Solar Spirits began operations in the Tri-Cities 10 years ago as a company that used solar energy to distill alcohol and liqueurs.

And while the business has had many successes along the way (winning major awards from the American Distilling Institute in 2019) and some tough times too (surviving the pandemic by making hand sanitizer), its main focus has been reaching as many customers as possible.

That’s why Solar Spirits is moving its main tasting room from the production facility at 2409 Robertson Drive in north Richland to 702 The Parkway — a location surrounded by restaurants and shops.

Solar Spirits’ Daniel Watt is the company’s production manager, distiller and a co-owner. He also designed and implemented the old tasting room at the production facility.

He is expecting the new tasting room to open around April 1 in the spot Moniker Bar had until it closed last year.

Their new neighbors will be Ethos Bakery and The Social.

The small company will still keep the north Richland facility for its distilling operations, and the current tasting room will stay open for distillery tours.

While the company has loved the location off Highway 240, moving to a more visible storefront adjacent to George Washington Way will offer more foot and car traffic.

“This place is very seasonal, with sometimes a very limited number of people coming here,” said Patrick McKennon, a friend of Watt’s who helps with social media. “There is just not enough of them to support us here.”

The current tasting room is 900 square feet and has about eight small tables. The new tasting room is 1,500 square feet with capacity for 77 people.

The moving process began in January.

“We just finished putting the floor in,” Watt said. “We’re working with the city as we finish things.”

Keeping it local

Meanwhile, there are plans to freshen the menu. A few years ago, Solar Spirits began offering small plate dishes, such as caprese sandwiches and baguettes with various toppings.

“We were making everything in house,” McKennon said.

That will change at The Parkway, Watt said.

They want to outsource their bread from their new neighbors, Ethos Bakery.

In fact, everything food-wise will come from other local businesses.

“We’re looking for local partners,” Watt said. “I’m aiming to hire help with designing the menu at the new (tasting room). The minimum (on the menu) needs to be over five entrees. And we’re looking for some gluten-free options.”

In addition, Solar Spirits is hoping to partner with local hotels to encourage tourists to visit and experience local food and drinks.

“We can see people taking the day off, having a chance to walk to the park and then to The Parkway,” said Watt. “We want this place to be a hangout-friendly lounge. There won’t be a bunch of televisions in there. It’s not a sports bar. We want it to be a really chill place.”

They plan to put up a “process wall” to illustrate how the company’s spirits are made.

But like the idea of using local suppliers for the food, the company mantra of “keep it local” involves almost all ingredients for the spirits as well.

Distillery growth

Behind the Richland distillery sits a large solar array that shifts as the day passes to follow the sun.

That collected solar energy allows the Solar Spirits to distill its spirits, as well as heat and cool the facility.

It was a concept that a few Hanford scientists came up with in 2013 that came to fruition with the company launching in 2015.

Ownership makeup has shifted over the years.

“All of our owners are currently in Washington state,” McKennon said.

The current major local owners, in addition to Watt, are Brett Spooner, Khurshed Sharifov, Todd Coleman and Matt Janssen, who is responsible for the solar thermal technology.

Award-winning spirits

In 2019, Solar Spirits cleaned up at the American Distilling Institute competition in Denver.

The company’s London Dry Gin and its Grapp Brandy-McQuerry won silver medals.

But it was the Eclipse Vodka that was the star of the show, earning a gold medal, a Best of Category award and Best of Class honors.

When the pandemic hit in 2020 and sales slowed to a crawl, Solar Spirits pivoted and began making hand sanitizer to see them through the lull.

After, Solar Spirits went back to making spirits. Watt says the company’s revenues have gone up each year.

“Our biggest seller is a vodka made from cranberry wine,” he said. “But I also want to make a liqueur from Washington state apples.”

Currently there are three employees. With the new tasting room, Watt says there are plans to add one more full-time employee, as well as two more part-timers.

“We’re still considered a small distillery,” Watt said.

Go to: solarspirits.com.