In the heart of Pine Bluffs, Wyoming, a small-town distillery is making big waves. Pine Bluffs Distilling has earned a prestigious double-gold medal for its Straight Rye Whiskey at the American Distilling Institute’s 2025 International Spirits Competition. This accolade is a testament to the craft and dedication of a team committed to showcasing Wyoming’s agricultural heritage through exceptional whiskey.
The competition was no small affair, with hundreds of whiskeys vying for top honors across various categories. Out of 65 rye whiskeys entered, only 12 secured the coveted double-gold status. To achieve this, a whiskey must score 90 or higher from all four judges in a blind taste test, where the judges are unaware of the distillery behind each entry. The judges were impressed, noting the whiskey’s “incredibly expressive and complex” profile, with “layers of aromas” and a “big and beautiful palate” that delivers a “truly big finale.” One judge praised its “sweet, grassy, spicy palate” and balanced nose, highlighting the whiskey’s robust yet harmonious flavors.
Image credit: Pine Bluffs
For Pine Bluffs Distilling, this win is more than just a trophy—it’s a celebration of Wyoming’s land and people. Founder Chad Brown, who moved to Pine Bluffs to raise his family in a tight-knit community, built the distillery on a foundation of local pride. His cousin, Gene Purdy, a local wheat and barley farmer, inspired the venture during a conversation about the high cost of brewing grains. Brown saw an opportunity to bridge the gap between Wyoming’s farmers and the craft spirits world, using locally grown grains to create something truly special. “It’s important to show people that grain grown in Wyoming is phenomenal,” Brown said. “We can’t have great products without great grain.”
The distillery’s Straight Rye Whiskey stands out for its unique four-grain mash bill, a blend of rye, wheat, malted barley, and oats. While most rye whiskeys rely on just rye and malted barley, or sometimes include corn, Brown’s recipe incorporates wheat to soften the rye’s bite and oats to round out the flavor, based on feedback from customers and a visiting distiller. This thoughtful approach results in a whiskey that’s both bold and approachable, with a complexity that caught the judges’ attention. “It’s my personal favorite of all the spirits we make,” Brown admitted, proud of the distinctive character that sets it apart in a crowded market.
Image credit: Pine Bluffs
Head distiller Aaron Mayer played a pivotal role in crafting this award-winning spirit. For Mayer, distilling is about capturing the essence of Wyoming itself. “We’re taking the essence of Wyoming and concentrating it,” he explained. The process is meticulous, requiring not just quality ingredients but also patience. Whiskey-making is a slow craft, and rye whiskey is particularly challenging due to its naturally peppery and earthy profile. Achieving the right balance of sweetness is key, and Mayer found it by adjusting the proof at which the whiskey enters the barrel. Initially set at 120 proof, he lowered it after learning from a master distiller about the chemistry of barrel aging. A lower proof allows the alcohol to extract more vanilla and caramel notes from the wood, enhancing the whiskey’s sweetness and depth.
The judges’ tasting notes reflect the success of this approach, describing a whiskey that’s “balanced and expressive” with a “nice, sweet, grassy, spicy palate.” However, they also offered constructive feedback, suggesting that additional aging could elevate its complexity further. Mayer agrees, noting that the winning batch was aged for about four to four-and-a-half years. He believes five years is the “sweet spot” for their whiskey, a timeline that aligns with industry standards for premium rye and bourbon. By the end of 2025, Pine Bluffs Distilling will release its first five-year-old whiskey, promising even richer flavors for enthusiasts.
What makes this whiskey truly special is its deep connection to Wyoming’s agricultural roots. Brown’s commitment to using local grains supports four farming families in the region, with hopes of expanding that impact as the distillery grows. He likens the concept to terroir in winemaking, where environmental factors shape a crop’s flavor. “Rye grown in Wyoming tastes different than rye grown elsewhere,” Brown said. “Using local grains gives our whiskey a true Wyoming flavor and supports our farmers.” This focus on authenticity not only enhances the whiskey’s quality but also resonates with those who value craftsmanship and community.
The double-gold win is a game-changer for Pine Bluffs Distilling, offering a chance to expand its reach onto more retail shelves. For Brown, it’s a validation of his vision to create a whiskey that reflects Wyoming’s rugged beauty and agricultural prowess. For Mayer, it’s just the beginning. “We’re on the right track,” he said, already planning refinements to make their whiskey even better. With its rich flavors and compelling story, Pine Bluffs Distilling’s Straight Rye Whiskey is a must-try for anyone who appreciates a well-crafted spirit with a sense of place.
This small-town distillery’s success is a reminder that great things can come from humble beginnings. As Pine Bluffs Distilling continues to refine its craft and honor Wyoming’s farming heritage, it’s poised to become a staple for whiskey lovers across the country. Whether enjoyed neat or in a classic cocktail, this double-gold winner is a taste of Wyoming’s heart and soul.
