Corsair started in a garage. Childhood friends and Nashville natives Darek Bell and Andrew Webber were homebrewing beer and wine while attempting to build a prototype biodiesel plant — and when the biodiesel kept hitting snags, Webber suggested making whiskey would be a lot more satisfying. It was. They opened their first distillery in Bowling Green, Kentucky in 2008 because distilling wasn't yet legal in Tennessee, won a Gold at the San Francisco World Spirits Competition for their gin within months, and in 2010 became Nashville's first legal craft distillery since Prohibition, settling into Marathon Motor Works and later a second location in Wedgewood-Houston. The motto is "Innovate or die," and they mean it literally: more than 50 documented expressions built from grains almost nobody else touches — quinoa, oats, buckwheat, triticale — plus red absinthe, barrel-aged gin, and hop-flavored malt whiskey, earning over 800 medals along the way. The flagship is Triple Smoke, an American single malt made from barley smoked in equal thirds over cherry wood, peat, and beechwood for layered smoke over charred-oak sweetness. Alongside it sit Ryemageddon, a dark rye built on malted chocolate rye; Wild Fire, a hickory-smoked malt made with barley grown and smoked on Corsair's own farm in Bells Bend, Tennessee; and a rotating roster of seasonal experiments. The quinoa whiskey even made it onto Chopped. Tennessee whiskey, but not remotely as you know it.

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