Don, BS ’83, EMBA ’92, and Scott Avellino, BS ’97
Botanery Barn DistillingElverson, Pennsylvania
Distilled to Perfection
Brothers Don Avellino, BS ’83, EMBA ’92, and Scott Avellino, BS ’97, created Botanery Barn Distilling to make happy memories with their customers.
“Opening a distillery and restaurant gave us the chance to create something people actually look forward to — something they seek out to enjoy and celebrate,” Scott says.
The location has a long and winding history, from use as a dairy barn in the 19th century to a music hall in the 1970s. Since 2015, Botanery Barn has combined farm-to-table food with craft cocktails, including their flagship liquor, Revivalist Garden Gin, infused with botanicals from around the world.
Botanery Barn weaves its farm-to-table approach into food dishes and cocktails alike. Just try their Spicy Shrimp Tacos, served with red cabbage slaw and micro cilantro, with a Garden Punch that brings the essence of the garden into your glass.
The distillery’s eight acres of land include a community garden that celebrates the barn’s botanical heritage.
The Avellinos started their careers in the automotive industry before flipping the script to open a distillery and restaurant.
Inspiration for going into the food biz?
Don and I grew up in the automotive world, where the focus was often on necessities like tires or brake repairs. Let’s face it — no one’s thrilled to spend money on those things; it’s usually a negative experience. We wanted to flip the script and do something completely different. Instead of dealing with problems, we get to share moments of joy and connection!
Best part about being a business owner?
There’s something magical about meeting folks from all walks of life and seeing their faces light up when they experience what you’ve created; it’s like being part of their story for a moment. It’s not just about serving a product — it’s about creating experiences and connections.
How has your SJU education impacted you as an entrepreneur?
The core values we learned at St. Joe’s — integrity, resilience and a commitment to excellence — continue to guide us every day. SJU fosters an incredible spirit of innovation and leadership, and it’s that Hawk mentality that drives us to push boundaries, embrace challenges and create something truly unique.
What has been your biggest challenge as a business owner?
Competing against big national brands with massive marketing budgets is no small feat. We’ve had to get creative and focus on winning people over sip by sip — letting the quality of our product speak for itself.
On top of that, our restaurant is tucked away in the heart of Chester County. While it’s a beautiful location, it can be tough to convince people to venture out. But when they do, we make sure the experience is worth the trip, from the first cocktail to the last bite!
Revivalist Gin, the distillery’s flagship gin.
Don Avellino, BS ’83, EMBA ’92, and Scott Avellino, BS ’97.
The 19th century barn that houses the distillery and restaurant.
Unknown or fun fact about your restaurant?
Dating back over 160 years, our barn originally served as a dairy barn owned by Jacob Maurer Yoder. In 1953, its story took an unexpected turn when Amish owners John Stoltzfus and his wife Annie left most of their belongings behind to move to Portland for Bible school. By the 1970s, the barn had transformed into the “Hippie Barn,” a lively hub where local musicians, including Daryl Hall, gathered to practice and jam. In 2015, we restored the barn, transforming it into a distillery and restaurant. This historic space holds a legacy of creativity and community in every beam.
SJU professor or class that had the most impact on your career trajectory?
Don: My first theology class freshman year was The Existence of God. The Jesuit priest prompted us to explore why we believed in God and assured us that we would be able to answer that question by the end of the semester. No one had ever challenged me or my faith and I was always taught not to question God’s existence; it was an awakening for me. Not only was it allowable to question closely held beliefs, but it was also encouraged. With that new “permission,” I began to question everything I had learned before across all fields of study and it changed me for the better.
Scott: Father Dennis McNally. He wasn’t just a gifted artist and mentor, but also someone who truly connected with his students on a personal level. I was fortunate enough to learn from him, and his dedication to teaching and his ability to bring new experiences to life — like leading students abroad — left a lasting impression on me. I had the honor of Fr. McNally presiding over my wedding, which made his influence even more significant in my life. His faith, creativity and unwavering commitment to others have stayed with me and continue to inspire me.
Favorite guest you’ve served?
Definitely our regulars! They’ve become like family to us. It’s always a joy to see their familiar faces and catch up with them. Their support and loyalty mean the world, and it’s a special feeling to know we’re part of their routine.
If you could make an SJU-themed meal or dish, what would you serve?
I’d make a cocktail in honor of the legendary Coach Phil Martelli. He was such an inspirational figure and dedicated his life to the success of our basketball team. We used to love attending the games and watching him lead. I’d craft a martini-style cocktail, one that reflects his spirit — strong, classic and full of character. I’d call it "The Phil Martini," a tribute to his leadership and impact on all of us who admired him.
Please sip responsibly while exploring the delicious flavors of the Saint Joseph’s food tour!
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