Life is too Short to Not Experiment

Curiosity may have killed the cat, but it’s never steered us wrong with spirits. These as-they-come spirits are born from creative ideas (or boredom) and are always unique. Visit the tasting room to see what we’re working on now.
One of the most exciting aspects of craft distilling is the freedom to innovate. Pinckney Bend experimental whiskies are born from this reasoning. These are made in extremely small quantities and usually bottled in 200ml or 375ml and are generally only available at the distillery tasting room..

Port Cask finish

After a year in new oak, this whiskey is then finished in a port barrel. We’ve used barrels from Stone Hill Winery in Hermann, MO and ones from Portugal. A true dessert whiskey with a heavier mouth-feel and heavy tawny notes. Our American whiskey is made from corn, and finished in a traditional Scottish style. Each port expression is different and entirely unique.

Missouri Malt Whiskey

One of the few items we’ve done without corn, this ode to Irish styles starts with 100% malted barley. After 3 years in a barrel, the profile becomes wildly different than our other products. Sweet and smokey with a long finish, we look forward to seeing this guy again in the future.

Stout Cask Finish

We take used Stout barrels from breweries such as Second Shift Brewery and Perennial to finish our year old whiskey. What results is a rich, full-flavored, stouted whiskey. Each expression is slightly different but all come with hints of chocolate and delicious stout beer.

Listed as one of the “6 Cask-Finished American Whiskies to Put in Your DadBod” by FoodRepublic 2015

Listed as one of the “7 Great Whiskes Finished in Beer Barrels” by 2018

Zinfandel Cask Whiskey

After a year in new oak, this whiskey is then finished in a French oak zinfandel barrel from Peter Franus, Brandlin Vineyard on Mount Veeder, Napa Valley. The result is a heavy-bodies, spicey front that finishes exactly like a light-bodied zin.

Single Barrel Distiller's Reserve

In collecting barrel samples, we occasionally find one that is dramatically different from its peers. Our distiller calls these “Honey Barrels” and we set them aside for a special bottling. Each one tasted dramatically different, but usually have large hints of toffee or vanilla.

Rye & Rested

Rye & Rested Whiskey is a blend of 55% rye and 45% Pinckney Bend’s award winning Rested American Whiskey. We’ve had several expressions of this rye, including a locally-grown one. The result is a unique flavor profile that accentuates the best aspects of each grain.
More About Rye & Rested
Rye History

In the late 1700s and early 1800s rye was the grain that most American whiskey was made from. As the country expanded westward, corn began to replace rye and by the end of Prohibition, rye had largely disappeared.

Flavor Profile

The spicy, sometimes described as ‘peppery’ notes of rye whiskey often show best when blended with the natural sweetness of whiskey made from corn. Distinctive vanillin and caramel notes add complexity and character.

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Our Tasting Room
is Open!

Visit our distillery in New Haven and sample some outstanding spirits. Also, be the first to taste upcoming products.

Hours: open daily, Noon to 6 p.m.

Our Location: 1101 Miller St. New Haven, MO

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