Spirit Guide

Copper chambers of distilling machines bubble up gallons of White Lightning and One-Hundred Percent Moonshine. These concoctions will soon fill unwieldy aging barrels made of American white oak, embossed with the words Last Shot Distillery.

Over two years ago, this space was just a vision for Hawaiian-born pastry chef turned culinary professor, Chris Uyehara, and his partners, John Menapace and Kate Menapace. Starting this month, it’ll serve spirit enthusiasts of the Skaneateles area and beyond.

A professor at Syracuse University and a World Champion ice carver by trade,

“This is my retirement,” he says. “I’ve run businesses in the past, but I’m no young chicken. This is my last shot for an endeavor.”

The distillery, located on 4022 Mill Road, has a setting deeply rooted in American history. “Not only are we sharing whiskey, we’re sharing the history,” says Uyehara. “We want to educate, but also be a cool place to hang.”

Last Shot reclaims a space that used to be a distillery before the impact of the Temperance Movement shut it down. The original distillery was then turned into a grist mill, which soon burned to the ground, and the remnants became the foundation of Last Shot. Uyehara hopes to resurrect the essence of the once run-down distillery that never got its chance at spirit glory. The first distillery in Skaneateles since Prohibition, Last Shot honors its location by using ingredients and products from the area. Its water, for example, is sourced from Skaneateles Lake, one of the cleanest lakes in the country.

At the distillery, patrons will have the opportunity to test their tongues with different flavors of bourbon, vodka, and whiskey. Topping the list are flavors like Hashtag Hundred, onehundred percent corn whiskey, and White Lightning, a clear white whiskey named after a famous Skaneateles sailboat. In addition to its spirits, Last Shot will serve a selection of cured meats to be experienced in its nearby tasting room.

Though on the path to becoming a Skaneateles staple in its own right, the distillery didn’t come without

Uyehara comes from a line of master bakers, which included both his father and brother. It wasn’t until later in his cooking career that he first got the idea for opening the distillery. He was inspired by his colleague at a previous cooking job who had opened up his own distillery as part of a father-son operation. “He kind of sparked the interest in me,” says Uyehara. “I took classes just to see if I would enjoy it.”

While it may seem like a clever play on words, the name of Uyehara’s distillery came about during a late night dinner conversation with family in which he emphasized the ticking of the metaphorical clock. Uyehara knew a chance like this might not arise again.

some textbook education and dicey gambles on Uyehara’s part. As with any business owner, he was faced with some game-changing decisions.

“Before you do this process, you have to get the location. Every place I went to had a road block,” says Uyehara. After unsuccessfully seeking money from the bank, he thought of using the equity on his home for start-up funds. Almost ready to stick a “for sale” sign in the lawn, he saw a perfect opportunity when a family friend offered to join a partnership to acquire property for rent and give the distillery a home. Uyehara’s location decision proved to be as golden as Last Shot’s maple whiskey.

“It’s trial and error in the beginning,” he says. “But I think it’s going to work out nice.” A man determined to make his final endeavor a successful reality, Uyehara shows us the rewards of calling even the last shot.

WORDS: CORY FERNANDEZ

PHOTOS: AUDREY MORGAN