You’ll find Quincy Street Distillery tucked into a converted warehouse at 39 East Quincy Street in Riverside, a quiet suburb just west of Chicago. Founded in 2016 by husband-and-wife team John and Sarah Pedersen, this small-batch operation started as John’s retirement project after 30 years in corporate finance. The couple gutted a 1920s commercial building, installing custom copper stills and creating tasting spaces that blend industrial bones with warm wood finishes. They focus on bourbon, rye, and seasonal spirits, with everything distilled, aged, and bottled on-site. The Pedersens didn’t stumble into distilling—John spent two years learning the craft at distilleries across Kentucky and Indiana before committing to the business. Sarah, a former marketing executive, handles the business side while John runs production. Their master distiller background shows in the methodical approach to grain sourcing and barrel management. The couple wanted to bring craft distilling to the western suburbs, filling a gap they noticed after moving to Riverside in 2012. They spent nearly three years navigating local permits and zoning challenges before opening their doors in late 2016. Visitors get a genuine behind-the-scenes look at small-batch production in action. The 3,000-square-foot space houses their 250-gallon copper pot still, fermentation tanks, and aging room with about 200 barrels. Tours feel personal since you’re often talking directly with John or Sarah, not hired guides reading scripts. The tasting room occupies the front of the building with large windows and a bar made from reclaimed warehouse beams. They’ve built a solid local following, and their bourbon has picked up medals at regional competitions. It’s the kind of place where regulars know the owners by name, and newcomers leave feeling like they discovered something special.