Paul is chatting to Merry Beth Tomaszewski, Co-Founder/VP. MB Roland Distillery. 

http://www.mbrdistillery.com/

MB ROLAND DISTILLERY 137 BARKERS MILL RD PEMBROKE, KY 42266

Merry Beth, can you give me a brief rundown on the distillery.

A; MB Roland Distillery is a completely “grain to glass” craft distillery in Pembroke, Christian Co. KY, using local white corn to hand make a very unique “distillation & barrel proof” Kentucky Bourbon. The distillery was founded by myself (“MB”) and Paul Tomaszewski in 2009 as Kentucky’s first completely “grain to glass” craft distillery. Paul is a native of south eastern Louisiana and arrived to the area via nearby Ft Campbell, while MB is a local native. An Amish dairy farm came up for sale and proved to be a wonderful foundation for a Kentucky craft distillery.

Why at this location?

A; One of the major benefits of the location is the proximity to a local grain supplier, Christian County Grain, located in nearby Pembroke. The operation started out with Paul as the one and only full-time distiller in 2009. Since then our team has grown to more than 14 total employees, including myself coming over full time. The one constant with us with both our production process and our location is that we love what we do and strive to make that come through in our products, the distillery, and our onsite events.

How do you make your whiskey?

A; There is no minimum aging time for whiskey, but for certain whiskies (like bourbon or rye) to be designated as “straight,” they must be aged in the barrel for at least two years. However, there is one whiskey that, by law, does not need to be aged; corn whiskey. In fact, IF corn whiskey is aged, it can only be aged in used, charred oak, or toasted oak barrels. Unlike most other grain whiskies, corn whiskey also needs to be at least 80% corn, while bourbon, rye, and other whiskies need only to be at least 51% of their respective major grains. There are some specifics for the type of barrels that must be used (new vs. used charred, toasted, etc.) for certain whiskies, and that’s where it starts to get confusing. Bourbon is a whiskey that must be produced in America, distilled from at least 51% corn, and aged in new, charred oak barrels. There are some other specifics, but the main idea is that it’s American, corn-based and aged in new, charred oak. There is no requirement for bourbon to be made in Kentucky. However, 95% of all bourbon is made in Kentucky. At MB Roland Distillery, in addition to our bourbon we take pride in making other unique whiskies made a typical Kentucky distillery. We’ve made everything from our “Black Patch Whiskey” to a wheat-based whiskey. There’s no end to the variations and we’ll be trying out new things anytime we get a chance or an excuse to do so.

What is your description of moonshine? A; My description? Paul; sorry, US Moonshine – my cousins in Ireland make their own! A; Unlike whiskey, moonshine has no legal requirements. In fact, when you really get down to it, moonshine is simply ILLEGAL distilled alcohol. Over here in Kentucky, we take our moonshine seriously, so if you do a little looking into the “art of moonshine,” you’ll find our “True Kentucky Shine” is just like the real deal. First of all, it’s made with what we consider a true moonshine recipe, 50% corn and 50% cane sugar, hence the name “True Kentucky Shine.” Due to us using some sugar in the mash, it can’t be called whiskey. We don’t distil our shine to a pure alcohol (there’s an ethanol plant 5 miles away producing grain alcohol at 200 proof for your gas tank if you’re looking for proof as a sign of quality), we want some flavour to come through in the spirit itself. The flavour of our shine has influences from both the corn and the sugar, so it’s really in it’s own league when compared to an all-grain recipe. Furthermore, we only use white, food-grade corn.

Can you tell me about the equipment?

A; We opened 5 years ago with a 100 gallon pot still. That tiny still worked night/day until February of 2014. We now have a 600 gallon stripping still & a 300 gallon finishing still. The original 100 gallon still is now a water fountain gracing the front lawn of the gift shop. We also use a basic boiler system and have a 600 gallon mash tun. We double distil our product, stripping the whiskey on the 600 gallon still using a unique method for our secondary distillation, incorporating previous batch low wines to attain a lower proof finished spirit for a very full flavour.

Technical time; where did you get the stills from and the other equipment?

A; The stills & mash tun came from Trident Stills.

What made you select them?

A; We’ve known Jesse, the owner & maker for a number of years and knew he would make a product that would be reliable and that he would stand behind.

What will be the annual total litres distilled?

A; We currently distil approximately 40,000 litres per year, but we have the capacity to grow into 80,000 litres annually.

Where do you source your casks?

A; Kelvin Cooperage

Can you try and explain the state laws on alcohol? A; I’d certainly try, but those laws depend on what type of alcohol you’re selling and in what capacity. Beer, wine or spirits, liquor store, restaurant, distillery, brewery, winery or distributor. So you can see, that’s a long conversation needed over a nice pour…or two.

You offer tours I believe?

A; Certainly! We are open 10 AM – 6 PM Monday through Saturday Central Time and give tours on the hour.

Have you any favourite Scottish whisky? Or any whisky from around the world?

A; My husband and I enjoy quite a few Scotch whiskies, most notably Laphroaig.

How many different whiskies do you think you have tasted during your life?

A; That’s a tough one. I developed a palate for whiskies late in the game, so I can’t say I’ve tasted hundreds like many I know. But I’ve tasted enough to know good whiskies. I think that’s probably the best answer.

What Kentucky whiskey/bourbon would you recommend to someone who is a novice?

A; As a member of the Kentucky Distillers’ Association, I can (and will) recommend many quality bourbons from various producers. However, I think Makers Mark is a good entry level Kentucky Bourbon.

What’s your most memorable experience in the industry?

A; Having our bourbon become so popular that it sells out within 30 minutes of release at the gift shop. While we are infinitesimal in the whiskey world, our bourbon has garnered an ardent local following. It is so exciting and personally satisfying to know that you’ve helped to create a spirit and demand for that spirit keeps growing. We’re making certain to grow as well.

Is there a best mixer for your drinks?

A;  Personally, I love Ginger Ale for our non-bourbon spirits! But if it’s bourbon, give it to me neat; meaning straight with no ice or water, just pour it in a glass and put it in front of me. At room temperature, please.

Merry Beth, many thanks for the time today, as mentioned previously, we are aiming to arrange a Kentucky/Tennessee whiskey tour in the future, would you be open to one of our tours dropping by? A; We would be honoured to have you at MB Roland Distillery.

Paul, I’ve answered all the questions to the best of my ability. Hopefully you will be able to come by the distillery one day soon! While I would love to send some of our Kentucky Bourbon all the way to Scotland, Kentucky doesn’t allow us to ship out of state! (see above) Regretfully, it is going to have to wait until you are able to make that trip in person, or Kentucky changes its law to let us ship our spirits (which I certainly hope happens!).

In the meantime, I hope we keep you entertained via Facebook. We also are on Twitter & Instagram if you care to follow us (@mbrdistillery).

Take care & cheers!

Merry Beth Tomaszewski

Co-Founder/VP

MB Roland Distillery

Paul McLean; http://www.mcleanscotland.com/  & http://www.angelswhiskyclub.com/