When I first walked into a small Ferndale Michigan distillery, I was struck by how approachable the space felt. The aroma of botanicals mingled with the faint warmth of oak barrels, and I could immediately tell this wasn’t just another production facility—it was a place where care and craft intersected. In my decade working with spirits, I’ve rarely encountered a distillery where every step, from sourcing grains to the final pour, seemed so intentional. That first visit left a lasting impression, shaping how I now evaluate craft distilleries.
One memorable experience involved a batch of rye whiskey they had just finished aging. I remember standing beside the barrel room as the head distiller explained the aging process and how the local Michigan climate influenced the maturation. The air was humid, the barrels exuding that rich, sweet aroma that only comes from careful attention to temperature and humidity. I encouraged a small group of visitors to sample a taste straight from the barrel. Watching their reactions reminded me why I love this industry—the difference between a rushed product and one made thoughtfully is unmistakable. That rye whiskey later won a regional award, and having seen its journey from grain to glass, I could taste every nuance of that care.
I’ve also seen how community engagement can define a distillery. A customer last spring told me they had driven from another city just to try a gin flavored with locally foraged elderflower. They marveled at how the floral notes were balanced by juniper and a hint of citrus, something many larger operations struggle to achieve. I had the chance to chat with the distiller, who explained that they experiment in small batches precisely so they can adjust the botanicals without compromising quality. Experiencing that process firsthand reinforced a principle I’ve found crucial in my years of consulting with small craft distilleries: quality is built in the small decisions, not just the final label.
Another aspect that makes Ferndale distilleries stand out is their adaptability. During a tasting event last fall, a batch of limited-edition spiced rum had just been released. I observed a local bartender sample it and immediately suggest pairing it with a local cherry liqueur for a cocktail. Seeing that kind of creativity is why I often advise my clients to keep experimentation at the heart of their offerings. Not every batch succeeds, of course—I’ve seen a few attempts at fruit-infused spirits turn out flat—but in Ferndale, the willingness to learn and refine is palpable.
From my perspective, the strength of this distillery—and others in Ferndale—lies in the combination of craftsmanship, experimentation, and local collaboration. Every bottle tells a story, whether it’s the rye whiskey matured in climate-specific barrels, the gin highlighting foraged botanicals, or the small-batch rum designed with mixologists in mind. In my experience, visiting in person, sampling carefully, and speaking with the team behind the spirits offers insights that no label or review can convey.
I often advise enthusiasts to pay attention to how a distillery treats its craft. Are the batches small and carefully monitored? Do the distillers experiment with care rather than chasing trends? These are questions I’ve asked dozens of times in Ferndale and elsewhere, and the answers often reveal whether a spirit is truly crafted with intent. Having spent years tasting, advising, and even distilling myself, I can confidently say that the Ferndale distillery experience is one of discovery, flavor, and genuine passion. It’s the kind of place that reminds you why craft spirits matter—not just as drinks, but as expressions of creativity, patience, and community.