StilL 630 Distillery sits in St. Louis’s Soulard neighborhood on South 4th Street, founded by Keith Kerkhoff and Tim Griesedieck in 2013. Griesedieck comes from the famous St. Louis brewing family – his great-great-grandfather was part of the original Griesedieck brewing dynasty that helped make St. Louis a beer capital. When craft distilling laws changed in Missouri, these two friends saw an opportunity to bring that same brewing heritage to spirits. They opened their doors in 2016 after three years of planning, licensing, and equipment installation in a renovated warehouse space that gives you that industrial-meets-craft vibe St. Louis does so well.
The journey from concept to first bottle wasn’t smooth sailing. Missouri’s distilling laws were restrictive until recent changes opened doors for small producers, and Kerkhoff and Griesedieck spent considerable time working through regulations while perfecting their recipes. Griesedieck’s brewing background influences their approach – they treat fermentation and distillation with the precision his family brought to beer production. The team keeps operations lean but focused, with both founders still hands-on in daily production. Their philosophy centers on using quality ingredients and traditional techniques while embracing some modern efficiency.
Visitors walk into a working distillery where you can see the entire process from grain to glass. The space feels authentic because it is – this isn’t a showroom with hidden production elsewhere. You’ll see their copper pot stills, fermentation tanks, and barrel storage all in the same building where they give tours and tastings. The atmosphere strikes that sweet spot between educational and relaxed, where you learn about distilling without feeling like you’re in a chemistry class. They focus on bourbon and rye whiskey, though they also produce vodka and gin to keep cash flow steady while whiskey ages.
