Brickway Brewery & Distillery sits in Omaha’s Blackstone District at 1116 Jackson Street, a neighborhood that’s become the city’s craft beverage heartland. Founded by Matt Simpson, who left his corporate finance career to chase his passion for craft spirits, Brickway opened its doors in 2014 as one of Nebraska’s early craft distilleries. The operation occupies a renovated brick building that perfectly captures the industrial-meets-artisanal vibe of the district, housing both brewing and distilling operations under one roof. They produce vodka, gin, whiskey, and rum alongside their craft beer lineup, making them a true hybrid operation that gives visitors multiple reasons to stick around. Simpson’s journey from spreadsheets to stills wasn’t overnight—he spent years perfecting recipes and navigating Nebraska’s licensing requirements before opening. The distillery side focuses on small-batch production using a custom copper still, with Simpson handling much of the distilling himself in the early days. The team has grown to include experienced brewers and distillers who share his commitment to quality over quantity. Their philosophy centers on using local ingredients when possible and taking the time needed for proper aging, even if it means smaller profit margins. The tasting room feels like a neighborhood hangout where serious spirit enthusiasts mix with curious beer drinkers. You’re tasting spirits that were likely distilled by the same person who’s explaining the process to you, and that personal connection shows. The space buzzes with energy from both the brewery and distillery sides, and you can often catch glimpses of production happening behind glass. It’s the kind of place where you might come for a quick tasting and end up staying for a full evening, especially when they host events that pair their spirits with local food.