42+ Spring 2023

TO SPRING Cheers

Sunshine. Birds chirping. Greener grass. Dining alfresco. Spring is here.

OHLQ has some great spring cocktails and mocktails recipes that are sure to liven up your next gathering. And check out several new products coming to an OHLQ location near you.

We also feature moonshine in this edition — yes, moonshine. It’s not your great-grandpa’s spirit anymore. Both large and small distilleries, including Hocking Hills Moonshine, Toledo Spirits, Ole Smokey, and Buffalo Trace, have kept the tradition alive.

Southeastern Ohio is experiencing quite the renaissance and becoming a destination spot for many. Part of that revitalization is the Black Diamond Tavern in Shawnee. With its promising menu and bourbon offerings, you won’t be disappointed.

Distillers have a lot in common with farmers — they are both committed to quality products by being both artisans and scientists. Explore the long road traveled from a seed in the ground to a satisfying sip in our “Seed to Sip” series. Maker’s Mark is

also featured in the series, but you can learn more about their distillery in this edition. Want to find like-minded people who also share a passion for spirits like rum or bourbon? Join the club. Seriously. We introduce you to a few spirited groups around the state, including Gia GennariLynch of Everwild Spirits, founder of a Northwest Ohio women’s bourbon club. As you will discover, these clubs are for those with a deep understanding of a category and for those who just want to learn more. Make sure to follow us on social media for bottle lottery news, OHLQ Exclusives, recipes, and more. We have some great opportunities planned, and you will not want to miss them. If you haven’t signed up yet for our emails, be sure to visit OHLQ. com today. OHLQ remains committed to delivering consumer-focused content right to your inbox that you won’t want to miss. Lastly, don’t forget to look for that golden barrel. We’d love to meet you at a barrel selection.

Jim Canepa, Superintendent Ohio Department of Commerce, Division of Liquor

Q&A with

an influencer

As co-founder and chief flavor officer for Everwild Spirits, a craft distillery in Sandusky, GIA GENNARI-LYNCH is responsible for the flavor profiles of all the distillery’s products. She also ensures that Everwild’s customers have an “incredible experience” when they visit. That includes a focus on women, as the distillery holds monthly Whiskey Girls events.

Tell us about Everwild Spirits.

Everwild Spirits is a craft bourbon distillery, founded in 2020. We opened our tasting room and bottle shop in July 2022. We currently have released three bourbon products under our Seekers brand: Seekers Straight Bourbon (a four-grain bourbon); Seekers Wheated Bourbon; and Seekers Toasted Oak Cask Finished Bourbon. We offer a full menu of food, craft cocktails, and bourbon flights. What’s the atmosphere like inside?

We have a unique ambiance for the Sandusky area — a relaxing lounge, with soft surfaces and very comfortable seating. Customers describe us as modern, classy, and cozy. You also hold Whiskey Girls events. What are those?

Whiskey Girls is a tasting event, held from 7-9 p.m. the second Wednesday of every month. It’s geared toward two types of women: those who want to learn and develop a taste for bourbon and those who enjoy bourbon, scotch, or any type of whiskey.

Who is a Whiskey Girl?

Whiskey Girls are smart, successful, curious, downright funny, adventurous, and classy, and they love to laugh and have a good time. I think people generally think of whiskey and bourbon as “male” drinks, but we’ve seen a strong level of interest from the women in our community for Everwild. Women make up 50 percent of our guests and, interestingly, 70 percent of our liquor purchases are made by the woman in a household.

From appreciating whiskey to distilling it, how are women changing the face of the business?

Women are gaining credibility as distillery owners, head distillers, blenders, brand managers, CEOs, etc., at virtually every level of the business. Customer service is really at the core of our business, and I want to make sure that our team keeps that front of mind and never loses focus on how important that is.

FROZEN STRAWBERRY LEMONADE

9 cups lemonade

18 medium strawberries

1 cup vodka

Strawberries or lemon twists

Freeze 6 cups of lemonade in ice cube trays for at least two hours (but preferably overnight). Add the lemonade cubes, strawberries, and vodka to a blender and blend until smooth. Pour into hurricane glasses. Garnish with strawberries or lemon twists. Find more recipes on page 8.

EVERY TIME

THIS TIME

SIX TIPS FOR RESPONSIBLE HOSTING 12

Give the best party favor of all: a safe and stress-free few hours of good, clean fun.

SEED TO SIP 15

Farmers and distillers are both part artisan and part scientist.

MEET THE MAKER AT MAKER’S MARK 21

Bourbon fans traverse the winding roads that lead to Maker’s Mark Distillery.

A TRUE DIAMOND FOR BOURBON FANS 26

Black Diamond Tavern draws bourbon fans to Southeast Ohio.

JOIN THE CLUB 30

If you have a passion for bourbon, rum or other spirits, join one of Ohio’s clubs.

WHEN TRADITIONS ARE KEPT, LEGACIES ARE BORN

Every bottle of El Mayor® Tequila begins in the rocky lowlands of Jalisco, where our skilled jimadors hand-select only the finest blue agave. It is a process our family has refined over four generations. And while it offers no efficiencies of time or labor, it creates the remarkably smooth tequila that has become our legacy.

