“Americans have been making whiskey for longer than the States have been United,” said Emily Kaiser in Food & Wine. In recent years, more lenient laws have spawned a subculture of small-batch distillers driven by “a passion for local ingredients and a love of history.”
Dry Fly Distilling
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Kent Fleischmann and Don Poffenroth produce a lean, aged whiskey with “pleasing notes of orange peel and tobacco” from state-grown wheat.
Charbay Winery & Distillery
St. Helena, Calif.
All whiskey starts as beer mash. Charbay translates beer styles into hop-rich IPA whiskeys and a new one distilled “from brewed pilsner beer.”
Corsair Artisan Distillery
Nashville
Andrew Webber and Darek Bell have created a “terrific white whiskey”—aka moonshine— made from 100 percent rye.
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