Our Spirits
Black Forest Spirits
Black Forest Spirits are those that call on the traditions of Hoosier Occupied Northern Kentucky for inspiration and origin. These are spirits that are traditional to the Black Forest region of Washington, Orange, Crawford, Lawrence, Harrison, and Perry counties or which were inspired by the traditions, cultures, and methods of this region which was once the Apple Brandy capital of the world!
Marked by pot still distillation, self propagated unique yeast strains, wild fermentations, sours with lactobacillus, hand modified ingredients, hand made mashes, and open top fermentation as well as unique distillation protocols and infusions found nowhere else. Many of our seasonal, limited run, or one off releases find their home under this label; truly artisan expressions! Many of these are modern takes on old classics such as dutch style fruit cordials, smoked specialty spirits, herbal concoctions making use of local ingredients, or spur of the moment spirits inspired by the Muses. Some pre-date the region and have roots in the American Colonies or in Old Europe, some are straight from the era of prohibition, and others yet are found classically in the Victorian Age. A great many are entirely new and unique compositions all their own. All are vital components of our operation.
The 9 Herb Charm is named after a 10 century English poem found in the Anglo-Saxon medical compilation Lacnunga and details the use of nine specific herbs to heal various ailments, connecting these herbs to Woden or Odin.
We took inspiration from this poem/spell and used it as a base to work from to craft a very Alpine Inspired but American style Cordial, colored with herbs, and sweetened with pure cane sugar. Can be used similarly to spirits like Chartreuse or drank as a digestif (after supper) or enjoyed in a highball or herbal tea.
9 Herb Charm
Not a true brandy as we used sugar to augment the apples in fermentation. This spirit is a tribute to the type of Apple spirits which were produced in the Black Forest region of Southern Indiana during prohibition or in years when fruit was scarce and locals would turn to mixing fruit with sorghum, honey, or maple syrup to increase the amount of alcohol available for distillation. This is the style of "shine" that would have been common from the local Blind Tiger or shot house. We distill this using our double thumper system from apples grown in Salem and Paoli Indiana and then load our thumper with apples to increase the aromatic profile. After distillation the spirit is rested on dried apples for a period of two weeks to extract their essence prior to being proofed down with water from Patoka lake. Traditionally these spirits were enjoyed with local honey.
Black Forest Apple
Not a true brandy so to speak as we used sugar to augment the fermentation process. This spirit is a tribute to the type of Peach spirits which were produced in Washington, Orange, Crawford, Perry, Lawrence, and Harrison county during prohibition or in times when fruit was not abundant and various local sugar sources were used to increase the alcoholic content of the fermentation. Made with Lakeview Orchard Peaches. Traditionally enjoyed with local honey as a sweetener. We distill this on Artemisia, our double thumper still, and charge the thumpers with fresh peaches during distillation to enhance the aromatic profile.
Black Forest Peach
Made in the style of "Dutch Brandies" we start with a base of unaged peach brandy which we sweeten with peach concentrate and white sugar.
Black Forest Peach Cordial
Wickliffe was once a thriving little community near Patoka Lake named after English reformer John Wycliffe. Once a quaint little village all that remains today is the old Cemetery complete with a church bell; a sensory reminder of days gone by; smoke houses, agricultural pursuit, and community. The Wickliffe Bell is our remembrance to the Hoosier State as it once was. We use malted oats and apples which we then smoke heavily with Irish peat and ferment with cane sugar and raisins to produce an aromatic spirit similar to those found in Wales and Ireland made by illicit distillers. The spirit is rested in casks until a balance between the resulting distillate and wood sugars is achieved.
Wickliffe Bell
In 1804 Merriwether Lewis and William Clark left the Falls Of The Ohio and entered the Indiana territory to explore the newly acquired Louisiana Purchase. Among their provisions would have been chocolate made in a style that hadn't changed much since colonial days. Dark, rich, and with a hint of botanicals. Our 1804 was inspired by this connection, a truly adult take on a chocolate cordial.
Not yet available.
