We love sharing how we make our whiskey, vodka, gin, and rum, especially with people who are curious about how things are crafted by hand. Here in Fort Bragg, California, we are lucky to have the Mendocino Coast right outside our doors. It inspires everything we do and gives us access to some of the freshest ingredients around. The way we make spirits blends old traditions with what is local and seasonal.

Making craft spirits in Fort Bragg means we pay attention to the smallest details while sticking to time-tested methods. Whether it is winter or summer, each step celebrates what is grown, gathered, and made right here in our part of Northern California. Let us take a look at how we go from raw ingredients to finished bottles, ready for sipping and sharing.

From Farm to Flavor: Gathering Local Ingredients

Before we make a single drop of spirit, we start with what we can gather close to home. That means locally grown grains, coastal herbs, and foraged botanicals. Our goal is to work with what is growing around the Mendocino Coast. This gives each batch its own personality and helps us stay in tune with the seasons.

From the clean, cool water sourced in the region to the fresh botanicals for our gin, every bottle begins with high-quality local inputs. We do not rush the process, either. In winter, things slow down a little. The cooler weather changes how flavors develop, but we have learned how to work with those shifts. Some ingredients, like certain berries and herbs, are more available in the late fall and early winter, giving our seasonal batches a deeper local touch.

Each harvest brings something different, and that keeps our batches small but meaningful. It also means that no two seasons or spirits are completely alike. That is just part of the fun.

Starting the Craft: Mashing, Fermentation, and the First Steps

Once we have our ingredients, we move into the beginning of the spirit-making process. It all starts with mashing. That is when we cook the grains with warm water until they break down into a thick liquid. That mixture is called a mash, and it is the base for many of our spirits.

From there, we cool things down and add yeast. This kicks off fermentation, where sugars turn into alcohol. We usually describe it like baking bread; if you leave a rise-and-puff stage long enough, it creates something beautiful. During colder months like December, fermentation takes more time. The yeast works slower in cool temperatures, and that can actually help us capture smoother, more developed flavors.

Each tank gets daily check-ins. We smell, stir, and keep track of how it is changing. These early steps may not look exciting from the outside, but they are the backbone of how our spirits begin.

The Heart of the Distillery: Time to Distill

After fermentation is done, it is time to distill. This is when things really start to take shape. We heat the liquid in copper stills to separate the alcohol from the rest of the mash. It sounds simple, but it takes skill and timing.

Each type of spirit we make, vodka, gin, rum, and whiskey, goes through a slightly different version of this.

• Vodka is all about purity. We run it a bit longer to strip out most flavors and get a clean, crisp finish.

• Gin gets its unique flavors from botanicals, which we mix in during distillation so the oils blend into the spirit.

• Rum uses molasses and often has a deeper sweetness to it, which comes through during distillation.

• Whiskey is a little different. We are not trying to take every flavor out. We want to keep the punches that make it rich and bold.

Everything we distill is done in small batches. This lets us stay in control of flavor and quality. One run at a time, we keep our hands on the process.

Aging and Resting: Where the Magic Deepens

Not every spirit needs rest, but when we talk about whiskey and rum, patience becomes the most important step. Once these spirits come out of the still, we pour them into oak barrels. Then they spend months or even years aging quietly.

Our barrel room stays nice and cool during Northern California winters, and the temperature plays a big role. The slow changes help the wood and spirit work together. Flavors like vanilla, spice, or caramel come from that long contact with the oak.

For some of our small-batch releases, we use locally foraged botanicals, like huckleberries or wild coastal herbs, that capture the character of the Mendocino region. We do not rush. Some barrels need a longer time, and we check them now and then to see how they are moving along. It is quiet in the aging room, but there is a lot going on behind the scenes.

Bottling and Sipping: Ready for the Glass

After the aging or resting phase is done, we move to bottling. This part is all about care. We label and cork each bottle by hand, checking that everything is just right.

During the holidays, when the weather outside is cooler and the days are short, our tasting room becomes a warm spot on the Mendocino Coast. The light glows soft through the windows, and the smell of toasted grains or citrus from the stills floats through the air.

Visitors can stop in and try a sip of something new or seasonal. Whether it is a splash of winter-spiced gin or a smoky barrel-aged whiskey, the flavors hit different this time of year. The tasting room at Noyo Harbor welcomes locals and travelers, offering flights, pours, and a chance to learn about traditional distilling up close. It is a great time to share a toast or find a favorite bottle to take home.

The Beauty of the Mendocino Coast in Every Bottle

Making spirits is about more than mixing ingredients. For us, it is about putting care into every part of the process, from foraging local herbs to checking the stills during chilly winter mornings. Every bottle we make is connected to the pace and rhythm of life here on the coast.

We carry forward a tradition that respects patience, hands-on work, and the unique flavors of where we live. Whether it is spirits made from winter harvests or something aged in barrels through foggy mornings, they all reflect life near Fort Bragg, California. Crafting spirits this way takes time, but that is what makes it worth it.

At Schnaubelt Distillery, we take pride in the slow, deliberate process that defines our spirits, shaped by the seasons and the place we call home. Every bottle is a reflection of the care we put into local ingredients, small-batch methods, and the rhythm of life on California’s north coast. For a closer look at how the flavors come together, check out our full lineup of craft spirits in Fort Bragg. Whether you are curious about what we make or ready to taste something new, we would love to hear from you. Reach out to us today.