Self-described “serial entrepreneur” and Culinary Institute of America-trained baker Scott Blackwell recently sold his organic bakery, Immaculate Baking Company, and had his sights set on another project. He and Ann Marshall, his wife, quickly developed a plan for a creative and culinary-minded distillery.
Scotts’ knowledge of grains and how to work with them imparts that culinary touch to the recipes for their gins, rums, whiskeys and vodkas. Every spirit is distilled in small batches in a hand-hammered German copper still.
Charleston, South Carolina’s first distillery since Prohibition, High Wire Distilling is located in a 6,000 square foot warehouse with a 20 foot-high barreled ceiling. We love how High Wire has dedicated itself to making distinctively Southern bourbons, by incorporating grains with a rich, local culinary history.