Lexington Brewing & Distilling Co sits on Cross Street in downtown Lexington, where bourbon meets beer in Kentucky’s most unexpected combination. Founded in 1999 by Pearse Lyons, an Irish biochemist and entrepreneur who built his fortune in animal nutrition, this operation started as Kentucky Ale brewery before adding distilling in 2012. Lyons, who held a PhD from the University of Birmingham and worked in distilleries across Ireland and Scotland, wanted to bring European brewing traditions to Kentucky’s heartland. The 40,000-square-foot facility produces both craft beer and bourbon whiskey, making it one of the few operations in Kentucky doing both at commercial scale. Lyons passed away in 2018, but his vision continues under the leadership of his family and master distiller Mark Coffman, who came from Brown-Forman with decades of experience. The facility houses copper pot stills imported from Scotland alongside modern brewing equipment, creating an unusual industrial symphony. They produce their Town Branch Bourbon and Kentucky Ale under the same roof, sharing water sources and some fermentation expertise. The operation reflects Lyons’ belief that fermentation science connects brewing and distilling more closely than most people realize. Visitors can experience both sides of the operation through tours that showcase the brewing floor and distillation area. The facility maintains an industrial feel with exposed brick and steel, but the tasting room offers a more polished experience with views of downtown Lexington. You’re tasting products from a company that supplies Alltech, Lyons’ global animal health empire, giving this distillery unusual financial backing and stability. It’s not your typical craft startup story, but rather a tale of applying scientific expertise and international experience to Kentucky spirits.