Bullshine Distillery sits in Baltimore’s Highlandtown neighborhood on Eastern Avenue, occupying a restored industrial building that owner and founder Jeff Coale transformed into a working distillery and tasting room. Coale, a former pharmaceutical executive with a background in chemistry, launched the operation in 2018 after years of perfecting his recipes and navigating Baltimore’s licensing requirements. The 3,000-square-foot space houses custom copper stills alongside exposed brick walls and industrial fixtures that nod to the building’s manufacturing past. They focus primarily on whiskey and bourbon, with plans to expand into rye and other spirits as their aging program matures. Coale’s transition from pharmaceuticals to distilling wasn’t accidental—his chemistry background gave him a deep understanding of fermentation and distillation science that shows in his methodical approach to production. He spent three years developing recipes and building relationships with local grain suppliers before opening to the public. The distillery operates on a small-batch philosophy, producing around 200 bottles per week using a 250-gallon copper pot still. Coale handles most production himself with help from a small team, maintaining tight control over every aspect from mashing to bottling. The visitor experience centers around an intimate tasting room where Coale or his staff walk guests through the production process and the science behind distillation. You can see the entire operation from the tasting bar—the mash tuns, fermentation tanks, and stills are all visible in the open production space. The atmosphere feels more like a working laboratory than a polished tourist destination, which makes sense given Coale’s scientific approach. Tours happen by appointment and focus heavily on the technical aspects of distillation, making it particularly appealing to people genuinely curious about how spirits are made.