Old Harbor Distilling Co.

My review is for The Commodore Club which is a wonderfully unique little cocktail bar hidden away in the Old Harbor Distillery warehouse. You can find your way to reservations online or just look for the red door and hope they have room for you. A truly nautical adventure I highly recommend for elevated cocktail enthusiasts. Sadly the homeless make the surrounding area a bit dangerous and disgusting, but if you’re getting a ride to and from the door it’s worth it. Cheers!

I'm sure the drinks are good but do not attempt to come here at night as this is currently a homeless encampment and there is no tasting available.

San Miguel Gin is my go to gin for a Last Word cocktail. The Southwestern botanical bill pairs amazingly with lime and chartreuse. I order it off their website regularly. I need to try their other spirits too.

“Whiskey is what beer wants to be when it grows up” San Diego’s 1 and only downtown distillery. It’s located deep in East Village currently where most of San Diego’s downtown homeless population congregate so it’s not in the safest neighborhood. Park as close as you can to the door on the East side of the building (gated door unlabeled, corner of 17th & K). Once you see the nautical knots, ropes and posters in the hallway you’ll know your in the right place. Stroll down the hallway and into their front tasting area. For the appointment only tours held at 5 and 6 on Friday & Saturday you will get a history of the brand, a tasting and tour of the facility. Owners Mike Skubic (former founder of Hess Brewing) and Richard Warner run the 2 man show. This is a pretty cool operation, vastly more complex than brewing beer. It’s also much harder to open a distillery and much more difficult to produce a quality product. We’ve all brewed our own beer or known someone who has, it’s been ok, not good, not great, but ok. So now that we’re all brewmasters lets move on into opening our own breweries and then our own distilleries? Wait a minute, you mean that’s not the logical progression for a beer drinker? No and it’s another reason why they are the 1st downtown and one of the only distilleries in the county. Mike and Richard are 2 of the nicest and most knowledgeable guys you’ll meet and having been to most of the breweries in San Diego, the level of attention these guys and other distillers nearby are giving to their guests is far and above anything you’ll get at any brewery. Aging my own whiskey has given me a greater appreciation to distilling and being connected to the craft cocktail industry has really opened my eyes to match my vast foodie lifestyle. I kind of already knew the basic distillation process, but really was impressed with the details and nuances an operation like this has. I had no idea that they partnered with so many local business owners for their water (coffee & Tea Collective), storage, filtration, vendors, sourcing. It’s a pretty large facility at 7,500 sq feet, retrofitted for distilling, still very industrial inside. Some of the machinery they use is highly accurate and scientific. They use a handbuilt still from Germany (seems like all the good one’s are from Germany) Long Live the Belafonte. And a steam machine that is built for eventual expansion. Local operating systems handles the machinery. Don’t want to give away too much from the tour I’ll move to the spirits. I actually felt pretty special to know that San Diego’s original name was San Miguel, probably because I’m Filipino and that’s the name of our National Beer. They’ve named their gin San Miguel which uses local herbs/botanicals and really pushes the palate. The most craft gin I’ve had tasting cilantro, then cucumber, then juniper & sage with a gentle lime finish. It’s stronger than most and pairs well in a Negroni or a tonic using tonic ice cubes. This is not the gin you stole from your parents cabinet and swore it off forever. The spice alone is standalone good and you get some extra kick from the higher percentage. The Navy Strength name and rum are as San Diego as it comes and is right in line with the nautical vision. Crème Brule hints with a thick mouth feel. Its Demerera sugar notes remind me of a proper old fashioned (message me for my perfected recipe) has a real earth and grass tone that blow other sugars away. The black strap molasses gives a buttery baking spice hint. Their pure cane sugar is from Colombia, but you can really taste every part and ingredients. Great with tiki drinks like a zombie. Their R&D Bitters (aromatic, sarsaparilla, and cherry apple bitters) are gaining ground among the growing contingent of Craft cocktail enthusiasts and bartenders in San Diego With super small batch offerings coming and laws changing in 2016 they eventually be able to sell direct from their warehouse. I highly recommend coming down here and seeing the future for yourself.

Prop shop was perfect. Thank you Bobbi