MOON SHINE THAT’S THE SPIRIT:

MOONSHINE MOJITO

Like many distilleries producing moonshine, Toledo Spirits demonstrates just how versatile the liquor can be by creating tailor-made recipes and substituting it for bourbon, rum, and vodka.

Moonshine often gets a bad rap — usually seen as a cheap spirit distilled by an older generation — when in fact it enjoys a rich and storied history all across Ohio and the surrounding regions. During Prohibition, moonshine out of Southeast Ohio (like the fabled Straitsville Special) became a desired commodity, produced in secret in abandoned coal mines and even traded by the likes of Al Capone and other infamous Chicago bootleggers.

Today the traditions have been kept alive by regional distilleries large and small. Hocking Hills Moonshine makes it their business to keep family traditions alive. Brothers Brian and Eric St. Clair craft several different flavors at their distillery and tasting room in Logan. A tour of their facility highlights original copper stills, old grain bins, and other artifacts from their family’s 1800s farm. They use old-time recipes to distill a smooth-drinking, 45-proof moonshine, and they offer a variety of flavors like granny apple, blackberry, peach tea, and raspberry. Fans of moonshine looking for a serious kick should try the 120-proof Buckeye Lightning or 151-proof Buckeye Thunder.

Amongst its diverse lineup of liquors, Toledo Spirits Company distills the Maumee Moonshine, a 100-proof spirit built on Ohio apples and corn, with a touch of sugar. The result is a balance between a white rum and a whiskey, with a sweet, sugary opening followed by a dry, apple peel flavor (“Johnny Appleseed would be proud,” they say). Maumee Moonshine works well

1 oz. moonshine

1 oz. rum

3/4 oz. simple syrup

1 oz. lime juice

Soda to taste

Mint leaves

Gently muddle 7-8 mint leaves in a glass. Fill glass with ice, add ingredients, top with soda, stir, and serve.

as a sipper or mixed into your favorite cocktail.

The glass jars of Ole Smoky are a common sight in OHLQ locations. Ole Smoky crafts dozens of flavors, from classic moonshine to flavored varieties to seasonal specials. They come in flavors like buckeye or butter pecan, margarita or apple pie, sour watermelon, or banana pudding cream. In the warmer weather, you’ll find yourself wanting to sip the summery Some Beach

with hints of coconut. Likewise, Buffalo Trace Distillery’s White Dog moonshines draw on time-honored recipes to create smooth-sipping spirits, from the vanillatinged Mash #1 to the spicy Wheated Mash to the earthy Rye Mash.

Hocking College’s robust Fermentation Science program teaches students the art of brewing and distilling. Its Black Diamond Distillery in New Straitsville features a variety of moonshines, including one made with the state native fruit: the pawpaw. You can taste moonshine and learn about the process at the annual Moonshine Festival in New Straitsville held over Memorial Day weekend.

Curious about trying moonshine? Make a trip to one of the distilleries, or search OHLQ.com to find the spirit near you.

HOCKING HILLS MOONSHINE: LAURA WATILO BLAKE

Checking the barrels at Hocking HIlls Moonshine.

RUM BLUEBERRY PEACH MOJITO

1 1/2 oz. white rum

2 oz. blueberry mint simple syrup

1 oz. peach juice

3 to 4 oz. club soda

Blueberries

Peach slices

Add rum, simple syrup, and peach juice to a cocktail shaker with ice. Shake until well chilled. Strain into a Collins glass with ice. Top with soda and stir gently to incorporate. Garnish with blueberries and/or peach slices.

GIN 24 CARROT

1 1/2 oz. Old Tom Gin

3/4 oz. Aperol

2 oz. carrot juice

1/2 oz. simple syrup

1/2 oz. lemon juice (freshly squeezed, if possible)

2 dashes cardamom bitters

Carrot top

Combine all ingredients in a shaker with ice and shake until well chilled. Strain into a glass with ice and serve. Garnish with a frond of carrot top.

COCKTAILS Colorful

ADD A POP OF SPRING COLOR TO YOUR GLASS TO LIVEN UP YOUR NEXT DINNER PARTY OR GATHERING. FIND MORE OPTIONS ON OHLQ.COM.

WHISKEY NEW YORK SOUR

2 oz. rye whiskey or bourbon

1 oz. lemon juice, freshly squeezed

3/4 oz. simple syrup

1 egg white (optional)

1/2 oz. red wine

Combine rye or bourbon, lemon juice, simple syrup, and egg white (optional) in a shaker with ice. Shake until well chilled. Strain into a small shaker tin or glass and dispose of the ice. Shake again without ice to increase the foam of the egg white, if using. Pour into a rocks glass over ice (no straining needed for the double-shake method). Pour red wine over the back of a bar spoon into the glass. (Because of its specific density, it will sit in a layer on top of the whiskey and under the egg white foam.)

