developing complexity through varied barrel sizes, mash bills, yeast strains, and distillation and blending techniques, Strickland is designing District’s spirits to be complex and enjoyable at a young age. The actual distillery portion of District Distilling occupies the street level of the space on U Street, and Strickland says there’s enough space to sustain a sizeable production schedule. One floor above the distillery is the bar, and the vodka column actually extends up into this space where customers can watch the vodka run while having a cocktail. On the next floor up, the kitchen has a very popular brunch program and an ingredient-focused menu. Each level of the space is its own operation, but they all work together. Strickland will consult with the bartenders when designing and planning spirits, and he often works with the general manager of the restaurant, who he says is very well connected in the D.C. bar and restaurant community. In fact, that manager connected Strickland with Boxwood Estate Winery in Northern Virginia, who
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supplied the grape pomace for District’s grappa which the businesses are co-branding and marketing together. Though he understood the process, Strickland had never made grappa before, but he says the first batch was a success. “I’ve always wanted to do grappa, and the equipment I figured was set up for it,” he says. “Turns out our drains weren’t, but I figured that out after awhile.” Strickland says there are about eight distilleries in D.C., and most of them are within walking distance of each other. But even though District isn’t located in the same part of town, he says they work together well and support one another. “I wasn’t sure how they would feel with a new distillery coming into town, but everybody was super friendly, very collaborative,” tells Strickland. “I count these people as my friends.”
District Distilling is located in Washington, D.C. For more information visit www.district-distilling.com or call (202) 629-3787.
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