The Tasting Panel magazine

October 2015

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Page 102 of 140

102  /  the tasting panel  /  october 2015 102 /  the tasting panel  / october 2015 102  /  the tasting panel  /  october 2015 DISTILLERIES L ocated less than a hop, skip and a jump apart from each other, it was destiny that Greenbar Distillery and Mohawk Bend would become fast friends. Greenbar Distillery, the first distillery to open in L.A. since Prohibition, produces the largest portfolio of organic, handcrafted spirits in the world; a converted theater, Mohawk Bend's menu features craft beer and spirit selections exclusively from California, in addition to a locally-sourced menu with plenty of vegan options. As neighbors—six miles apart might as well be next door in the Los Angeles sprawl—with such similar philosophies and goals, who could keep these two establishments apart? "Mohawk Bend is one of the only restaurants in Los Angeles that practices what it preaches when it comes to localizing the bar," notes Litty Matthew, who co-founded Greenbar Distillery with her husband, Melkon Khosrovian. "The own- ers support California California Teamin' L.A.'S GREENBAR DISTILLERY AND MOHAWK BEND MAKE A DYNAMIC DUO by Emily Coleman / photos by Cal Bingham Located in L.A.'s Arts District, Greenbar Distillery produces an expansive line of spirits, including Ixá Silver Tequila and Tru Organic Gin.

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