Marko Suput

Training at USC gave Suput a base that later fed the methodical side of the work. Before Rock 12 Distillery became the center of his professional life, he worked as a Product Engineer, a background that fits the systems-minded logic behind distilling. That combination of engineering and hands-on production now sits underneath his work as founder, owner, and Head Distiller. Since 2016, Suput has kept that role at the company he created, treating it as a long-term practice rather than a side venture.

The shift from product engineering to distillation is a shift from design to transformation, with the same attention to structure and outcome carrying through. At Rock 12 Distillery, Suput applies that continuity to fermentation, flavor, and distillation, where the technical and the tactile meet in the same space.

At Rock 12 Distillery, Suput remains Owner, Founder, and Head Distiller. The work is summed up plainly in his own line: “Any fruit that grows there gets turned into brandy.” That approach keeps the focus on what is local and available, and it ties the finished bottle to the place that supplies it. The rule is direct: convert fruit into something distilled, shaped, and preserved. That makes the distillery less a stage than a workshop, with Suput’s role covering both the practical and the conceptual sides of production. He is not just running a business; he is maintaining a way of working.

The name marks the bottle most closely associated with his work at Rock 12 Distillery.