TEQUILA WATERMELON MARGARITA

2 oz. blanco tequila

1 oz. triple sec

1 oz. lime juice

1 cup watermelon cubes

1/2 oz. agave syrup (optional)

Salt

Pepper

Watermelon wedge

Muddle watermelon cubes in a shaker tin until juice is extracted. Add tequila, triple sec, lime juice, and agave syrup. Add ice and shake until well chilled. Use the lime to wet the rim of the glass and dip or roll the glass in the salt and pepper mix. Use a mesh strainer to filter out the pulp while pouring into a glass with ice.

Garnish with watermelon wedge.

PERFECT FOR A Party!

VODKA RAINBOW SHERBET PUNCH

750 mL vodka

32 oz. tropical punch

4 oz. lemon juice

2 L. citrus soda

48 oz. container of rainbow sherbet

Sliced fruit (optional)

Chill vodka, tropical punch, lemon juice, and citrus soda in the refrigerator. Combine the chilled ingredients and the rainbow sherbet in a large punch bowl. Scoops of rainbow sherbet act as the garnish, but sliced fruit can also be added.

BLOOD ORANGE LEMONADE MOCKTAIL

4 oz. orange-flavored margarita mixer

4 oz. water

Blood orange slice

Add mixer and water to a tall glass with ice and gently stir to combine. Garnish with blood orange slice (if in season).

CORDIAL WOO WOO

2 oz. vodka

1 oz. peach schnapps (or peach whiskey, peach brandy, or peach cordial)

3 oz. cranberry juice

Lime wedge

Add the vodka, peach schnapps, and cranberry juice to a highball glass filled with ice. Stir gently to combine. Garnish with lime wedge.

OH BOY MOCKTAIL

1 oz. non-alcoholic blue Curaçao

8 oz. cream soda

Orange twist

Add non-alcoholic blue Curaçao and cream soda to a tall glass with ice and gently stir to combine. Garnish with an orange twist.

