Manchester Distillery sits in a converted mill building at 284 Willow Street in Manchester’s Mill Yard Historic District, where the Merrimack River once powered New Hampshire’s textile industry. Founded in 2017 by husband-and-wife team Troy and Heather Merner, this operation transforms locally-sourced grains into small-batch bourbon, rye, and specialty spirits using traditional methods with modern precision. Troy, a former engineer, and Heather, who handles operations and marketing, spent three years navigating New Hampshire’s complex licensing process before opening their doors in 2019. The Merners didn’t stumble into distilling—they dove deep into the craft after years of home brewing and studying under established distillers across New England. Their 500-gallon copper still, custom-built by Forsyths in Scotland, anchors a 3,000-square-foot production space that maintains the industrial character of its mill heritage while accommodating modern distilling equipment. The couple sources corn from local farms within 50 miles and ages their spirits in 15 and 30-gallon barrels, allowing for faster maturation in New Hampshire’s variable climate. What started as weekend tours for friends has evolved into a legitimate visitor destination. The tasting room occupies the building’s original office space, with exposed brick walls and large windows overlooking the production floor. You’ll taste everything from their flagship Manchester Bourbon to experimental releases while learning about grain-to-glass production from people who actually run the stills. It’s not polished like Kentucky’s big operations, but that’s exactly what makes it worth visiting.