Q&A with Alayna Reichl, owner of Barrel 33
By Like Media Team Photo by Rebecca Miller Photography
Alayna Reichl opened the first Barrel 33 in 2017, starting with six wine barrels and a stand at a farmers' market. Nine years later, her Sand Creek wine bar has grown into one of downtown Sandpoint's steady gathering spots, known for regional wine, craft beer, and a patio Tiki Bar. This month brings a new chapter: a full liquor license now gives Barrel 33 room to build out a craft cocktail program. Reichl and her husband, Manny, run the business together, with a third location already in the works for Post Falls in 2027.
Q. For guests who haven't visited yet, what do you want them to notice first when they walk in at Barrel 33?
A. I hope the first thing they notice is how comfortable and welcoming it feels. We like to call it "elevated chill." Great wine, craft beer, cocktails, and food, without any of the stuffiness. Whether you're stopping in for a glass of wine, meeting friends for cocktails, listening to live music, or bringing the family in for dinner, we want Barrel 33 to feel like a place you're excited to come back to.
Q. You recently received your liquor license, a big milestone. What new possibilities does that create for the business?
A. We've spent years building Barrel 33 around great wine and craft beer, and adding a full craft cocktail program allows us to offer a much more complete experience. We're making our cocktails with quality spirits, fresh ingredients, and house-made syrups and sours, while still keeping them approachable and fun. We've especially loved incorporating local flavors like huckleberry into the menu. Now there's truly something for everyone at the table.
Q. What can guests expect from the expanded drink menu, and what are you most excited to introduce?
A. We've added classics like our premium margarita, mojito, whiskey sour, espresso martini, and Old Fashioned, along with Barrel 33 creations like our Huckleberry Mule, Huckleberry Mai Tai, served in a tiki glass and a customer favorite, and Huckleberry Bourbon Smash, my personal favorite. We're using premium spirits and making components like our syrups and sour mix in-house. It's also nice that we can now serve Tiki drinks at our patio Tiki Bar. The Pina Colada is a must-try, made fresh with coconut cream and pineapple, alcohol free or with a float of rum.
Q. How do you approach selecting the wines, beers, ciders, and other beverages you pour at Barrel 33?
A. We look for quality products with a story behind them, and we especially love highlighting regional wineries, breweries, and producers whenever we can. We've built lasting friendships around this philosophy. That same approach now carries into our cocktail program too. Quality matters, but it should still feel approachable.
Q. Food is also part of the Barrel 33 experience. How is the menu designed to complement the drinks and keep guests settled in?
A. The menu is designed around foods you want to share, snack on over a drink, or turn into a full meal. We focus on approachable food with a little Barrel 33 twist: shareables, elevated flatbreads, sandwiches, charcuterie and other dishes that pair naturally with wine, beer and cocktails. As we continue to grow, food is an area we're excited to keep expanding.
Q. From tastings to live music, how do events build the connection you want Barrel 33 to offer?
A. Events are a huge part of who we are. Throughout the year, we host live music, wine tastings, Paint & Sips, dance classes, and other experiences that give people a reason to gather. Some of my favorite moments are looking around during an event and seeing people laughing, meeting someone new, dancing, or staying much longer than they planned. We're always asking ourselves, "What would be fun?"
Q. As Barrel 33 enters this next chapter, what are you most excited for guests to experience?
A. Barrel 33 continues to evolve while still feeling like Barrel 33. We've grown so much, from expanding our food and beverage offerings to adding craft cocktails and creating more events, but the heart of the business hasn't changed. Manny and I opened our first Barrel 33 in 2017, and it's incredible to look at how far this little idea has come. We're currently working toward opening our third location in Post Falls in 2027. We also couldn't have made this transition without our incredible leadership team. Our Bar Manager, Jim Riley, has poured his heart into building an amazing craft cocktail menu that truly reflects the Barrel 33 experience. Alix Randall has also been instrumental in leading and supporting our team throughout this exciting transition. Their passion, creativity, and dedication have helped bring this next chapter of Barrel 33 to life.
Barrel 33
100 N. First Ave.
Sandpoint, ID
208.920.6258
Instagram: @barrel33sandpoint
Facebook: Barrel 33 Sandpoint
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