This place is located south of Glendale just east of McCarran. The tasting room is open 3 to 6 PM on Friday and 11 AM to 6 PM on Saturday.
Thanks to Nevada Assemblymen Frierson, Horne, Segerblom and Flores and AB 156, it is now easier to own and operate micro-distilleries in Nevada. It also allows them to sell directly to retailers and operate tasting rooms. There are however regulations like limiting two bottles per customer per month and a two-ounce tasting limit, although, they also serve cocktails here. In Kentucky, you only get one ounces total. In fact, there are dry counties in Kentucky where you can't even drink alcohol. Stuff like this keeps reminding me what a great state Nevada is and how we like to treat its citizens as adults and not kids. With the explosive growth of whiskey and cocktails, there will be a micro-distillery boom, perhaps not as big as the micro-brewery boom. At least I've found it hard to sit down to drink seven cocktails or bourbons without blacking out while I can easily handle seven beers.
I was surprised that they chose Sparks, because Cashell didn't want them in Reno. Cashell was on some holy god mission to clean up Reno's image and scapegoat tattoo parlors and strip clubs. How the hell does a micro-distillery get thrown into that category? People drinking cocktails and bourbons, while getting younger and younger, are none-the-less a bit older and wealthier than the troublemaking crowd. Cashell is so stuck in the 70's it's not even funny. And if he didn't notice, we're in Nevada where you can pay to have sex and throw your money away and smoke medicinal pot. He made his fortune off legalized gaming, throwing away your hard-earned money and sometimes taking it out of the family savings, and he's all high and mighty about micro-distilleries. Pleaaaaaase.
The only problem with micro-distilleries is that it takes eight years to age bourbon, so what do you do in the meantime? You have to sell moonshine which is un-aged whiskey. You can also distill rum, vodka, and gin in the meantime. I'm not a big fan of moonshine, but like un-oaked chard, it is a purer expression of the grain that goes into it. I'm an oak-bomb fan, so I'll have to wait eight years before seeing how these guys do bourbon. It may be less if the area's climate speeds up the aging process. In the meantime, it's good to know, these guys are doing everything right from start to finish. They get their grains from Winnemucca and recycle the malt byproduct that gets fed to pigs. Unlike beer and wine, distilled liquor is the process of using the evaporation of the fermented grain. If you bottle wine, it will still age, because there are still chemical reactions. Once you bottle distilled liquor, it stops aging. There is no automation here except an electric stirrer. They also designed and built their own distiller. It sort of reminded me of the doctor on MASH who built a distillery in his tent. They ferment the grains in open oak barrels which they have to clean out daily. It's a lot of hard labor, but they wanted to make alcohol the way it was done pre-industrial. Unfortunately, we lost a lot of craft knowledge in the Industrial Age. Not only did we make everything by hand, but we accumulated a wealth of specialty knowledge. While many craftspeople wrote books about their craft, many simply passed it on generation to generation. With the Information Age and its quest for specialized knowledge and quality, we have started to backtrack and relearn the history and tradition of craft. While there are many benefits to Industrialization, we are becoming increasingly aware of its costs including our health and the health of our habitat.
Of course, this place is halfway there. There is the question of aging, and this area's unique climate, it's altitude, dryness, and cold winters will create unique challenges or perhaps opportunities. Knowing how much effort they put into creating the moonshine, I'm confident they'll wind up with some great aged bourbon in the future. The moonshine I tasted was a bit floral and sweet but not as harsh as some moonshine I've had. It reminded me of Irish moonshine my Irish friend shared with me that was very drinkable. They have been aging whiskey in mini-barrels which I also tasted and only after a few months it had picked up a nice oak nose. read more