Get to know the history behind Old Harbor and how founder Michael Skubic rediscovered his love for spirits. Just between us: We hear they just opened a new cocktail bar, The Prop Shop, located in the East Village of San Diego.

How did Old Harbor Distilling get started?

I opened up Hess Brewing in 2010 with Mike Hess. I had been his intern at Raymond James Financial during college. After I graduated we decided to go ahead and open the first "nano-brewery" in San Diego. We were making 50 gallons of beer at a time. I did that for about 5 years, during which I rediscovered my love for whiskey, rum and gin. I went on a few fact-finding missions to Oregon, Washington, Colorado and San Francisco/Alameda to see how different making spirits was from beer. Turns out not too much. Whisky is what beer wants to be when it grows up! I started making spirits on a homemade still in my backyard. There I came up with the recipes for San Miguel Southwestern Gin & Ampersand Coffee Liqueur. I found a warehouse in East Village San Diego in 2013 and a year and a half later we opened up on September 28, 2014 (the same day Cabrillo landed on San Diego shores in 1542.)

What is your role at Old Harbor and what does an average day look like?

I am the founder of Old Harbor. My role is managing sales, products, design, marketing, our speakeasy and expanding on a national level. We are also in the middle of opening a distillery pub in Seaport Village. So that has been plenty of additional work!

Tell us something that might surprise people about your products.

Our 1542 Gin is made using 100% native to California botanicals. Blake, our master distiller, hand picks everyone that goes into the spirit. It could have been made by Cabrillo himself in 1542! Also, our Ampersand Cold Pressed Coffee Liqueur is sweetened to the lowest level legally allowed; about 1 gram per shot. It uses our sugar cane juice rum as the base, so it has a natural sweetness from that, and our expertly roasted beans from Coffee & Tea Collective makes an easy sipping spirit.

What are some difficulties you have faced as an independent producer, and how do you work to overcome them?

We have to deal with large brands using cash and allocations to sell to bars and restaurants. Brand awareness is also a struggle as we do not have a big marketing budget like many of the corporate producers. We overcome them by making the best spirits we can!

What’s your go-to, or current favorite, cocktail recipe at home?

My favorite is a San Miguel Southwestern Gin Gibson. It's a martini variation using a cocktail onion in place of an olive.

What’s your all-time favorite cocktail memory?

Bringing my little brother to Club 33 in Disneyland for his first ever cocktail on his 21st birthday! He got a Ramos Gin Fizz followed by a Hurricane. Not a bad way to start off his drinking career!

What's the most memorable cocktail you've tried?

"Mr. Gnome It All" at The Lion's Share in San Diego. It was a cocktail created by David Tye that came served in a fresh green bell pepper. Unforgettable.

Share your personal favorite recent ways to use your products?

We have been making a TON of tiki drinks at our speakeasy, The Commodore's Club, which is located inside our distillery. The Saturn and Pearl Diver have been fan favorites.

Most memorable cocktail bar - can be anywhere in the world!

When I was in Berlin I went to a BBQ place that served a TON of mezcal. Chicago Williams is the name. The juxtaposition of BBQ, Mezcal and Germany definitely makes it hard to forget.