Expansion, new bar for Surf City Still Works

Drive-Thrus, Booze, EVs Make for a Winning Year

The Business Journal is scheduled to present the annual Family-Owned Business Awards on Aug. 26 at the Irvine Marriott.

It’s our first such live and in-person event since the pandemic began in March last year.

This week’s Business Journal features dozens of nominees for the event’s annual awards; the company listings begin on page 39.

What follows are updates from the 2020 winners, when our annual event was held virtually:

Josh Kornoff, who along with his wife, Elena, in 2017 started Surf City Still Works, a Huntington Beach distillery, was understated when he said it’s been “a really interesting year.”

“Where do I even start? We’re still a family—that’s a great thing,” he quipped.

The company didn’t slow down its expansion plans during the pandemic. It has completed the buildout of its new distillery that is now fully operational, becoming the second largest in Southern California.

It has also expanded its reach to more than 400 retail stores, more than double the amount from a year ago. It’s now in supermarkets like Ralphs, Pavilions and Albertsons. Surf City Still Works is planning to distribute its products in other states beginning next year after it goes through a lengthy licensing process.

“We continue to rapidly expand our footprint,” Kornoff said.

Earlier this year, the company launched its newest product line, hard seltzers, where it took a novel approach with cocktail-inspired flavors such as Soda and Lime, Mai Tai, Moscow Mule and Margarita to differentiate its products from competitors such as White Claw and Truly brands.

Kornoff said product sales are “going very well” and that Target is helping distribute it statewide in 150 stores.

Also on tap for the distillery is nearing completion of a major expansion including a full-service kitchen and tasting room. It was supposed to open by July 4th, but has been delayed due to permitting process that took longer than expected; the opening is now set for this fall.

“Everyone’s excited about that restaurant,” he said. “The timing is in our favor. It looks like a lot of pent-up demand.”