United States
Founded in 2013
Their current range includes their Hat Trick Extraordinarily Fine Botanical Gin, a bright and flavorful, well-balanced Spirit made with crushed juniper berries and fresh citrus peel.
High Wire's Hat Trick Barrel Rested Gin is their original Hat Trick Gin rested in virgin barrels for six months. The result is a complex, full-bodied sipping Gin.
Their Southern Revival Brand Sorghum Whiskey is distilled from sorghum grown on a Mennonite farm in central Tennessee.
Incredibly smooth with a long finish this Whiskey is made with 75% ancient Italian Abruzzi, an heirloom grain from the Carolinas for centuries prized for its hardy nature and distinctively nutty flavors.
Heirloom white corn completes the blend, adding a touch of sweetness to compliment the boldness of the rye.
Their Amaro Liqueur is a Southern twist on an Italian classic, a signature amaro handcrafted from regionally grown and foraged ingredients including Charleston black tea, yaupon holly, Dancy tangerine, and mint. A perfect digestif.
High Wire Hometown Vodka is remarkably smooth with a touch of sweetness, distilled from 100% corn over 7 times. Perfect for a martini or your favorite tonic.
High Wire Distilling hand sanitizer
High Wire Distilling teamed up with neighboring brewery Palmetto Brewing Co to distribute hand sanitizer to the Carolina community. They purchased 50,000 pounds of South Carolina corn from Orangeburg Milling to create their proprietary sanitizer product, giving it away to the community for free.
High Wire Distilling Co.
Flavor Spiraltm
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nutty -
spicy -
caramel -
citrus -
toffee -
marshmallow -
maple -
rancio -
bittersweet
High Wire Distilling Co.
High Wire was a James Beard Award finalist in 2019 for outstanding Wine, Spirits or Beer producer.
High Wire Distilling Co.
Founder Scott Blackwell has a background in wholesome quality products, and entrepreneurship, selling his former business, a natural and organic bakery called Immaculate Baking Company, to industry giant General Mills.
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High Wire came about from a desire to introduce small-batch, handmade, spirits to South Carolina. High Wire produces a distinctive line of quality small batch Spirits using specialized ingredients. Culinary Institute of America trained baker Scott applies his knowledge of unique local ingredients, artisanal grains and culinary techniques to the Spirits he creates.
High Wire features an apothecary area dedicated to experimental recipes to be tried and tested on a small-scale. In addition to their core line up, High Wire also produces a series of limited editions. Their rustic, industrial 6,000 square foot warehouse is situated on Upper King Street, featuring a spacious production area boasts a 20ft high, barreled ceiling and a beautiful, hand-hammered, copper still.
The distillery’s Tasting Room features warm, rough-hewn cypress walls with large viewing windows through which one can view the distilling equipment and process. As a visitor you can also receive a sensory experience outlining the distilling process, ingredients, and formula creation.
Distillery info:
- Country United States
- Established 2013
- Status Active
- Address 652 King St, Charleston, SC 29403, United States
- Phone +1 843-755-4664
- Websitehttp://highwiredistilling.squarespace.com/
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High Wire Distilling Co. video
A transcript for non-audio situations
In pre-prohibition when there were a lot of people like "what we're gonna do?". What else was going on, and it was like, well Vaudeville, Circus, etc. I grabbed a beer and got behind this bar and I was like "what about this word, what about High Wire?". And I said ''we've alread filled out all the paperwork with another crappy name, and I'm like "well that's easy to change!".
What was the other name if I might ask? Well it's our corporate name it's Colony Craft Beverage. It's boring, it's bad. It's the guy like in a little hat with you know a jumper type or whatever vest yeah Colonial Williamsburg kind of…
We've never distilled legally or illegally before we got into this business. The culmination of me wanting to do beer brewing and having a baking background and my wife saying "beer scares me". There's a lot of breweries. What about Spirits? And I was like…
It comes off, it's clear, it's booze. How much flavor comes out of that to that you know, from mash to the final product? Well, I was wrong.
First kind of um, off the wall thing that we did was we took some sorghum from Tennessee. And i've worked with sorghum with my bakery, thought you know I'll try it and see that may be something kind of cool to do, an alt grain type thing, not a Bourbon. Mashed it, fermented it, got these crazy esters fruity esters from the fermentation. Starts coming off the still the whole room just smells like apples. Taste it, it's like whoa it's like banana. That to that - big difference.
Education between mashing to fermentation to distillation, those three pieces all will change your flavor.
Corns can't all be created equal, right? They all have different flavors so I started getting really curious about corns and I got with Glenn Roberts and David and talked about, what was, you know, tell me about, educate me on corn. I know yellow corn and white corn, you know, and Indian corn or whatever, you know, stuff you hang on your door at Thanksgiving you know, whatever.
Corn is really your sugar for your product. Why is it not a flavoring grain like rye or wheat? Glenn introduced me to this corn called Jimmy Red.
We mashed it - crazy intense flavor, fermented it and it had this 2-inch thick oil cap we never see with white or yellow corn. In that oil though almost smelled like peanut butter. Mash had like a cherry notes to it. Comes off the still super earthy, fruity, not cobby or vegetal like the whiter yellow corn. The red was, you know, far beyond and very different, and it just really opened up my eyes. This is where our place can be, it can be you know really kind of finding these sort of things it's not to say it's better it's just something different.
That is our place in this world of big boys. What can we bring to the party? Not everything you make is great, i'm okay with that, but you don't get great by not taking chances.
What was the other name if I might ask? Well it's our corporate name it's Colony Craft Beverage. It's boring, it's bad. It's the guy like in a little hat with you know a jumper type or whatever vest yeah Colonial Williamsburg kind of…
We've never distilled legally or illegally before we got into this business. The culmination of me wanting to do beer brewing and having a baking background and my wife saying "beer scares me". There's a lot of breweries. What about Spirits? And I was like…
It comes off, it's clear, it's booze. How much flavor comes out of that to that you know, from mash to the final product? Well, I was wrong.
First kind of um, off the wall thing that we did was we took some sorghum from Tennessee. And i've worked with sorghum with my bakery, thought you know I'll try it and see that may be something kind of cool to do, an alt grain type thing, not a Bourbon. Mashed it, fermented it, got these crazy esters fruity esters from the fermentation. Starts coming off the still the whole room just smells like apples. Taste it, it's like whoa it's like banana. That to that - big difference.
Education between mashing to fermentation to distillation, those three pieces all will change your flavor.
Corns can't all be created equal, right? They all have different flavors so I started getting really curious about corns and I got with Glenn Roberts and David and talked about, what was, you know, tell me about, educate me on corn. I know yellow corn and white corn, you know, and Indian corn or whatever, you know, stuff you hang on your door at Thanksgiving you know, whatever.
Corn is really your sugar for your product. Why is it not a flavoring grain like rye or wheat? Glenn introduced me to this corn called Jimmy Red.
We mashed it - crazy intense flavor, fermented it and it had this 2-inch thick oil cap we never see with white or yellow corn. In that oil though almost smelled like peanut butter. Mash had like a cherry notes to it. Comes off the still super earthy, fruity, not cobby or vegetal like the whiter yellow corn. The red was, you know, far beyond and very different, and it just really opened up my eyes. This is where our place can be, it can be you know really kind of finding these sort of things it's not to say it's better it's just something different.
That is our place in this world of big boys. What can we bring to the party? Not everything you make is great, i'm okay with that, but you don't get great by not taking chances.