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The distilling arm of Top of the Hill Restaurant & Brewery (founded 1996 by Scott Maitland), opened in 2012 as the only 100% locally sourced, USDA-certified organic distillery in the Deep South, using organic Carolina soft red winter wheat grown within 100 miles; fermented its own alcohol on-site rather than buying from outside suppliers, a point of pride for Maitland. Closed permanently on February 15, 2025, citing sustained revenue losses.
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A 100% organic wheated whiskey aged across eight different combinations of American and French oak char levels, with each bottle including a single toasted vanilla oak chip; the Chapel Hill distillery behind it has since closed.
Billed as North Carolina's first and only locally sourced straight whiskey, distilled from 100% USDA-certified organic soft red winter wheat; the Chapel Hill distillery that made it has since closed permanently.