Sample From Southern Maryland’s Rising Crop of Wineries, Breweries, and Distilleries | Eater DC
"Tobacco Barn Distillery manages 17 acres of corn that goes into its whiskeys and bourbons, and nearby farms send ingredients for rums. Even the distillery’s electricity is hyperlocal, drawn from solar panels and a geothermal system on the property. After three years of aging, select barrels of Tobacco Barn’s rum are sent aboard the historic U.S.S. Constellation in Baltimore’s Inner Harbor, picking up flavor from fluctuating temperatures and gentle rocking on the water. The facility makes sure to point out a history of whiskey distilling in Southern Maryland that predates Kentucky and Virginia. Basil Hayden, Sr., the “Old-Grand” himself, was part of the Catholic community in St. Mary’s County before settling in Kentucky."
Lisa Snider/For Eater D.C.
