Indian River Distillery
Serving whiskey, rum, agave spirit, bourbons, and more
The Indian River Distillery in Vero Beach captures the vibrant spirit of Florida’s coastal charm. Founded with a passion for crafting authentic, high-quality spirits, owners Ray and Mandy Hooker celebrate the region’s rich flavors. Focused on small-batch production, Ray serves as head distiller—crafting authentic spirits using locally sourced ingredients. Their signature spirits tell a story of place, blending tradition with innovation.
Ray Hooker, Co-Owner and Head Distiller
Q: Which historical or fictional figure would most enjoy your spirit?
A: Ray Lynn. He rode with the Ashley Gang and helped write one of Florida’s wildest outlaw chapters. His outlaw legacy inspired our bourbon, and the Lynn family’s support means a lot. Naming it after their family is a tribute to his story and ours.
Q: What’s a common misconception about distilling or spirits?
A: Many so-called craft spirits are actually produced by big distilleries, just labeled small-batch. Some buy in bulk and label it as craft—truthful sourcing is fine, but misrepresenting
it isn’t.
Q: Which of your spirits are you most proud of?
A: Hibiscus City Gin. I underestimated what it takes to craft a great gin—botanicals, technique, palate training. It challenged me, and I’m proud of how it turned out.
Q: What’s your favorite cocktail to make with the spirits you create?
A: The Old Fashioned—simple, with a sugar cube, dash of bitters, barrel-proof bourbon, a cherry, and orange peel over a large ice cube. No muddled fruit or tiny cubes.
Berry Queen
Dark berries reign supreme in this antioxidant-rich frozen elixir, perfectly complimented by the Hibiscus City Gin featuring notes of juniper, elderflower, holy basil, and blackberry root.
Ingredients
- 2 oz. Hibiscus City gin
- ¼ cup frozen blackberries and blueberries
- 1 oz. pomegranate juice
- 1/2 oz. lemon juice
- 1/2 oz. agave syrup
Place all the ingredients in a blender and blend until smooth. Add ice and blend once more. Pour into a glass and serve.
21st Amendment Distillery
Crafting rye whiskey, bourbon, rum, agave spirit, vodka, and gin
The 21st Amendment Distillery in Vero Beach embodies American craftsmanship and resilience. Founder Jeffrey Palleschi’s passion for bourbon was sparked during his time in the Marine Corps. From bourbon and rye to innovative infusions like coffee whiskey and agave spirits, Jeff and his team blend tradition with creativity.
Jeffrey Palleschi, Founder
Q: What’s a common misconception about spirits?
A: Many believe bourbon can only be made in Kentucky—that’s false. In 1964, Congress clarified that bourbon can be produced anywhere in the U.S.
Q: Which historical figure would most enjoy your best-selling spirit?
A: Without a doubt, George Washington. As one of America’s largest whiskey producers in the late 1700s, he was a true patriot and revolutionary in everything he did.
Q: If you could distill a spirit inspired by a place or memory, what would it be?
A: We already do—Limoncello. Our family traces back to Giovanni Battista Palleschi in 1730 Italy, who traded flour for lemons and perfected his recipe in Fontana Liri. We still use that same process today!
Q: What’s one surprising fact about your distillery?
A: One of our stills is dedicated to a U.S. Marine killed in Afghanistan. We placed a plaque and a spotlight in her honor, which sometimes shines even after being turned off. We believe she’s watching over us and our spirits.
Q: what’s your favorite cocktail to make with the spirits you create?
A: My favorite spirit is whiskey, but our standout cocktail is the Pack of Menthols, made with our Agave Spirit, fresh grapefruit, lime juice, rosemary, and black salt.
Apple Blossom Fizz
Inspired by 21st Amendment’s 21 Salute Bourbon, this reimagined fizz introduces jasmine and green apple to the mix. Ginger kombucha adds the perfect carbonation to the final drink.
Ingredients
- 1 green apple, juiced
- ½ oz. freshly squeezed lemon juice
- ½ oz. jasmine syrup
- 2 oz. 21 Salute Bourbon
- 3-4 oz. kombucha ( ginger-flavored works best)
- Apple slice, for garnish
In an ice-filled shaker, combine all the ingredients, except the kombucha, and shake. Transfer to a glass with fresh ice. Top with the kombucha and garnish with an apple slice.
Jasmine Syrup Ingredients
- ¼ cup culinary-grade dried jasmine buds
- 1 cup honey
- 1 cup water
Combine all the ingredients in a small saucepan over medium-high heat. Bring to a simmer and stir until the honey fully dissolves. Remove from the heat and let steep for 15 minutes. Strain into a clean jar, cover, and keep refrigerated for up to 2 weeks.
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