1804 Chocolate Liqueur
Among the early Pioneers of Southern Indiana were many enterprising folk practitioners who gathered various herbs and spices from the hedgerows and forests abundant locally for their domestic needs. These foraging skills were of great importance in creating unique spirits which soothed their many worries and helped them find comfort after long days of work. The skill in botanical identification and use was passed to them from their ancestors and theirs before them going all the way back to Germany where such activities were known as Hedgewerk. Here the Hazelnut meets dandelion and elderflower as well as the then exotic Vanilla bean and citrus to create a harmonious cordial in honor of the Granny Women of old.
Not yet available.
Hedge Werk
We take rye to the next level by fermenting rye malt, cane sugar, and raisins in old oak casks prior to distilling in our pot still double thumper system. The double thumper allows for us to incorporate various infused elements into the spirit such as citrus, Jasmine and Chamomile, or toasted hickory bark and hickory syrup. The resulting distillate is then rested in various types of casks allowing for the addition of other flavors and characteristics and the balance of various wood sugars and oxidation.
Not yet available.
Ryes & Shine
Botanical Spirits
Probably our most diverse category. These are traditional and new spirits inspired by the true roots of the arts of distillation in the apothecaries. Gins, Absinthe, and Aquavit, flavored using unique herbs, spices, and botanicals source from only the most reliable of producers!
Our Alchemist believes Absinthe to be the ultimate expression of the distiller's art and undertook a painstaking study to create a unique spirit that stands on its own while paying tribute to the various Sages of time who built the foundations of this botanical based spirit. Compiling information and methodology from the 1750's through to the Belle Epoch, this distillation is composed of 13 botanicals hand selected from lists from Mere Henriod (The Mother of Absinthe) through to Lyons France and The Val De Travers. A truly experiential drink, handcrafted in tiny direct fired stills with love, care, and grace.
The 13th
Artists and Bohemians alike understood the distinct allure of Absinthe, particularly of that which they termed the Green Fairy, and leaned heavily into its mythology to create beautiful words and works of art. The powers that be took our Fairy from us for nearly a century before it returned, but mostly stifled by tradition. Our Alchemist decided to focus on a truly Americanized form of Absinthe in this release, utilizing Maize Morado to create a gorgeous Amethyst hue in the finished spirit and bring a taste of the New World into balance with the Old. The ban indeed is over and the Effect has returned!
Short Term Effect
Aquavit, the water of life, originated on Scandinavian homesteads as a folk spirit. Hand crafted with savory and bold botanicals on an open fire pot still, our expression uses carroway, coriander and dill with just a pinch of Cayenne pepper to introduce some Hoosier Hospitality and warmth. Excellent for a big, bold, experiential bloody mary, or chilled in the freezer for a summer cool down.
Not yet available.
Aquavit
A decidedly driven, boldly decadent, and daringly delightful Gin made with a base alcohol fermented from the Qintessence of the Sun: orange juice. The nose is of marmalade, key lime pie, and light spice. Almost effervescent in effect. Ginger ale and Sprite are not bad descriptors. The palate entry is soft, supple and mid pallet it starts to coat with dense but not overpowering creamy oils and a high note similar to light cinnamon in a pie crust. To the sides slightly warming baking spices lend an earthy balance to the height of Apollos prowess. The finish goes super bright, not dissimilar to fruity pebbles with a pleasantly numbing and subdued black pepper on the tip of the tongue.
2 Gingers Gin
Whiskies and Brandies
Our focus is upon creating experiential spirits, the ones you set down and spend some real time with. The ones you share with family and friends at special occasions, the ones that set themselves aside from their peers from other producers due to exceptional qualities and outside the box thinking. These are as much about re-imagining the dull aged spectacle of a stagnant industry as something timeless and vital as they are about straight up innovation.
