Chapel Hill’s Top of the Hill to open liquor distillery

Chapel Hill businesses have typically been big supporters of locally grown food, and now one of them is bringing that local appeal to its alcohol.

As early as January, Top of the Hill Restaurant expects to open one of the only liquor distilleries in the state

“I became very intrigued by the idea of a completely local, world-class distillery,” he said. “We hope the UNC community adopts us, but what we are really hoping is that the state of North Carolina adopts us as its distillery.”

Although the restaurant already houses a successful brewery at its East Franklin Street location, Maitland said the distillery will allow Top of the Hill to sell its own locally made liquor.

The distillery will distill vodka, gin and bourbon using local and organic agricultural products and will operate at a separate Franklin Street location.

“We are just waiting on the federal government to give us our final license,” Maitland said.

After they open the new distillery, Top of the Hill will be able to sell its liquor to ABC stores and other restaurants and bars, enabling it to reach a larger market said Steven Torchio, a manager at Top of the Hill.

Many Chapel Hill residents and businesses say they are excited for the opening of the distillery.

“I think it’s exciting because I like all their beer,” said Julia Saunders, a senior history major.

Matthew Clements, director of food and beverage at Carolina Brewery, said he is interested in selling liquor the distillery produces.

“We would be thrilled to showcase it and sell it here at the brewery,” Clements said.

He said he thinks Chapel Hill’s alcohol scene is one of the best in the state, second only to Asheville.

Maitland said he agrees, attributing the local bar scene to Chapel Hill’s breweries.

“Carolina Brewery and Top of the Hill were the fourth and fifth breweries in North Carolina,” Maitland said.

He said their establishment played a role in introducing micro-brewed beer to residents.

Torchio said he thinks Chapel Hill’s alcohol scene is so large because it appeals to many different kinds of people.

“We attract anybody and everybody,” he said.

Different crowds come in at different times and days of the week, he said.

But in recent years, Maitland said the local alcohol scene has taken a hit because of the struggling economy.

“2010 was probably the worst year that we had in terms of restaurants and bars of Franklin Street,” Maitland said.

But he said the hard economic times encouraged Top of the Hill to improve their product, and people have remained interested in their beer.

“It’s a little bit like the stock market,” Maitland said. “People’s interest in beer goes up and down but its always kind of rising.”

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