High Wire Distilling was founded by husband and wife team, Scott Blackwell and Ann Marshall and was a way for them to introduce small-batch, craft spirits to South Carolina. A lifelong “serial entrepreneur,” Scott sold his former business, a natural and organic bakery called Immaculate Baking Company, to General Mills. The couple quickly began developing business plans for the distillery, an endeavor that allowed them to combine their passion for small business with their love of high-quality artisan spirits.
Scott, a Culinary Institute of America-trained baker, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates. With a main focus on local, unique ingredients, the distillery also features an apothecary area where experimental bench formulas can be created and tested in a small-scale format.
The location for High Wire Distilling is as unique as the spirits—a rustic 23,000-square-foot warehouse located on Huger Street in downtown Charleston, South Carolina. Spacious with a vintage industrial feel, the Production Area features a 22ft high, barreled ceiling and a beautiful, hand-hammered, copper still as a focal point.
This release is made out of 100% Jimmy Red Corn and aged a minimum of 2 years.
Jimmy Red Corn: Rescued from near extinction by Ted Chewning, Jimmy Red corn was already making waves in the culinary world when High Wire opened in 2013. Named for James Island just over the bridge from Charleston and heralded by Chef Sean Brock, Jimmy Red was a legendary moonshiner’s corn that had dwindled down to a mere 2 cobs following the death of the last man known to grow it. In 2015, thanks to the diligence of Dr. David Shields of the University of South Carolina, Jimmy Red corn was accepted as a new addition to the Slow Food Ark of Taste, an international catalog of endangered heritage foods.
In early 2014, they were entrusted with enough Jimmy Red corn seed to grow 2.5 acres. They grew it in partnership with Clemson University and harvested enough corn to distill 2 batches. With each passing year, the planted acreage of Jimmy Red has grown exponentially with annual yields of over 1 million pounds.
Jimmy Red is known to produce a nutty, sweet, and minerality flavor profile with an extremely high oil content. The fermented mash produces a 3″ thick oil cap. They distill on the grain, so all of that oil is blended back into the mash and provides an unusually creamy mouthfeel in the distillate.
Brand Tasting Notes: Graham, cinnamon, and maple with a creamy mouthfeel.
Holly’s Tasting Notes: Creamy cinnamon sugar and cinnamon buns! Caramelized maple syrup with apples on the palate. Rich and delicious!
- Bottle Size750
- DistilleryHigh Wire Distilling Co.
- StyleBourbon Whiskey
- RegionEast Coast
- Country of OriginUSA
- Cask StrengthNo
- Cask TypeNew Charred American Oak