The Grains are Back in Town

If you’ve been around the distillery in the last few months you might have noticed how relaxed and at ease and bored we looked. Or not. We’ve been running around doing farmers markets, holding events, running tours and tastings, bottling, launching new products and coming up with new cocktails to serve our visitors. The one thing we haven’t been doing?

Distilling.

We took a longer-than-expected production hiatus over the winter, but the time has come and we’re about to pull out of it in a big way. We ordered and took receipt of tons of grain. Literally. Over three tons. We’ll be using this corn and wheat and rye to make new batches of Shmidt Spirits bourbon, Inkwell Unaged Corn Whiskey and Wheated Bourbon, as well as brand new Inkwell Maryland Rye.

(We also took three days to deep clean the still, which is currently gleaming like a new car… this state will not last long.)

Previous tours of the distillery over the last half a year or more got to take a look at the still, but didn’t have the chance to see us in action. Anyone coming now will be able to see us in the thick of production—mashing, fermenting, and distilling, not to mention possibly barreling.

With that in mind, if you’ve been putting off a visit, waiting for the right time, or have been itching for a reason to come by again, this is the moment. We’ll be posting on Instagram what you can expect to see, so follow us there and drop by and see us finally being productive for once.