Philadelphia Distilling sits in Fishtown at 25 East Allen Street, founded in 2005 by Andrew Auwerda—making it Philadelphia’s first craft distillery since Prohibition. Auwerda, a former chef who’d worked in some of the city’s top restaurants, decided to apply his palate and precision to spirits instead of food. The operation started small in a converted warehouse space, focusing on gin production when craft gin was still a novelty in American distilling. The distillery gained serious momentum under the guidance of master distiller Aaron Selya, who joined early on and helped develop their signature botanical-forward approach. They use a custom-built 500-gallon copper pot still named “Infinity” along with smaller stills for experimental batches. What started as a gin-focused operation has expanded into whiskey, vodka, and specialty spirits, but they’ve maintained their reputation for meticulous attention to botanical selection and flavor balance. Visitors can tour the compact but efficient production facility and taste spirits in their adjoining tasting room. The space feels authentically industrial—concrete floors, exposed brick, the smell of juniper and grain—without trying too hard to be trendy. They’ve built a solid local following among bartenders and spirit enthusiasts who appreciate their technical approach and willingness to experiment with unusual botanicals and aging techniques.