When Rebecca and Scott Safford opened the first Tap & Bottle in 2013, they didn’t have a business plan crafted by consultants or a market study backed by spreadsheets.
What they did have was a shared passion with craft beer, a year’s worth of travel to breweries and bottle shops around the country, and a New Year’s Eve idea — fueled, they both admit, by a couple of IPAs — to stop dreaming about opening a bar and actually do it.
By May, they had signed a lease on a narrow space in downtown Tucson. Rebecca quit her job in education to build the business; Scott stayed at Trader Joe’s to keep the bills paid, stocking craft beer by day and evaluating suppliers with an insider’s eye. A year later, the couple opened their doors and introduced Tucson to a hybrid concept the city hadn’t seen: part beer bar, part bottle shop, all community.
“We really took a leap of faith,” Rebecca said. “It was scary leaving a stable career, but we felt like Tucson needed a place that celebrated great beer.”
Building a neighborhood brand
Tap & Bottle’s original location quickly drew a following. Locals stopped in for a beer, lingered over conversations and browsed chilled bottles to take home — a priority for Scott, who has a particular disdain for warm-stored craft beer.
“I’d challenge anyone to taste the difference,” he said. “Cold storage matters. Quality matters.”
Customer feedback soon shaped the brand’s evolution. Regulars from the Northwest side urged the couple to open a second location closer to home. In 2017, Tap & Bottle North debuted, bringing the original’s curated selection and laid-back atmosphere to a new part of town.
Little did they know at the time how their business would take off, but the Saffords were just getting started.
Westbound, sunshine
and an expanding vision
In 2018, the couple opened Westbound inside the MSA Annex, a shipping-container retail district known for local makers and restaurant partners. Westbound leaned into cocktails and spirits — served in an open-air setting that felt like a Tucson backyard.
“It was less about making the product the star and more about the atmosphere,” Scott said. “We wanted a place that felt like Tucson.”
Their newest venture, Sunshine Wine, opened in June inside a converted residential home near downtown. With its homey atmosphere, the venue feels like a friend’s dinner party — if your friend stocks rare bottles and employs a chef with serious culinary instincts.
For the first time, the Saffords built a full kitchen into the concept. Chef Wyatt Carrizosa leads the menu, developing dishes meant to pair naturally with wine and encourage long, leisurely afternoons.
“People always asked if they could bring in food,” Rebecca said. “We wanted a place where every part of the experience — food, wine, environment — came from one vision.”
Sunshine Wine heavily features Arizona selections, honoring the couple’s growing appreciation for the state’s wine region and its evolving identity.
A family of places, a shared purpose
Across all four locations, the throughline is less about beer, wine or spirits and more about creating intentional spaces where people gather. The Saffords often describe their staff as “tour guides” — walking guests through different styles, regional producers and unique offerings. At Tap & Bottle, customers browse shelves while they sip. At Westbound, visitors discover neighboring small businesses. At Sunshine Wine, food and drink share equal billing.
And whether it’s trivia night, a craft group meetup or friends catching up after work, the Saffords say their reward comes from watching strangers become regulars and regulars become friends.
“Those moments where you sit back after a busy shift and see people laughing together — that’s everything,” Rebecca said. “In a world where we’re all on our phones, these spaces matter.”
Looking Back and Forward
From the outside, the brand’s growth looks like a carefully executed expansion — four venues, four distinct atmospheres, one cohesive identity. But the Saffords insist they rarely feel like they’re cruising. Running bars and restaurants means constant vigilance: Refrigeration, inventory, events, staff management, menus and the detailed logistics of beverages that require proper storage and perishability.
“You always feel like you’re treading water,” Scott said. “But then you have an anniversary party or a holiday off, and it hits you — wow, from 2013 to now, this really grew.”
The couple hosts annual anniversary celebrations at each location, turning what could be a simple business milestone into a reminder of community support.
A message to newcomers
For anyone who hasn’t yet stepped foot into a Tap & Bottle space — or Sunshine Wine — Rebecca said the experience is intentionally accessible.
“You don’t have to be a beer nerd or a wine expert,” she said. “Our team helps guide you through whatever you’re interested in — even nonalcoholic drinks. We’re small, we’re local and every choice we make is thoughtful.”
Scott added that the quiet details — the cold-stored beer, curated shelves and locally grounded selections — are what set them apart.
“We’re not trying to be everything to everyone,” he said. “We just care deeply about what we do.”
For the Saffords, that care has grown into a hospitality business rooted in craft, connection and Tucson’s ever-evolving flavor.