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Dorcol Distilling and Brewing Company


We're Canning Betty!


Since December 2015, fans of Dorćol Distilling + Brewing Co. have asked to take their favorite beers home. Almost four years later, visitors will be able to do just that. 

With the passing of House Bill 1545, which allows breweries to sell beer directly to guests, Dorćol invested in the design of a HighWheel Betty can. Designed by Heavy Heavy Co., a San Antonio-based creative services studio, our Betty can features the now-signature blonde and showcases the ale’s drinkability. 

“To finally be able to send folks home with a sixer of Betty, our most popular beer, will have an impact on brand recognition, marketing and overall growth for us at Dorćol,” said co-founder Boyan Kalusevic. 

Cans will be available for pick up in packs of six starting the night of September 5 during our Music For Advanced Listeners residency with DJs Hello Darby (AKA Steven Darby and co-designer of the label), Nova Soul, and Caribbean snacks by The Jerk Shack. 

“San Antonians and other guests have waited for this for four long years,” said brewer and co-owner Randy Ward, “Come and get it!”



Meet us at Outlaw Kitchen

Bill Motley

Bill Motley

Peggy Howe and Paul Sartory are no strangers to hard work. After a career as a chef instructor with the Culinary Institute of America, which brought him to San Antonio, Chef Paul wanted something more. It helped he’s married to Peggy, a wiz at rehabbing historic homes. The two combined their passions and set out to work on opening Outlaw Kitchen — a live-work restaurant — eight years in the making.

When Outlaw Kitchen finally opened in September of 2017 inside half of the couple’s Alta Vista home, it became an immediate hit with neighbors and friends. The concept bucks menus and traditional restaurant culture. Instead, a visit to Outlaw Kitchen means guests choose from one of two entrees, one of which is always vegetarian, both always exquisitely satisfying.

“I used to be vegetarian for a long time,” Peggy said. "At first, Paul didn’t want to do it, but he caved.”

Outlaw Kitchen began carrying HighWheel Betty just as it celebrated its first anniversary, though they didn’t set foot at Dorćol Distilling + Brewing Co. until this July.

“We were on our way to Dorćol, but we hadn’t had dinner, and so we stopped at Il Forno and tried it there,” Peggy said.

Bill Motley

Bill Motley

They were looking for a specific brew to pair with their eclectic menu that often spans cultures and continents within the same week. Betty’s often used for braises or batters, or for appetizer pairings that simply call for a crisp, refreshing beer such as their fresh spring rolls, or Jamaican goat curry.

Peggy likes to share the story of Boyan visiting for dinner and watching the staff zip by one evening. She said, "We told him, everyone loves the beer! And he goes, "you people are the only ones drinking the beer!”

But it’s not just the “quenching and quaffing” qualities of Betty that keep Peggy and Paul happy.

“Randy and Boyan are consistent and passionate about what they do. We love having them here. It’s always professional and efficient,” Paul said. “There’s no messing around.”

Peggy reiterated Paul’s praise for the guys, saying “They come in and we're all busy and it's very much appreciated that they're so professional. Here's your check. Here's your invoice. That's it!”

Now two years in, Outlaw Kitchen functions as a well oiled machine. Even as newcomers find the restaurant on weekends. They’re often bewildered by the small neighborhood spot with the deeply curated beer and wine list and succinct menu offerings.

Bill Motley

Bill Motley

“They come in and they want the story,” Peggy said. “We eventually win them over. They’re here to relax. We’re a relaxed group around here.”

The soft-spoken Paul, who spends the evenings peeking out of his kitchen window, said, “It’s a very communal thing. They’re all virtually eating the same thing.”



We're the Best Distillery in San Antonio!

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Readers of the San Antonio-Express News voted in 62 categories and named Dorćol Distilling + Brewing Co. their favorite distillery in the land.

We’re in good company too with Ranger Creek Brewing & Distilling joining us in the top three. The kudos also extended to Best Brewery where we made the top 3 alongside Künstler Brewing and Alamo Beer.

Finally, it turns out readers are also keen on Kinsman cocktails, voting Dorćol Distilling + Brewing Co. as a top craft cocktail bar in the city.

