Williamsburg Distillery to start gin, rum and bourbon production

A colonial-themed craft distillery — where costumed characters would greet visitors — plans to begin production of gin, rum and bourbon whiskey this summer.

Williamsburg Distillery could have Jamestown Gin and Yorktown Rum ready after some initial research and development batches, but Williamsburg Bourbon could take a couple years to age in new charred white oak barrels, said vice president and distiller Mike McDaniel. The distillers are calling it the “Historic Triangle series.”

“Our slogan is distilling the American spirit,” owner, distiller and President Bill Dodson said.

The distillery, which is still looking for a permanent location in Williamsburg, set up shop in 2,800 square feet at 7218-C Merrimac Trail near Route 199 and Interstate 64. The business wants to get its product to market before investing in a larger facility, said Dodson. The capital investment has surpassed $200,000, he added.

The production area has a 100-gallon pot still and other equipment and materials, but is still waiting on two fans before work can begin, Dodson said. Williamsburg Distillery has active federal and state licenses and can make up to 5,000 gallons of liquor in a year, according to department records.

Williamsburg Distillery plans to sell bottles of liquor in addition to other related merchandise, like T-shirts and etched glasses, in a retail area on-site. Dodson and McDaniel, who both live in Gloucester, said they hope to get the brands carried by ABC stores and plan to market the liquors to local restaurants and pubs.

The distillery plans to offer tours — replete with education about different liquors and local alcohol history — that come with a tasting and shot glass for $5, Dodson said.

While the liquor production is using modern equipment, the distillers want to use ingredients and recipes from between 1620 and the late 1700s, Dodson said. The silver rum will be made from molasses while the gin and bourbon will use Indian corn, wheat and barley, McDaniel said. The Indian corn is growing on 5 acres along the Rappahannock River.

Dodson and McDaniel said they researched how the Rev. George Thorpe, in a 1620 letter, told of making a whiskey from Indian corn at what is now Berkeley Plantation in Charles City. They have spent the past two years developing the business plan and visiting distilleries. Dodson wanted to pursue a distillery business for about a decade and McDaniel is a longtime beer homebrewer.

“We noticed a history of making spirits in the area,” McDaniel said.

Eventually, Dodson would like to set up a historic-style working still to show how liquor would have been made in the colonial period. As part of special events, he would like visitors to participate in the process, such as grinding the corn. Williamsburg Distillery is also planning to make limited edition liquors using period-style equipment. The inspiration is from George Washington’s Distillery at Mount Vernon, which makes whiskey from rye and corn in the 18th century way.

Eighteenth century diaries mention distilling at home while cookbooks from the same period have recipes for medicinal waters, said Frank Clark, master of historic foodways specializing in brewing at Colonial Williamsburg. He added that women did a lot of the brewing and distilling. Back then, liquor was also made for perfumes, medicines and household uses, too, he said. The area is best known for having peach and apple brandy, he added.

Whiskey took off with the Revolution but colonists drank rum before that, Clark said, adding Norfolk had historic rum operations.

“There was plenty of distillation going on,” Clark said. “There were plenty of home stills. Just about every plantation had them.”

For more information and to get progress updates, visit http://www.facebook.com/williamsburgdistillery.

Bozick can be reached by phone at 757-247-4741. Sign up for a free weekday business news email at TidewaterBiz.com.