Who we are
Haus was dreamed up by Helena Price Hambrecht, a Silicon Valley creative, and Woody Hambrecht, a 3rd generation winemaker. Together, they make Haus on their farm in Sonoma County, California.
Why we started Haus
We wanted a better drink
It all started with alcohol, an industry that hasn’t evolved since prohibition. It’s still ruled by huge liquor companies who spend big to get their products on store shelves and in bars — and you’re stuck with their choices. Sketchy ingredients. Too much alcohol. Too many hangovers. We wanted something better, so we made our own apéritif.
This is where our story begins. We’re excited to continue making products for how today’s generation gathers. Forget the polished silver and the perfect plating. We’re about getting together and just hanging out. And if it gets a little bit messy, even better.
A drink you can feel good about
We all care more about what we put in our bodies now. The alcohol we drink should follow the same rules. Only real ingredients. No sketchy additives. Our product is farm-to-bottle.
Here are a few of the ingredients we use to make Haus apéritifs.
The foundation of every bottle. We made our first batch using our own excess chardonnay grapes and now we source the best grapes from growers we love nearby. This isn’t like your mom’s chardonnay — our grapes are unoaked for a clean, fruity palate.
No synthetic syrups here. Extracted from tiny white flowers, elderflower berries contain citric acid, which packs lots of flavor — think a delicate mix of sweet and tart. It also gives Citrus Flower its golden color.
With that potent licorice flavor, star anise brings a nutty and savory note to every bottle of Bitter Clove.
We use juice from fresh lemons because they’re less bitter than their bottled counterparts. They give your tastebuds a wake up call without tipping the balance of our other Citrus Flowers flavors.
This classic baking spice makes it feel like the holidays all year long — and adds a hint of sweetness to Bitter Clove.
Raw Cane Sugar
Unlike those European liqueurs, we don’t use too much when we’re making Haus — and that’s how we like it. With more impurities than refined sugar for a more natural taste, and a slight molasses aroma.
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