Thanks for believing in our little corner of South Flores and LaChapelle! Živeli!



Small Batch #26: American Pale Ale


We took a break from beer releases during July, but the Small Batch series is back this August with a brew that pays homage to the style that started it all.

Randy has created a classic American style pale ale that helped popularize craft beer in the states.

“It is hop forward, focusing on citrusy, American hops. The style is balanced with a medium body contributed by a small amount of crystal malt,” Randy said.

The malt is primarily pale ale malt with a touch of crystal malt. The hops are American citrus forward varieties and include Citra and a healthy dose of Amarillo, while the yeast used is a clean fermenting strain used by several famous American pale ales.

Come get a taste for it August 8th!

IBU:  31, ABV: 5.9%, color: 6 SRM



A Kinsman Paloma

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Often times inspiration strikes in quirky ways.

Bar regular Silvia Alcaraz, owner of Dignowity Kolaches and Cocina Heritage Catering, popped into the tasting room with a bottle of Fresca and asked for a Paloma.

The Paloma, a cocktail that combines grapefruit soda with tequila, hails from Mexico and is comparable to the Greyhound, which combines grapefruit juice with either gin or vodka.

For our summer menu, we combined Kinsman Rakia with grapefruit juice, lime juice, and topped it with Fresca. We finish the cocktail with a healthy shake of Peychaud’s and a beautiful grapefruit slice for added zest.

Kinsman Paloma

1 1/2 Kinsman Rakia

1/2 ounce Grapefruit Juice

1/2 ounce Lime Juice

Fresca, for topping (or grapefruit soda of choice)

Peychaud’s bitters

Directions // Combine Kinsman and juices in a tin with ice. Give it a quick shake, pour into a rocks glass and garnish with a grapefruit slice. Add crushed ice. Top with Fresca (or grapefruit pop of choice); add Peychaud’s and enjoy.



What's Serbian for Ranch?


Even if you’ve never made your way to West Texas, the chances you’ve heard of or tasted Ranch Water are pretty high.

Made popular by Gage Hotel and Marfa-goers, Ranch Water is a classic Highball that combines tequila, lime juice and soda water. These days, regulars and fans of Kinsman are ditching tequila in favor of a little apricot sweetness.

“One of my favorite drinks is Kinsman Rakia, Topo, and lime because it’s very refreshing and very drinkable on a hot day. It’s super approachable for someone that has never tried Rakia, but you can also clearly taste the flavor of the spirit,” said Kalyn Davidson.

While Kinsman can be found as far west as The Black Orchid in El Paso, there should be little stopping you from trying this tipple at home with your favorite un-aged apricot brandy. Grab a bottle from Twins, Spec’s, Pig Liquors or Alamo City Liquors and enjoy the rest of your summer!

What’s Serbian for Ranch? A Kinsman Highball.

Makes 1

1 1/2 ounces Kinsman Rakia

Juice of half a lime

Topo or your favorite soda water

Combine Kinsman, lime and ice in a shaking tin. Shake well. Pour into Collins glass and top with crushed ice. Top with soda water of choice and enjoy!



The Rim Gets Ready to Rock (and Rye)


The Rim Shopping Center has been an evolving project since its inception. And a new bar is looking to indoctrinate its denizen into the realm of world-class cocktails.

Bar veteran Don Marsh, most well-known for Southtown’s Bar 1919 at the Blue Star Art Complex, is heading straight up I-10 to open Rock and Rye, a new craft cocktail spot set for late 2019 named after the barroom staple that adds hard candy to young rye to mellow out the sting.

The plan was always to open another concept up north, said Don, who shared details of the new bar over a bowl of noodles at a neighboring restaurant. “I wanted to bring what's going on in Downtown and SouthTown up north, and always, always wanted to come up to The Rim,” said Don. “This is the new central part of San Antonio.”

Though Rock and Rye will rely on the magic that made Bar 1919 a great speakeasy — Don’s signature love of dark wood and old grandeur — bar-goers can also expect a sprawling patio to greet them for the night.

