Spotlight On: Owens Valley Distilling Company

Spotlight On: Owens Valley Distilling Company

As a small business owner myself, I always enjoy seeing people transition into working for themselves and hearing their stories. The Owens Valley is full of these, and part of the reason we showcase these businesses is to get the word out and let people know where they can not only find good deals, but also support the very backbone of this community.

As part of our ongoing series, we are interviewing people of interest in the area who are having a positive impact. This time, we reached out to Dave and Brittany Holman from Owens Valley Distilling Company!

What inspired you to start Owens Valley Distilling Company and focus on craft spirits?

My husband (Dave) and I (Brittany) were looking to exit another business that required us to travel quite a bit. Dave has always been fascinated with fermentation in general, and with a winemaking and brewing background, it wasn’t a huge jump to get into distilling. While we initially dreamed of this space just being a place to sample distilled spirits and purchase bottles, we decided to expand our focus to also serve an array of craft cocktails made with our products and a small food menu featuring some classic Chicago fare. More on that later.

In the meantime, our good friend and Production Manager (Adam) came on board to complete our core team. Adam used to work as a commercial brewer, so it was an almost seamless transition to enter distilling—minus a few distinguishing factors.

Please walk us through the distilling process from start to finish.

Depending on the spirit we are making, we either start with molasses (for vodka, gin, and rum), or different grains such as wheat, barley, rye, oat, and/or specialty beer malts (for our whiskeys) along with water. After the raw ingredients are mixed together, they go into fermentation tanks with yeast. The yeast eats the sugars from the molasses or grains and then expels alcohol and CO₂. Yeast is a living bacteria and requires the right amount of food, pH level, and a comfortable temperature to thrive.

After the fermentation period, distillation follows. Distillation separates the alcohol from the water and the leftover fermented solids using heat. There are “cuts” made during this process. The middle “cut” is the desirable part called the “heart’s cut.” If it is vodka, it specifically has to come off the still at 95% alcohol or higher. If it is gin, it is infused with juniper berries and other botanicals.

If it is a barrel-aged product, it is next stored in medium oak barrels for about two years, during which a lot of chemistry occurs, producing a more complex spirit. At this time, we offer vodka, gin, three rums, and four whiskeys. We also release specialty, limited-edition whiskeys from time to time.

What are your most popular craft cocktails on the menu?

While we offer something for everyone (including non-alcoholic options!), our most popular cocktails are the Bishop Mule and the Painkiller. The Bishop Mule (also made as a mocktail) is similar to a Moscow Mule; however, we make a house-made beverage base consisting of fresh ginger, organic agave, and spices. You can choose between vodka (the classic), whiskey, or gin. Lastly, it is topped with club soda.

The Painkiller is a tiki cocktail featuring our Argentum (silver) rum, coconut, orange, and pineapple juices—bursting with a tropical feel.

Please tell us about your food selection. The prices are very reasonable!

My husband and I are from the Chicago area hence, our menu’s main food items are a Chicago style hot dog (just like you’d get on the street’s of Chicago itself!)- a Vienna Beef frankfurter, poppy seed bun, sport peppers, mustard, onion, sweet relish, dill pickle spear, tomato, and celery salt. Also available is a “naked dog”- just the hot dog and bun…a favorite with the kiddos!

The Italian Beef Sandwich is also featured- Sliced Vienna Beef on an Italian roll topped with gravy and Chicago-style giardiniera. Other than that, we offer the best soft pretzel around with cheese and/or mustard on the side for dipping (good to share!), mediterranean olives, wasabi almonds, and bar mix.

While those food items are available during all open hours, we also offer rotating food vendors Thursday-Saturday evenings usually starting around 5:30pm. The food vendors range from wood fired pizzas (brought to you by Pinon Pizza @pinonpizza), classic Filipno dishes, Asian fusion, rotating specials, alongside lumpia, and wantons (Uncle Shyam’s yellow food truck @uncleshyams), a variety ranging from fried chicken sandwiches, curries, handmade noodles and more (Chef Dennis Lim @cloudripperbishop). As you can see, the food vendors are quite varied and always offering something fresh and delicious. Check out our socials on IG and FB to keep up to date with what’s coming up for the current week!

What kind of atmosphere or experience are you trying to create for visitors?

We endeavor to create an inviting atmosphere for all! We take customer service seriously and maintain a welcoming vibe where people can relax and learn about the specifics of the spirits we produce. All ages are welcome!

We are very grateful for the local support we have received over the eight years we have been open and appreciate you all. It is rewarding to provide a comfortable space for a casual afternoon or evening out, date nights, girls’ nights, old friends gathering and connecting over a beverage or two, and travelers taking full advantage of this beautiful outdoor area we call home. Love to all!

Lastly, how can people find you and what are your hours?

We are located at 237 E. South St. in Bishop, just down the street from High Country Lumber. If you search us on a mapping app, it will take you right to us. You can also find a directions link on IG and FB.

Our hours are Thursday–Saturday 12–8 p.m., Sunday 4–8 p.m. You can find us on socials @ovdcompany and on our website at owensvalleydistillingcompany.com. Cheers!