Distilling tradition continues at Old Homestead Distilling Co.
Distilling spirits remains as ubiquitous as anything in Alan Bishop’s memory. Born into a family of Kentucky moonshiners, he was around the distilling process from a young age. Bishop possessed his own still at the age of 15, a gift from his father and grandfather fashioned from an old coffee canister. The history and story behind the spirits were always important to the distiller. The young alchemist studied spirits with a passion for distilling magic to the world.
And now, decades later, in the rolling Black Forest hills of Southern Indiana, Bishop fully manifested his dream as the Head Alchemist at Old Homestead Distilling Co. A joint venture by Heather Setzer, Steve Bartels and Steve Shirk, the new business in Alcohol Acres will open its doors to the public in May.
Distillery Manager Jolee Kasprzak said Homestead will be the largest electric distillery in the U.S. In the production area, 64-gallon oak barrels fill the room, as well as multiple stills of varying sizes. The distilling style used harks back to the homesteading days of small pot stills, a much more finessed method.
“You have much more control over your alcohol in a pot still in a batch process especially on the small level that we’re doing it,” Kasprzak said. “All of our cuts are done by hand, nothing with a machine.”
Ambling into the nostalgic tasting room, the bar shimmers with possibilities, honoring the days when a few coins could buy you a stiff drink. Prohibition signs adorn the walls, a wry nod to illegal distilling. If neat isn’t your style, the distillery will also offer spirit slushies and craft cocktails.
Bishop entered the distillery project first as a consultant to make a mash bill, the grain combination recipe used to make spirits. He is considered a local expert in distilling spirits, with extensive knowledge of seed breeding, steeped in Southern Indiana distilling history. He created four unique mash bills for them of rye whiskey, two American whiskeys and a single malt whiskey.
The distillery and Bishop’s involvement kept building from there. Although Bishop has over a decade of experience in professional distilling, he rejects the title of Master Distiller and prefers the title Head Alchemist.
“I think there’s a lot of people that are in the distilled spirits industry in particular that do not understand or revere where this came from,” Bishop said. “You kind of live in a world that doesn’t in any way shape or form revere spirituality.”
He says alchemy applies to all spiritualities, regardless of everyone’s different beliefs.
“So even the work itself, the work of distilling, not just the chemistry which descends from alchemy, is part of the alchemy.”
Bishop promises they will be “pushing boundaries but respecting traditions.”
The alchemist lovingly names all of his stills, a vital distilling tradition. They are all famous ladies of antiquity, often goddesses. Artemisia is the lovely lady who helps Bishop produce his Sunshine spirits.
“A still should always have a name,” insists Bishop.
Not only a distiller and alchemist, Bishop is a Hoosier historian and collector of distilling secrets. The new business boasts a pot still distillery specializing in heirloom corn, Indiana-grown grains, specialty yeast strains, and small-batch historical spirits. On opening day, they will first serve clear spirits of moonshine.
Bishop created a unique twist on moonshine dubbed Sunshine Spirits, made from malted and roasted sunflower mash. These spirits will be available in white, Amburana-matured, cinnamon, lemon drop, black cherry, root beer and butterscotch flavors. Other offerings available later at the distillery will include agave spirits, gins, whiskey, bourbon, ryes, single malt, apple brandy, and traditionally made absinthe (with a small amount of the signature wormwood).
Adjacent to Patoka Lake in Indiana, Old Homestead Distilling Company honors the local history of homestead distilling that dates back to times when each homestead operated its own still. Bishop’s methods are deeply rooted in this heritage, blending traditional batch pot distillation methods with contemporary techniques.
They source grains, fruits, botanicals, and yeast locally, embracing Indiana’s agricultural richness. Bishop says their craft spirits reflect Indiana’s distinct flavors. Regional apples will be used in the apple brandy, another homage to homestead distilling with local fruits.
The distillery will be available to tour upon request. Also featured next to the bar will be a large walk-in humidor. A huge variety of curated cigars will be available for purchase. A contactless check in hotel with 28 rooms will also be housed in the same building. The hotel and distillery are connected by a family-friendly common room, the Saloon.
Visit Old Homestead Distilling Co. at 2730 Station Drive, Birdseye, Indiana 47513. For more information or reservation details, visit the distillery’s website at oldhomesteaddc.com/distillery.
When it opens in May, the distillery will have hours seven days a week: 11 a.m. to 6 p.m. Sunday through Thursday and 11 a.m. to 8 p.m. Friday and Saturday.