Inside, the 3,500-square-foot space will feature 10 four-top tables along the side wall, and three large community tables that will accommodate up to 10 guests each. In other words, get ready to make some new bar friends.


Rock and Rye’s size will also allow for twice as many bottles and then some with Don hoping to eventually reach 3,000 on display, and this will, of course, include Kinsman Rakia. The pièce de résistance? A 12-foot backbar complete with sliding ladders. Classic cocktails from Bar 1919 will make the trek, as well as a 20-tap craft beer system with four HighWheel brews.

“I get that question a lot, “Do you support local?,” said Don. “ Yeah, if they're good.”

As to who will frequent Rock and Rye, Don says regulars will visit, but the built-in clientele afforded by The Rim and its neighboring apartment complexes will become the bulk of bar-goers looking for a new cocktail experience.

“There is so much traffic around here,” Don said. “Rock and Rye will be a grown-up’s playground!”


Like Bar 1919 did with neighboring SouthTown bars, Rock and Rye will elevate the drinking scene when it hits the Rim this winter.

“I love analogies … when a bunch of dogs get together for the first time, they're stressed out, you know why? They don't know who the alpha is. Once they find out, “Cool, you're in charge, I’m good,” said Don. “We're the alpha. We're going to show guests what they're drinking.”

Get ready to Rock (and Rye) from 2 p.m. to 2 a.m. Monday through Friday and noon to 2 a.m. Saturday and Sunday this next shopping season.



A Visit to the Hoppy Monk

Ricardo Ruiz and Brittany Dinhobl of Hoppy Monk

Ricardo Ruiz and Brittany Dinhobl of Hoppy Monk

It takes a certain kind of company to open a beer depot with locally sourced beers and foods, but that’s exactly what Hoppy Monk did when they first opened their doors in El Paso, and later replicated that same magic in a completely new city while still offering independent breweries a spot on their taps and offering the public a solid menu of high-quality bar snacks and more.

These days, the Hoppy Monk keeps the Northside’s thirst for quality craft beer sated with an enviable wall of beer taps, and food made with ingredients sourced from independent farmers. It’s that attention to detail that helped draw the staff to Dorćol.

When co-owner Joseph Valenzuela began exploring San Antonio, he was introduced to our little tasting room on South Flores by friends, and he shared his newfound spot with his staff. As manager Ricardo Ruiz recalls, “he turned us on to this little bar called Dorćol, it was when Nick was working there, and started going and really enjoying rakia. We were floored by the fact that there’s no other spirit there, and that y’all were making lots of cocktails.”

Ricardo and Joseph brought Kinsman onto their opening menu at Hoppy Monk, and since then, the spirit has remained a favorite.

Betty and the De Pêche Mode

Betty and the De Pêche Mode

And we’re not just saying that. The De Pêche Mode, a peachy concoction created by bartender and manager Brittany Dinhobl, is currently back on their Greatest Sips menu, a collection of fan-favorite cocktails. Brittany, who started at Hoppy Monk in 2015 and has served just about every position available since, combined the Kinsman with Aperol, lemon juice, and Pêche peach liqueur for a winning combination that’ll sneak up on you.

“It’s pretty popular with the ladies,” Brittany said.

It’s not just Kinsman that gets all the love. The Pale Horse cocktail features 2 ounces of Betty, Scotch, lemon and honey.

“Betty is always easy to talk about. It’s such a good, light beer,” Brittany said.

Randy often sits down with Pedro Longoria, part-owner of Hoppy Monk, whenever he’s got a new brew in the works. New menus are often collaborative efforts between staff members to try and get things right, and this extends to events, on and off-site.

Take for instance our annual Helado Borracho competition that tasks participating bars and restaurants with creating San Antonio’s official, Kinsman-infused ice cream. Hoppy Monk’s kitchen staff works closely with Britt and Ricardo to nail creative and creamy desserts. After winning People’s Choice and Critic’s Choice during the inaugural event, the Hoppy Monk is ready to bring the trophy back home.

Whether you’re looking for your new favorite sipper, or you’re hoping to try one of Dorćol Distilling + Brewing Co.’s latest brews, Hoppy Monk should be on your list.

