L.A. Weekly
In an era when most distillers and mixologists are intently focused on re-creating and showcasing the booze of our pre-Prohibition forefathers, Greenbar has for the last decade been doing exactly the opposite. From vodkas infused with celery, dill, fennel and other savory ingredients, to liqueurs fermented with white wine yeast and then infused with plants found on a hike through Griffith Park, to a whiskey aged on five more kinds of wood than any other whiskey that's ever been made before, Greenbar not only represents the inevitable post-modern response to the spirit industry's throwback obsession — it's pioneered it.
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