We focus on open top fermentation in stainless steel as well as wooden fermenters, inviting in the terroir of Indiana's 200 plus years of distilling history to make its mark upon our products. We purchase our grain primarily from within the state via Sugar Creek Malt company who ensures us the very best quality and an expression of Indiana's agricultural prowess and we harvest fruit where possible from local orchards and backyard trees, placing emphasis on historic varieties and types. Our distillations and fermentations are diverse, relying on our head Alchemist Alan Bishop's experience collecting, capturing, and propagating historic yeast varieties and his library thereof (7 and counting) to bring forth unique combinations and flavor possibilities. From there the Distillation protocols laid out by Alan Bishop and influenced by Tyler Ritchison shape the spirit into its raw form with distillation being completed by either double pot still, single pass hybrid still, or single pass double thumper. The possibilities for flavor potential and variation are nearly endless even within one single mash bill. No need to worry, we have plenty of mash bills! Our American Whiskies and Brandies are almost always barreled at proof from the still, a method "borrowed" from traditional brandy distillers allowing for the retention and concentration of positive flavor contributions from fermentation and distillation and allowing for a balance between barrel and raw spirit during the maturation period. For us the ingredients are important, and covering up the positive contribution of all the factors up to that point with barrel sugars and tannins would seem to defeat the purpose. We mature primarily in number 2 char casks with medium plus toast heads in an outside dunnage type warehouse which gets the full brunt of Southern Indiana's temperature and humidity swings. The push and pull of nature. We proof all of our products with the same water we ferment with from the Patoka Lake watershed and never use distilled or reverse osmosis water, making even the water a representative agent of our location. Our products are never chill filtered and we only filter to remove debris. We proof our products to strength in a slow and deliberate method so as not to shock the resulting spirit and provide for the best experience possible. Every barrel is labeled with every variation which was performed during production giving us access to unique production notes and allowing us to expand the colors we can offer for single barrels or for the blending of our mainline products.
On the face of things it may seem contradictory for a former State Police Officer and a reformed "Moonshiner" to pool their resources into making fine Southern Hoosier Sipping Whiskey, but such is the case with Bartels & Bishop. Believing that the combination of strong opinion into a greater good, in this case fine whiskey, can overcome the animosity of past career ambition they set to making whiskey good for telling Hoosier Folk Tales on the front porch or stretching the truth on the liars bench. Made using high quality Heirloom Corn, Malted Oats, Malted Rye, and Malted Barley sourced directly from the Crossroads of our great country.
Not yet available.
Bartels & Bishop
The side wheel packet steamer was launched into service in 1863 as a Union Troop Transport before being commandeered by General John Hunt Morgan and his Cavalry in their invasion of Southern Indiana and Ohio three months later. She was burned and sank near Mauckport, Indiana by Morgan’s Men and to this day she sits on the southern border of Indiana, a reminder of tumultuous times, the only Federally recognized Civil War site in Indiana. Made using Heirloom Corn, Oats, Wheat, and Crystal Malt.
Not yet available.
The Alice Dean
Our contribution to the burgeoning American Single Malt Category. Named for a pre-prohibition single malt made near Lawrenceburg, Indiana. We use high quality barley grown and malted by Sugar Creek Malt Co. of Lebanon Indiana and smoked in their one of a kind Sainhouse in the traditional Norse style using Beech and Alder Wood to bring out unique aromas that harken back to the homesteads of Old Europe.
Not yet available.
Thistle Dew
Starting off with 60% rye we fill out this mash bill with oats, distillers malt, and munich malt bringing a rounded mouthfeel and floral character to the ball.
Thomas Green Rye Whiskey
100% Malted Rye. There's no substitute for authenticity! Thomas Green was a Preacher Distiller in Becks Mill, Indiana starting in 1812 as well as a well-known Itinerant preacher who used the money from his distilling operations to build many of the early churches of Washington County, Indiana. Once the temperance movement became popular in the 1850's he became the subject of ridicule: “Thomas Green, Prettiest man I ever seen -- Miller, Stiller. Soul Saver. Sinner Skinner.”
Thomas Green Malted Rye Whiskey
Sunshine Spirits
Sunshine Spirits are a unique spirit made using both raw and malted/roasted sunflower seeds. While we are not the first to partake in using this unique ingredient using primarily black oil sunflower seeds, we certainly believe that we are the first legal distillers to push it into such innovative and provocative products.
Our Head Alchemist, Alan Bishop, set to putting his unique spin on spirits distilled from Sunflowers. First malting them, then malting and roasting, before finally settling into the other grains and ingredients that would set them apart. The yeast, captured by Alan and Jolee from the remains of the old town of Newton Stewart and fermentation, always in used whiskey barrels. The spirit distilled on a double thumper system. The result: a rich and somewhat smokey and roasty spirit akin more to Mescal than modern whiskey or shine. Savory, round, and full of the fire of life.