“They picked Stone Oak because they wanted to put a stamp in this area especially with it being family-friendly out here. UTSA is not too far away so we have everything from frat kids, to people in their 70s out for date night,” Brittany said. “Whatever the case, we cater to everybody.”



Meet Our Take on The Painkiller


This April, we stretched our creative muscles behind the bar and added four limited-run cocktails that highlight the versatility of Kinsman Rakia.

We tackled strong and boozy with the Arsenic + New Lace, dabbled in herbaceous with a Bijou, and added froth with a Pink Lady, but the most popular tippler by far has been our Kinsman-based Painkiller.

We traded rum for nuanced Kinsman Rakia, while still keeping the traditional tiki vibes with fresh pineapple juice and orange juice, silky coconut cream and a light dusting of freshly grated nutmeg.

The Kinsman pairs exceedingly well with the citrus and tropical flavors making this a hard-to-beat patio pounder that transports you to the Virgin Islands without leaving SoFlo.

Come try one in our tasting room Thursday, Friday or Saturday starting at 5 p.m.



A Summer Stout Release


This past January, head brewer Randy Ward released our highest ABV beer yet with the Russian Imperial Stout, modeled after dark beers crafted by the English to export to Russia in the early 18th century. Story has it that once Empress Catherine II got a taste for the imported stout, which known for its durability and endurance as it made its way across the Baltic into Russia, the brew solidified its place in history.

And after several months in a port barrel, the RIS is back for more.

Flavor notes include chocolate, roast, and coffee, as well as fig, raisin, and prune contributed by the port. 

“It starts with a port like boozy nose, but finishes on the palate complex and balanced,” Randy said.

Try it for yourself this June! We’re releasing it in the taproom on June 14 so come by for a pour and a few surprises.

70 IBU, 9% ABV, 71 SRM.


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Summers at the Coast: Balkan Edition

Baby Boyan!

Baby Boyan!

Texan summers mean the occasional day-trip to the coast, or if you’re lucky, a whole week’s worth of frolicking in the sands of Port Aransas, Rockport or South Padre Island.

And for Boyan and brother Mirko, life wasn’t all that different growing up in bustling Belgrade.

Each summer, as the school year came to a close, the boys would often be pulled out of school early because of their excellent grades. They’d board an overnight train heading west to the coastal town of Šibenik. From there, they’d head to the small village of Gulin to a two-story home hand-built by their grandfather.

Texan childhoods might bring to mind ice chests on the beach and casual barbecues in the backyard, and again, this wasn’t that far removed.


Boyan and Mirko, along with their cousins, would wake up to farm-fresh eggs followed by a day of adventuring. Whether it was digging holes to “make a swimming pool,” tending to the chickens out back, or helping great-grandma swat flies away from the fresh catch of the day using branches off the Kostela tree (otherwise known as a Mediterranean hackberry). Trips to the river would often include fishing for the next’s day’s lunch. When fishing didn’t pan out, a fishmonger would drive up to the house in his Renault 4 selling iced down srdela fish (similar to sardines) for that day’s lunch or dinner.

The months would go on to include trips into Šibenik proper to take in the rocky beaches, or drives down to Krka National Park where the family would set up day camps and swim in the Krka River.


Though a black and white television did reside within the walls of the house, there was too much exploring to do and the occasional chores, as well, like fetching wine from the cellar to fill the table’s wine balloon, tending to the tomato garden for the day’s salad, or picking figs off the backyard’s fig tree.

It would all lead to summertime feasts of fresh tomato and cheese salads, homemade Dalmatian pršut (prosciutto), lepinja baked daily, and savory soups, followed by the main course: the catch of the day.

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Dorćol Distilling + Brewing Co. & Nina Hassele present Abstractions to Conclusions by Avi Avalos

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Opening Reception: Dorćol Distilling + Brewing Co.

