{"id":902,"date":"2016-04-05T20:40:06","date_gmt":"2016-04-06T00:40:06","guid":{"rendered":"http:\/\/blogs.goucher.edu\/magazine\/?p=902"},"modified":"2025-07-26T16:22:12","modified_gmt":"2025-07-26T20:22:12","slug":"whiskey-in-the-jar","status":"publish","type":"post","link":"https:\/\/blogs.goucher.edu\/magazine\/whiskey-in-the-jar\/","title":{"rendered":"Whiskey in the Jar"},"content":{"rendered":"

Eli Breitburg-Smith \u201908 majored in anthropology at Goucher College; Max Lents \u201908 studied philosophy. Their majors now are the distillers\u2019 arts, which becomes clear one recent afternoon, as the two methodically check the equipment in a brick warehouse in Baltimore\u2019s Remington neighborhood. Short sugar chains, active enzymes, and yeast fermentation are their focus.<\/p>\n

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Their Baltimore Whiskey Company began production in November, but the business they founded with partner Ian Newton has been in the works for nearly three years.<\/p>\n

The path from anthropology to small business ownership wasn\u2019t random, says Breitburg-Smith, who originally considered a physics major. These days he appreciates how Goucher\u2019s liberal arts curriculum gave him the chance to dabble in \u201cart stuff\u201d as well as science. \u201cI certainly blended those together in school, and now that comes into play,\u201d he says. \u201cEvery day we\u2019re doing some sort of creative work combined with practical use of science.\u201d<\/p>\n

Lents says his undergraduate experience prepared him for launching and running a company. \u201cThe philosophy department was super challenging, very rigorous, and demanding,\u201d he says. \u201cPhilosophy lends itself to business. It\u2019s one\u00a0of the more popular majors for business school. It teaches you how to think critically and aggressively and solve problems. It\u2019s related, even if the subject matter isn\u2019t.\u201d<\/p>\n<\/div>\n

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At Goucher, Lents was the Philosophy Club treasurer, and Breitburg-Smith was president of
\nthe Break Dancing Club. (He still can\u2019t talk about
\nit without laughing.) But now it\u2019s most easy to find the two at the distillery. \u201cIt\u2019s double full time,\u201d Lents says. \u201cWe were here until Tuesday on Monday.\u201d<\/p>\n

Their pre-business relationship began at a spring break group rental house at Alligator Point in Florida near the Gulf of Mexico. They were
\nthen briefly housemates in Baltimore and also dabbled in home brewing (in Breitburg-Smith\u2019s case, professional brewing) before starting the venture that is the second distillery in Baltimore City. The first to be founded was a father-daughter corn whiskey operation, Louthan Distilling; Under Amour mogul Kevin Plank\u2019s Sagamore Spirit distillery was the third.<\/p>\n

They were \u201cvery publicly\u201d looking for a building, when the landlord approached them about Remington\u2019s Broom Factory, a space shared with the Mill Valley General Store in the shadow of \u00a0a Geico billboard and the Jones Falls Expressway, Lents says. The warehouse met the city\u2019s manufacturing zoning requirements while also being in a largely residential area\u2014a perfectly accessible spot for \u201cyour friendly, neighborhood distillery.\u201d<\/p>\n

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Equipment and de\u0301cor were acquired from craftsmen around the country, including fermenters from Alabama, a copper\u00a0still from Washington, and a mash turn from Maine; and local sources, including a series of paintings by Baltimore artist Kristie Winther and a tasting bar obtained via Craigslist. The distillery is filled with the sounds of swishing, clicking, and, every once in a while, the conversation of an assembly line of friends, bottling four jars at a time, tasting allowed.<\/p>\n

The Baltimore Whiskey Company\u2019s current offerings, including 1904 Ginger Apple Liqueur, Baltimore Shot Tower Gin, and Charles Street Apple Brandy, sprang from \u201cdivine inspiration,\u201d Lents says. \u201cWe haven\u2019t done anything yet that hasn\u2019t been a passion project for someone in the company.\u201d<\/p>\n

But their ultimate goal is to create a rye whiskey that will\u00a0do the Maryland tradition of rye whiskey proud. \u201cWe are all whiskey enthusiasts,\u201d Lents says. \u201cWe really wanted to make good whiskey, and we wanted to do it here. That\u2019s really why we got into it.\u201d Rye whiskey is a regional liquor with a rich heritage and burgeoning popularity. \u201cFor a long time it was more popular than bourbon,\u201d says Breitburg-Smith. Rye also takes longer to make; their first batch is already distilled and aging\u2014on track to be bottled in 2018.<\/p>\n

The founders have high hopes for their fledgling company. \u201cWe want to be as big as we can,\u201d says Lents. A native of Houston, he had not planned to stay in Baltimore, but, unsure of where to go after college, he moved into Baltimore\u2019s Station North and fell in love with the arts scene.<\/p>\n

Breitburg-Smith was one of five co-founders (four of the five being Goucher graduates) of the Baltimore Rock Opera Society (BROS) in 2007. Now part of Baltimore\u2019s cultural landscape, BROS regularly produces original live rock operas. At one point, Breitburg-Smith had moved to Nevada for brewing experience. \u201cNow I own a house here,\u201d says the Hampden resident.<\/p>\n

The two men say that Goucher still has a large hold on their lives. \u201cThe biggest thing is connections in the community,\u201d Breitburg-Smith says. \u201cConnections with those who invest in the community. It\u2019s paid off and helped us to get to where we are and do the things we\u2019re doing.\u201d<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Free tastings are offered at The Baltimore Whiskey Company,<\/em>
\n 2800 Sisson St, Baltimore, MD 21211, on Saturdays from noon to 4 p.m. More information can be found at thebaltimorewhiskeycompany.com.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Goucher grads revive Baltimore’s whiskey traditions. <\/p>\n","protected":false},"author":312,"featured_media":904,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[12633,87510],"tags":[12633],"ppma_author":[87541],"class_list":["post-902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-feature","category-features","tag-feature"],"yoast_head":"\nWhiskey in the Jar | Goucher Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.goucher.edu\/magazine\/whiskey-in-the-jar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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