18-03-2025
Distillery and bar to open in Raleigh's Seaboard Station
Raleigh restaurant and bar veterans are joining forces to bring a distillery and cocktail bar to the city's Seaboard Station development in the coming months.
Driving the news: Boatman Spirits Co. is slated to open in May as one of the largest tenants in the $500 million development.
What to expect: Boatman will use local grains and oak barrels to produce vodka, gin, single malt whiskey, rye whiskey, seasonal fruit brandies and arak, a traditional Mediterranean spirit, in its 3,000 square-foot distillery.
In addition to craft cocktails, beer and wine, Boatman will also serve a Mediterranean street food-inspired menu featuring items like a lamb kebab burger and za'atar-spiced chicken wings in its 4,000 square-foot restaurant and bar.
Zoom in: The team behind Boatman brings a wealth of restaurant and bar experience.
Zack Thomas, who will oversee the bar, has bartended at some of the region's most iconic spots: Crawford & Son, The Crunkleton, Foundation, Lawrence Barbecue and Killjoy.
Aaron Lambert, Boatman's director of operations, currently manages Transfer Food Hall and previously served as the general manager at Whiskey Kitchen.
Geremy Prichard, distiller and production manager, studied bioprocessing sciences from N.C. State University and trained as a winemaker in Napa Valley.
George Ghneim is a veterinarian, epidemiologist and owner of several vet hospitals in the Triangle who opened Riviera Mediterranean Resto & Lounge in downtown Raleigh in 2006.
