Pennsylvania Distilling Company operates out of an industrial complex on Three Tun Road in Malvern, about 30 minutes west of Philadelphia. Founded in 2016 by Keith Knoke and Mike Shannon, two friends who transitioned from corporate careers to craft distilling, the operation focuses on small-batch bourbon, rye, and vodka production. Knoke handles the business side while Shannon, who studied distillation techniques extensively before launching, serves as head distiller in their 3,000-square-foot facility. The duo spent nearly two years perfecting their recipes before opening to the public, working with a custom 500-liter German copper still that allows them to control every aspect of production. They source their grains from Pennsylvania farms when possible and age their whiskeys in 15 and 30-gallon barrels, which accelerates the maturation process compared to standard 53-gallon barrels. Shannon’s background in engineering shows in their methodical approach to distillation, with detailed records kept for every batch. Visitors find a working distillery that doesn’t try to be anything fancy—concrete floors, exposed ceilings, and the sweet smell of fermenting mash. You can see their entire operation in one room, from the mash tun to the bottling line. The tasting room feels more like hanging out in someone’s well-stocked garage than a polished visitor center, which fits the founders’ straightforward approach to both making and selling spirits.