Bartenders around the region have provided us with their best bets for holiday cocktails featuring gin, rye and bourbon — spirits that are now being produced locally by craft distillers.

In a makeshift distillery tucked  into a Rancho Cordova business park, Greg Baughman mashes and ferments batches of his Wheel House American Dry Gin using a still he designed and built himself, a gleaming vision of stainless steel and copper. But actually sell you a bottle? For that he needs to hire a middleman due to regulatory hurdles dating back to Prohibition.

At the crush pad of a custom-built winery, the 6-foot-4 winemaker in tie-dye socks shuts off the forklift, realizing he missed a call.

“I didn’t hear my phone ring,” says Layne Montgomery, 55, general manager and founding partner of m2 Vintners Inc. in Acampo.

“It’s harvest,” jests one of his volunteers. “Who has time for a phone?”

Sacramento is America’s Farm-to Fork capital for many reasons: fresh, seasonal food available year-round, almost 8,000 acres of boutique farms, and the largest Certified Farmers’ Market in California. Last month, Slow Food Sacramento recognized seven local businesses for their commitment to providing products and services that use regionally grown seasonal produce, honoring them with the Snail of Approval award and decal.

Pick your poison, find a pairing, and let us know your favorite local brewery in the Capital Region. 

Despite living near some of the most productive farmland on earth, many Sacramentans are unable to find produce that’s both fresh and affordable in their own neighborhoods.

On hot summer weekends, a 20-barrel brewery west of Winters overflows with patrons. They flood the taproom and crowd around shaded picnic tables, sipping beer while soaking in live music. A few kids play baseball in the gravel lot. Others pull wooden blocks from an oversized Jenga set by the food truck. Some are locals, but many come from Davis, Sacramento and beyond to get a taste of whatever Berryessa Brewing Co. has on tap for the week.

Todo un poco means “a little bit of everything,” and that’s exactly how co-owner Marie Mertz describes her strategy. She runs the bistro’s operations, cooks, builds menus, chooses the daily specials, buys fresh produce, trains staff, handles community relations and hand-selects her wines. She’s proud of being in business for so many years, but “who’s counting when you’re having fun?” she says.

It was a question they’d asked themselves time and again. Could Placerville support fine dining? Surely, they thought, the market for their envisioned eatery, The Independent Restaurant and Bar, must exist.

The whole DIY video tutorial trend might be good if you want to concoct a hair conditioner with condiments, practice putting on lipstick with crayons or make pencils float in midair. But if you’re trying to brew your own beer at home, you’re going to need a bit more than a six-minute YouTube clip.