KO Distilling sits in a business park in Manassas, Virginia, founded by Bill Karlson and John O’Mara in 2013—hence the ‘KO’ name that cleverly combines their initials. These two friends started with a simple dream of creating quality spirits in Northern Virginia, transitioning from corporate careers to chase their passion for distilling. They opened their doors in 2015 in a modest 3,000 square foot facility, focusing on small-batch bourbon, rye whiskey, and vodka production with a 250-gallon copper pot still as their centerpiece. The journey wasn’t smooth sailing—Karlson and O’Mara spent two years navigating Virginia’s complex distillery regulations and perfecting their recipes before they could sell their first bottle. Their backgrounds in business helped them understand the market, but they learned distilling through trial, error, and plenty of late nights in their facility. The operation remains lean and hands-on, with the founders still heavily involved in production and visitor experiences. They’ve built relationships with local grain suppliers and focus on creating spirits that reflect Virginia’s growing craft distilling scene. The experience here feels authentically grassroots—you’re not visiting a slick tourist destination but rather meeting two guys who genuinely love what they’re doing. The tasting room has a casual, neighborhood feel where conversations flow as easily as the whiskey. Visitors can see the entire operation during tours, from mashing to bottling, and the founders often lead tastings themselves. It’s the kind of place where you learn about the actual challenges of starting a distillery rather than just hearing marketing speak about ‘craft excellence.’