We found Pine Bluffs Distilling on the Harvest Hosts web site and procured our reservation.
Normally HH stays are one night only, but we were going to be coming through Pine Bluffs Wyoming on Monday and that is the one day of the week they are closed. We asked if we could stay both Monday and Tuesday and they replied “Absolutely, c’mon ahead”.
We pulled in late Monday afternoon, enjoyed an early evening dinner “on the veranda” with David and Susan, and let the hum of the fast moving every-thrity-minutes trains lull us to sleep.
Our home for the night(s) alongside the grain bins 
Yummy dinner on the veranda with David and Susan
On Tuesday – after our trip into Cheyenne to visit Messenger’s Old West Museum, we came back to the distillery to enjoy some product samples and take a tour of the operation.
KeeLee our Mixologist/Bartender was fantastic. She is so talented and loves to share her knowledge with the customers. Their whiskeys are all made from grain that’s grown ONLY on local farms by local farmers – they are truly a Farm to Table operation. They have seven different whiskeys and one vodka and they use; wheat, rye, barley, oat, (and I can’t remember the fifth grain!). Click this link to see all seven beautiful bottles.
KeeLee gave us all samples of their different whiskeys as she explained the differences and what we would notice about them and then took our orders. Kathy and I both had cocktails and we have to say they were “the best we’ve ever had” although if you know us at all you know we are not big drinkers. But indeed they were good!
Then Aaron took us on a tour of the operation and explained how everything worked.
They’ve been in business about 3 years. The owner (Chad) was a conservation officer in Nevada, newly married and ready to start a family. He knew that he didn’t want to stay in that career line. He moved to Wyoming to work with his cousin farming the land.
Although he had no experience as a distiller or brewmaster, he knew what he wanted to do. He did his research, developed agreements with local farmers for the grain as well as suppliers of other needed materials and equipment, developed a business and marketing plan, procured a few investors, bought the land, had the building built and started production. It was about a $3 million dollar investment.
The Tasting Room 
Kee Lee, our mixologist 
Turning the grain into mash with heat and water (and agitation)
Some of their labels 
Grain Washer 
Fermenting Tanks 
The column still 
Over 500 barrels full in inventory 
White Oak Barrels 
Menu / Price Sheet 
Kathy’s “Causasian” made with housemade Kahlua and Chocolate Vodka, my Bloody Mary w/ housemade mix
We said goodnight to our hosts and retired to our rigs for the evening. Even though there is a Union Pacific train going through town every 30 minutes, (seriously!) we still managed to have a great night.
Thanks again for riding along. Stay safe and be good to yourselves and each other.
Herb and Kathy