What’s in Ohio

AMERICAN WHISKEY

BARDSTOWN BOTTLED IN BOND BOURBON | 750 mL

BARDSTOWN ORIGIN SERIES KENTUCKY STRAIGHT BOURBON | 750 mL

BARREL PROOF SCOTTY’S BOURBON WHISKEY | 750 mL

BIG HOUSE STRAIGHT BOURBON 120 PROOF | 750 mL

BLACKENED X WES HENDERSON | 750 mL

BRECKENRIDGE HIGH PROOF BLEND BOURBON | 750 mL

BRECKENRIDGE PORT CASK FINISH WHISKEY | 750 mL

BRECKENRIDGE RUM CASK FINISH WHISKEY | 750 mL

CASTLE & KEY RESTORATION RYE SINGLE BARREL | 750 mL

CASTLE & KEY WHEATED SMALL BATCH BOURBON | 750 mL

CINNAMON FIRE MOONSHINE | 750 mL

COMMON GROUND WHEATED BOURBON | 750 mL

DETRICK SINGLE BARREL BOURBON | 750 mL

FEW SPIRITS COLD CUT BOURBON WHISKEY | 750 mL

FEW SPIRITS IMMORTAL RYE WHISKEY | 750 mL

FEW SPIRITS IN BOND BOURBON | 750 mL

FEW SPIRITS RYE WHISKEY | 750 mL

FEW SPIRITS STRAIGHT AMERICAN WHISKEY LTO | 750 mL

FORT MOSE 1738 BOURBON | 750 mL

FOUNDERS ORIGINAL 120 | 750 mL

FOUNDERS ORIGINAL 90 | 750 mL

GEORGE DICKEL LEOPOLD LTO | 750 mL

HIGH WEST THE PRISONER’S SHARE | 750 mL

HIRSCH BIVOUAC | 750 mL

JACK DANIEL’S 12 YEAR OLD | 700 mL

JEFFERSON’S MARIAN MCLAIN | 750 mL

JIM BEAM MAPLE | 750 mL

KARRIKEN SPIRITS JD WAYNE BOURBON | 750 mL

THE LAST DROP SIGNATURE BLEND BY DREW MAYVILLE | 700 mL

M&O SPIRITS BATCH 27 CASK STRENGTH BOURBON WHISKEY | 750 mL

NULU FRENCH OAK SMALL BATCH BOURBON | 750 mL

NULU SINGLE BARREL BOURBON WHISKEY | 750 mL

NULU TOASTED SINGLE BARREL BOURBON WHISKEY | 750 mL

O.K.I. RESERVE BATCH 1 LTO | 750 mL

OLD FITZGERALD 19 YEAR BOTTLED IN BOND DECANTER | 750 mL

PROHIBITION BOURBON | 750 mL

PUNCHER’S CHANCE LEFT CROSS | 750 mL

RATTLE & SNAP TENNESSEE

WHISKEY 8 YEAR | 750 mL

ROCK HOUSE RYE | 750 mL

SINGLE BARREL SCOTTY’S BOURBON WHISKEY | 750 mL

TRAVERSE CITY WHISKEY CO. BARREL PROOF CHERRY 2022 | 750 mL

UNCLE NEAREST STRAIGHT RYE WHISKEY | 750 mL

WHISTLEPIG PIGGYBACK BOURBON | 750 mL

WOODFORD RESERVE MASTERS COLLECTION | 700 mL

BRANDY

ANSAC VS COGNAC | 1.75 L

NARDINNI GRAPPA | 700 mL

PAUL MASSON WATERMELON | 750 mL

CANADIAN WHISKY

CROWN ROYAL PEACH | 1 L

CROWN ROYAL PEACH | 1.75 L

CROWN ROYAL PEACH | 375 mL

CROWN ROYAL REGAL APPLE | 500 mL

PENDLETON 20 YEAR DIRECTORS

RESERVE | 750 mL

WINDSOR APPLE | 1.75 L

CORDIALS

CLEMENT CREOLE SHRUBB | 700 mL

FIREBALL ANTI-VALENTINES DAY | 50 mL

GRAN GALA ORANGE LIQUEUR | 1 L

LUBRICATOR | 750 mL

GIN

A.M. SCOTT DISTILLERY ORANGE GIN | 750 mL

DEVIL’S BATHTUB GIN | 750 mL

EDINBURGH GIN | 750 mL

EMPRESS 1908 INDIGO GIN | 1 L

EMPRESS 1908 INDIGO GIN | 375 mL

HARPERS SIREN GIN AGED IN AN ARMANAC BARREL | 750 mL

ROOTS OF RUIN GIN | 750 mL

IRISH WHISKEY

DUBLIN INK IRISH WHISKEY | 750 mL

JAMESON CASKMATES WITH GROWLER GIFT VAP | 750 mL

METHOD AND MADNESS SINGLE GRAIN IRISH WHISKEY | 700 mL

POWERS RYE IRISH WHISKEY | 750 mL

PROPER NO. 12 IRISH APPLE | 50 mL

PROPER NO. 12 IRISH APPLE | 750 mL

WRITERS TEARS RED HEAD | 750 mL

RUM

CANAL BOAT RUM | 750 mL

CLEMENT SELECT BARREL | 700 mL

KRAKEN GOLD SPICED RUM | 750 mL

RON PONTALBA WHITE RUM 151 | 1 L

SCOTCH

DALMORE SCOTCH 30 YEAR OLD | 750 mL

M&H SINGLE CASK EX-RED WINE 2018

SINGLE MALT | 750 mL

TEQUILA

ASTRAL REPOSADO | 750 mL

THE BUTTERFLY CANNON BLUE FLAVORED

TEQUILA | 750 mL

CAMPO BRAVO PLATA | 1 L

CASA DEL SOL ANEJO RESERVE | 750 mL

DEL MAGUEY VIDA PUEBLA | 750 mL

DON JULIO 1942 ULTIMA

RESERVA LTO | 750 mL

DON JULIO REPOSADO | 50 mL

DON JULIO ROSADO LTO | 750 mL

FIERO HABANERO TEQUILA | 750 mL

GUERRA SECA SOTOL ANCESTRAL | 750 mL

HERRADURA LEGEND | 750 mL

LUNAZUL PRIMERO | 750 mL

MILAGRO REPOSADO | 375 mL

REAL ZEPEDA ESSENTIALS

GOLD AGAVE | 1 L

REAL ZEPEDA ESSENTIALS SILVER | 1 L

REAL ZEPEDA ESSENTIALS

SILVER AGAVE | 1 L

SOTOL LOS MAGOS | 750 mL

SUAVECITO CRISTALINO | 750 mL

TEQUILA COMISARIO BLANCO | 750 mL

VODKA

A.M. SCOTT DISTILLERY BLUEBERRY

VODKA | 750 mL

A.M. SCOTT DISTILLERY LEMON VODKA | 750 mL

A.M. SCOTT DISTILLERY VANILLA VODKA | 750 mL

AMERICAN HARVEST VODKA RED LABEL | 750 mL

CAPITAL CITY VODKA | 1 L

CIROC HONEY MELON LTO | 750 mL

DOUBLE BLAZE VODKA | 750 mL

FOUR DOGS DISTILLING VODKA | 700 mL

HANSON OF SONOMA HABANERO VODKA ORGANIC | 750 mL

LOST BRIDGE BEVERAGE CO. VODKA | 750 mL

Mango Martini

6 TIPS FOR

Responsible Hosting

Hosting friends and family is a generous and practical way to bring all of your favorite people together in one place. Carrying out a memorable event takes creativity and good planning, but keeping the wellbeing of your guests in mind isn’t complicated. We have some tips that will allow all the special details of your celebration to shine through spotlessly.

Read on for a few key ways to give your guests the best party favor of all: a safe and stress-free few hours of good, clean fun.

BY MEGAN WALSH PHOTOGRAPHY BY OHIO LIQUOR

HYDRATE, HYDRATE, HYDRATE

LABEL YOUR GLASSES

In the midst of mingling, it’s easy to lose track of whose glass is whose. That’s why organization is key, right from the start. Be sure your guests have a way to identify their beverages. A permanent marker works well for disposable cups, and for glassware, charms (multi-colored tags that clip to a glass) are a fun way to guarantee that your guests and their drinks can always find each other.

CREATE A SIGNATURE MOCKTAIL

Serving a delicious, non-alcoholic drink is an easy way to impress your guests and make your gathering unique. On OHLQ.com, you’ll find a wealth of mocktail recipes, or you can experiment on your own with mixers, club sodas, and garnishes to create a libation that complements the food you’re serving or the occasion you’re celebrating. Offering an appealing alternative to hard beverages will help moderate guests’ intake, and those who cannot or choose not to drink will thank you for giving them an elevated option that makes them feel included.