From this base are produced Sunshine Spirits Schnapps, sweetened and flavored and made to be mixed with various ingredients. Nothing fancy our haughty taughty about them, they blend phenomenally with other spirits, ice cream, or your favorite sodas and drinks! The only rule? They have to be flavors that would have been common in hard candies carried by Apothecaries no later than 1900! That's just one of the ways we push the envelope while preserving tradition!
Cold mashed in the tradition of Moonshine. We hand malt and roast our own sunflowers to express the oil and roasty/nutty flavors. We combine these with wheat, rye, and oats, as well pure cane sugar, and ferment in wooden casks for around 7 days using a yeast we captured from what remains of the old town of Newton Stewart. We distill on our 250 gallon double thumper system which imbues a rich and oily character with a bit of smoke not dissimilar to Mescal. The resulting distillate averages 140 proof. After distillation we sugar maple charcoal filter to polish the spirit and proof down to 92 slowly over a period of weeks using water from the local water shed, this water has only had chemical and biological contaminants removed, but small amounts of local minerals remain to truly express the character of the region. This recipe was inspired by collaborations with Alan's friend Moonshine Mike Stallings.
White Sunshine
Named in tribute to one of the three towns that were destroyed to build Patoka Lake. Newton-Stewart was the site of Allen's Mill and was a thriving little town. This area of Crawford and Orange county in particular was well known for local moonshining and bootlegging and this activity increased when the government began claiming parcels of land with several local moonshiners setting up small operations on government land to make a few dollars before being forced to leave the area. We cold mash using pure cane sugar, hand malted corn, wheat, and oats alongside the yeast we gathered behind the old general store in the area. That traditional corn shine leads the way but with an unusual sweetness not often experienced in traditional sugar and grain based distillations. Made in the fashion of the Bishop, Butler, Wilson, and Barger Families of Southern Indiana. This one is for the traditionalist who wants to experience the real thing! We firmly believe in paying tribute to our past and our roots, it's the Hoosier Way.
Newton Stewart
What is Sunshine without a sun set? We took our White Sunshine and rested it in Brazilian Amburana Barrels for a few months to pull a little color, but also to imbue the flavor of this exotic wood into the spirit. The roasty, nutty, smoky flavor of sunshine is complemented with cinnamon, nutmeg, and baking spices that are off the charts! If you like complexity in your spirits this one is for you.
Amburana Finished
A rich, indulgent spirit bursting with the warm, melted flavor of classic butterscotch candy. Built on the oily, unique base of the malted sunflower mash, it delivers unmistakable notes of butter and brown sugar — smooth, sweet, and deeply satisfying with a lingering caramel warmth.
Butterscotch Sunshine Spirits
This spirit captures the nostalgic fizz and sweetness of a classic root beer float. The bold sunflower mash base (120 proof) pairs with the familiar sarsaparilla-and-vanilla notes of old-fashioned root beer, making it perfect over ice or even over ice cream.
Root Beer Sunshine Spirits
A fiery yet sweet spirit that delivers the sharp, spicy bite of cinnamon candy — think Red Hots in a glass. The high-proof sunflower base amplifies the heat of the cinnamon, creating a warming spirit with a bold, lingering spice finish.
Cinnamon Sunshine Spirits
Bright and citrusy, this flavor channels the sweet-tart pucker of a classic lemon drop candy. The clean, high-proof sunflower spirit carries the zesty lemon flavor well, balancing sweetness and sharp citrus tang for a refreshing, candy-forward sip.
Lemon Drop Sunshine Spirits
This spirit delivers the deep, dark sweetness of ripe black cherries layered with a subtle complexity that the YouTube tasters described as reminiscent of Dr. Pepper's dark fruity depth with cherry notes blooming around it. Bold and punchy, just like its "Bomb" nickname suggests.
Cherry Bomb Sunshine Spirits
A decadent, buttery spirit evoking the rich crunch of classic English toffee candy. Expect deep caramelized sugar notes layered with a buttery smoothness and a hint of toasted nuttiness — all amplified by the naturally oily, roasted sunflower mash base that makes Sunshine Spirits unique.
