Bully Boy Distillers sits in Boston’s Roxbury neighborhood, founded in 2010 by brothers Will and Dave Willis in a converted warehouse space. These aren’t your typical craft distilling bros—Will came from the Boston beer scene while Dave brought finance chops, but both grew up with a grandfather who made whiskey during Prohibition. They started with a 250-gallon copper pot still and have grown into one of New England’s most respected craft distilleries, producing rum, whiskey, vodka, and gin. The distillery occupies about 6,000 square feet on Cedric Street, and you can see their copper stills working through large windows that face the street. The Willis brothers didn’t just stumble into distilling. They spent years researching, traveling to distilleries, and learning from master distillers before opening their doors. Their approach focuses on using locally-sourced ingredients when possible—they get honey from Massachusetts beekeepers for their Old World Cask Strength rum and work with New England farms for grain. Head distiller Will handles production while Dave manages the business side, but you’ll often find both of them on-site during tours, sharing stories about their journey from homebrew enthusiasts to legitimate distillers. The tasting room feels industrial but welcoming, with exposed brick, concrete floors, and plenty of light streaming through those big windows. You’re not just tasting spirits here—you’re getting an education about New England distilling and the brothers’ philosophy of making spirits that reflect their region. They’re particularly proud of their white whiskey and aged rum programs, and the space regularly hosts events that bring together Boston’s craft beverage community.