High Wire Distilling Co.

5/4/16 -

(Scott Blackwell and Ann Marshall in their distillery)

I don’t think I could sum up the philosophy of High Wire Distilling Co. owners Scott Blackwell and Ann Marshall better than they do. From their website: “Our approach is simple: seek the finest ingredients available and develop recipes using a creative, culinary approach.  All of our products are batch-distilled in a hand-hammered, German copper still to create the finest Southern spirits available.”

A Culinary Institute of America-trained baker, Scott has spent most of his life researching different types of grains and the resulting effect they have on the final product, be it baked goods or, more recently, spirits. Given his background, it’s no wonder that the couple has been obsessed with sourcing the best grains possible. With their distillery located in historic downtown Charleston, South Carolina, they are pursuing this goal by working with local farmers and grain mills. In doing so, they are not only crafting superior products, but are also increasing local interest in the big T: terroir – a concept well-known in the wine world, but one that is only beginning to be discussed among distillers. By working with the same farmers year in, year out, they are becoming accustomed to the vast differences in growing seasons and their influence on their grains. Scott and Ann are more than excited to navigate the nuances associated with each harvest and strive to allow the grains to fully express themselves. This means that no two batches are going to be the same, but will be of the highest quality. They are also taking this concept one step further and are working with these farmers to try and replant these heirloom varieties whenever possible, hoping that other growers in the area will take notice and move away from the commercial varieties currently dominating the south.

In short, we are very happy offer what High Wire consider to be their “core” products, that is, the spirits that the distillery were founded on and those they will continue to make. I could go on and pontificate about what this means to me and how it is the future of distilling, but I won’t. With spirits this good, they speak for themselves. So drink up! Tim Gagnon