Cutlers in the News
Image by Ingrid Bostrom
Image by Josef Woodard
Putting the ‘Pub’ Back in Public House, with Music on Tap
Cutler’s Public House, Built Up from Ian Cutler’s Artisanal Distilled Spirits, Benefits from Music on the Menu
By Josef Woodard
Aug 18, 2025
Outward appearances can be deceiving. This maxim hits home for a first-time visitor to the wondrous Cutler’s Public House on lower Salsipuedes. Its outer shell is a large double-wide Quonset hut, sheathed in the classic silvery, ribbed metal exterior. Inside, though, the warmth and the distilled, old-school pub-style bonhomie creates an instantly inviting atmosphere. The ambience here is the antithesis of the translation of the word Salsipuedes, as “leave if you can.” The motto here should be “stay and linger if you can.
This is the home base and public house headquarters of Ian Cutler, who became the first official distiller in Santa Barbara in 2013 and the friendly, bushy founder/proprietor of this semi-hidden treasure of a space since April of this year. He knew early on that live music had to be part of the experiential menu here.
On that front, last Wednesday night, the joint was jumping and packed with revelers satisfying their appetites for quality libations, pub food, and steamy fine bluegrass. The bluegrass on this night was itself of the artisanal kind, with expert regional veterans Mike Mullins (mandolin and guitar), banjoist Chris Cairns, standup bassist Tom Lee, and Jody Eulitz brushing up rhythm on his portable box.
Image by Ingrid Bostrom
Image by Josef Woodard
Images by Ingrid Bostrom
Come on Down to Cutler's Public House
Santa Barbara’s Veteran Distiller Ian Cutler Opens Bar and Restaurant on Salsipuedes Street
By Matt Kettmann
April 11, 2025
“I always wanted a bigger, comfortable place where people can hang out, have good food and drink, and be a part of the Cutler’s family,” says Ian Cutler, who became Santa Barbara’s first legal distiller back in 2013 upon launching Cutler’s Artisan Spirits inside of a tiny Funk Zone building. “That’s what led me to create the new facility and call it Cutler’s Public House.”
The UCSB grad’s dedication to strong drink and hospitality runs in his blood. After bootlegging in Gold Country during Prohibition, Cutler’s great-grandfather opened a bar called Duke’s up in Oakdale, the original “Cowboy Capital of the World.” Duke’s evolved into a liquor store that subsequent generations of Cutlers ran until Ian’s dad shut down operations in the 1980s.
Upon returning his family name to the liquor business a dozen years ago, Cutler’s Artisan Spirits was an immediate hit, collaborating with numerous restaurants, bars, and companies and producing lines for other brands and even celebrities such as Kate Hudson.
Cutler’s Distillery & Public House Opens on the East Side
By The Restaurant Guy
March 24, 2025
Cutler’s Distillery has announced the opening of Cutler’s Distillery & Public House at 418 North Salsipuedes Street, the former home of Telegraph Brewing Company. In 2013 Cutler’s Distillery brought the first legal craft distillery to Santa Barbara’s Funk Zone at 137 Anacapa Street Ste. D, and in early February 2025 opened this second location on Santa Barbara’s east side.
Cutler’s Distillery & Public House offers Cutler’s Spirits, with a full bar and restaurant serving crafted cocktails and food focused on traditional smoked barbecue fair.
Also available are pub bites like loaded tots, smoked ribs, burnt-end broccoli and more. Visit cutlersartisan.com
Business of the Month: Cutler's Artisan Spirits
Awarded by Hitchcock + Associates Real Estate
February 2019
This month we had the honor of interviewing Ian Cutler. Ian owns Cutler’s Spirits in the Funk Zone and is a 5th generation Californian- born and raised in Oakdale, California. Ian has followed in his family’s footsteps in the distilled spirits industry, dating back to 1915 when his great grand father Duke was a prohibition moonshine bootlegger.
Ian first came to Santa Barbara 1999 when he attended UCSB pursuing a major in chemistry. It wasn’t until 2013, over 80 years since Old Duke Cutler started the family in the distilled spirits business, Ian Cutler revitalized the Cutler heritage in distilled spirits, following the same dedication to providing the finest possible spirits to thirsty locals pioneered nearly 4 generations ago.
Cutler’s is now Santa Barbara’s first LEGAL distillery. Their spirits have won numerous awards and mentions including Best of 805. They are dedicated to producing top quality spirits, using fresh local ingredients. Every spirit produced at Cutler’s Artisan is made with a passion for the craft of distilling spirits.
SB Questionnaire: Ian Cutler
Talking liquor, family, and starting a business with the founder of Cutler’s Artisan Spirits
By Indy Staff
Mon Jun 12, 2017
"I never thought I would build a distillery in a space smaller than two thousand square feet"
"I enjoy the creativity of crafting new things, and seeing people enjoying the spirits we produce. I've always enjoyed creating and restoring things, from classic cars and woodworking to cooking, brewing, and distilling."
"I enjoy genuine people. The true salt of the earth type folks."
"Santa Barbara really is difficult to beat. We have great weather, views, people, etc… Not sure I'd like to live anywhere else right now."
Making Liquor in Santa Barbara
Cutler's Artisan Spirits Opens in the Funk Zone
By Matt Kettmann
Tue Jul 09, 2013
"Through a chance encounter at a Kentucky whiskey conference in the spring of 2012 with the Anacapa project's mastermind, Sherry Villanueva — 'fate or happenstance, whatever you call it,' he surmised — Cutler was invited to take over one of the leases adjacent to The Lark"
"His great-grandfather, Duke Cutler, once ran a bar in Oakdale and sold bootlegged moonshine to hunting friends from the Bay Area to Oregon during Prohibition."
"I see distilling as the confluence of science and art. They are symbiotic. I don't think you can separate the two."
And, presumably, a little bit of moonshiner magic, too. “I see distilling as the confluence of science and art,” said Cutler of his new profession. “They are symbiotic. I don’t think you can separate the two.”
