The Washington Distilling Company sits right in the heart of historic Washington, Missouri, about an hour west of St. Louis along the Missouri River. Founded by Bob and Angie Brewer in 2014, this craft operation took over a renovated brick building on Jefferson Street and has been quietly perfecting small-batch spirits ever since. The Brewers came from completely different backgrounds – Bob worked in construction while Angie handled the business side – but they shared a fascination with fermentation that started with homebrewing and evolved into something much more ambitious. What began as weekend experiments in their garage turned into a three-year journey of learning distillation, navigating regulations, and convincing Washington city officials that a distillery could be a great addition to their tourist-friendly downtown. They started with a 250-gallon copper still and have slowly expanded their operation while keeping everything hands-on. Bob handles most of the production work himself, from mashing to bottling, while Angie manages tastings and the business operations. Their approach is methodical rather than flashy – they’re more interested in perfecting their craft than rapid expansion. Visitors find a genuinely intimate operation where you’re likely to meet the actual owners during your visit. The tasting room feels more like someone’s well-appointed basement bar than a polished tourist destination, which works in its favor. They focus primarily on bourbon and rye whiskey, though they also produce vodka and seasonal spirits. The scale is small enough that you can actually see their entire operation during a visit, and Bob’s happy to explain the technical details if you’re curious about the process.