New Year’s Day 2010 marked the opening of Montana’s oldest operational distillery. Inspired by a great person and the perfect location, Whistling Andy meticulously handcrafts the finest spirits using select local grains, local cherries, true first cut cane sugar and locally sourced botanicals whenever possible. Experience our story.
ROOTED IN LEGACY
Named for Brian Anderson’s father who was nicknamed ‘Whistling Andy’ during his time in the military. The distillery prides itself not only in producing award-winning spirits but in giving back to the community and the people of Montana. Inspired by a great person and a small village in the mountains of Montana, Whistling Andy set out to begin distilling spirits from locally grown grains. The American farmer is a crucial part of Montana and utilizing their crops has been a goal of Brian’s.
Whistling Andy meticulously handcrafts the finest in innovative and classic spirits using select local grains, local cherries, true first cut cane sugar and locally sourced botanicals whenever possible. Unlike many grain to glass initiatives and high-class liquors, Whistling Andy is very innovative, even industry leading with their products. Whether it’s finding age old recipes, or unique new blends derived from what’s in season, exciting products often come out of our distillery.
GRAIN TO GLASS
Like all great things in life, our spirits come from the heart.
Our spirits start a couple miles down the road. Locally sourced family farms supply us with the grains to get our distillate going. Fed by the purest Montana waters, our grain carries its richness straight to the bottle. Do you know your farmer?
They say you’re only as strong as your weakest player, so we scoured the area to find the perfect band of miscreants. Meet our crew.
DULCE & JACKSON