Join us for California’s BEST Whiskey Tour and go behind the scenes of Rod & Hammer’s to tour the facility, enjoy tastings along the way, and even bottle and label your own Reserve Whiskey. Book today and see How California Does Whiskey… Receive a challenge coin? Redeem it here to book your complementary tour & tasting. $25 Per Person Tour the facility and see How California Does Whiskey… Includes whiskey and barrel tastings along the way.(40 mins) Tasting Included Friday: 4-7PM and Saturday: 3-6PM $50 Per Person Tour The Distillery & enjoy a private tasting from our limited and reserve line of whiskeys, plus barrel tastings along the way. (60 min) Reserve Tastings & Souvenir Glass Included Friday: 4-7PM and Saturday: 3-6PM $200 Per Person private distillery tour & tasting from our limited and reserve line of whiskeys, plus barrel tastings along the way. Bottle and label your own reserve Whiskey. Catered charcuterie, craft cocktail, and server provided for your group in our tasting room. (90 min) Bottle Your Own Whiskey! Includes Souvenir Rocks Glasses & Gift Box Available Upon Request Dried & malted grains, such as corn or rye, are milled to expose the starch contained within. Water is added to create a mash and is cooked to convert starches into sugars, forming a liquid called “wort.” Yeast is added to the wort in fermenting tanks to convert the sugars to alcohol, creating beer. The beer is transferred to our 2,800L Carl still and heated causing the alcohol to vaporize and separate from the water & solids. That vapor is condensed and collected. High proof white lightning is transferred to charred, New American Oak barrels to age. Depending on the whiskey and barrel, it can age from 6 months to 2 years or more. The cask strength whiskey is pulled from the barrel, filtered, occasionally blended and proofed with purified Pacific Ocean water to its desired alcohol content. The finished spirit is then bottled and labeled by hand for your enjoyment. In July of 1962 controversies between surfers and fishermen fueled an ordinance barring catching waves on the Pismo Pier’s south side. In 1964, 50 well-dressed surfers walked into city council requesting a balance of surfing and fishing zones by freeing up the area extending from the pier’s restrooms to the shore. Now we can chase the day’s swell and sandbars in any direction. Can you spot the nose from the tail on this 12-foot board donated by local surf legend, shaper and photographer Aaron Loyd? Handcrafted in 1940 by boat builder and designer Norman Scott from balsa wood, this hollow beauty uses a brass port to vent and remove water. Paddle out with this board’s bottom facing front – it’s long tail acts as a fin. Lighting up this direct fire reflux still can cause quite the fuss. Chance of burning and scorching your spirit paired with the risk of dangerous explosions from flames igniting alcohol vapors have since put this copper beast out of commission. Resurrected planks from the original Pismo Pier live as floating shelves in the SLO Stills tasting room. We’re proud to place our cut with the Pacific, California-made craft spirits on a piece of Central Coast history.Go Behind The Scenes
Challenge Coin Tour
Distillery Tour
Barrel Tour
Maverick Tour
Virtual Tour
The Process
1. Milling
2. Mashing
3. Fermentation
4. Distillation
5. Maturing
6. Proofing
7. Bottling
The Relics
No Surfing
The Balsa Beaut
Ol’ Woody
Pismo Pier
