


Gold Bar Spirits Company
Food and Beverage Services • San Francisco, California, United States • 21-50 Employees
Company overview
| Headquarters | 201 Spear Street, #1100, San Francisco, CA 94105, US |
| Phone number | +14152340399 |
| Website | |
| NAICS | 311 |
| SIC | 581 |
| Keywords | gin, Alcoholic Beverages, Whiskey |
| Employees | 21-50 |
| Socials |
Key Contacts at Gold Bar Spirits Company
Ellen Torvi
Director
Jessica Berry
Vp Of Sales
Sam Thumm
Director Of Marketing & Partnerships
Veronica Feyling
Director Of Growth And Brand Experience
Lacey Palmberg
Ca Regional Chain Director
Gold Bar Spirits Company Email Formats
Gold Bar Spirits Company uses 2 email formats. The most common is {first initial} (e.g., j@goldbarwhiskey.com), used 80% of the time.
| Format | Example | Percentage |
|---|---|---|
{first initial} | j@goldbarwhiskey.com | 80% |
{first name} | john@goldbarwhiskey.com | 20% |
About Gold Bar Spirits Company
Craft Distiller producing award-winning premium spirits brands, including Gold Bar Whiskey, Crispy Pig Whiskey Bloody Mary and Pacific House Gin. Proudly based in San Francisco, California.
Gold Bar Spirits Company revenue & valuation
| Annual revenue | $1,967,765 |
| Revenue per employee | $86,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Food and Beverage Services industry and current estimated revenues | $6,300,000 |
| Total funding | No funding |
Employees by Management Level
Total employees: 21-50
Seniority
Employees
Employees by Department
Gold Bar Spirits Company has 14 employees across 4 departments.
Departments
Number of employees
Funding Data
Gold Bar Spirits Company has never raised funding before.
Gold Bar Spirits Company Tech Stack
Discover the technologies and tools that power Gold Bar Spirits Company's digital infrastructure, from frameworks to analytics platforms.
RUM
JavaScript libraries
JavaScript libraries
CDN
JavaScript libraries
Advertising
Miscellaneous
Security
JavaScript libraries
Analytics
UI frameworks
Frequently asked questions
4.8
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