The human body is 60 percent water, and that’s also a great ratio to strive for in your beverage selection. Staying hydrated is always essential, but even more so after lots of chatting, laughing, or dancing. You can’t go wrong with trusty tap water, but there are plenty of ways to dress it up. Make it sparkle with carbonation, or zing it up with muddled fruit or citrus wedges. Present it in a cheerful glass, and don’t forget the ice. 2 3 4 5 6

SERVE TASTY SNACKS

Whether or not your gathering centers around a meal, having some yummy noshes on hand will help keep your guests’ bellies full and their blood sugar stable, so they’ll avoid filling up on drinks. It’s great to offer wholesome options like crudité and spiced nuts, but it’s more important to make sure they’re delicious and easy to reach. A spread of cheese, crackers, and grapes is a classic choice; popcorn with different seasonings is appetizing, affordable, and easy to make.

CAST LIQUOR IN A MINOR ROLE

Though a great cocktail can be a wonderful accessory to a successful gathering, it doesn’t need to be the star of the show. Keep the focus on the other delightful elements of your celebration: food, games, entertainment, music, and good old-fashioned togetherness.

MAKE IT EASY TO GET HOME SAFELY

Even with the best of intentions, sometimes a guest may overindulge. Responsible hosts should have a plan B for guests’ transportation needs if it seems even remotely unsafe for them to get behind the wheel. Make sure there is a designated driver in attendance at your event, and be ready to call a cab or use a ride-sharing app for your guests if they could use a little help getting home. Ohio’s legal BAC (blood alcohol concentration) is 0.08, and it’s important to remember that buzzed driving is still drunk driving. (Learn more about how to estimate whether someone may be near that limit on OHLQ.com.)

Keeping this small checklist in mind is a simple way to ensure that your guests feel cared for and that your event goes off without a hitch. For a deeper dive on the principles of celebrating safely, visit OHLQ.com’s Support and Resources page.

Snacks help keep blood surgar levels stable.

Herbs make mocktails look fancy.

SEED Sip to

FARMERS AND DISTILLERS HAVE A LOT IN COMMON. A PASSION FOR THE WORK, AN ENTREPRENEURIAL SPIRIT, AN EYE TOWARD QUALITY, A DESIRE TO LEAVE THE WORLD A LITTLE BETTER THAN THEY FOUND IT. AND THEY’RE BOTH PART ARTISAN AND PART SCIENTIST.

BY ANDY VANCE

PHOTOGRAPHY BY OHIO LIQUOR

Farmers work from sunrise to sunset.

THE ART & SCIENCE Behind the Sip

Greg McGlinch, a fifth-generation farmer from Darke County who sells grain to local distilleries, fulfills the part of a scientist to the highest degree. His passion for farming led him to earn a Ph.D. in agronomy and crop science, an understanding of grain production that he uses every day in producing high-quality grain for the spirits industry.

For several years now, he’s been heavily focused in cereal rye production. Small grains like rye that are foundational ingredients in beloved spirits like rye whiskey present some unique challenges for farmers. This is where an understanding of agronomic science becomes critical.

“We’ve been able to fine-tune our nutrient applications,” McGlinch explained as an example.“Every year it changes, maybe we need a little more nitrogen than last year or we put too much nitrogen on … when you put too much nitrogen on a crop, specifically small grains, it likes to lay over and lodge, meaning grow more slowly. So we’ve got to be very cognizant of that, and understand what happened the year before.”

Farmers like McGlinch use routine soil testing to understand everything from the pH and fertility of their soil to the specific

BLU MOJITO

8 Fresh Blueberries

6 Mint Leaves

¾ oz Fresh Lime Juice

¼ oz Blueberry Puree

1 oz Simple Syrup

1½ oz GS Spiced Rum

1 oz BLU Blueberry Liquor

Gently muddle first five ingredients. Add rum and shake with ice. Float BLU on top

nutrient content of the soil at specific points in the field. This allows them to use GPS-guided precision technology to apply just the right amount of fertilizer needed in just the right spot, rather than using a blanket application that wastes money and leads to nutrient runoff.

Understanding the chemistry at work and how to adjust the various chemical levers at play in the soil and the plant’s biological process allows farmers to produce a high-quality crop efficiently. And it’s just one of the many different components of the farmer’s job description.

McGlinch expounded, “I could be spraying chemicals here depending on the weather, so, you know, a chemist, you’ve got to make sure the chemicals are correct, because if not, you could kill a hundred acres very quickly. We’re businessmen, we’re family, we’re friends, we’re neighbors, we’re community.”

THE SYMBIOSIS OF FARMERS AND DISTILLERS

For the distiller, the process of creating spirits sounds simple enough. Set your mash bill, combine and ferment your ingredients, strain and distill the mixture,

DERBY PARTY DAZZLER

and put it in the barrel and ultimately in the bottle. And yet, the process is infinitely more complex. Distillers are often diving just as deep into the complexities of the grain as the farmers themselves.

