History

Greenbar Distillery was established in 2004 and is LA's first distillery since Prohibition and one of the earliest craft distilleries in the United States. Founders Melkon Khosrovian and Litty Mathew met at USC and began with home kitchen infusions inspired by food and fresh ingredients. Their journey began as small infusions and later grew into a full business idea based on chef-driven spirits rather than traditional artisanal techniques. In 2008 they took a decisive turn toward exclusively organic ingredients after a significant discovery with a supplier, and they also began using eco-friendly paper labels (100% recycled paper) and water-soluble ink. In 2010 they moved to a 1905 brick building in Downtown Los Angeles’ Arts District, which made Greenbar LA's first distillery since Prohibition.

Greenbar has since expanded its product range to a wide variety of organic spirits and continues to work with environmental and locally rooted partnerships. The company has developed concepts such as One Bottle One Tree, where a tree is planted for every bottle sold, and they emphasize a strong commitment to preserving soil and water through organic methods and sustainable packaging.

Production / Manufacturing

Greenbar operates with a chef-driven approach to spirits, where whole ingredients from fruit, spices and herbs are used directly in infusions and redistillation rather than artificial flavors from fragrance companies. The process focuses on deep flavor, natural strength and complexity by using fresh ingredients and slow fermentation/production. Examples of products show a range of approaches, including infusions and aging in different woods to achieve complex notes.

Their whiskey product SLOW HAND Six Woods Whiskey represents a particular approach: a single malt that matures in six different woods (white oak, hickory, maple, mulberry, red oak and grape) and is aged in large white oak tanks with house-toasted staves of these woods. Tasting notes include dark fruit, caramel, tea, vanilla and bakery-spice notes. The acorn and the wood types contribute to a complex profile instead of the traditional use of just a single oak barrel.

Greenbar tests each batch almost daily to ensure consistency and flavor. They employ techniques borrowed from the wine industry, such as slow fermentation and micro-oxygenation, and have also integrated a range of techniques from brewing and winemaking to promote complexity.

Products / Whisky Series

Whisky

• SLOW HAND Six Woods Whiskey (Single Malt, Organic) – the world's first whiskey aged in six kinds of wood (white oak, hickory, maple, mulberry, red oak and grape). Alcohol: 42% ABV. Notes include dark fruit, butterscotch, black tea, vanilla and bakery-spice notes. Production method: malted barley, slow fermentation, aging in large tanks with house-toasted wood species. According to the data sheet the flavor develops not from traditional oak aging alone, but through the use of multiple woods and winemaking techniques.
• The products also refer to a range of other Greenbar Distillery Spirits such as gin CITY Bright, rum CRUSOE, tequila IXÁ, liqueurs FRUITLAB, amaro GRAND POPPY and vodka TRU Series. Each product describes the use of whole ingredients and organic methods.

Culture and Terroir

Greenbar talks about cultural terroir as the idea that flavors in taste do not come only from soil, but from a city’s culture, techniques and foods. They describe CITY Bright gin as an expression of LA’s diverse immigrant cuisines and the city’s flavors. This shows a clear philosophy about how flavor and place are linked in their products.

Visit / Experiences

Greenbar offers distillery tours in the DTLA area. The tour lasts about an hour and includes a range of tastings (up to 1.5 oz of their organic spirits and/or cans of their non-alcoholic drinks). Tours can be booked on specific dates and the price is around 15 USD per person. Gift Shop and the opportunity to experience the production up close at the various stills and aging systems.

Philosophy

Greenbar highlights ecology and sustainability as a central part of its identity: planting trees for every bottle (One Bottle One Tree), eco-friendly and lighter packaging choices (lightweight bottles, 100% PCW labels), and the use of organic ingredients since 2008. They describe their approach as radically carbon negative and claim that a single cocktail contributes to reducing CO2 in the atmosphere through tree planting via Sustainable Harvest International. Their approach is chef-driven and focuses on drawing flavor from whole, local ingredients and creating layered flavor experiences through infusion and reduction of additives.

Distinctions / Key Details

• Founders: Litty Mathew and Melkon Khosrovian (married, working together as spirit-makers and company leaders).
• Flavor and production philosophy are driven by a focus on natural ingredients and flavor experiences rather than chemically constructed fruit flavors.
• Location and historical context: LA Arts District; involvement in the local community through initiatives such as Burrito Project and Dig The Kid partnerships.
• Ecology and sustainability: certified organic spirits, One Bottle One Tree program, planting trees through Sustainable Harvest International, carbon-negative approach.

Sources in the content provide details about SLOW HAND Six Woods Whiskey, the organic transformation since 2008, the distillery's location in LA, and their approach to chef-driven spirits and cultural terroir.