Rod & Hammer’s sits in an industrial park in San Luis Obispo, founded by Rodney Cegelski and Hamish Marshall in 2013. These two craft beer veterans pivoted from brewing to distilling after falling in love with whiskey production, launching their operation in an 8,000-square-foot facility that doubles as production space and tasting room. They produce bourbon, rye, single malt whiskey, and a handful of other spirits using custom-built copper stills. Cegelski and Marshall didn’t stumble into distilling by accident. Both had extensive backgrounds in craft brewing before deciding whiskey offered more creative freedom and aging complexity. They spent years perfecting their recipes and sourcing quality grains before opening their doors. The operation runs lean with the founders still heavily involved in day-to-day production, mashing, fermenting, and distilling most batches themselves. The space feels more like a working distillery than a polished tourist destination, which works in its favor. You’ll see grain silos, fermentation tanks, and copper stills all in action during visits. The tasting room occupies one corner of the production facility, so you’re literally surrounded by the process. They focus on American whiskeys but aren’t afraid to experiment with different mash bills and aging techniques, resulting in some genuinely interesting bottles you won’t find elsewhere.