OUR PHILOSOPHY

 

At District Distilling Co., we’re dedicated to more than great spirits. We’re passionate about the process: using the finest grains and wildcrafted junipers, 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 MAKERS

District Distilling Co. was founded in 2012 by a group of siblings and spouses, and is  dedicated to making high quality spirits fun and approachable for both seasoned and novice spirits drinkers alike. Every part of the distilling process is intentional and authentic. Our team is passionate about curating goods of exceptional quality with close attention to ingredients and process.

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Matthew Strickland

Head Distiller

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. 

He is regularly a judge on panels for the American Craft Spirits Association (ACSA) awards, and he is the only U.S. member of the Institute of Brewing and Distilling’s Board of Examiners for distilling.   

 
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Molly Cummings

Wild Forager + Co-Owner

Molly Cummings is a Biology Professor at the University of Texas at Austin and one of the sibling co-owners of District Distilling Company.  She brings her field and biological expertise to the craft of foraging all of the unique junipers featured in District Distilling Company’s award-winning gins. 

On any given weekend during the fall harvest season (August to November), you can find Molly travelling to the West Texas Mountains to collect the junipers in their prime. She then vacuum seals in their natural goodness before sending them off to Matt who transforms these natural gems into exceptional gin.  She enjoys the hunt for her favorite trees including the Checkerbark juniper featured in Checkerbark and Barrel Rested Checkerbark and Red Berry Juniper found in WildJune; and is already scouting out new species of junipers to feature in future DDCo gins.

 

Justin Bittner

Executive Chef

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.



 

 
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Eóin Connors

President & CEO

Eóin Connors joined District Distilling Co. in January 2018.  A native of Ireland and Certified sommelier with international training and experience in Ireland, England, France, Scotland, the United States and the Cayman Islands, Connors has multi-market expertise in spirits, wine and hospitality. He joins District Distilling after five years as the Vice President of Sales for Opici Family Distributing leading the Mid-Atlantic region. Before his tenure at Opici, Connors gained 12 years of experience in fine wine and spirits sales, distribution and supply.

Connors has a true passion for sharing his product knowledge and experience with others through teaching and training. He taught wine appreciation at the University of New Haven, Connecticut, instructed in the culinary arts and food industry at the Oakland Technical Center and Schoolcraft College, and has extensive experience developing educational and training programs for sales teams. His culinary experience also includes positions as a sommelier and maître d’hôtel in restaurants such as the Lighthouse in Grand Cayman, BWI, The Lark Inc, in West Bloomfield, Michigan, and the Rookery Hall Hotel and Spa in Cheshire, England.