Not yet available.
English Toffee Sunshine Spirits
Sweet and tropical, this flavor brings the vivid, candy-like character of banana runts or banana taffy rather than a fresh banana. The high-proof sunflower base carries the ripe banana flavor boldly, making it a fun, playful spirit with strong nostalgic candy-shop appeal.
Not yet available.
Banana Sunshine Spirits
Sunshine Spirits: A Salute to “Moonshine” Mike Stallings
Many years ago, Head Alchemist Alan Bishop, befriended an Estill County, Kentucky Moonshiner by the name of Mike Stallings. Alan and Mike formed a fast friendship over love of the art of distillation, esoterica, music, folklore, and folklife. Mike, who was originally from Shoals, Indiana had spent his life as an adventurer. Moving first, as a child to Michigan before setting out on the life of a hitchhiker and eventually joining the U.S. Army. Mike was a man of many talents: drawing, carving, distilling, singing, playing guitar, and he was also well versed in folklife skills.
Alan and Mike often spoke and would share ideas about the art of distillation and alchemy in addition to the other previous mentioned topics. This led naturally to collaboration and inspiration, as one might send the other a native yeast strain or seed or some obscure grain or herb variety to grow, but more commonly they would share conceptual ideas for spirits not yet created and ask one another for a potential direction to take the production of said spirit. This was even put on display for the public at the Moonshiners Ball where Mike and Alan mashed in Mike's very first ever all grain mash (he had focused previously on making sugar based fermentations with grain and fruit as flavor additives) which included a white wheat Mike had ceremonial ground himself on an old Native American grinding stone near the river. The two would never copy one another, but if an idea changed hands they would run with it and put their very own unique spin on it!
Unfortunately, Mike was diagnosed with a severe disease not long after that took him out of his beloved lifestyle for some time prior to his recovery. Once he was in remission he called Alan to share the great news and ask him what he thought of using a bag of bird seed sunflowers he had leftover on his porch to produce some shine. He set out to create a unique spirit and succeeded greatly, relying on sugar as the fermenting base and adding to this wheat and rye. To the double thumper system of his 50 gallon still ‘Sondra’ he added ginger root, macerated alcohol, and even Ale 8 soda. The results were fantastic! Mike even filmed a documentary with Bo Cumberland called 'Who is Michael Stallings' and appeared in a Netflix documentary covering the Pappy Gate Theft. One of Alan's favorite memories is traveling with his wife, Kim, and daughter, Penny, to Mike's Sparrows Nest farm for a huge and unruly party where Alan set up a three gallon still and produced a one off Moonshine from Rose of Sharon bushes growing in Mike's yard. The results must have been good, as the producer never got to taste it, the shine was disappearing and distributed from the worm at proof as it was produced! Unfortunately, Mike's disease returned shortly thereafter.
On a trip to see Mike at the hospital Alan was handed a hand drawn map of the barn by Mike who he informed he would like to have his beloved still 'Sondra'. This is the copper still you see in our production room that we based our still Artemisia upon. The map is on display there as well. The map illuminated where in his barn the various pieces and parts were hidden and where Alan could find them. Mike's concerns at the time were making sure his wonderful wife Sondra was taken care of and that his legacy lived on in the distilling world. This was the inspiration behind Sunshine Spirits. Not long after Mike left this mortal coil, his service attended by friends, family, associates, and even famous musicians was one for the books and filled with love and more joy than sadness that our amazing friend wasn't suffering anymore. Mike was truly one of the most talented people a person could have known. His art is still on display, the record recorded in the hospital with his friends still on repeat, and his memory shining through the fog of time.
Continuing the tradition Alan set to putting his unique spin on spirits distilled from Sunflowers. First malting them, then malting and roasting, before finally settling into the other grains and ingredients that would set them apart. The yeast, captured by Alan and Jolee from the remains of the old town of Newton Stewart and fermentation always in used whiskey barrels. The spirit distilled on a double thumper system very similar to Sondra. The result; a rich and somewhat smokey and roasty spirit akin more to Mescal than modern whiskey or shine. Savory, round, and full of the fire of life.