Second Saturday, May 11, 2019 1902 South Flores St

7:00 pm – 10:00 pm San Antonio, TX 78204

Abstractions to Conclusions:

This work is a visual display of emotions and exploration expressed through colors line and form. The abstract with hints of impressions gradually evolve to a clear visual and literal conclusions. The work stands alone but gradually evolves into the literal and visual understanding of making art and making money.

Artist statement:

Avi Avalos is a multi disciplinary artist artist, From performance and creation of the beloved Mr Piñata San Antonio character, to pop art paintings sculptures and printmaking. He uses which ever media is most suitable to express his convictions and views. Consistently striving to answer the question of “what is the purpose of art in society” he purposefully makes his work to communicate and strives to have a positive impact on the viewer. Avi lives and works in San Antonio Texas and his work has been admired from the streets of NYC to Art Basel Miami and Mexico

Show Run:

May 11, 2019 - July 6, 2019

Dorćol Distilling + Brewing Co. hours:  

Thursday 5pm – 10pm

Friday 5pm – Midnight

Saturday 5pm  – 1am

For more information and private viewings contact Nina Hassele at (210) 630-0235



It Started with a Still


When Boyan and Chris set out to open Dorćol Distilling Company (we weren’t brewing just yet), the first step was easy. The guys needed a still, and a coppersmith was practically extended family.

They connected with Nenad Poparić, a family friend and still maker based out of Novi Sad, Serbia, a city just an hour north of Boyan’s boyhood home in Belgrade. 

Nenad, a second generation coppersmith has been making stills all his life. He crafted similar still used by Boyan’s paternal grandfather (known as deka to the boys) and was commissioned the task of creating Dorćol’s hand-crafted, direct-heat copper still. 

Just as Dorćol Distilling was a family endeavor, so was crafting its still. Nenad made the 400-liter traditional European copper still alongside his son Igor, a third generation still maker. Dorćol’s still became the first of its kind to bare both still makers’ seals at its head. 

Tools of the trade found inside Nenad’s Novi Sad shop…

Tools of the trade found inside Nenad’s Novi Sad shop…

The still left Novi Sad in December of 2012 and made it to the port of Houston a month later in January 2013 with short stops along the way in the Croatian port city of Rijeka and Egypt. Since then, the still’s been responsible for distilling 17,000 liters of low-wine of our first product, the award-winning Kinsman rakia, a delicately balanced spirit filled with character and aroma. The small still is responsible for another 40,000-plus liters of grape-brandy and single-malt whiskey that’s yet to be put on the market. 

Given Kinsman’s popularity, and our passion for creating amazing spirits, a second still was commissioned to the Poparićs in April of 2017 and was completed in October of the same year. The 750-liter still No. 2 made it to the States in January of 2018, complete with a few custom design tweaks that accommodate our production process. 

Boyan, Nenad, Chris, Nick Kenna and Igor in Serbia, September 2017.

Boyan, Nenad, Chris, Nick Kenna and Igor in Serbia, September 2017.

This 2019, we’re banking on two stills being better than one!


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FeBREWary Updates


This January, we released our heftiest ale yet — our HighWheel Russian Imperial Stout.

For February, Randy took it down a notch with an American Brown Ale, released during our GroundDog Day celebration on February 2 (Groundhog Day, get it?). This was only the third-ever HighWheel American Brown Ale.

This malty beer with an American hop presence clocked in at 30 IBUs, 6.1 percent ABV , and 19 SRM. Ask for it at Piatti Eilan, all Big Hops locations, Stout House, Dignowity Meats, St. Joseph’s Hall, The Point Park & Eats and 502 Bar.

Or stop by Dorćol for a taste, and while you’re here, sample our core lineup (Betty Kölsch, Coq Hardi Saison, 56 IPA, Porter, Hefeweizen, Irish Red Ale and Extra Pale Ale), as well as our HighWheel Small Batch series (Russian Imperial Stout, and Black Kölsch).

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Mardi Paws Takes Over Dorćol Distilling + Brewing on February 23

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This February 23, we’re celebrating all things pets with our friends at 4 Paws Animal Hospital.

From noon to 4 p.m., we’re hosting a Mardi Paws Block Party and closing a portion of LaChapelle Street to welcome pet-supply vendors with treats, the latest in pooch and kitty fashions and pet-friendly services. Ten percent of the bar’s proceeds will benefit the Animal Defense League of Texas.

