Notes from the tap line.
Flavor, field notes, and the occasional bit of California liquor law — written by the people making the pours.
Legally, it's not a spirit. Here's the whole story.
How a fermentation-first approach lets beer & wine venues pour full-strength cocktails — without touching their license.
OperatorsType 41 vs. Type 42 License: What's the Difference?
A plain-English breakdown of California's two beer & wine license types — what each requires, and what you're actually allowed to pour.
OperatorsCan You Serve Cocktails on a Beer & Wine License?
Short answer: yes. The catch isn't the license — it's how the drink is made.
OperatorsHow to Get a Type 41 or Type 42 License in California
The application process, the realistic timeline, and what actually drives the cost.
How we built a margarita without a still
Ripe mango, bright lime, slow smoke — the flavor architecture behind tap handle No. 01.
The Central Coast tap takeover begins
Dispatches from our first pouring venues between Santa Barbara and San Luis Obispo.
123 pours, zero guesswork
Inside the smart-scale system that tracks every ounce and bills only for what pours.
Why draft is the best thing to happen to cocktails
Consistency, speed, and a ten-second pour: the case for putting the shaker down.
What we learned pouring for 30 operators in one night
Notes from our launch tasting — what surprised people, and what sold them.