Inside the MGPI Distillery, Lawrenceburg, Indiana (Photo Essay)

Bourbon

March 27, 2014

For Whisky Advocate, I wrote an in-depth feature about the famous–some would say infamous–distillery in Lawrenceburg, Indiana. You can read an online exclusive here. You’ll need to back order the print version.

My camera and I captured the distillery in its entirety. I’ve not made these photos public until now. Here’s the full gallery. Below are my favorite shots.

Most distilleries are polished and have shiny "show off" warehouses. Not at MGPI. These are working warehouses.
Most distilleries are polished and have shiny “show off” warehouses. Not at MGPI. These are working warehouses.

 

MGPI Distillery10
Master distiller Greg Metze is the most underrated distiller of our day. He makes most of the rye whiskey in this country, but receives little credit.

 

Barrels fascinate me. They fascinate me even more when gloves sit atop them with shadows. Who was working these barrels and whose whiskey is this? Questions surround every barrel at MGPI.
Barrels fascinate me. They fascinate me even more when gloves sit atop them with shadows. Who was working these barrels and whose whiskey is this? Questions surround every barrel at MGPI.

 

This is a 95-percent rye whiskey mash. It smells so distinct, almost like you're standing in the middle of a rye harvest. While bourbon's mash skews toward sweet and earthy, rye is undeniably spicy in a bakery way.
This is a 95-percent rye whiskey mash. It smells so distinct, almost like you’re standing in the middle of a rye harvest. While bourbon’s mash skews toward sweet and earthy, rye is undeniably spicy in a bakery way.

I found Greg's hands fascinating. He broke his index finger playing softball and has earned those callouses. I thought they contrasted nicely against the yellow kernels. I found Greg’s hands fascinating. He broke his index finger playing softball and has earned those callouses. I thought they contrasted nicely against the yellow kernels.

Taking the photo of these fermenters was actually quite hard. I am proud how this guy turned out, knowing I nearly fell taking the photo.
Taking the photo of these fermenters was actually quite hard. I am proud how this guy turned out, knowing I nearly fell taking the photo.
The control room. Talk about high tech!
The control room. Talk about high tech!
MGPI keeps track of its clients with codes and papers.
MGPI keeps track of its clients with codes and papers.
Can you say workhorse?
Can you say workhorse?
And finally the whiskey. Like many former Seagram's facilities, the tasting panel tastes whiskey at 40 proof, not 40 ABV, but 40 proof. Helps the palates last longer, I suppose.
And finally the whiskey. Like many former Seagram’s facilities, the tasting panel tastes whiskey at 40 proof, not 40 ABV, but 40 proof. Helps the palates last longer, I suppose.

 

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