Dry Fly Distilling sits along Spokane’s Riverside Avenue in a renovated brick warehouse that perfectly captures the Pacific Northwest’s craft spirits renaissance. Founded in 2007 by Don Poffenroth and Kent Fleischmann, this operation started as Washington’s first craft distillery since Prohibition—a pretty big deal for a state better known for wine and coffee. The two founders brought serious credentials to the table: Poffenroth with his engineering background and Fleischmann drawing from years in the food and beverage industry. They didn’t just want to make spirits; they wanted to prove that local grains could create something exceptional. The journey from concept to first bottle took three years of navigating regulations, sourcing equipment, and convincing everyone from city planners to distributors that craft distilling could work in Spokane. They built their operation around a 250-gallon copper pot still and committed to using 100% Washington-grown grains from the Palouse region—wheat, corn, and triticale that grows just hours from their front door. The philosophy here isn’t complicated: start with the best local ingredients, keep batches small enough to actually control quality, and don’t rush anything. Their head distiller brings decades of fermentation science experience, treating each batch like a small experiment in flavor development. What you’ll find today is a full-scale operation that’s expanded far beyond those early days but hasn’t lost its experimental edge. The distillery anchors a complex that includes a restaurant serving Pacific Northwest cuisine and a bar where their spirits shine in both classic and inventive cocktails. You can watch production through floor-to-ceiling windows, taste everything they make, and leave with bottles you literally can’t find anywhere else. The space feels industrial but warm, with exposed brick, copper gleaming under Edison bulbs, and the constant, sweet smell of fermenting grain.