The Team Dedicated To Our Craft

On most days, my team and I roll 300 barrels a day out of warehouses that get dumped for bottling; then we put in about 300 new barrels that begin the aging process.

I like the physical part of the job and being outside. Although, some winters can be a challenge when you’re rolling 500-pound barrels in ice and snow.

When I started here five years ago, I didn’t know anything about bourbon. For instance, the liquid that goes in the barrel starts out clear, but aging in the charred oak barrels is what eventually turns it brown. 

Every year it seems like the Distillery keeps growing and adding employees, but it still feels like a big family to me.

Matt Calvert