“Every year, every grain is a little bit different,” explained Joe Bidinger, one of the co-founders of Echo Spirits Distilling Co. “We’re always looking at things like starch content, protein content, things like that impact the yield when it’s going through the fermentation process and then coming off the still. Sometimes the little difference here or there can be as much as 5 or 10 percent difference in alcohol coming off the still, and that makes a big difference for us at the end of the day.”

Chances are, you haven’t given much thought to the starch and protein content of the grain that goes into your favorite whiskey. But for distillers like Joe and his partner Nikhil Sharoff, those are important variables in the process of making a great product.

Bidinger continued, “What does it taste like getting our hands on it? What does it feel like? What’s the moisture level in there? Because all of those things go a long way for us, to changing up our

A farmer wears many hats. Today I’ll be a scientist looking at the health of the crop, analyzing it, determining what we need to do next.”

Nikhil Sharoff and Joe Bidinger, co-founders of Echo Spirits Distilling Co.

Ohio-grown grain.

Grain growing at Down Home Farms.

process a little bit, to make sure that we are getting the best qualities out of that grain.”

Understanding what influences these qualities is also why they value a close relationship with the farmers who supply their grain, like Matt Cunningham from Rustic Brew.

“Matt’s been great to work with,” Bidinger said. “We’ve been buying grain from him since our first grain-based products. Being big beer nerds, we thought that somebody malting grain here in Ohio was the coolest thing ever. [So] let’s talk to him and see if we can work with him in a distilling capacity, even though we don’t use that much malted barley.”

OHIO-GROWN, OHIO-DISTILLED

Bidinger said sourcing local grain is important to him as a distiller for a lot of reasons. For one, he and other local craft distillers put a premium on spending their money with local business and “keeping the Ohio economy alive and keeping money flowing around families here in Ohio.” But it’s more than just the economic aspects of buying local — there are solid agronomic reasons for buying mostly Ohio grain.

“So we talk about terroir a lot. It’s very common in the wine industry to talk

about, or even in beer sometimes,” he said. Terroir, a French word pronounced tare-WAH, is the complete natural environment in which a particular product like wine or cheese is produced, including factors such as soil, topography, climate, and microbiology.

“And there’s this kind of myth that once you go through the distillation process, and once you go through barrel aging, that those kind of unique notes sort of start to disappear; and I don’t think that’s true at all.” Bidinger continued. “Ohio has high limestone-content soil. So it’s a fairly neutral pH, which means that the grain has the optimal conditions to grow in and creates the most flavorforward, flavor-rich grain you can find anywhere in the world. And that transfers directly through into when we’re mashing and fermenting and distilling; that distillate coming off the still is more flavorful and more interesting than anywhere else in the world.”

With art and science working in tandem, the partnership between farmers and distillers of Ohio couldn’t be more important to crafting the exceptional spirits that we enjoy.

SEED Sip to READ THE COMPLETE SERIES

The 10-part Seed to Sip series told the story behind the bottle and how craftsmanship starts in the fields. Read the full stories on OHLQ.com.

IT STARTS WITH A SEED

Introducing an all-new series that brings you the people behind your favorite spirits. Join as OHLQ goes behind the scenes with fourth-generation farmer Matt Cunningham of Rustic Brew Farm.

STAR HILL FARM

Local sourcing — of corn, wheat, and water — is at the heart of the Star Hill Farm story. Barley and oak are next on the horizon. Join us as we tour the home of Maker’s Mark.

THE ART & SCIENCE BEHIND THE SIP — FEATURED IN THIS ISSUE

Greg McGlinch, PhD, a 5th-generation farmer from Down Home Farms, shares how the complex science of farming contributes to the artful production of Ohio-made spirits.

OHIO’S NO. 1 INDUSTRY — AGRICULTURE

Behind Ohio’s growing craft spirits community is the state’s No. 1 industry: agriculture. Join OHLQ and Ohio Department of Agriculture’s Dorothy Pelanda to learn what makes an “Ohio Proud” product.

RAISING SPIRITS AND GROWING TOGETHER

The decade-long partnership between Woodinville Distillery and Omlin Family Farms is rooted in mutual respect and pride for the craft. Discover the rich heritage behind their award-winning spirits.

THE MOMENT OF TRUTH: THE HARVEST

After months of hard work from planting seeds to growing grain, the harvest is the farmers’ ultimate moment of truth. Uncover the preparation and perseverance behind the combines rolling across Ohio.

SWEET SUCCESS OF BARREL-AGED SYRUP

On a first-generation farm in northeast Ohio, thousands of trees are tapped for maple, and 40 bourbon barrels rotate from aging spirits.

COMING FULL CIRCLE

When the harvest is over, the wait begins for farmer and distiller both. Learn about the many factors that impact the harvest, the grains, and ultimately the spirit in your glass.

INTO THE BOTTLE

From planted in the ground and harvested by the farmer, to fermented and distilled by the distiller, the grain that becomes your favorite spirit takes a fascinating journey to get into the bottle.

