Hanson began as an idea and took two years of research and development, launching in 2012 as the product it is today. We developed 155 different batches – which meant different grape varietals, distillation techniques, and filtration methods – to create our final blend, batch 123. In 2013 we undertook our first official grape harvest, and designed our very first label. That same year we presented bottles with masking tape labels at the Spirits International Prestige Awards where we won the Best in Class - Vodka and the Prestigious Platinum Award. We also won two golds at the Vodka Masters in London.

2014 was a big year for us, bookended by two huge distribution milestones: our first home-state California distribution partner to start the year, and our first out-of-state partner by December. In between, we launched our first website, won more awards, drafted in family and friends to help pick grapes at our second harvest, and held our official brand launch at the historic Tosca Restaurant, San Francisco. We even supplied Vanity Fair’s prestigious New Establishment Summit Cocktail Party at the Ferry Building

Hot on the heels of our first out-of-state distributor came our first out-of-country distributor in Hong Kong. We continued building on our success, winning more awards throughout 2015 and 2016, as well as physically building our Sonoma Tasting Room after lending our support to the passing of Assembly Bill 1233, allowing distillers to sell out of their tasting rooms.

The year of our third grape harvest, 2015, is also when we introduced our first Boysenberry seasonal release. This was followed by the launch of our hottest infusion yet – Hanson Habanero Vodka – in 2016, and was joined by our Espresso Infused Vodka as a seasonal release in 2017, following its initial launch in 2014.

2018 was huge for us, as we threw open the doors of our Sonoma Tasting Room We began welcoming visitors to our distillery home just months before our sixth grape harvest, then opened our second venue, the Hanson Sausalito Tasting Room, in early 2019.

When Covid struck, we rallied together our community to make the most of our resources. We began by making Hand Sanitizer for hospitals and first responders. Virtual cocktail courses and to-go pre-batched cocktails kept us in touch with Hanson fans. Once we could have visitors on the property again, we opened our ‘Tasting Garden by the Pond’. DIY cocktail kits have proved so popular they’re still available today

When new Covid regulations required tastings to be offered with a bona fide meal, we adapted in true Wine Country style. We added a Mugnaini Italian brick wood-fired oven and partnered with incredible local producers across Sonoma and California to offer fresh, seasonal bites like wood-fired pizzas and Hog Island oysters on the weekends. What started as a simple complement to our vodka tastings quickly became a guest favorite, inspiring us to expand into other curated weekend food offerings and, eventually, launch the Hanson event program.

Building on the success of our food program, guests quickly discovered that Hanson offers more than exceptional vodka — it’s a place for unforgettable Wine Country experiences. Our events program was born from the same passion and craft that define our vodka, blending curated food, interactive elements, and warm hospitality into gatherings that consistently surprise and delight. This approach is guiding the future of Hanson, as we continue to create new ways for guests to connect with our spirits, our story, and each other.

To make organic vodka from grapes, you first have to make wine. We turned to our neighbors and fellow family-owned business, Ceja Vineyards, for their expert help. Ceja’s wine-making operation dates back three generations, and their wisdom and generosity has helped us from day one. Master winemaker Armando Ceja grew up learning from his parents, who worked the vineyards with Robert Mondavi and tended the famous ‘To Kalon’ Vineyard in Napa Valley. Now he’s passing that knowledge on to his third-generation winemaker daughters, Belen and Ellie, and our family

After a year and a half trialing 155 different batches of vodka, we sought the expert opinion of Tony Abou-Ganim – considered one of the godfathers of mixology – and sent him some of our favorite samples to test. Tony loved what we were doing. In June 2013, he sent the following note:
“Just finished a second evaluation of #123 and wanted to share my tasting notes. Also, wanted to share with you that I have had several people, industry professionals and consumers, taste your latest samples blind and they all picked Batch #123.”
Batch #123 is now better known as our Original Vodka formula, a specific blend of grapes, distillation, and filtering that forms the base of everything we craft at Hanson of Sonoma Distillery.

We’re blessed and grateful for the incredible farming community surrounding us. Nestled on the border of Sonoma County and Napa County, Hanson of Sonoma Distillery sits at the heart of the Carneros Appellation, renowned for its commitment to the very best in natural, sustainable, and transparent agricultural practices. Without our farming partners – who supply everything from the freshest cucumbers to the hottest habanero chilies – our certified 100% organic, non-GMO, grape-based vodka would not be possible.