Monday, May 25, 2015


Tennessee’s Sugarlands Distilling Company has announced a series of experimental small-batch aged whiskeys, known as “The Whiskey Project” that will use traditional and modern distilling methods, varieties of barrels for aging and distinctly unique mash bill recipes.

Standard grains such as corn, rye, and malted barley along with heirloom grains like millet, oats, and sorghum will be used, as well as an array of unique ingredients like hops, smoked and chocolate malt. The company has also begun production of its Tennessee whiskey.

Sugarlands Distilling Company announces The Whiskey Project

With the addition of “The Whiskey Project” Sugarlands Distilling Company is also expanding its production footprint to include more distilling capacity and storage space for future development.

Commenting on the news, Greg Eidam, Head Distiller at Sugarlands, said: “We have always been extremely passionate about whiskey and have spent our lives appreciating heritage brands and discovering new innovators in the industry. Now it’s our turn to put our best foot forward based on all we have learned, and we want to take everyone along for the ride. That’s what The Whiskey Project is all about.”

The first bottlings of Sugarlands Distilling Company's “The Whiskey Project” will be released in 2016. Updates on their experimental whiskey programme can be found at

Source: Sugarlands Distilling Company