THE

STORIES

BEHIND THE SPIRITS

As OHLQ wraps up the first installment of Seed to Sip, we hope that you’ve been inspired by the stories of people, relationships, and care that goes into every spirit on the shelf.

Silos store the grains.

Rye from the harvest.

Maker’s Mark

BOURBON FANS WORLDWIDE ANNUALLY TRAVERSE THE WINDING ROADS THAT LEAD TO LORETTO, KY., TO TOUR THE IDYLLIC SETTING OF MAKER’S MARK DISTILLERY.

STORY BY MICHAEL PRAMIK

COURTESY OF MAKER’S MARK

PHOTOGRAPHY

See the how the famous wax seal is done.

There are several ways to learn how Maker’s Mark has become one of the world’s best-selling bourbons. The most popular is the Maker’s Mark Tour, which showcases the distillery’s production process and company history. But there are several other options for those seeking a more informational or intimate visit to this beautiful slice of Kentucky countryside.

What’s not always obvious is that the distillery is part of a working farm. The owners raise Wagyu cattle, sheep, and bees, and there are pastures, orchards, a forest, and a limestone-filtered lake that extend far beyond the main grounds.

“The whole property is just on 1,300 acres here,” said Frank Krockenberger, Maker’s Mark’s senior manager of visitor experience and engagement. “The part you see as distillery is just the tip of the iceberg.”

The distillery offers two main tours and several other experiences. Some can take visitors to other parts of the property at varying times of the year. Tours change by the season, and not all visitor experiences are offered every day.

Here are a few things to know before you go: all Maker’s Mark tours must be booked in advance on the company’s website as there are no tickets sold on site. You’ll need to be at least 21 to go on any of the tours, all of which begin at the visitor’s center. Walking indoors and outdoors is required, and you’ll need to wear closed-toed shoes.

TOUR THE DISTILLERY

The distillery’s most popular tour covers Maker’s Mark’s history and how bourbon is made. You’ll learn how Bill Samuels Sr. bought the former Burks’ Distillery in 1953 and began bottling bourbon five years later, with each bottle hand dipped into red wax as they are today. Your guide will no doubt cover the origin of the company’s name — a quality designation suggested by Samuels’ wife, Margie, an avid collector of pewter objects. (You’ll also learn why there’s a star and other markings on each label.)

The tour roams through the Maker’s Mark campus and ventures inside some of the production buildings. They include the limestone whiskey cellar where Maker’s 46 and the Private Selection line are aged. The tour includes guided tasting of products, which always includes the distillery’s core offerings: Maker’s Mark, Maker’s 46, and Maker’s Mark Cask Strength.

Stroll the distillery grounds.

See the shiny copper still.

Bourbon aging in the barrel room.

BEHIND THE BOURBON

For a more comprehensive look, the Behind the Bourbon tour takes visitors behind the scenes to “pull the curtain back” on the Maker’s Mark production process. In addition to what’s on the Maker’s Mark Tour, you’ll see all aspects of how the distillery operates.

It includes a visit to the cistern room, where barrels are filled, and the Quart House, a building where Burks’ customers used to pull up their horses and wagons and buy bourbon. Samples on this tour are likely to include barrelstrength bourbon and sips of “white dog,” unaged whiskey straight off the still.

OAK EXPERIENCE

Get a look at the distillery from another perspective with the Oak Experience, offered once a week during nicer weather. You’ll learn about the lifecycle of the oak tree, a requirement for bourbon production. Join a guide on a trek through the Maker’s Mark campus to plant an oak seedling.

ANATOMY OF A PRIVATE SELECTION

Want to learn more about all that goes into crafting bourbon? Writer Andy Vance takes you through the private selection process at Marker’s Maker in his story, Anatomy of a Private Selection on OHLQ.com.

COCKTAIL CLASSES AND MORE

The distillery offers cocktail making classes, seasonal workshops such as wreath-making, and what Krockenberger describes as “nature walks” to some of the farther reaches of the property. They include woodsy hikes in the fall, spring hikes through wildflowerfilled meadows, and visits to the spring-fed lake that supplies water for bourbon production.

Tours end at the gift shop. Guests are welcome to stroll the grounds and work their way up to the visitor center for a cocktail after the tour.

Take the Oak Experience tour.

Walk around the distillery. Take a cocktail class.

Learn about the private selection process.

Stop in the tasting room.

Behind the Bar

BLACK DIAMOND TAVERN

BY NICHOLAS DEKKER PHOTOGRAPHY BY CHRIS CASELLA

A TRUE DIAMOND FOR BOURBON FANS

Southeast Ohio is experiencing a renaissance, with new lodges and cabins, expanded park spaces, additional campgrounds, and the revitalization of historic small towns that dot the region. In Shawnee, once a key city in coal mining country, an investment group is injecting new life in the town by renovating historic buildings into restaurants, theaters, music venues, and lodging.

One of the centerpieces is the Black Diamond Tavern, housed in a structure originally built in 1877 as a saloon and entertainment venue. The building served as a bank in the early 20th century before becoming the long-time Shawnee Grill; in its last incarnation it was Desperado’s Bar and Grill, which closed in 2016. The structure was crumbling, with the first floor falling into the basement, before the Black Diamond Development group stepped in to purchase the building and refurbish it.

