A Father, a Son, and a Dream

They say that you’re never too old to continue learning. This sentiment is especially true for retired college professor, Andrew Whitehead. Andy always knew he wanted to hone his love of learning and appreciation of whisky into a trade he could share with his community.

In 2021, Andrew began learning everything he could about distilling, and started sharing this knowledge with his son, Griffin. After graduating high school, Griffin immediately entered the construction field, eventually earning his CDL. However, Griffin realized he wanted to work toward a different dream at the same time that Andy decided he was ready to expand the distillery.

While the idea of expanding was daunting, they were able to upgrade from a very small 30 gallon mash tank and 25 gallon still (about 3 gallons of output per run), to a 150 gallon mash tank and 100 gallon still. They realized this was absolutely necessary once their initial products made it out to customers at the BARR at Red Rock Barbecue! They needed to expand to keep up with the demand - and now it can be brought to you!

The pair have been working diligently since expanding to create tasteful and unique products that showcase not only exquisite alcohol, but spirits that are uniquely crafted from natural ingredients sourced from where they distill in Pennsylvania.

There is always something new to learn and love when you stop by to try Andrew Whitehead and Son’s products!