Spirits of Saint Benedict, new distillery to open in St. Meinrad

Spirits of Saint Benedict’s branding includes a raven. Both St. Benedict, who lived in Italy in the 5th and 6th centuries, and St. Meinrad, a Swiss hermit who died in 861, were befriended by ravens. The raven carries a sheath of grain, symbolic of the distilling process.

ST. MEINRAD, IND — Work has begun on a new artisan distillery unlike any other in the United States. Located in the former gift shop on the grounds of Saint Meinrad Archabbey, Spirits of Saint Benedict is expected to open in late 2026 and will produce small-batch bourbons and other spirits.

“The business will be the only artisan distillery located on the grounds of a U.S. monastery,” said Vince Luecke, the business’s owner.

“The opportunity to distill world-class spirits in the shadow of a religious community with more than a century and a half of history serving the church and the local community is one few companies are given,” Luecke added. “Personally, as an alumnus of Saint Meinrad College and School of Theology, as well as a craft brewery owner, the new distillery will allow us to promote the rich traditions of Benedictine devotion to prayer and work and a respect for creation, which distilling relies on.”

Luecke is also the proprietor of Saint Benedict’s Brew Works, a craft brewery in nearby Ferdinand that has been in operation since 2015. The brewery is located on the grounds of the Sisters of St. Benedict.

Founded by Swiss monks in 1854, Saint Meinrad Archabbey is home to more than 65 monks who operate a seminary for the formation of priests, permanent deacons, and lay leaders. The monastery offers year-round retreats, cultural events, and other programs. It is one of only two archabbeys in the United States and 11 worldwide.

“An important hallmark of Benedictine communities for more than 1,500 years has been hospitality, welcoming visitors as they would Christ,” said Luecke. “We are excited to welcome our guests to our distillery with the same warmth.”

When it opens late this year, Spirits of Saint Benedict will offer a tasting room, gift shop, and kitchen. The location will also include gathering spaces for small groups and indoor and outdoor entertainment.

Along with bourbon, the distillery will produce rum, liqueurs, digestifs, aperitifs and innovative spirits derived from monastic and American ale fermentations.

“We are also going to experiment with new types of spirits and fermentation mediums that don’t yet have their own designated category yet,” added Evan Becker, who directs brewing operations and will be active in the distillery’s operation.

Permitting for the distillery, as well as building upgrades, will take several months. Distilling will begin when federal and state permits are issued. Bourbon will be aged on site for several years before release, but Spirits of Saint Benedict will also produce flavored whiskeys, gin, rum, vodka, and other spirits.