The Distiller

Alex Villicana

Meet the winemaker whose passion for sustainability lead him to rethink wine and redefine the region. Opening Paso’s first distillery – Re:Find Handcrafted Spirits – Alex Villicana’s pet project refines unused juice into liquid gold and inspired a new high-end craft spirit movement in Paso Robles. Enjoy as Alex takes you along on some his favorite Paso pass times.

Breakfast at the Paso Robles Inn

Eat: The City Hall (a.k.a eggs benedict, Paso style)

Maverick Tip: Paso Robles Inn has an on-site garden where they source the freshest ingredients for their culinary creations. Anything on the menu with produce is highly recommended.

Shopping at General Store Paso Robles

Chat With: Proprietors Erin, Jillian and Joeli. One step inside their store and you’ll experience their contagious love and appreciation of everything artisan.

Check Out: The eclectic mix of thoughtfully crafted artisan products adorning the shelves and tables.  

Buy: Locally produced artisan sweets, cured meats and even dog treats to name just a few things.

Maverick Tip: The friendly team at the General Store will pack a picnic for you full of their delicious artisan treats. Perfect to enjoy while out and about exploring Paso. Complimentary giftwrapping is a lost art that you can find at the store too, helping you share your finds with friends afar!

Wine Tasting at Daou Vineyards

Wine List: Known for their flagship wines, Estate Cabernet Sauvignon as well as the Soul of a Lion, and a selection of some truly lovely whites (Grenache Blanc and Chemin de Fleurs). The Estate Collection wines are made from grapes sourced solely from Daou mountain.  The Reserve Collection is a blend of estate and non-estate fruit while the Paso Robles Collection comes from grapes purchased from nearly 20 Paso vineyards.

Maverick Tip 1: One of the most beautiful estates in Paso sitting atop a ridge overlooking rolling hills and vineyards. Bring a picnic to enjoy with your tasting experience while taking in the views.

Maverick Tip 2: Re:Find purchases Daou’s wine run-off – saignee – to create some of our handcrafted spirits. When you are enjoying one of our spirits, you’re also enjoying a little bit of Daou Vineyards & Winery.

Apps & Drinks Crawl Stop 1 -
La Cosecha

Eat: Stone-fired pizza. My favorite: Pizza Solumi (hot sopressata, braised fennel and mozzarella).  The ceviche is also highly recommend – you can’t go wrong with the ceviche of the day, ever!

Drink: Spicy Pine cocktail, made with Re:Find vodka, lemon juice, Douglass Fir liqueur and cayenne pepper. They also have an impressive selection of locally made beer and wine.

Maverick Tip: La Cosecha is the Spanish word for “the harvest.” Everything on the menu is locally sourced and seasonal.

Apps & Drinks Crawl Stop 2 -
Fish Gaucho

Eat: Fresh fish tacos made with the day’s market catch.

Drink: The gaucho twist on a Lemon Drop called the Basic Bish, made with Re:Find vodka and local ingredients handcrafted into one amazing cocktail. Tequila lovers will enjoy the long list of tequila selections and margaritas, both seasonal and craft creations. 

Maverick Tip: Sourcing the freshest seafood, shellfish, local produce and organic meats is Fish Gaucho’s mantra. Executive Chef Chris Beckett shops local farmers' markets and fisherman for many ingredients on his menu.

Apps & Drinks Crawl Stop 3 -
Artisan

Eat: Mushroom Toast made with bacon, crème fraiche and a poached egg. The ale-steamed mussels made with pozole rojo, chorizo and togarashi. The mouth-watering meatballs with peas, ricotta gnocchi and guanciale.

Drink: Adelaida-Aid, one of Artisan’s signature cocktails made with Re:Find gin, aperol, grapefruit and lime. Also check out the incredible beverage list of locally made beer, wine and hard cider.

Maverick Tip: Brothers Mike and Chris Kobayashi have realized their childhood dream: building innovative dishes while maintaining an intense respect for local farmers and purveyors who practice time-honored techniques. Their devotion to tradition and quality is evident in the vibrancy of every plate.

