Holli joins the team at A. Smith Bowman Distillery as a tour guide. She previously worked as a health coach for several years because she loved people! We are excited to welcome Holli to the team!
Austin lives by the philosophy that “it’s always a good day when you’re learning something new.” He brings that same spirit of wanting to learn when bottling and quality checking our spirits. Wherever help is needed around the Distillery, you can find him there.
Though he’s the newly named Distiller for A. Smith Bowman, David is no stranger to the industry. Coming to us from New Orleans, David was one of the three founding members of NOLA Distilling and was the Distillery Operations Manager at Sazerac House. In his new role, David will oversee all Distillery operations including keeping a close eye on our award-winning spirits.
When she’s not spending time with family or enjoying hobbies like reading, volunteering, and traveling with friends, Chantay handles administrative work for our Distillery. She’s dedicated to growing in her role and learning the ins and outs of the business.
Elizabeth entered this industry with high spirits first as a laboratory technician, later promoted to Craft and Processing Supervisor for Buffalo Trace Distillery. Now as our Operations Supervisor she provides oversight of distillery operations.
Our spirits are proudly bottled by Virginians, all in-house. Our bottling line can comfortably accommodate six people, but we typically operate it with merely half of that. It’s crazy to imagine that a passionate distillery team of just six folks can successfully supply bourbon across the U.S., isn’t it?
The third step in our distilling process is maturation. Depending on the product, it can mature for many years. Lucky us, we get to take the first sips and decide when each barrel is ready to be bottled! From the very beginning days up until now, our attention to detail shows up in every tasty sip as we stay true to our traditional founding fathers and make our product the right way.
Next, the wash is distilled. We’ve named our two stills George and Mary, paying homage to the mother and father of the Bowman brothers. Mary is our oldest still, while George is our newest 500-gallon hybrid pot. Once in the stills, the wash is heated and the vapor is condensed and collected as a liquid. This is known as “white dog.” Fun fact: Our bourbons are typically triple distilled.
The first step in the distilling process is fermentation. For this process, we grind NON-GMO corn and cook it to draw out the natural sugar. Then we add our proprietary yeast strains, which convert the sugars into alcohol and carbon dioxide within a few days time. At this stage, the liquid is called “wash.”
Carrie is originally from Oklahoma, and she has lived in Greece, Hawaii, New York, South Korea, and Virginia. A mother of four, Carrie likes to keep moving and enjoys learning about history, which suits her well for leading tours at the Distillery.
After 20 years as a Corporate Manager with Lowe’s, David is now enjoying his retirement by giving highly enjoyable and informative tours. With a deep love of learning, he shares his passion for spirits with everyone he meets.
Justin works diligently bottling and quality checking our spirits. When not at the bottling line, you will see Justin helping out with barreling and organizing the warehouse.
Since joining our team, Neil has quickly become a jack-of-all-trades. He operates everything from the grist mills to the stills and barrel dumping to the bottling line.
As a 30+ year distillery veteran, Jimmy has a wealth of knowledge that he loves to share. Always with a smile on his face, Jimmy operates all equipment during distillation, barrel dumping and processing.
Over her 30+ years with A. Smith Bowman Distillery, Debbie has taken on various roles including Bottling Line Worker, Krones Labeler Operator, and Bottling Line Foreman. Today, she puts her experience to work managing production compliance, shipping and receiving, and gift shop operations.