Lucky Duck Distillery sits on Yemassee Highway in the small South Carolina Lowcountry town of Yemassee, about an hour south of Charleston. Founded by husband-and-wife team Matt and Lisa Coleman, who left corporate careers to chase their bourbon dreams in 2018. Matt had been home distilling for years before they decided to go legitimate, converting a former auto shop into their production facility and tasting room. The distillery focuses on small-batch bourbon and rye whiskey, with everything made on a 500-gallon copper still they named Stella.
The Colemans’ journey wasn’t smooth sailing. Getting permits in rural Jasper County took nearly two years, and they had to convince local officials that a craft distillery would benefit the community. Matt handles production while Lisa manages the business side and leads most tours. Their approach centers on traditional mash bills with South Carolina corn and local water sources. The facility produces about 200 barrels annually, aging everything in 53-gallon new American oak barrels in an on-site rickhouse that gets brutally hot in summer, which speeds the aging process.
Visitors get an intimate look at the entire operation since everything happens in one 4,000-square-foot building. You’ll smell the sweet mash cooking, see fermentation happening in open-top tanks, and watch distillation on Stella when she’s running. The tasting room feels like someone’s well-appointed garage bar, which isn’t far from the truth. Lisa’s tour stories about their early mistakes and learning curve make this feel less like a polished tourist attraction and more like visiting friends who happen to make really good whiskey.
