You won’t find another distillery where you can literally see the grain growing in the fields outside the tasting room window. Bluestem controls their entire supply chain—they plant, grow, harvest, mill, mash, distill, and age everything on the same property. This isn’t just marketing talk about local sourcing; it’s a functioning farm where the Koellings grow corn, wheat, and other grains specifically for distilling. Their production follows the harvest calendar, so visiting during different seasons gives you completely different perspectives on the operation. Matt’s engineering background shows up in their custom-built equipment and efficient processes, while the agricultural focus means they’re constantly experimenting with different grain varieties to see how they affect flavor.
Tours take you through both the farming and distilling operations, usually led by Matt or Lisa themselves when they’re not in the fields. You’ll walk through the grain storage areas, see the milling equipment, and get up close with their copper pot still. The tasting room has big windows overlooking the farm, so you can see the corn fields that will become next year’s bourbon while you’re sipping this year’s harvest. The atmosphere is relaxed and educational—this feels more like visiting knowledgeable neighbors than a polished tourist operation. During harvest season, you might catch them actually bringing in grain, and they’re happy to explain how weather affects both the crops and the spirits.
If you’re interested in the agricultural side of spirits or want to understand where whiskey actually comes from, this is perfect. The farm setting and hands-on operation appeal to people who like seeing behind-the-scenes processes rather than just tasting finished products. It’s particularly good for families since kids can understand the farming connection, and the rural location means plenty of space to roam. Don’t expect polished cocktails or fancy food—this is about understanding grain-to-glass production. Bourbon enthusiasts will appreciate tasting spirits where they can meet the people who grew the grain and ran the still.
Call ahead since tours depend on their farming and production schedule—harvest season can get crazy busy, and they sometimes need to prioritize getting grain in before weather changes. The location is genuinely rural, so GPS can get wonky in the last mile or so. Look for the big farm property with distillery signs rather than expecting an obvious commercial building. Spring through fall offers the best experience since you can see the crops at different stages. Ask about their grain varieties if you’re into the technical side—Matt loves talking about how different corn types affect flavor. Bring cash for bottle purchases since they’re not always set up for cards.