The Black Diamond Tavern draws on local ingredients to build a menu of creative bar favorites. Grab a table or a seat at the bar and order queso fries, pickle chips, onion rings, or mozzarella sticks. The menu is rounded out with salads, sandwiches, wings, and pizzas. Guests visiting Black Diamond Tavern for the first time are encouraged to order the signature Black Diamond Burger, a towering concoction made from grass-fed Mt. Airy Beef raised in Somerset. It layers the patty with a choice of cheese, lettuce, tomato, pickles, and onion on a toasted potato bun. For a taste of a camping trip in burger form, try the Shawnee Campfire Classic, topped with baked beans and two slices of American cheese.

But the real claim to fame, said Jazzma Quinn, social media coordinator for the tavern, is the bourbon selection. The tavern has developed a following from nearby cities like Columbus,

The Black Diamond Burger pairs well with cocktails.

Sip on a glass of bourbon neat.

where guests visit to see the evergrowing collection of hard-to-find and high-end bourbons and whiskeys. The Black Diamond group is even working with Columbus’ Watershed Distillery to produce their own unique barrels of bourbon to be featured at the tavern.

Black Diamond Development group, in conjunction with the Black Diamond Regional Visitors Bureau, hopes to bring even more visitors to the region with the Southeast Ohio Bourbon, Brew & Wine Trail. They’re aiming to launch it in 2023, with upwards of 20 stops spread across 14 counties. The trail will emulate the popular Kentucky Bourbon Trail, a membership-based endeavor that links both retailers and manufacturers of wine, beer, and distilled spirits.

Visitors and residents will be able to visit the many unique venues across Southeast Ohio, especially while camping, staying in a unique bed and breakfast, or cozying up in a cabin. In addition to uniting the many hard-working winemakers, brewers and distillers, the Southeast Ohio Bourbon, Brew & Wine Trail aims to boost tourism dollars and help revitalize many of the former coal towns throughout scenic Wayne National Forest.

Order the popular Shawnee Campfire Classic.

Club JOIN THE

BY WENDY PRAMIK

If you have a passion for bourbon, rum, or other spirits, join the club. There are a lot of like-minded people just like you, right in your backyard. Want to connect with them?

Join one of several spirits societies that have popped up in recent years in Ohio. Some groups are for a strictly controlled membership; others are more open. Here are just a few of the groups.

Meet other cocktail lovers by joining one of Ohio’s many clubs.

WHISKEY GIRLS OF ERIE SHORES

This once-a-month tasting event takes place the second Wednesday of every month at Everwild Spirits in Sandusky. Participants not only can taste some great spirits, but they can also join in camaraderie with other women who love to explore the bourbon craft.

“My goal is to provide an environment where ladies who have a common interest in whiskey can get together and talk about all things whiskey,” said Everwild co-founder Gia Gennari-Lynch.

CENTRAL OHIO WHISKEY SOCIETY

Affectionately known by its acronym COWS, this group of like-minded whiskey enthusiasts focuses on American-style whiskies. The group meets on the second Wednesday of each month at the Ohio Brewing Co., exploring new whiskeys through blind tastings.

Guest distilleries are invited to each meeting, including local and national representatives. The group also takes pride in supporting numerous local charities. There are varying levels of membership, from entry-level to one that includes early access to barrel picks.

BOURBON WOMEN & WHISKEY WOMEN

Although Bourbon Women is based in Louisville, Ky., there are more than a dozen branches across the United States, including one serving greater Cincinnati and northern Kentucky that’s called Bourbon Women Northern Kentucky and Cincinnati. The $75 annual membership includes networking and programming opportunities and discounts to Bourbon Women events, including the annual SIPosium in Louisville.

Another chapter is Whiskey Women of Central Ohio. Established in 2021, it seeks to unite female whiskey drinkers in Ohio’s heartland through education, friendship, and fun.

OHIO RUM SOCIETY

These lovers of all-things-rum meet monthly for a $50 annual membership with a quarterly bottle sharing event. Founder Chad White, who’s based in Columbus, says members come from all walks of life including cocktail enthusiasts, professional and amateur bartenders, spirits aficionados, beer geeks, wino lovers, and even coffee connoisseurs. “The typical Rummer,” White said, “is equal parts socialite, history nerd, culinary adventurer, and proud Ohioan.”

BOURBON CLUB OF NORTH CENTRAL OHIO

This Facebook group, which has more than 2,000 followers, finds solidarity in spirits. Members share industry news, information about new releases, photos of their collections, and what they’re drinking on any given evening. Memes often pop up related to their obsession with collecting bottles of bourbon.

FISHER WINE & SPIRITS

Fisher Wine & Spirits is a university-approved social club formed by graduate students pursuing their MBA from The Ohio State University Fisher College of Business. “Our goal is to provide a venue for graduate students to learn more about the business side of the alcohol industry,” said Matthew Tenney, the clubs’ vice president of event planning and member engagement.

Whiskey Girls of Erie Shores get a tour of Everwild Spirits.

The Ohio Rum Society gathers for a tasting event.

Fisher Wine & Spirits takes tours of Central Ohio distilleries.