Pacific Coast Spirits

Brian Malarkey Delves Into Baja-Asian Street Food | Eater San Diego

"I toured this new Oceanside craft distillery where gin, vodka, brandy, agave spirits, and variations on whiskey — including bourbon and a small-batch single malt — are produced, and there’s a cocktail bar plus a farm-to-table restaurant serving shareable plates for lunch and dinner." - Keri Bridgwater

12,000-Square-Foot Distillery and Restaurant Debuts in Oceanside | Eater San Diego

"I note that Pacific Coast Spirits opened to the public today with a Prohibition-themed grand opening to coincide with Repeal Day, marking the first launch of its small-batch American Single Malt whiskey, which the distillery plans to release twice a year. The 12,000-square-foot distillery and restaurant on South Coast Highway in Oceanside was founded by head distiller Nicholas Hammond, who—though from a winemaking family—spent the last decade training across the spirits world (studying pisco production in Chile and tequila in Mexico, working at distilleries in Texas and Los Angeles) and is currently pursuing a master’s degree in distilling and brewing through Heriot-Watt University in Edinburg, Scotland. At the Oceanside facility Hammond produces gin, vodka, brandy, an agave spirit, and several whiskeys including bourbon, white whiskey, and the single malt, and the site also includes a cocktail bar and a farm-to-table restaurant open Wednesday through Sunday serving lunch and dinner. Executive chef Nick Shaller’s menu of shareable plates ranges from local fish crudo to a sampler of housemade bacon and fried chicken with a cornbread waffle made from the distillery’s spent grain." - Candice Woo

A working distillery-restaurant pouring small‑batch whiskey, gin, and agave spirits alongside a hearty, market‑driven menu. Highlighted by Eater San Diego and local press for its grain‑to‑glass program and generous happy hour.