Shmidt Spirits operates out of an industrial facility in Beltsville, Maryland, about 20 minutes northeast of Washington D.C. Founded by Alex Shmidt, a former aerospace engineer who pivoted to distilling after years of home brewing and fermenting experiments, the operation launched in 2018 with a focus on small-batch bourbon and rye whiskey. The 5,000-square-foot facility houses a 500-gallon copper still alongside fermentation tanks and a modest barrel storage area. What started as weekend passion project grew into a full-time venture when Shmidt’s experimental batches started winning over friends and local tasting groups. The distillery produces bourbon, rye whiskey, and seasonal grain spirits, with most production aging in 53-gallon charred oak barrels sourced from Missouri cooperages. Shmidt handles much of the production himself, from mashing to distillation, with help from a small crew during bottling runs. The operation reflects his engineering background—everything’s precisely measured and documented, from grain bills to fermentation temperatures. You won’t find flashy marketing or slick tasting rooms here, just methodical craft distilling in an unpretentious warehouse setting. The focus stays squarely on the spirits themselves rather than creating an Instagram-ready experience.