A grain-to-glass bourbon made entirely on-site at a Clarksville distillery founded by a former firefighter, from a mash bill of Tennessee-grown corn, rye, and malted barley.
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Founded by Clarksville native Matt Cunningham, who spent nearly four years as a full-time firefighter, using his days off between 24-hour shifts to plan the distillery; opened in October 2016 using grain sourced from local farmers, distilling Tennessee bourbon and whiskey entirely on-site with a sweet-mash, single-use-yeast process.
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A grain-to-glass bourbon made entirely on-site at a Clarksville distillery founded by a former firefighter, from a mash bill of Tennessee-grown corn, rye, and malted barley.