At District Distilling Co., we’re dedicated to more than great spirits. We’re passionate about the process: using the finest grains, applying time-tested techniques and serving up ingredient-focused dishes. We set out to create a space where you can try something new, test your palette, or unwind after a long day. Whatever brings you here, we’re proud to point you towards the things you like and help create an experience you’ll love.
MEET THE TEAM
Founded in 2012, District Distilling Co. is managed by a team of distilling and hospitality veterans.
Head Distiller Matthew Strickland has extensive brewing, distilling and winemaking experience. Matt joined District Distilling Co. from Corsair Distillery where he led the research and development program. He holds an MS in Food Science and Technology (fermentation science) from Oregon State University. Matt is a faculty member of the Distilled Spirits Epicenter, where he’s taught classes on whiskey design since 2014. In 2017, Matt was a judge on the gin panel of the annual awards of the American Craft Spirits Association (ACSA).
Ambassador of Spirits
Said Haddad is a 20-year veteran of D.C.’s hospitality industry, with stops at Marvin, Brixton, Chaplin’s, Café Saint-Ex and Bar Pilar. Said personifies the evolution of the D.C. restaurant scene, bearing witness to the sweeping changes in the landscape that tie the old in with the new.
Executive Chef Justin Bittner is a talented local artisan with nearly two decades’ experience. Justin’s culinary chops have garnered accolades, such as “Rising Star Chef” and three invitations to cook at the James Beard House. Justin operates his own family farm, growing organic produce and conscientiously raising livestock. When Justin isn’t busy in the kitchen, working the farm or tending to family, you’ll find him in his workshop—in fact, he crafted the white oak barn doors that frame our dining rooms.