March 23, 2017
Earlier this year we announced that Cutwater Spirits, the rebranded liquor company that began as Ballast Point Spirits, is in the process of building a 50,000 square-foot distillery, bar and restaurant in San Diego's Miramar area - the largest distilling facility on the West Coast. The ambitious project has hired an all-star crew to lead the 200-plus seat bar and kitchen at its new dining & drinking destination, including Executive Chef Luke Johnson (Alinea, La Valencia) & Bar Manager Christian Siglin (Noble Experiment, The Pearl Hotel).
Earlier this year we announced that Cutwater Spirits, the rebranded liquor company that began as Ballast Point Spirits, is in the process of building a 50,000 square-foot distillery, bar and restaurant in San Diego's Miramar area - the largest distilling facility on the West Coast. The ambitious project has hired an all-star crew to lead the 200-plus seat bar and kitchen at its new dining & drinking destination, including Executive Chef Luke Johnson (Alinea, La Valencia) & Bar Manager Christian Siglin (Noble Experiment, The Pearl Hotel).

















