©2012. Reed & Lacey LLC. California Gold. All rights reserved. 

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(L-R) Jacque Lacey & Lamont Reed at St Georges Spirits circa 2010.

News

After 365 days of aging California Gold, it's Finally ready for bottling. 12/24/2018ay

New label design for California Gold second batch. 11/23/2018

Reed & Lacey California Gold Live on Good Day Sacramento Channel 31. 11/30/2015 Check Clips!

California Gold Wins Gold Medal in the Overproof Rum category at the 2015 SIP AWARDS!

California Gold featured in Proof 66

California Gold is, without questions, a spirit that defies categorization....

ROB'S RUM GUIDE Dec 5, 2012

Here's some thing completely different: Reed & Lacey California Gold Sugarcane Barley Corn Spirit. You can't label it rum since it's made with a blend of molasses, and barley corn spirits. A bit of an odd duck that brings a pleasant sweetness and big warmth, reminiscent of fine moonshine...

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Who We Are

Roberto Lorenzi

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The Story Thus Far

Lamont Reed and Jacque Lacey have a long history of making alcohol. After high school graduation in the late 80's Lamont and Jacque started making beer, seeking to understand the science behind fermentation and the distillation process. They began spending a lot of time at Oak Barrel, the local beer and wine making shop in Berkeley. Homer Smith, the shopkeep, always shared gold nuggets of knowledge from his vast wealth on brewing. During this period they experimented with different ingredients and styles of beers, from heavy chocolate stouts, to tea-infused ales.

 

In 1998, Lamont started experimenting with distilled spirits. crafting brandies and liqueurs. All the while Jacque started gigging as a bartender at assorted watering establishments, great & painful, learning the ways of bartending.  When these two reunited in 2008 the idea of crossing there favorite spirits, rum and whiskey came to mind. For a few years the two crafted and fine-tuned this hybrid spirit until it evolved into what it is called today, California Gold. They found that people where really interested in what they were making, so they began to pass it around as "GIFTS" to family and friends. As local bartenders and such, they quickly gathered a buzz, and more and more people were requesting a taste. The demand for a taste became so high, we thought we'd give it a shot and produce it on a larger scale.

 

The first large-scale sample batch of Reed & Lacey California Gold was made at St. George Spirits.  Lance Winters, owner, suggested we change our brix reading to 25 and the rest has been history in the making. We didn't go into full production with St. George Spirits. After a few years of enter California Gold into spirit competition's, where it was received well, bringing home a few Silver & Bronze medals and of course The GOLD in San Francisco, Los Angeles, Denver & NewYork.

 

Reed & Lacey's first commercial batch of California Gold was fermented at Fort Point Beer Company (Founders of Mill Valley Beerworks) in Presidio, San Francisco. They then hauled 1,200 gallons across county lines to Sweetwater Distillery in Petaluma where it was distilled and barreled. Finally they brought it back to San Francisco's Yerba Buena Distillery on Treasure Island, where it rested for 12 months. 

Second commercial batch was fermented, distilled and aged at Falcon Distillery in Richmond CA. 12 months.

 

 

It's been a long journey and worth every drop. But the journey still continues and we are looking to produce more spirit. So that all the whiskey and rum drinkers of the world can get a chance for a taste of Reed & Lacey's California Gold.

 

 

 

 

 

LaMont Reed

Founder, lead distiller & creator. For over 25 years LaMont has been hand crafting fine home brews of beer, barley wines and brandies. After spending time in Jamaica, Costa Rica & Belize, LaMont became intensely interested in making a rum-style spirit. He combined his knowledge of beer brewing and taste for rum to create something in a class of its on.

 

Lamont has over 17 years under his belt of bartending at various San Francisco bay area clubs and fine dining establishments: Kimball’s East, Kimball’s Carnival, Hotel Mac, Yoshi’s Jazz Club and Restaurant, and currently bar manager at the ever popular Rudie’s Can’t Fail Cafe in Downtown Oakland.

 

 

 

 

 

 

 

Jacque Lacey

Co Founder, head of marketing and sales. Jacque Lacey, a jack of all trades, is a small business owner, who has been a lover of home brewing for over 25 years, with a curiosity and desire that has lead to many painstaking hours of research, tasting, developing and even more tasting of fine quality spirits.

 

Over 20 years of bartending experience at some of the bay area's most loved bars and restaurants, from the eastbays #1 bar for cocktails, the Hotsy Totsy Club in Albany. Forbidden Island in Alameda, where he honed his skills in the art of tiki bar cocktails and libations, and the historic Hotel Mac in Point Richmond. A fine dining experience.