Delicious gins & bourbons will be on hand in a variety of flavors. You can sample as well as buy a cocktail using the maker’s craft spirits!

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Our names are Jim and Gloria Zion and we would like to introduce you to a new to world craft Bourbon Whiskey we call Wicked Harvest Pistachios Bourbon Whiskey.  What makes our product unique is the perfect trifecta of aged Kentucky bourbon infused with whole California and Arizona pistachios in used California wine barrels.  It is this infusion, and finishing in wine barrels that will distinguish us in the world of spirits.  This smooth and highly approachable Bourbon Whiskey is excellent neat, on the rocks or as a base for numerous time honored classic cocktails or your own creation.

Our enthusiasm for this “New To World Bourbon” comes from hard work and dedication and a desire to create something from the ground up that has never been done before.  Wicked Harvest Pistachio Bourbon Whiskey is also a tribute to the Pistachio farmer of California and Arizona, most of who are from the fertile Central Valley of California and the high desert of Bowie, Arizona.  We are proud to be a part of and a supporter of the American Pistachio Grower family.   Many of those in the “Pistachio” family were early tasters of our experiments and helped to focus our efforts on what become our final product.

Because we believe strongly in keeping it local and the fact no one can tell your story better than you, we started our own distribution company, Velvetree Foods, LLC. Velvetree Foods is currently distributing Wicked Harvest in the Central Valley, Central Coast of California Kentucky, and most recently, Oregon.

Family, friends, farming and agriculture are central to everything we do.  It is our hope and desire Wicked Harvest becomes a testament to what you can accomplish when you set your mind to it and that doing the right thing is always the best thing to do.

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Loch & Union’s story began while Colin Baker was studying for his Master’s Degree in Brewing & Distilling at Heriot-Watt University in Edinburgh, Scotland. His interest in distilling eventually became an obsession, which led to the idea of opening a distillery of his own. Along with his best friend at school, Chris Andrews, and with the guidance of some industry veterans on faculty at Heriot-Watt, the original concept for Loch & Union was hashed out.

But where to put this new distillery? Napa Valley of course! The beauty of Napa is that not only is there easy access to seasoned barrels from some of the best wineries in the world, but also new oak barrels from some of the best cooperages in the world. Add to this that Napa is a wonderful place to live, and it’s in the Bay Area, which has one of the most vibrant and creative distilling / spirit scenes anywhere, it was clear this is where the distillery should be planted and grow roots.

The next major piece came together when Colin teamed up with his longtime friend, Matt Meyer, to run the business end of the operations. The two met in 2008 while studying at the London School of Economics, and Matt’s head for business proved a perfect compliment (and sometimes balance) to Colin’s creative and technical focus. From then on the pair worked through all the challenges of opening a distillery from permits and licensing, dealing with local governments, construction, fire suppression, etc., etc. etc. It’s been a lot of work to get this crazy thing up and running, but we have finally realized our dream!