BY DATHAN KAZSUK
The art of cocktail making has always been about more than just the drink—it’s about the experience, the storytelling and the connection. Boatman Spirits Co., set to open its doors this spring at Seaboard Station, is embracing that philosophy in a big way, merging distillation, cocktails and cuisine into one immersive destination.
And at the heart of it all? A name Triangle bar enthusiasts know well: Zack Thomas. Thomas has been a fixture behind some of the Triangle’s most celebrated bars—The Crunkleton, Foundation, Killjoy and Crawford and Son, to name a few. His journey through Raleigh’s vibrant cocktail scene has been shaped by ingenuity, necessity, and perhaps surprisingly, sobriety.
“Everywhere I’ve worked, I’ve tried to learn something new,” Thomas says. “Foundation taught me to get comfortable with my own creativity, because if you can’t get certain products in North Carolina, you just have to make something close to it. Sometimes that leads to even better flavor combinations.”
At Boatman Spirits, Thomas is bringing that creative ethos to life. The distillery’s spirits program will focus on local sourcing and precision fermentation, producing vodka, gin, single malt whiskey, rye whiskey, and an unexpected yet deeply personal addition—an acorn amaro.
“It’s something I’ve been working on for a long time,” Thomas explains. “When I was a kid, we’d dare each other to eat acorns, and the tannins would just dry out your mouth instantly. It turns out that acorns have a history of being stripped of their bitterness and roasted into something akin to coffee. So why not turn them into an amaro that truly represents Raleigh, the City of Oaks?”
The introduction of an acorn-based amaro is just one example of the distillery’s commitment to innovation. Another standout? A riff on arak, a traditional Mediterranean spirit, inspired by co-founder George Ghneim’s Palestinian heritage. By integrating these unique offerings into the program, Boatman Spirits aims to provide guests with flavors they won’t find anywhere else.
Building More Than a Bar
Boatman Spirits Co. is more than a distillery—it’s an experience. The 240-gallon copper still, housed in full view of the bar, serves as a visual reminder that everything poured into a glass is made with intention.
The bar itself, overseen by Thomas, will offer house-distilled spirits alongside historically inspired craft cocktails. “The whole point of this space is to create an environment where spirits, cocktails and food all feel like part of the same conversation,” he says. “We want to make something that feels both elevated and deeply welcoming.”That philosophy extends to the menu, a Mediterranean-inspired take on street food featuring lamb kebab burgers, shawarma and za’atar-spiced chicken wings.
The concept pairs effortlessly with the spirits program. “There’s something exciting about finding those perfect combinations,” Thomas says. “It’s like storytelling through flavor.” With seating for 100 guests, including a 12-seat bar and a dedicated tasting room for private events and cocktail classes, the space is designed for both casual patrons and those seeking a deep dive into the world of spirits.
“We’re aiming to create an environment where people feel comfortable exploring new flavors,” Thomas adds. “Whether [they’re] a craft cocktail lover or someone just getting into spirits, we want to make sure there’s something for everyone.”
Perhaps the most intriguing part of Thomas’ story is that he’s seven years sober. In an industry built around alcohol, that might seem like a contradiction—but for Thomas, it’s a strength. “People always ask how I can develop cocktails without drinking them, but it’s like cooking—you know the structure, the balance, the way flavors work together,” he says. “I’ll take a taste, but I spit it out. It’s really about understanding the craft.”That craftsmanship is reflected in his credentials.
Thomas is one of only five people in North Carolina who have completed the prestigious BAR 5-Day Program, a rigorous spirits and mixology certification often compared to the Master Sommelier program. “It’s an insane experience,” he says. “I once sat in front of 12 different vodkas and had to learn how to taste the difference. It sounds impossible, but it’s all about training your palate.”
Thomas’ expertise extends beyond spirits to the guest experience itself. “One of the biggest lessons I’ve learned is that bartending isn’t just about making drinks—it’s about making people feel good,” he explains. “You can have the best cocktail program in the world, but if the atmosphere isn’t welcoming, it doesn’t matter.”
A Vision for the Future
Boatman Spirits Co. is stepping into a Raleigh that’s rapidly evolving. Located at the newly redeveloped Seaboard Station, the distillery will be in good company alongside new restaurants, retail and entertainment spaces.
“Seaboard holds a special place in my heart,” Thomas says. “I went to high school just around the corner; my brother’s first job was in this very space when it was Capital City Grocery. To be opening a business here now—it’s surreal.”
As opening day approaches, Thomas and his team are preparing to introduce a concept that blends the precision of distillation with the warmth of hospitality. “At the end of the day, bartending isn’t just about drinks,” he says. “It’s about making people feel good, giving them an experience they’ll remember. And that’s what Boatman Spirits Co. is all about.”
With its unique spirits, bold culinary pairings and a team deeply embedded in Raleigh’s bar scene, Boatman Spirits Co. is shaping up to be more than just another cocktail bar—it’s a new landmark in the city’s ever-expanding drinks culture. And if Thomas has his way, it’s just the beginning.
