Dry Hills Distillery sits in the heart of Bozeman, Montana, founded by husband-and-wife team Josh and Angela Wittkamp in 2012. These former tech professionals left their corporate careers behind after falling in love with craft distilling during a trip through Scotland. Their 3,000-square-foot facility on Village Center Lane houses custom copper stills from Germany alongside Montana-made equipment, producing small-batch bourbon, rye whiskey, and vodka. The Wittkamps spent two years navigating Montana’s complex distilling regulations before opening their doors, becoming one of the first grain-to-glass distilleries in the Gallatin Valley. Josh handles the production side with a background in chemistry, while Angela manages operations and developed their tasting room concept. They source all their grains from Montana farms within 100 miles of the distillery, milling everything on-site with a vintage roller mill they restored themselves. The couple’s philosophy centers on showcasing Montana terroir through their spirits, using local wheat and corn varieties that thrive in the high-altitude growing conditions. Their 250-gallon copper pot still produces about 1,000 bottles per month, keeping production intentionally small to maintain quality control. Visitors walk into a working distillery where you can watch the entire process from grain to bottle. The tasting room occupies the front of the building with large windows overlooking the production floor, so you’re sipping whiskey while watching Josh operate the stills. The space feels more like an artisan workshop than a polished tasting room, with exposed beams, concrete floors, and the constant hum of fermentation tanks. You’ll often find Angela behind the bar explaining their process while pouring samples of their latest batches.