Hotaling & Co.
Situated on Potrero Hill in San Francisco, the Hotaling & Co. Distillery produces a range of spirits including rye whisky and gin.
Hotaling & Co. spirits are available via Berry Bros. & Rudd Brands in the UK only.
San Francisco Legend
Previously known as Anchor Distilling, Hotaling & Co. takes its new name from a beloved small-batch whisky and San Francisco legend A.P. Hotaling. Today, the company produces a collection of premium craft spirits, including Junipero Gin and the legendary rye whiskey Old Potrero.
San Francisco Drinks Culture
In San Francisco drinks culture, Hotaling’s name became immortalized when his whiskey warehouse on Jackson Street survived the 1906 San Francisco earthquake and fire. Today, the Hotaling name remains a part of San Francisco drinking culture as the distillery celebrates 27 years of production, a proud tradition that will continue into the future.
Junipero Gin
Crisp and clean with bright citrus notes and herbal complexity. Aggressive, big structure with juniper at the forefront that opens up and reveals its full complexity in the finish with notes of lemon peel, cardamom and lemongrass
Old Potrero
The cinnamon, nutmeg and peppery nose immediately thrust the spicy signature of Rye into the forefront of the conversation, with the savoury palate and moreish dry finish confirming that impression.
American Craft Gin
The first of its kind, Junipero fearlessly led the birth of American craft gin in 1996. Hell-bent on elevating juniper & citrus flavours, the distilling team forged a new path by crafting each batch of Junipero in a small copper pot still, scouring the globe for the most expressive botanicals, and boldly bottling at an unfiltered 98.6 proof. Decades later Junipero is still made by hand in San Francisco and celebrates those who break with convention to pursue an original path.
Old Potrero Barrels
In traditional barrel making, the cooper heats the staves over a fire of oak chips, allowing them to be bent and formed into a barrel. During this process, the inside of the barrel becomes lightly toasted. By the early 19th century, coopers had learned that if they allowed the heat to continue, the inside of the barrel would burst into flames and become charred. Handmade oak barrels—charred in this traditional manner—impart a rich colour and unique character to Old Potrero whiskey.