There will be treats aplenty for all the humans as well, as we welcome Third Coast Kitchens (the restaurant group behind The Cookhouse, NOLA Brunch, and Bud’s Rotisserie) for an authentic crawfish boil; fresh-fried beignets from market-favorite The Beignet Stand; and whimsical milkshakes from Honeysuckle.

Leashed and well-behaved pets are invited to don their best Nawlins-inspired ensembles for our pet parade, emceed by local fashion guru and former Express-News staff writer Michael Quintanilla.

Join us for Heritage Ranch pet food samples from our friends at H-E-B; giveaways from Rudy’s Feed Store; training demos by Stephanie Garza of Pup, Pup and Away; fun games from See Spot Run Pet Sitting, pet ambassadors from the Animal Defense League of Texas, Kinsman-filled FURRICANES, and more!

Noon-4pm, Saturday, February 23, Dorćol Distilling + Brewing Co., 1902 S. Flores St.

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New Works by Michael Stoltz


Second Saturday is here and we’re celebrating the opening of a new exhibit.
New Works by Michael Stoltz will open Saturday, January 12 at 7 p.m. with the artist on-hand. Stoltz, an alumnus of the University of Texas at San Antonio, has been creating art in the city for the past 15 years.

His latest focuses on minimalist compositions drawn or painted with intentional repetitious mark making as a form of meditation.



Kinsman Rakia 2018 Brandy Alexander Tour: Tribeca 212

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Rudy Souberbielle took over the reigns at Tribeca 212 earlier this year, adding more than 30 years of design and hospitality experience to the Olmos Park favorite.

For Tribeca 212’s Brandy Alexander variation, Rudy tapped former co-worker and kombucha maker Bret Roberts to help highlight the apricot flavors in Kinsman Rakia. Roberts’ creation adds a new twist to the much maligned fruitcake by infusing vanilla ice cream with various fruits, and garnishing with dried apricots rehydrated using Kinsman Rakia.

Tribeca 212 // Fruitcake Alexander

2 1/2 oz. Vanilla Ice Cream with select chopped fruit

1/2 oz. Kinsman Rakia

1/2 oz. Chambord

1/2 oz. Disaronno

Combine ingredients in a shaking tin. Dry shake. Strain into martini glass. Garnish with dried cranberries, pineapple, rehydrated apricots using Kinsman Rakia and a mint leaf.



Kinsman Rakia 2018 Brandy Alexander Tour: The Modernist

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Cocktail aficionados familiar with The Modernist will be up for a stellar rendition at this bespoke bar owned by Olaf Harmel and Gerry Shirley.

Harmel plays off the terroir displayed by the apricots shipped in for Kinsman Rakia from Grocka near Belgrade, adds slight notes of bitterness from the Cynar and finishes with a satiny cocktail that’s less sweet than most on the tour.

The Modernist // Brandy Alexander

1 1/2 oz. Kinsman Rakia

3/4 oz. Heavy Cream and Coconut Cream, equal parts

1/4 oz. Vanilla Ice Cream

1/2 oz. Crème de Cacao Dark

1/2 oz. Clement Coconut

4 to 5 Dashes Saline

Combine all ingredients in a shaking tin. Dry shake. Strain into coupe or stemmed glassware.

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Kinsman Rakia 2018 Brandy Alexander Tour: Still Golden Social House

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The Brandy Alexander tour makes it first stop ever at Still Golden Social House where bar manager Stephan Mendez adds an unexpected ingredient to the mix.

A half ounce of Tapatio tequila añejo counters the sweetness of the apricot for a result that’ll be a hit with horchata fans.

Still Golden Social House // Golden Alexander

1 1/2 oz. Kinsman Rakia

1/2 oz. Tapatio Tequila Añejo

3/4 oz. Crème de Cacao

3/4 oz. Heavy Cream

Combine all ingredients in a shaking tin. Shake vigorously and strain into chilled coupe. Finish with a light dusting of fresh nutmeg.