! Napa Valley event, which included a quick tour of the small facility, followed by a cocktail tasting and food pairing in the reception hall situated upstairs from the distillery and warehouse. Owner Arthur Hartunian explained that his focus is really on hospitality foremost, and the speakeasy-like environment up here is designed as a bit of a nostalgic oasis for wine-soaked tourists looking for something a little different after a day of sipping chardonnay.
NVD plans to expand its distilling operations this summer, partnering with local breweries to make whiskey out of beer. Meanwhile, you can drop by the operation (note that reservations are required), take a quick spin and pay your respects to Walter White, and head upstairs for bespoke cocktails made exclusively from ingredients Napa Valley produces, including its own syrups and shrubs. If you can get an Aviation (made with its own clear creme de violette) or a Sazerac, I highly recommend both.