Wood Hat Spirits

Brief Overview of the Distillery

Wood Hat Spirits is located in New Florence, Missouri, and is a small craft distillery operating on a field-to-glass principle. Owned corn varieties, wood-fired heating, and a well-developed barrel program are the concrete elements that differentiate the production. The distillery runs a tasting room and offers tours, and has earned several competition medals for both corn whiskeys and bourbons.

History

The story begins with the farming: seeds for the four heirloom corn varieties were first planted in 2012, and the first batch was distilled in 2013. From the start, owner and founder Gary Hinegardner emphasized developing his own corn varieties and integrating raw-material control into production. In the 2010s, the products began to gain recognition in spirit competitions, and the distillery highlights its membership in the Missouri Craft Distillers Guild (EST. 2019). In recent years, additional medals have been won at competitions such as ADI and Key West Whiskey Awards.

Raw Materials and Production

Corn is at the core of the mash: Wood Hat uses four cultivated heirloom varieties, grown on its own land. The distillation is differentiated by being wood-fired: scrap wood chips from a local stave mill are burned to heat a heat-transfer oil to about 375°F, which is pumped through insulated pipes and coils in the distillation equipment, thereby heating the mash for boiling and distillation. The distillery describes this method as carbon-neutral. Production is small-scale with direct contact between the distiller, owner, and visitors in the tasting room.

Maturation and Barrel Types

Casks and wood play an intentional role in flavor development. The distillery works with three different barrel treatments, three types of secondary finishes, and two barrel sizes. Many barrels are stave-built and air-dried for several years, which, according to the presentation, reduces aggressive tannins. A concrete example is the use of toasted chinquapin-barrels for Aged Blue Corn Whiskey.

Whiskies

The range covers corn whiskeys and several bourbon labels. Aged Blue Corn Whiskey is documented with ABV, bottle format, and details about the use of a toasted chinquapin-barrel. In addition, a range of bourbon names and corn variants are presented on the website, including Bloody Dapper, Brew Barrel, Montgomery County, Queen's Reserve, Rubenesque, Twin Timbers, WHO-8, All American Red White & Blue Whiskey, Bloody Butcher, ’Ol Blue, and a 250th Anniversary edition.

General Flavor Profile

Visiting the Distillery

Visitors can come to the tasting room during the stated hours; the tasting room is open Monday, Thursday, Friday, and Saturday from 10:00 to 17:00. Tours are offered by appointment and require a reservation via telephone or a contact form. The visit includes the opportunity to sample and purchase bottles in the tasting room.

The stated hours are Mon 10:00–17:00; Tue Closed; Wed Closed; Thu 10:00–17:00; Fri 10:00–17:00; Sat 10:00–17:00; Sun Closed.

Philosophy and Craft

The distillery’s declared values focus on raw material control and local resources: cultivation of its own heirloom corn, wood-fired heating with local scrap wood, and a targeted barrel policy with multiple treatments and finishes.

Sustainability

Use of scrap wood chips from a local stave mill for heating, described as a carbon-neutral wood-fired solution.

Awards and Recognitions

• Gold Medal (2024, Gold Medal, Queens Reserve Bourbon)

• Silver Medal (2024, Silver Medal, Rubenesque Bottled-in Bond)

• Bronze Medal (2024, Bronze Medal, Persimmon Cordial)

• Bronze Medal - Excellence in Packaging (2024, Bronze Medal, Queens Reserve Bourbon)

• Silver Medal (2022, Silver Medal, Rubenesque Single Barrel Cask Strength)

• Bronze Medal (2022, Bronze Medal, Bloody Butcher Red Corn Whiskey)

• Double Gold (2023, Double Gold, Montgomery County)

• Bronze Medal (2023, Bronze Medal, Rubenesque)