ABOUT

TIMO & ASHBY (& BANDIT)

 

Like their unique gin, husband and wife team, Timo and Ashby Marshall bring a combination of traditional British legacy and innovative West Coast style to Spirit Works Distillery.

timoashbybandit

Timo hails from a small village in England, where his family has been refining their sloe gin recipe for generations, using sloes hand-picked every autumn along the coastal hills. Ashby, on the other hand, has a deep passion and impressive palate for whiskey and its intricacies. She is West Coast bred and thrilled to be the first distiller in her family.

 

Together, Timo and Ashby set off to learn about the craft of artisan distilling over the past several years with a focus on the grain to glass process. Today, they can be found working side-by-side at the distillery located within The Barlow, with their Boston Terrier, Bandit. They are incredibly excited to be making something together, by hand, that they are proud of and that others can enjoy.

GRAIN-TO-GLASS

 

We control the production of our Spirits from grain to glass, ensuring a quality product distilled from California grown organic Red Winter Wheat

OUR PROCESS

Scroll over images to get the full story.

  • 1. Grain

    1. Grain

    It all begins with grain that we mill to a fine flour using our hammer mill which then goes into our mash tun

  • 2. Pitching Yeast

    2. Pitching Yeast

    When milling and mashing has completed and conditions are right, we will pitch the yeast to begin fermentation.

  • 3. Fermentation

    3. Fermentation

    Depending upon what product we are making, fermentation time will vary slightly but our robust distiller's yeast moves quickly.

  •  4. Stripping Run

    4. Stripping Run

    With fermentation complete, the mash will move to the pot still for a stripping run to remove as much of the alcohol as possible.

  • 5. Finishing Run

    5. Finishing Run

    The alcohol is then redistilled and cuts are made. We'll use the shorter column for whiskey or the taller for 190.

  • 6. Barrel Aging

    6. Barrel Aging

    Our barrel aged products will come to rest in a 53 gallon, charred, new American White Oak barrel.

about-teamheader

OUR TEAM

ASHBY MARSHALL

Co-Founder / Head Distiller

TIMO MARSHALL

Co-Founder

LAUREN PATZ

Distiller, Production Manager

JESSICA GRAY

Marketing Manager

AMANDA GRAZIANO

Tasting Room Manager

KRISZTINA LAZAR

Brand Ambassador

NIKKI LUCAS

Production Associate, Apprentice Distiller

BANDIT

Security