When childhood friends Collin Harter and Matthew Weese decided to make bourbon together, they knew they wanted it to be unique and distinctly Californian. Growing up in the hills and vineyards of Sonoma County, it only made sense that they would want to it to reflect their surroundings. They spent many whiskey fueled nights at their local bar scribbling business plans on napkins and discussing what a Californian whiskey should taste like. Their goal was to create a lighter style that "wasn't so over the top". They wanted to create "the Bordeaux of Bourbons".

They wanted to celebrate the flavor of the grains, much like winemakers do so with grapes. In 2013, they gathered the funds through friends and family to source some juice, put it in locally made American oak barrels, and waited three years.

Fast forward to today and they're in full swing. Using copper pot stills, charred American oak, and the best locally sourced grains that the state has to offer, these guys have created a beautiful product. The Straight Bourbon boasts toasted oak, apple and cinnamon spice on the nose, followed by abundant flavors of banana, biscuits and caramel. The bright and lively Straight Rye is all cherries, pepper and fruity spice. The Single Barrel expressions have more intensity and complexity and are not to be missed!

Shop Lost Republic 

-Michelle McDermott, Beverage Director-

Who are they?
+Outward Wines began as a side project in 2016 by Natalie Siddique and Ryan Pace.
+The two met rock climbing and their love of the outdoors continues to be a major passion and inspiration in their wines, labels and the winery name.
+Natalie grew up no where near wine country in Cincinnati, Ohio where she studied international relations at BU. Internships and jobs led her all over but decided to shift gears and move to California to start a new venture in rock climbing, ultimately meeting Ryan who unlocked a hidden talent in her for winemaking.
+Ryan on the other hand grew up in a winemaking family here in CA. He pursued a career in music before working harvests in wineries around the world, completing a degree in Wine and Viticulture and spending 7 years as a winemaker in the Santa Maria Valley.

Where are they from?
+After many shared winery spaces over the years, they’ve finally gained the resources they need to get the brand going and as of 2020, they’ve begun their transition to full-time winemakers and have their own winery in Grover Beach to continue their journey.

What are they making?
+Small-lot, site-specific wines that showcase the diversity of terroir across the Central Coast.
+Sourcing grapes from Organic and/or Biodynamic practicing vineyards in Santa Barbara, SLO and Monterey counties that are located within close proximity to the cooling Pacific Ocean.
+In the shop now: Chenin Blanc and the new vintage of Valdiguié from Shell Creek Vineyard in Paso Robles which was featured in one of our Wine Clubs!

Why do we like them?
+Their winemaking approach is influenced by the places they’ve traveled, the wines they’ve enjoyed and been inspired by, their love of food and their friends and mentors through the years. You can taste the thought and care put into the project.
+We were lucky enough to sit down and taste with Natalie and Ryan last year and their energy flows into these wines! They’re truly lovely people making lovely wine. 

Shop Outward Wines

-Michelle McDermott, Beverage Director-

What am I excited about, that you should be drinking right now?

We've got a fresh crop of vivid and brilliant wines from Austria that have been the perfect complement to the relaxing weekend vibes that I've been settling into. And while I've been a big fan of Austrian wines for a long time (something about a magical trip to Vienna mixed in there), the brilliance of the new breed of producers is defining an edgy, technicolor version that rival any great natural wines in the world for their raw and fresh personalities.

The wines I've been drinking from Krenn 49, Katharina Gessl, and of course the always spectacular Gut Oggau been bringing some sunshine vibes - even if they've had to cut through this June gloom!

Shop Katharina Gessl

Shop Gut Oggau

Shop Krenn 49

Katharina Gessl is not new to the winemaking world as she’s been running through her families vineyards since she was little. After several years, long days in the vineyard and cellar, and many conversations with fellow winemakers, Katharina has finally founded her own winery at just 25 years old! She now has about 6.5 acres of Grüner Veltliner, Gelber Muskateller, and Zweigelt on her families property in Zellerndorf, Austria that she farms herself, organically. 

Katharina’s wines have a modern touch while still respecting the teachings of her ancestors and contemporaries. Her wines are crafted based on gut feeling with a lot of patience, affection and dedication. She wants her wines to be light on their feet but strong in character and something you want to revisit over and over… we certainly have been! 

This Gelber Muskateller called “Schlingel”, meaning “rascal”, shows fresh herbs, zesty citrus and delicate elderflower. It’s a pretty and proud wine with lots of zip! We were super impressed by Katharina’s first vintage and can’t wait to see what comes next. 

Shop Katharina Gessl

We’re absolutely thrilled to have some of our favorite cocktail books now available here at Stanley’s. These are books we come back to time and time again, not only for the cocktails themselves, but also to learn how to think about building cocktails.

If you want to feel confident at your bar cart, instead of anxiously referring back to some recipe you found online — these books are for you.

We want to spotlight two books in particular that we’ve learned a ton from:

Aperitif: Cocktail Hour the French Way by Rebekah Pepler

Pepler excels at a sort of effortless, thrown-together cocktail that somehow ends up impossibly chic (truly French Girl vibes). 

Most interesting lesson: You don’t need a million bottles to build complexity — just a few, unexpected ingredients.

Great recipe: Kir Normand ou Breton
1/4 oz Current crème de cassis (blackcurrant liqueur)
5oz Le Pere Jules Normandy Hard Cider, cold

Pour creme de cassis into a tall glass. Top with Cider.

Drink Lightly by Natasha David

In this low-ABV cocktail book, David, a Death & Co. alum, provides a framework for thinking about hard liquor as the accent, not the star, of your cocktails.

Most interesting lesson: Just a teaspoon of peated scotch or bourbon can help ground a spritz or cocktail that’s leaning too juicy-juice.

Great recipe: Fair Play (summery, citrus, floral)Ingredients:
1 1/2oz Lillet Blanc
1/2oz Suze
1/2oz Timbal Extra Dry vermouth
1/2 oz Medley Bros. Bourbon
1 heaping bar spoon of orange marmalade

Combine all ingredients into a mixing glass. Add ice and stir. Fine strain into a double rocks glass over large-format ice. Garnish with an orange wheel.

Enjoy!

-Sara-