Discovering Lost State Distilling in the Birthplace of Country Music

It's been a number of years since I visited Bristol Tennessee-Virginia and loved spending time on State Street during the MLB's Speedway Classic. After a mandatory lunch at the historic Burger Bar we walked across the border to visit Lost State Distilling -  a small, but prolific producer of Tennessee whiskey, bourbon, vodka, gin, rum, and canned cocktails. The distillery resides in a century old building sitting just below the famed State Street sign and across from the historic Bristol Train Station. It has been operating for about five years - and somehow I had missed them during my last trip to the Bristol Rhythm & Roots Reunion music festival.  Along with a mixture of Braves and Reds fans we participated in a short tour of their facility given by co-owner Joe Bianchi (who's son Nick is the other co-owner and head distiller) which concluded with the ability to sample their entire portfolio. 

The operation is named after  the "lost" State of Franklin where in 1784 the area of now Northeast Tennessee was offered to the Union from North Carolina as payment for debts from the American War for Independence. The cession was not accepted, and the residents of the territory seceded from North Carolina to become the State of Franklin. Unfortunately after 4 years North Carolina rescinded its offer of cession and fought to reclaim the now seceded lands. This event set the stage for Tennessee becoming an independent state in 1796 and according to the distillery, "Lost State Distilling’s products are made 'with uniqueness in mind' and 'represent the heritage of Appalachia'."

Lost State operates two different stills depending on the intended spirit. The whiskies run through a larger column still whereas the rum, gin, and vodka run through a smaller pot-column hybrid.  Their barrel room is larger than expected with a heavy investment in new American oak barrels used for both the bourbon and charcoal filtered Tennessee whiskey. There are also rows of secondary use barrels for their gold rum and other offerings. 

We decided to focus on the rum and vodka during our tasting and eventually purchased bottles of the  Nolichucky Jack Silver Rum and Andiron Vodka. The vodka is a pleasant 100% corn expression with a slight sweetness and creamy texture.  The Nolichucky Jack Silver Rum is distilled from 100% panela mash, which is evaporated sugar cane juice sourced from Columbia. This gives it a distinct flavor profile characterized vanilla and butterscotch and at 80 proof - very little burn. The rum is named after John Sevier, the only governor of the State of Franklin, and given the nickname "Nolichucky Jack" for his expeditions along the Nolichucky River.  A variant of the silver rum is the Nolichucky Jack Gold Rum, made by aging the silver rum in used Franklin Four Straight Bourbon Whiskey barrels for just over a year. At 90 proof, this expression is hotter and more inducive to cocktails as opposed to a sipping rum. However, we preferred the silver. 

Next visit we will focus on their whiskey which include a Bottled In Bond Tennessee Whiskey as well as cask strength, straight, and white whiskies. 

Innovative Finishing and Best Small Batch Bourbon at Filibuster Distillery

I've planned to visit more distilleries in 2023 and Filibuster Distillery has been on my list for quite some time - ever since a tasting with Mr. Dilawri several years ago.  And with the distillery located in the Shenandoah Valley between Strasburg and Woodstock, there are several other craft beverage establishments and small towns to explore before or after the visit.  Filibuster leverages the limestone-filtered water that is prevalent in the valley and this water has a higher ratio of beneficial minerals than Kentucky limestone-filtered water. They also use a combination of native and cultured yeast as well as a pot and column still, all depending on the targeted spirit.

It was a quiet day on my visit and I had the full attention of the tasting room staff to learn about their innovative approach to using various used casks and the 2023 World Whisky Awards “Best Small Batch” Bourbon from outside of Kentucky: Bottled in Bond. This is a long way from the MGPI Rye that I first tasted long ago.   In fact, the distillery sources all of its corn, rye, and barley from neighboring Shenandoah Valley farms.  I chose the Premium Flight so that I could sample the Bottled in Bond and also two out of the limited-release Triple Cask series. 

Bottled In Bond is a Federal designation encapsulated in the Bottled-in-Bond Act of 1897 -- introduced to ensure that whiskey producers were making their whiskey at a certain quality level and standard suitable for the public. Before the regulation, distillers would add additives and even spit chewing tobacco to color the spirit and add oak aging characteristics. In order to be labeled as bottled-in-bond or bonded, the product must be (1) made at a single distillery, (2) produced within a single distilling season, (3) aged for a minimum of four years at a federally bonded warehouse, and (4) bottled at 50% ABV. The Filibuster Bottled in Bond Bourbon Whiskey ($79.99) was created following these rules and shows a little heat at that proof, but a couple drops of water dampen the alcohol and lift the honeyed orange aromas. The palate and finish carry smoked caramel and little candied nuts. 

I also chose the Triple Cask Finished In Madeira Barrels ($79.99) and Triple Cask Finished In Sherry Barrels ($79.99) which both utilize a 6- year-old high Rye bourbon from MGPI and a 5-year-old Sweet Mash Filibuster Straight Bourbon as a base before finishing in the respective cask for 11 months.   Both also weigh in between 114 to 117 proof but show less heat than the 100 proof Bottled in Bond. That being said, a couple drops of water still tames any lingering alcohol and elevates the nose with what one would expect from a Madeira or Sherry. Lots of dried fruit, nuts, figs, and some caramel and honey. Both are very savory.

I was also invited to sample the Filibuster Dual Cask Straight Bourbon Whiskey ($48.99), which was the inspiration for the Triple Cask, but made at a slightly more approachable proof and a more approachable price point. The mash bill consists of 70% sweet corn, 20% rye, and 10% barley aged less than four years in American oak. The whiskey is then finished in used French wine barrels - I believe once filled with Chardonnay. The result is vanilla, caramel, and baking spices on the nose with the caramel remaining through the finish.  Expect some cherry cola, banana,  and candied apricots. Any heat dissipates rather quickly.