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Top of the Hill Restaurant & Brewery
Top of the Hill (TOPO) is a brewpub, restaurant, event space and distillery located in downtown Chapel Hill, North Carolina. The restaurant and brewery opened in 1994 at the intersection of Franklin and Columbia Streets adjacent to the University of North Carolina at Chapel Hill. It was one of the first microbreweries in the state. TOPO expanded in 2010, adding the Great Room event space and the Back Bar, which is home to North Carolina's first on-premise cask ale program.
TOPO Distillery opened in 2012 and produces the only 100% locally-sourced and USDA certified organic spirits in the deep South: TOPO Organic Vodka, TOPO Organic Piedmont Gin and TOPO Moonshine Carolina Whiskey. All three organic spirits are made with 100% organic Carolina soft red winter wheat grown less than 100 miles from the distillery. The distillery is also located on Franklin Street, three blocks south in the former printing press room of the Chapel Hill News.
== History ==
Top of the Hill was founded in 1994 by Scott Maitland, then a law student studying at the University of North Carolina at Chapel Hill. Maitland became interested in an under-construction building at the intersection of Franklin and Columbia Streets after learning that a national restaurant chain, wanted to open a new location there. Fearing what he perceived as a potential stifling of Chapel Hill’s local food and drink culture by corporate establishment, he partnered with Daniel Bradford, the editor of All About Beer Magazine, and John Withey, an experienced English brewer, to open a microbrewery.
Top of the Hill made additions to its original location in 2010, building the TOPO Great Room complex and TOPO Back Bar in an adjoining space formerly occupied by the Carolina Theater. In 2012, Top of the Hill opened their own organic spirits distillery three blocks south of the brewery, branding it TOPO.
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