How cool would it be to live in a distillery? That’s exactly what co-owner and master distiller Brian St. Clair does. He has an apartment over his Hocking Hills Moonshine distillery where he lives.

Hocking Hills is primarily a moonshine distillery, producing several proofs and many different flavors. However, they do produce one straight bourbon.  They began business in 2015. Approaching from the outside you might be confused as the building is in the center of Logan and from the outside looks more like a retail establishment than a distillery. In fact, it used to be a Sears store. Brian and his brother Eric bought the building in 2019 and turned it into a distillery. They are currently building out a bar/restaurant area and will offer cocktails and food when it is completed. Currently, they offer tastings of their products and tours of the distillery.

They began distilling bourbon in 2018. Their setup is unique in that their distillate is gravity fed down to the cellar after it’s proofed to 120 where the barrels are filled and aged. After ageing, the bourbon is pumped up, proofed, and bottled on the first floor. They say necessity is the mother of invention and Brian proves it with the way he has configured the setup given the building constraints.

I anticipated, given the location, they used a public water supply. Boy was I wrong! They truck spring water in from their family farm to produce their product. Instead of one large still, they have five small stills that are in continuous operation.

Their bourbon bottles are labeled ‘Produced By’, not ‘Distilled By’ even though they are mashed, fermented, distilled, aged, and bottled in-house. This was simply a misunderstanding on the part of the producer. They have never sourced their bourbon.