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Nashville Distillers Increase Whiskey Production -- Kai Beech

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At Corsair Distillery in Nashville, every drip and drop of whiskey now means more than ever.

"From our smoked whiskey to the only quinoa whiskey in the world we’re struggling to keep things on the shelves at this point," said Will Atkinson, Corsair Distillery ambassador.

Across the country the demand for whiskey is at an all-time high. And workers at Corsair are running their stills around the clock to help meet that need.
"In the last year we've increased our production 40 percent just to keep up with that current demand," Atkinson said.

And while more people drinking more whiskey potentially means more money for distilleries, actually making enough whiskey to quench the public's growing thirst is quite the challenge. And competing against industry giants only adds to that difficulty.

To help stand out, Corsair has carved out a special niche of small specialized batches of whiskey. And so far, customers appreciate their attention to detail.

"They put their heart and soul into this stuff and you can taste it," said Robert Hegler, who traveled from Chicago to Nashville to go whiskey tasting. "It definitely makes a difference opposed to the big box brand."

But making this kind of whiskey is a long and very patient process. Once filled and corked, it takes about a year for whiskey in these barrels to age properly. And while it may seem like risky business, many say it’s well worth the wait.   

"I love it and will always love it," Hegler said. "And as long as my liver works, I’m going to be drinking it."


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