First Cut Barrel Co sits in Stamford’s industrial Harbor Point area, operating out of Building 13 at 375 Fairfield Ave. Founded by Chris Parris and Dave Seiler, two former corporate professionals who decided to chase their passion for craft spirits, the distillery opened its doors in 2019 after years of planning and navigating Connecticut’s complex distilling regulations. The operation focuses on small-batch bourbon and rye whiskey, housed in a converted industrial space that maintains its raw, utilitarian feel while serving as a working production facility. Parris and Seiler’s journey into distilling wasn’t typical – both came from business backgrounds but shared a fascination with the craft and science of whiskey making. They spent considerable time learning the trade, visiting established distilleries, and perfecting their recipes before committing to the Stamford location. The name ‘First Cut’ reflects their philosophy of taking the best from each batch, emphasizing quality over quantity in their approach. Their master distiller brings experience from larger operations but appreciates the creative freedom that comes with a smaller-scale operation. Visitors find themselves in an authentic working distillery where production happens alongside tastings and tours. The space doesn’t try to be something it’s not – it’s industrial, functional, and focused on the craft rather than polished presentation. You can see the copper stills, smell the mash cooking, and watch the actual process unfold. The team is hands-on and knowledgeable, often including the founders themselves leading tours and explaining their methods. It’s the kind of place where you learn about distilling rather than just sample products.