It's cool to be the first in history to accomplish something, unless, or course, it's followed by an asterisk or "while being eaten alive by rats". The first Seattle bar in history to distill and sell its own liquor*, Sun Liquor Distillery, now open.
Nine blocks from the original Sun spot, this mostly handbuilt 65-seater's serving seasonally inspired handcrafted 'tails that'll eventually include their housemade gin which, after getting the recipe right, they'll have to buy back from the state at a markup (insert government rant!); inside the high-ceiling'd space (rife with vintage details like a repurposed 1950s fridge and a trophy case packed with antique badminton gear) is cleaved by a three-sided polished birch bar separating a glass-fronted production area equipped with an alembic-style copper test still, and the main swilling area which's walled on one side with a giant world map that's probably not quite as Majestic as the Mapp they had at UVa. The straightforward menu includes eight specialty 'tails ranging from the rye/ Maraschino/ punta mes/ orange twist Red Hook; to the Southside w/ gin, fresh mint, lemon & ginger beer; to the dark rum-based Libbey's Mai Tai w/ housemade grenadine; and the Aperol/ grapefruit/ Champagne Magnolia, which is much better if you get it sans the raining frogs. SLD's got one beer on tap (Fremont), plus red or white sangria made to order with brandy and fresh squeezed juices, and a food menu that boasts only two things -- Shoestring Fries made from Washington potatoes, and a Sun Burger Basket that includes a Tillamook cheddar topped meat disc made from grass-fed beef, which is just one more reason Tupac and Biggie should have said no to drugs.
In the future SLD hopes to make hard-to-get-in-the-Evergreen liquors and mixers, plans to let you sample/buy bottles of their hooch on-site, and to sling it in liquor stores across the country, which would be quite an accomplishment, unless it was followed by "of Turkmenistan".