Sangfroid Distilling sits on Baltimore Avenue in Hyattsville, Maryland, just outside DC, where founders Jason Scott and Andrew Gieraltowski turned their homebrewing passion into a full-scale craft distillery. The pair opened their doors in 2018 after years of planning and navigating Maryland’s complex distilling regulations. Scott brings a background in engineering while Gieraltowski’s restaurant experience shaped their approach to hospitality. Their 3,000-square-foot facility houses a custom-built 500-liter copper still from Germany, where they focus primarily on whiskey production alongside gin and rum. The name ‘sangfroid’ means composure under pressure—fitting for two guys who left stable careers to chase the craft spirits dream. The distillery emerged from Scott and Gieraltowski’s shared frustration with finding quality local spirits in the DC area. They spent two years perfecting recipes in Scott’s garage before committing to the commercial leap. Getting the proper permits and zoning approvals in Hyattsville proved challenging, but the location offered affordable space and proximity to both DC and Baltimore markets. Master distiller Scott handles the technical side while Gieraltowski manages operations and visitor experiences. Their philosophy centers on traditional techniques with modern precision—they’re not chasing trends but building a sustainable business around spirits they’d want to drink themselves. Visitors find a working distillery that doesn’t pretend to be anything else. The tasting room feels like an extension of the production floor, with exposed brick walls and industrial lighting. You can see the entire operation during tours, from grain to bottle. Scott and Gieraltowski often run tastings themselves, explaining their process without the usual marketing spin. The space accommodates maybe 20 people comfortably, so it never feels crowded. They’ve built a loyal local following who appreciate the no-nonsense approach to both distilling and hospitality.