Breakfast at Cello, Allegretto Vineyard Resort

Eat: Pain Perdu (French toast) with maple-flavored butter, blueberry agave syrup and fruit flambé. Their freshly made scones are absolutely incredible too!

Drink (if it’s not too early): A unique and handcrafted cocktail made by mixologist Alexandra Pellot, created with locally crafted spirits and housemade syrups and bitters. Don’t miss the extensive list of locally made beer and wines. 

Maverick Tip: If you’d like to watch Cello Ristorante's Executive Chef Eric Olson and his team at work, grab a seat near the back of the restaurant! Also be sure to take a peek at the on-site garden. 

Spirits Tasting at Wine Shine Distillery

Explore: Tin City, a really cool one-of-a-kind blend of start-up distilleries, breweries, wineries and a cider house all under a series of tin roofs. These tastemakers spend their days experimenting with unique flavored spirits as well as creating bottle-ready cocktails called Potent Potables.

Drink: The Manhattan Project–a great name and a fresh take on the traditional Manhattan cocktail.

Maverick Tip: Using locally sourced ingredients where possible, Wine Shine is devoted to age-old distillation techniques with innovative nuanced flavors to create spirits that entice the palate. Their brandies feature a unique infusion of flavors such as burnt orange, cinnamon/French oak, mango, ginger, black pepper and hibiscus lemon. The crew at Wine Shine collectively shares more than half a century of experience in mixology, culinary arts and winemaking –all of which shine through in every bottle. Working with local winemakers, Wine Shine sources high-quality grape juice to create a selection of their spirits. 

Lunch and Beer Tasting at Barrelhouse Brewing Co.

Eat: Food trucks are always on site so check the website for the latest events and trucks enroute.

Drink: Any one of their several beer flights including Year Round, Forager, Reservado de Robles, Celebratory Ales, Salvaje de Robles and their Small Batch series. BarrelHouse Brewing Co.'s portfolio beers include Templeton, BarrelHouse Blonde, Sunny Daze, BarrelHouse Rye IPA, BarrelHouse IPA, Big Sur and BarrelHouse Stout on draft and in 22-oz. bottles with an expansive line-up of both sour and non-sour barrel-aged beers. Salvaje de Robles (Wild of the Oak) is their sour beer series. Reservado de Robles (Reserve of the Oak) is their non-sour barrel aged series. They also make rye-based and corn-based beers, both with no hops.

Maverick Tip:  Starting in a garage, brewmasters Jason Carvalho and Kevin Nickell now have a wonderful commercial brewing space featuring a beer garden and taproom. All production is done onsite so you can watch beer being made while enjoying a glass in a really fun atmosphere, where you are likely to catch some live music. Brewery tours are also available.

Beer Tasting at Firestone Walker Brewery

Drink: Firestone Walker DBA

Maverick Tip: Known for producing hoppy ales, Firestone Walker Brewery is the 4th largest brewery in California. You’ll find Firestone Walker brews in pubs and restaurants across the country and overseas, and they’ve been recognized as a World Beer Cup Champion Brewery for mid-sized breweries. Here’s a perk: Firestone Walker Brewery offers visitors a chance to try many of their brews that aren’t served anywhere else!

Paso Robles Distillery Trail

The Distillers of SLO County threw an inaugural event featuring eight SLO County distillers. This new group brings a fun twist to the renowned Paso Robles Wine Country by creating a selection of these unique spirits using the same product – world-class Paso Robles grapes. The distilleries, including Bethel Rd. Distillery, KROBĀR Craft Distillery, Opolo Distillery, Pendray’s Distillery, Re:Find Distillery, Red Soles Stillhouse, Azeo Distillery, and Wine Shine Distillery, have added an entirely new craft beverage scene to Paso Robles’ current offerings. It’s through their collaboration that the Paso Robles Distillery Trail was launched.

http://www.travelpaso.com/sites/pr/files/01_Maverick_Itinerary_Alex_5.pdf