Our Eco- Commitment

At Sonoma County Distilling Company, our business is very focused on our footprint within the environment and how we can have a reduced impact to benefit everyone’s lives and businesses. 

Here’s what we do at the distillery to be good stewards of the environment and to protect our precious natural resources:

  • Installed a water chiller to our water tanks to pre-chill the water as it goes into our stills, mash tuns and fermentors thereby reducing our water by usage by 76% from 2015 to 2016. But this caused our electric bill to go through the roof so we formed a partnership with a company called Arcadia Power and we buy all of our power from wind.  If you look closely on the back of our bottles, you’ll notice a little wind turbine icon in the corner denoting our use of wind power.
  • Now buying the majority of our grains from California farmers and have incorporated organic grains into over 80% of our mash bills. This was easy an switch over from other domestic and international suppliers as the majority of our mash bills use raw grains, or a blend of malted grains, and the quality of rye, barley, corn and wheat now available in California is excellent.
  • We no longer buy our smoked malted barley from a supplier across the country. Now we smoke the grain locally in Petaluma (15 minutes down the freeway from us) using a proprietary blend of California Cherrywood and other sustainably-grown hardwood trees.
  • The water that we swell our barrels with is recycled to water our plants on property
  • We donate all of our old spent grains to a local farmer who feeds them to pigs, sheep, lambs and chickens, and we get some produce, eggs and meats in return. It’s a great symbiotic relationship.
  • Use a number of solar fans to evacuate heat from the distillery
  • Use our mash cooking water to cool our mash tun thereby cutting our gas bill and reducing our heat-up time. A win-win.
  • We are building an employee garden which our employees will be able to put time into each week and take home produce to feed themselves.  We will also use these herbs, vegetables and citrus trees in our cocktail education program with local bartenders and future Bar Lab we are designing in the new distillery space.
  • Our city doesn’t have a food scrap/ compost program so we are in the process of creating our own to feed our 4 or 5 citrus trees.  Avocados trees go in next.