Woodinville Whiskey Co. sits in the heart of Washington’s wine country, about 30 minutes northeast of Seattle. Founded in 2010 by childhood friends Orlin Sorensen and Brett Carlton, the distillery started as a passion project that grew into one of Washington’s most respected whiskey producers. Sorensen, formerly a software executive, and Carlton, who worked in finance, decided to chase their shared love of American whiskey after years of home distilling experiments. They launched operations in a modest 5,000-square-foot facility on Redmond-Woodinville Road, focusing exclusively on straight bourbon and rye whiskeys aged in new American oak barrels. The distillery sources all its grains from Washington state farms, working directly with local farmers to ensure quality from field to bottle. What started as two guys with a dream has evolved into a serious operation producing about 200 barrels annually, with their whiskeys now distributed across multiple states and earning recognition from spirits competitions nationwide. The facility itself feels like a working distillery first and tourist destination second—you’ll see actual production happening during most visits, with the sweet smell of mash and the rhythmic sounds of fermentation tanks creating an authentic backdrop. They’ve expanded twice since opening, adding barrel storage space and a proper tasting room, but kept the focus squarely on making exceptional American whiskey rather than flashy experiences.