The lineup
Our spirits
Six small-batch spirits, each fermented, distilled and aged on the wharf. Filter by category, then scroll down for cocktails that put each bottle to work.
Showing all 6 spirits
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Vodka 40% ABVTidewater Vodka
Distilled seven times from California winter wheat and cut with filtered water drawn from our own well behind the wharf. We chill-polish each batch through coastal limestone for a vodka that drinks soft and impossibly clean.
- Tasting notes
- Clean and silken, with a whisper of sea salt, white pepper and a long mineral finish.
- How to serve
- Best ice-cold, neat, or in a dirty martini with a brined kelp olive.
$32 Shop this bottle -
Gin 44% ABVFoghorn Coastal Gin
Our flagship gin is built on a backbone of eleven botanicals, six of them foraged within a mile of the distillery — wild fennel, beach sage, bay laurel and coastal rose hips among them. We hand-harvest each spring before the morning fog burns off.
- Tasting notes
- Juniper-forward and bright, layered with foraged bay laurel, pink peppercorn and candied lemon peel.
- How to serve
- A tall G&T with a wide grapefruit twist, or the spine of a proper Negroni.
$38 Shop this bottle -
Rum 42% ABVHarbor Light Rum
Pot-distilled from blackstrap molasses and rested two years in ex-bourbon oak that sits within earshot of the surf. The salt air works its way into the wood, lending our rum a gentle savory edge you will not find inland.
- Tasting notes
- Toasted demerara, ripe banana and warm baking spice over a soft vanilla-oak finish.
- How to serve
- Neat by the fire, or shaken into a Daiquiri with fresh lime and a touch of cane.
$36 Shop this bottle -
Whiskey 46% ABVWharf Road Single Barrel
A high-rye bourbon mash, fermented on the grain and aged four coastal years in heavy-char new American oak. Every bottle is drawn from a single barrel, hand-numbered, and bottled at barrel proof in small lots that rarely last the season.
- Tasting notes
- Caramel, dark cherry and toasted pecan giving way to leather, clove and a long warming finish.
- How to serve
- Neat or over one large rock; the only cocktail it needs is a classic Old Fashioned.
$64 Shop this bottle -
Aquavit 42% ABVNorth Cape Aquavit
A nod to the Scandinavian fishermen who once worked this coast. We redistill our wheat spirit with caraway, dill seed and Santa Cruz fennel, then rest it briefly in oak to soften the edges. Bracing, herbal and built for the table.
- Tasting notes
- Caraway and dill up front, rounded by fennel, citrus zest and a cool, savory finish.
- How to serve
- Frozen, in a small glass beside oysters — or in a Nordic take on the Bloody Mary.
$40 Shop this bottle -
Whiskey 50% ABVLighthouse Reserve
Our most patient whiskey: seven years in oak, finished a final eighteen months in oloroso sherry casks shipped from Jerez. We release just two hundred bottles a year, each one signed by the distiller who chose the casks.
- Tasting notes
- Rich toffee, fig and dark chocolate, with sherry-cask depth and a velvety oak finish.
- How to serve
- Pour two fingers neat and leave the cocktails for another night.
$98 Shop this bottle
From our bar
Cocktail recipes
Every recipe below is built around one of our bottles. They are the same cards we hand out at our weekend recipe nights.
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Rocks glassWharf Road Old Fashioned
Featuring Wharf Road Single Barrel
Ingredients
- 2 oz Wharf Road Single Barrel
- 1 tsp demerara syrup
- 2 dashes aromatic bitters
- 1 dash orange bitters
- Orange peel, to express
Method
- Add syrup and both bitters to a rocks glass.
- Pour in the whiskey and fill with one large clear ice cube.
- Stir gently for 20–30 seconds to chill and dilute.
- Express the orange peel over the surface, then drop it in.
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Tall highballFoghorn Coastal G&T
Featuring Foghorn Coastal Gin
Ingredients
- 2 oz Foghorn Coastal Gin
- 4 oz quality tonic water
- Wide grapefruit twist
- Sprig of fresh bay laurel (optional)
Method
- Fill a tall glass to the brim with fresh ice.
- Pour the gin over the ice, then top slowly with tonic.
- Give one gentle stir to lift the botanicals.
- Garnish with a wide grapefruit twist and a slap of bay laurel.
- Coupe
Harbor Daiquiri
Featuring Harbor Light Rum
Ingredients
- 2 oz Harbor Light Rum
- 0.75 oz fresh lime juice
- 0.5 oz cane syrup
- Lime wheel, to garnish
Method
- Add rum, lime juice and cane syrup to a shaker with ice.
- Shake hard for 12–15 seconds until well chilled.
- Double-strain into a chilled coupe.
- Float a thin lime wheel on top.
- Martini glass
Tidewater Coastal Martini
Featuring Tidewater Vodka
Ingredients
- 2.5 oz Tidewater Vodka
- 0.5 oz dry vermouth
- Dash of kelp or olive brine
- Brined kelp olive, to garnish
Method
- Add vodka, vermouth and brine to a mixing glass with ice.
- Stir for 30 seconds until ice-cold.
- Strain into a chilled martini glass.
- Garnish with a single brined kelp olive.
- Highball
North Cape Bloody
Featuring North Cape Aquavit
Ingredients
- 2 oz North Cape Aquavit
- 4 oz tomato juice
- 0.5 oz lemon juice
- Pinch of celery salt, black pepper, dash of hot sauce
- Dill sprig and lemon wedge, to garnish
Method
- Add all liquid ingredients and seasonings to a shaker with ice.
- Roll gently between two tins to combine without over-aerating.
- Pour into an ice-filled highball.
- Garnish with a dill sprig and a lemon wedge.