There’s something about Central Coast Distillery that feels less like a business and more like a story that’s been waiting a long time to be told. The roots stretch back to the late 1800s, when the Fitzell family—ancestors of founder Eric Olson—were foraging herbs and botanicals along California’s rugged coast, turning them into tinctures and remedies. That same spirit of discovery still lingers in the glass today. What started in 2017 as a small, chef-driven distilling project in Atascadero has quietly grown into one of the most thoughtful craft spirits programs on the Central Coast.

 

Eric and Anna Olson have always approached distilling the way a great chef approaches a dish—layered, intentional, and deeply connected to place. Their “Forager” philosophy isn’t just branding; it’s a way of working. Local honey, native botanicals, and carefully sourced ingredients come together in small batches that feel personal, almost like each bottle has a point of view. You don’t just taste the spirit—you get a sense of where you are.

 

Now, with their reopening at the Del Rio Center, the experience is catching up to the vision. The new space is larger, more refined, and built for gathering—hinting at what’s to come with a barrel program, cigars, and a full kitchen. But even in this next chapter, the heart of the place hasn’t shifted. It’s still about slowing down, taking it in, and enjoying something that feels distinctly—and unmistakably—Central Coast.