Westslope Distillery sits on South 2nd Street in Hamilton, Montana, in the heart of the Bitterroot Valley with the Sapphire Mountains rising to the east. Founded by Chris Gallagher, a former aerospace engineer who traded rocket science for grain science after falling in love with craft distilling during travels through Scotland and Kentucky. The distillery opened its doors in 2015, taking over a renovated commercial space that Gallagher and his team transformed into a working distillery complete with custom copper stills and aging room. They focus on small-batch bourbon, rye whiskey, and vodka, using Montana grains whenever possible. Gallagher’s engineering background shows up everywhere in the operation – from the precisely controlled fermentation temperatures to the custom-designed column still that he helped engineer specifically for their grain bills. He spent two years perfecting recipes before opening, working with local farmers to source wheat and corn while sourcing specialty grains from across the region. The operation remains deliberately small-scale, with Gallagher still hands-on in production alongside a tight crew that treats each batch like a science experiment with delicious results. Visitors get an authentic look at craft distilling without the corporate polish – you’re likely to find Gallagher himself running tastings and explaining the technical details that most distillers gloss over. The tasting room has a relaxed, workshop-like feel where the focus stays on the spirits rather than flashy marketing. It’s the kind of place where you’ll learn something new about distillation while sampling spirits that reflect both technical precision and creative risk-taking.