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Liberty Call Distilling plans $1m expansion
San Diego’s Liberty Call Distilling will invest almost US$1 million in expanding production over the next year, with plans to open a second distillery and restaurant.
Liberty Call Distilling is planning a second site
Scheduled to open in spring 2019, the Liberty Call Distilling Kitchen will cover almost 3,000 indoor square feet and also feature a 400 square foot patio. It will also be based in San Diego.
The restaurant will seat around 60 guests, who will be able to observe the work going on at the distillery through a glass partition. Farm-to-table chef Miguel Valdez will curate the food menu.
Furthermore, the distillery will expand its original Spring Valley location by 2,500 square feet, and has recruited a new head distiller – Mat Brady, previously of BNS Brewing & Distilling Co.
Liberty Call Distilling currently produces single malt whiskey, Bourbon, gin, and white and spiced rums.
“We want a world-class tasting room with food and drinks, and to be able to expand our reach throughout the western United States,” said Bill Rogers, Liberty Call Distilling founder.
“The Barrio Logan kitchen will be our tasting room, while our growing Spring Valley space will produce more product.
“We are investing close to US$1m in the next year for those two expansions, without having to sell any ownership in the distillery. It’s our most ambitious plan yet, and we feel that we will outgrow both spots not long after they open.”