How far is the distillery from Louisville?

Neeley Family Distillery is about 45 minutes northeast of Louisville in Sparta, Kentucky. It's in Gallatin County, off the main Bourbon Trail routes, so plan for a bit of a drive through rural Kentucky.

What makes their bourbon different from larger distilleries?

The Neeleys grow some of their own corn right on the property and handle most of the production themselves as a family operation. You're tasting spirits made in small batches with direct family involvement from grain to bottle, rather than mass-produced bourbon.

CRAFT DISTILLERY

Kansas

Wheat State Distilling

Wichita,

Kansas

— Bourbon, Rye, Vodka, Gin

TOURS AVAILABLE

TASTINGS

RESERVATIONS

DISTILLERY SNAPSHOT

🌾

Local Grain

Kansas wheat from farmers they know

⏰

Patient Aging

Nothing released under four years old

🔬

Test Batches

Two years perfecting before opening

🥃

Small Barrels

30-gallon barrels for faster maturation

🏭

Working Space

Real warehouse not polished tasting room

👥

Founder Tours

Jeremy leads tours himself on Saturdays

🌐 http://www.wsd-llc.com/

📍 925 E Murdock St, Wichita, KS 67214, USA

ABOUT THIS DISTILLERY

Industrial Warehouse Turned Serious Whiskey Lab

Wheat State Distilling sits in an industrial stretch of east Wichita, where founders Jeremy Harms and Todd Harms (no relation, despite the shared name) turned a former auto parts warehouse into Kansas’s most ambitious craft distillery. The two met through mutual friends in the local brewing scene and bonded over their shared frustration with Kansas’s restrictive liquor laws. They spent three years navigating regulations and convincing city officials before opening in 2018, making them one of the first legal distilleries in Wichita since Prohibition. The 8,000-square-foot facility houses a 500-gallon copper pot still from Kentucky and enough barrel space for 1,200 barrels, though they’re starting much smaller as they perfect their recipes. Jeremy handles the business side after years in corporate finance, while Todd, a former mechanical engineer, obsesses over the technical aspects of distillation. They focus primarily on bourbon and rye whiskey, though they’ve experimented with vodka and gin to keep cash flow steady while their whiskey ages. The operation feels scrappy and determined rather than polished, which seems intentional given their goal of proving Kansas can produce serious whiskey.

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WHAT SETS THEM APART

Four Year Minimum No Shortcuts Allowed

These guys are methodical in a way that sets them apart from typical craft distillers who rush products to market. Jeremy and Todd spent two years perfecting their mash bills before even considering opening, running hundreds of test batches on a 10-gallon pilot still in Todd’s garage. Their flagship bourbon uses a 70% corn, 20% wheat, 10% malted barley mash bill, sourcing corn directly from farms within 50 miles of the distillery. The wheat comes from Kansas farmers they know personally, giving them a legitimate claim to the ‘Wheat State’ name. They also age everything in 30-gallon barrels instead of the standard 53-gallon size, believing the higher surface-area-to-volume ratio accelerates maturation in Kansas’s extreme temperature swings. Most craft distilleries their size would be pushing two-year-old whiskey, but they committed to not releasing anything under four years old, which means they’re still burning through savings while their first batches mature.

TOURS AVAILABLE

TASTINGS

FOOD AVAILABLE

COCKTAILS

RESERVATIONS

FAMILY FRIENDLY

BOTTLE SALES

THE VISITOR EXPERIENCE

No Tourist Trap Just Real Distillers

Tours happen on Saturdays by appointment, and Jeremy usually leads them himself, walking you through their grain-to-glass process with the enthusiasm of someone who still can’t believe this is his job. The space feels working rather than touristy – concrete floors, exposed ductwork, and the constant smell of fermenting grain. You’ll see their mash tun, fermentation tanks, and the copper still they named ‘Sheila’ for reasons Jeremy won’t fully explain. The barrel room is modest but growing, with each barrel tagged with production dates and tasting notes in Todd’s meticulous handwriting. Tastings include their vodka and gin, plus samples from barrels of varying ages so you can taste how their whiskey develops. They’re honest about what’s working and what isn’t, which makes the hour feel more like hanging out with passionate hobbyists than a polished distillery experience.

IS IT WORTH VISITING

Worth It for True Whiskey Nerds

If you’re into the ground-floor experience of watching a distillery find its identity, this is worth your time. Jeremy and Todd are genuine enthusiasts who’ll geek out about grain sourcing and fermentation temperatures if you show interest. The whiskey they’re making shows real promise, even in its young state, and their commitment to aging properly sets them apart from quick-cash craft operations. You won’t get a slick visitor center experience or Instagram-worthy cocktails, but you will get to taste spirits from people who are clearly in this for the right reasons. It’s particularly interesting for anyone curious about the business side of starting a distillery, since Jeremy is refreshingly honest about the financial realities and regulatory headaches they’ve faced. Skip it if you want a polished tasting room experience or finished whiskey products.

⚠️ VISITING TIPS

Call ahead rather than just showing up, since they’re often focused on production during weekdays and Jeremy handles tour scheduling personally. Saturday afternoons work best, and they’re flexible about timing if you give them notice. The warehouse can get cold in winter and hot in summer, so dress accordingly. Ask about their barrel program if you’re interested in purchasing a barrel, though they’re selective about who they work with. Jeremy loves talking about their grain sourcing relationships, so ask about the local farmers if you want to see him light up. Parking is easy in their industrial area, but GPS can be wonky with the warehouse addresses, so call if you can’t find the building. Don’t expect to buy bottles yet – they’re still aging their first commercial batches.

FREQUENTLY ASKED QUESTIONS

Wheat State Distilling — Visitor FAQ

When will your aged whiskey be available for purchase?

They’re waiting for their whiskey to reach at least four years of age before releasing bottles, which means their first commercial whiskey should be available in 2022. They’re committed to proper aging rather than rushing products to market.

Do you offer barrel purchase programs?

Yes, but they’re selective about barrel buyers and prefer working with people who understand the aging process. Jeremy handles these arrangements personally and can discuss pricing and timeline during your visit.

How do I schedule a tour?

Call the distillery directly to schedule Saturday tours. Jeremy typically handles scheduling personally and can work around your timing if you give advance notice. They prefer appointments rather than walk-ins.

GETTING THERE

Find Wheat State Distilling

📍925 E Murdock St, Wichita, KS 67214, USA

—

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