Boyd & Blair is a Pennsylvania distillery founded in 2008 that produces spirits and ready-to-serve craft cocktails. Master distiller Barry Young draws on more than 20 years of experience as a chemist, using locally sourced Pennsylvania potatoes for its potato vodka and carefully controlled distillation practices.
Nomad Distilling CoFamily-owned and operated since 2018, Nomad Distilling Co. makes locally produced spirits in the mountains just west of Williamsport, Pennsylvania. Founders Frank and Sarah Kudlack took over the former Mountain Top Distillery and have grown it into both a distillery and gathering place, with tasting rooms in Williamsport, Jim Thorpe, and New Hope. Nomad’s spirits are served at more than 200 bars and restaurants, with distribution through 50-plus partners and shipping to over 40 states.WILLIAMSPORT, PA
Doan DistilleryInspired by the notorious Doan Gang of Bucks County, Doan Distillery brings that local Revolutionary-era story into a modern craft distillery in Quakertown, Pennsylvania. The distillery makes spirits and ready-to-drink cocktails in-house, using Pennsylvania farm grains and Poconos water, while its downtown tasting room gives visitors a place to hear the history behind the bottles.QUAKERTOWN, PA
Disobedient SpiritsFounded by two former IUP teaching colleagues, Disobedient Spirits is a craft distillery in Homer City that puts a Western Pennsylvania twist on traditional spirits. Bob Begg and Bob Sechrist began the venture in 2012, transforming a vacant grocery store into a distillery whose doors opened in December 2014. Local character runs through the work, from rye grown in the Monongahela Valley to teaberry vodka and other small-batch experiments, and the distillery also provides custom distilling services for licensed beverage companies.HOMER CITY, PA
Dad's Hat RyeFounded in Bristol in 2010 by Herman Mihalich and John Cooper, Dad’s Hat Rye distills and bottles small-batch Pennsylvania rye whiskey. The company brought rye production back to Pennsylvania after a long absence, drawing on Mihalich’s family tavern heritage and more than 200 years of regional distilling tradition. Its farm-to-bottle process uses locally sourced grain, recycles spent mash for livestock feed, and combines a traditional pot still with careful barrel aging.BRISTOL, PA