Montana Whiskey Co. sits in a converted warehouse on South 2nd Street in Missoula, where founders Tyler Jorgenson and Ryan Koenig opened their doors in 2015. These aren’t your typical distillery guys—Jorgenson came from the tech world, and Koenig brings a background in construction. They started with a 26-gallon copper still and a vision to create Montana’s first legal whiskey distillery since Prohibition. The 3,000-square-foot space feels more like an industrial workshop than a polished tasting room, which honestly fits the scrappy Montana vibe perfectly. They’re producing bourbon, rye whiskey, and vodka using Montana grains and Rocky Mountain water. The operation started small but they’ve steadily expanded their production capacity while keeping that bootstrap mentality that got them started. What began as weekend experiments in Jorgenson’s garage has evolved into a legitimate craft distillery that’s putting Montana on the whiskey map.