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Tennessee’s Corsair Distillery Expands Capacity, Looks To Produce Wine And Brandy

August 11, 2015

Emerging craft player Corsair Distillery is boosting its capacity with two new distilleries, and is also planning a foray into new categories including wine and brandy.

The company tells SND that its products will reach seven new markets by year-end, creating a 37-state footprint.

Corsair will open a new 11,000-square-foot facility by the end of this month, and by next summer it plans to open a 22,500-square-foot distillery (including a 660-gallon brandy still). Both units will be located in Nashville’s Wedgewood-Houston neighborhood. Also in the works is a 10,000-square-foot unit on Bell’s Bend farm outside Nashville for producing wine and brandy, slated to open in 2017. The new sites will join Corsair’s three existing facilities.

Corsair, whose Triple Smoke Whiskey won Whisky Advocate’s Artisan Whiskey of the Year award in 2013, has focused on alternate grain varieties in its whiskey lineup, which also includes Quinoa Whiskey, Buck Yeah Whiskey made from buckwheat and Oatrage Whiskey, crafted with malted oats and coffee malts. Corsair also produces Cherry Smoke “Nashville” Bourbon and Ryemageddon, as well as seasonal and experimental offerings. Barrel Aged Gin, Red Absinthe, Spiced Rum, Vanilla Bean Vodka and Artisan Gin round out the portfolio, whose volume is estimated around 15,000 cases.

Corsair co-founder Darek Bell tells SND the company is looking to launch several additional smoked whiskies made with Corsair’s own malts and smoked woods like hickory, black walnut and pecan.

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