This project will only be funded if it reaches its goal by Sun, April 14 2019 2:48 AM UTC +00:00.
Portuguese Bend Distilling brings the humble ingenuity and creativity of Long Beach to the California craft spirit movement.
WHY WE ARE DOING THIS?
Local Long Beach restaurateurs Luis and Brenda Navarro along with longtime friend Simon Haxton had a dream of bringing a distillery to the Long Beach community quite some time ago. With the Navarro's established expertise in the food and restaurant scene paired with the system engineering mind of Simon with knowledge of creative distilling the partnership of what became Portuguese Bend Distilling had begun. The basis of their concept was adding something locally distinctive to the longtime practice of distilling spirits and pairing it with quality ingredient sourced right their back yard of California. Only recently had the option of combining a distillery with a food concept become legal in California and this has opened the door for the dream to become a reality.
With the passing of the Volstead Act of 1919 the prohibition era of the United States had begun. Throughout America cocktail parties sparkled defiantly through the dreaded first minutes of January 20, 1920. With morning would come the official start of Prohibition. It was easy, however, to keep the party going in Long Beach, California. Though Long Beach had been “dry” throughout most of its history, illegal liquor distribution throughout the city was already perfected by the time the 18th Amendment, banning the sale of most alcoholic beverages, became law. Already in place were underground booze operations, secretive speakeasies and bootlegging. The Portuguese Bend area of Palos Verdes was a hotbed of rum running activity during Prohibition and it wasn’t just rum. Contraband spirits of all sorts were brought from Mexico, Canada, and even New York to the L.A. Metropolitan area via certain areas of the coast that were particularly vulnerable to penetration. Portuguese bend was a favorite for smaller vessels making runs from Dead Mans and Catalina Island. The shoreline was dotted caves and crevasses that provided shelter and storage forthe smugglers and included secluded trails and even a landing strip leading to the surrounding cities.The name Portuguese Bend comes from the whaling activities of Portuguese whalemen from the Azores. An Azorean shore whaling captain named José Machado brought shore whaling to this bend in the coastline north of San Pedro Bay after the closure of the San Pedro Bay whaling station on Deadman’s Island in or about 1862.
Our flagship location is slated to be located in the downtown district of Long Beach on the ever expanding corner of 3rdand Promenade. Long Beach is an ever growing community with residential and business numbers steadily on the rise.The Portuguese Bend Distillery tasting room will be an intimate introduction to our spirits. Here walk-in customers can taste our products and purchase bottles for carry out. Our expert staff will provide samples and unique knowledge of our craft cocktails available for purchase in the eatery. Limited edition boxes with seasonal cocktail kits will be promoted through the tasting room for customers to impress guests at parties or as gifts for friends and family.
FROM GRAIN TO GLASS. The foundation of PORTUGUESE BEND starts with the process in which we craft our spirits. From the responsible farming and sourcing of our ingredients through the distilling and bottling of our spirits, our integrity is visible through all avenues of our brand experience.
BECOME A SUPPORTER!
Whether you are connoisseur of fine craft spirits, local business supporter or a foodie we can use your help in making the dream of Portuguese Bend Distilling a reality. We are raising funds in order to aid in final steps to get our doors open. Please have a look at all of our specialty goods along with "early bird" offers just for this campaign. If you cant aid financially we understand but please help us spread the word!
Thank you from Portuguese Bend Distilling :)
SEE OUR REWARDS BELLOW
Risks and challenges
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