Falcon Spirits Distillery sits in an unassuming industrial area of Richmond, California, where founders Farid Dormishian and Daniel Leese turned their passion for craft spirits into a reality in 2017. Dormishian, who previously worked in tech, and Leese, a former restaurant industry professional, spent years perfecting their recipes before opening their doors to the public. The distillery operates out of a converted warehouse space that they’ve transformed into a production facility and tasting room, focusing on small-batch whiskey, gin, and vodka. What started as weekend experiments with home distilling equipment has grown into a legitimate craft operation that’s making waves in the Bay Area spirits scene. The space feels authentically industrial—concrete floors, exposed beams, and the constant hum of their copper still working through another batch. You’re not visiting a polished tourist destination here; you’re stepping into an actual working distillery where the founders are usually on-site, sleeves rolled up, and happy to talk about their process. They’ve built everything from scratch, learning through trial and error, and that hands-on approach shows in both their spirits and their willingness to share the journey with visitors.