ABOUT

TIMO & ASHBY

 

Like their unique Sloe 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.

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Timo comes from a small village in the southwest of England called Thurlstone. This is where his family has been refining their sloe gin recipe for generations. While they didn’t make their own gin from grain to glass, they did employ the traditional method of steeping sloe berries in gin, picked along the coastal hills. Ashby, on the other hand, is West Coast bred and has a deep passion and impressive palate for whiskey and it’s intricacies. She is thrilled to be the first (in fact only, male or female) female distiller in her family.

Together, Timo and Ashby have spent years working together in a variety of fields including fast boat driving, IRATA climbing, and as sailing instructors. So it is with this clear path to distillation;) that you will find them here at the distillery working side by side working the still, offering distillery tours, cleaning tanks, running the business, training puppies, and creating the best California Distillery tasting room possible. All with their incredible small staff of dedicated, passionate, mostly female producers of Vodka, Gin, Sloe Gin, Barrel Gin, Straight Wheat Whiskey, and Straight Rye Whiskey made batch by batch, grain to glass.

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

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  • 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.

OUR TEAM

ASHBY MARSHALL

Co-Founder / Brand Director

TIMO MARSHALL

Co-Founder

LAUREN PATZ

Head Distiller

NICHOLA LUCAS

Sales Manager

AMANDA GRAZIANO

Tasting Room Manager

RILEY HAMILTON

Tasting Room Sales

BANDIT

Security

ECHO

Security in training

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