Made from 100% California sugarcane, pressed fresh in their hangar on the island of Alameda, they have two editions available: the Fresh-Squeezed is a quintessential expression of newly cut cane. The Aged spent two and a half years in French oak.

We’ll be mixing up the rum classics, such as Daiquiris, Cuba Libres, and Mai Tais along with some special concoctions in honor of the occasion.  Please join us.

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At heart, Jorg Rupf and Lance Winters – the duo behind Hangar One are renegades, driven by something way beyond passion that compels them to do, well, crazy things in the pursuit of creating extraordinary spirits.

Bob visited them last week at their hangar in the old navel base air station on the island of Alameda.   He was there to record Dave Smith’s distillation of Hangar One’s Mandarin Blossom vodka, but also captured a fine yarn on the making of their small-batch tequila.   We should be getting a few bottles of that at the restaurant some time soon.