Centerfire Distillery sits in an industrial complex on Nampa’s east side, founded in 2020 by husband-and-wife team Matt and Stephanie Schaefer. Matt, a former Army artillery officer, named the distillery after the artillery term for precise, coordinated fire—a nod to his military background and approach to distilling. After leaving the service, the Schaefers spent years planning their distillery, learning the craft and navigating Idaho’s regulatory landscape before opening their doors. The operation produces bourbon, rye whiskey, and vodka in small batches using a custom copper still setup. The Schaefers didn’t take the typical route into distilling. Matt’s background in precision operations translates into meticulous attention to detail in their fermentation and distillation process. They source their grains locally when possible and focus on creating spirits that reflect Idaho’s agricultural heritage. The couple handles most operations themselves, from mashing to bottling, which keeps production limited but allows them to control every aspect of quality. Their approach emphasizes patience—they’re aging their whiskeys properly rather than rushing products to market. The tasting room occupies a straightforward industrial space that feels more like a working distillery than a polished visitor center. You’ll see the production equipment up close, smell the grain and fermenting mash, and likely meet Matt or Stephanie behind the bar. The atmosphere is unpretentious and educational, with the founders happy to explain their process and share samples of their current releases. It’s the kind of place where you’ll learn something about distilling while tasting spirits that genuinely represent the craft.