J Riley Distillery sits on Oriental Avenue in Redlands, California, combining craft spirits production with a full restaurant experience. Founded by Riley Laird, who transitioned from a career in hospitality to distilling, the operation opened its doors in 2018 as one of the Inland Empire’s first grain-to-glass distilleries. The 6,000-square-foot facility houses both the production equipment and a spacious restaurant that serves as the main visitor experience, creating an unusual hybrid model where dining takes center stage alongside spirits tasting. Laird’s background in restaurant management shaped the distillery’s approach from day one. Rather than following the typical tasting room model, he built J Riley around the idea that great spirits should complement great food. The team focuses on small-batch production using a custom 500-gallon copper still, crafting vodka, gin, and whiskey that’s designed to work both neat and in cocktails served at their restaurant. Head distiller Sarah Chen brings experience from larger California operations, adapting traditional techniques to the smaller scale while maintaining consistency across batches. Visitors come here more for dinner than distillery tours, which sets it apart from most craft spirits operations. The restaurant dominates the space with an open kitchen concept, while the production area occupies a smaller section visible through glass partitions. You’re not getting the typical warehouse-and-barrel experience—this feels more like a brewpub model applied to spirits. The atmosphere leans upscale casual with industrial touches, and the cocktail program showcases their house spirits alongside classic preparations.