Nashville Craft Distillery's traditional bourbon is the second whiskey launched on the Nashville Craft label. As with our original bourbon, it's handmade by our distilling team from scratch -- mashed, distilled. aged and bottled at 514 Hagan Street. Nashville Craft Traditional Bourbon Whiskey launched in December 2019.
How It's Made: After mashing, which converts the starch in the grains to fermentable sugars, we introduce our preferred strain of yeast and allow fermentation to proceed in traditional open vessels. Next, we double distill the spirit on our 250-gallon Vendome copper pot still, selecting only the cleanest, best-tasting heart of the spirit for barreling.
Nashville Craft Traditional Bourbon Whiskey is aged in new, charred American white oak barrels until we decide it's ready to release. This very small-batch release is produced from no more than a handful of carefully selected barrels.
Mash Bill: Approximately 80% corn, 10% rye, 10% malted barley.
Nose: Caramel, cherry and vanilla.
Palate: Soft, sweet, floral, lots of dark fruit. Hints of spearmint.
Finish: Oak and spice.
Featuring a tasting room, full cocktails and tours, Nashville Craft Distillery produces small-batch craft spirits using quality natural ingredients -- sourced locally whenever possible -- including whiskey, gin and specialty spirits. Distillers conduct the tours six days a week, giving visitors a behind-the-scenes look at the technical details of fermentation and distillation. The facility opened to the public in May 2016 in the Wedgewood-Houston neighborhood near downtown and remains Nashville’s newest craft distillery. A proud member of the Tennessee Distillers Guild, Nashville Craft Distillery is an founding member of the Tennessee Whiskey Trail.
Bruce Boeko - President, Founder and head distiller
After a rewarding 20-year career in human identity testing (focused on forensic DNA testing), Bruce took a break to return to school to earn his MBA and start his first entrepreneurial venture: Nashville Craft Distillery. At Nashville Craft, Bruce focuses on distilling small-batch craft spirits using quality natural ingredients that are sourced locally whenever possible. He believes in supporting local farmers, sourcing grains, honey and sorghum for his spirits from farms in Middle Tennessee. An experienced applied scientist, Bruce has been a homebrewer and winemaker for more than 25 years. He holds a bachelor’s degree from the University of North Carolina at Greensboro and a master’s of business administration from Tennessee Technological University. Bruce completed training at two distilling schools: The Distilled Spirits Epicenter, Louisville, KY; and Kothe Distilling Technologies, Chicago, IL.