Black Frost Derby Party - May 4, 2024

While we wait (impatiently) for the aging of our own spirits, we have opened our full-service cocktail lounge as a gathering place to relax, unwind, and enjoy time with friends. We’ve sourced the finest bourbons, rums, gins, and vodkas from small-batch makers in the region to support our quest in exploring the area’s terroir.

As we near our opening date, we’re excited to introduce you to the growing team behind Black Frost Distilling. One of our earliest hires, Michael Bundy, brings a plethora of knowledge and experience to the table. (Or should we say bar?) He is a cocktail connoisseur who can sling booze and banter with the best of them. Sure to be one of the first faces you encounter in your time at Black Frost, let’s get to know Michael a little more before you visit!

When we began discussing this project, one of the areas we both agreed upon was bringing the taste of the north to the whiskey and bourbon world. Many are familiar with Kentucky whiskey, Tennessee whiskey, and even Scottish and Irish whiskeys. It’s time to bring the flavors of the Midwest to the mix. This all starts with, you guessed it, the ingredients. Over the last six months, we’ve been planting the base ingredients that will put our spirits on the map.

When you visit Black Frost, the first thing you will see is our fermentation and distillation area. While the stills typically get all the attention in the distillery, without the fermenters, you would have nothing to distill. We are particularly proud of our fermenters, and as you will learn, there is a lot more to them than meets the eye.