Specialties
Green Barrel has been providing high-end, local wine on tap to Bay Area venues, bars and private events for over 4 years. We partner directly with boutique winemakers who believe in sustainable practices and produce stellar, unique wines. Our boutique wine list offers delicious, one-of-a-kind, exquisite finds hand crafted specifically for Green Barrel's wine program.
Our beautiful counter-top barrels dispense a case worth of wine, 50-60 glasses, without ever needing staff to open a bottle. We specialize in making event wine programs easy, delicious, affordable and with less environmental impact.
Our wine products include custom blind tasting events, corporate wine programs, corporate wine clubs, private wine events and parties, wine by the glass, and the Green Barrel Home Barrel.
"Fill more than your glass."
beverage catering, wine bar service, wine catering, wine bar, wine tasting
History
Established in 2011.
Green Barrel began out of a need in the wine market. We needed to change the status quo of costly, heavy, and wasteful bottles in the event and venue market. After almost a year of product development, many prototypes, lots of wine and almost everything from sanding to welding, we had a barrel that rang true to our vision, a barrel with both form and function. And, of course, a stellar wine list!
We received our license in April of 2011. It was not difficult to find like-minded wineries and winemakers dedicated to sustainable practices and distribution. Our wine program provides an eco-friendly wine experience while keeping it delicious and local!
Meet the Business Owner: Tiffany and Limor A.
Limor and Tiffany have been working in the wine industry since 2005, when they lived in Santa Barbara. Formally called the "Sunday girls" they drank wine and managed the tasting floor at Cellar 205, an urban collective/winery co-op. In addition to the tasting room operations, they were intimately involved in all aspects of wine making: the harvest, the crush, from marketing to events, drinking, and so on. During their time working at Cellar 205 it became apparent that making the wine was only half the battle. In this process, they also realized that the effort, and waste involved in bottling, corking, foiling, and labeling is as much of a production as making the wine. And in the end the bottles end up in the recycling bin, the trash can, or smashed on the floor. They knew that there had to be a more sensible way to package wine and offer it more affordably by the glass.
