Our Mission

TO CREATE UNIQULEY EXTRAORDINARY SPIRITS

Drawing inspiration from the Salish Sea, University Place, Washington-based Chambers Bay Distillery’s mission is to craft uniquely extraordinary spirits — distinctive, memorable, and made with purpose.

Founded by longtime friends Jeff Robinette and Alan Davis, who were born and raised in nearby Lakewood, Chambers Bay Distillery began producing whiskey in 2014 after years of shared passion for great bourbon and craft spirits. Since then, our small-batch spirits have earned recognition from respected competitions including the American Distilling Institute, the Seattle International Spirits Awards, the San Francisco World Spirits Competition, and the New York World Wine & Spirits Competition.

For us, a uniquely extraordinary spirit begins with quality ingredients and careful craftsmanship. It should offer at least one distinctive and highly desirable characteristic, be presented in clever and memorable packaging, and carry a compelling story worthy of the bottle.

Above all, we create spirits we are genuinely passionate about. That passion guides our decisions, shapes our products, and connects us with partners and customers who appreciate authenticity, creativity, and quality.

Our long-term goal is simple and ambitious: to make some of the best whiskey in the world while staying true to our South Sound roots.

PIONEERS OF OCEAN-AGED BOURBON: THE BOATHOUSE EFFECT

As one of the originators in the ocean-aged whisky movement, Chambers Bay Distillery crafts The Original Boathouse-Aged Bourbon. Our approach combines a healthy respect for traditional methods with the innovative spirit and natural resources of the Pacific Northwest. Every bottle is crafted grain-to-bottle using Washington family farm grains, pristine Cascade Mountain water, and our proprietary wild yeast strain isolated from University Place’s own Curran Apple Orchard. Harnessing the hydrokinetic energy of Puget Sound, we age our charred American oak barrels in floating boathouses. The continuous rhythm of the tides accelerates wood interaction, imparting depth, character, and a true Pacific Northwest maritime terroir you won't find anywhere else.

Featured in Whisky Advocate: "Into the Wild"

Our pioneering use of wild, native yeast harvested directly from University Place’s Curran Apple Orchard (our AO6 yeast strain) caught the attention of the whiskey world. Featured prominently in Whisky Advocate magazine's "Into the Wild" feature, Chambers Bay Distillery was showcased alongside top craft innovators for our commitment to capturing authentic Pacific Northwest terroir in every bottle.

Next up: We’ve harvested & isolated yeast from wild blackberries (our BB8 yeast strain) from Fort Steilacoom Park in Lakewood, WA which we plan to use to ferment future whiskies.