R6's Rob Rubens previews a companion facility in Long Beach that will increase production capacity and provide a second tasting room.
Since its 2014 founding, R6 Distillery has been housed in a 5,900-square-foot facility in El Segundo, where co-owner and head distiller Rob Rubens oversees an operation that can hand-bottle about 1,000 bottles of whisky, blue-corn vodka, gin and bourbon in a day — some of which regularly win notice in prestigious competitions. The building also includes a Prohibition-speakeasy-themed tasting room, where visitors can swing by for a boulevardier and a live cabaret show.
R6 Distillery primarily produces bourbon, aging the spirit for at least two years in charred white oak barrels and occasionally dabbling in Pedro Ximénez wine casks or maple syrup barrels for flavor experimentation. This year, R6's Straight Bourbon won a silver medal in the San Francisco World Spirits Competition; in 2017, the distillery’s blue-corn vodka won silver there .
The expansion could allow one outpost to focus on manufacturing while the other becomes somewhat of a barrelhouse for aging and testing. With room to play, Rubens says he could experiment with peated whiskys, or cherrywood-smoked whiskys and other limited-run products. An Old-Fashioned — made with R6 Bourbon Whiskey and a custom-stamped R6 ice cube — sits in the 1920s-inspired tasting room El Segundo.
Soon after, a friend taught him how to home-brew beer, a precursor of sorts to distilling. The next logical step was looking for the hole in the beverage market, and he felt distilleries were the next big trend.
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