Back in 2006, Stephen and Elaine Paul were sitting on their patio in Tucson with a mesquite fire burning, and a glass of Scotch in hand, when Elaine turned to Stephen and said: “What if you made single malt whiskey with mesquite malt instead of peated malt?” One conversation. One (not-so) crazy idea. The seed was planted, the words were spoken. There was no looking back.
Stephen, like me when I started Restaurant Nicholas went all in from the jump. He learned everything he possibly could about Scottish whisky production from scratch, and built one of the most original American distilleries anyone has ever seen. All from that one conversation!





