Don’t worry -- you’ll still have syrup for breakfast. But we’ve taken barrels of sorghum to distill for our first Nashville Craft product: Naked Biscuit Sorghum Spirit. Sweet sorghum cane has been grown in Tennessee for generations. Unlike sugar cane, it is well adapted to our state’s climate, making it an ideal ingredient to ferment and distill into a delicious, locally sourced specialty spirit. Our inaugural batches are produced using 100 percent pure sorghum syrup from Muddy Pond Sorghum Mill, in the Tennessee hills midway between Nashville and Knoxville. For decades, the Guenther family business has kept up with the growing demand for sorghum syrup; Muddy Pond offers other products including barbecue sauce and honey. We’re proud to carry their traditions into our tasting room and our bottles.
Naked Biscuit is produced using nothing but 100 percent pure Muddy Pond sorghum syrup, water and yeast - fermented and then distilled three times.
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.
Hints of butterscotch, honeysuckle and caramelized sugar.