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Cannon Distillery expands and partners with Virgil Kaine
South Carolina’s Cannon Distillery has partnered with American whiskey brand Virgil Kaine and moved its operations to a bigger location.
Cannon Distillery has moved from its old Charleston site (on 813 Savannah Hwy) to a new location on James Island, also in Charleston County.
The new site is said to measure 14,000 square feet.
Cannon Distillery was founded in 2017 by Kris Kincaid, who intended to make craft cocktail-friendly spirits. Roderick Hale Waver is master distiller.
Meanwhile, Virgil Kaine was founded in 2011 by David Szlam and Ryan Meany, and was originally made at Terressentia in North Charleston before it moved production to Next Century Spirits in Zebulon, North Carolina.
The partnership and subsequent opening of the new distillery will allow Virgil Kaine to expand in South Carolina and Georgia, while also being able to craft the brand’s spirits using the ‘finest ingredients’.
Virgil Kaine co-founder Szlam said: “This is an exciting time because we are going back to our roots. Not only does Virgil Kaine now have a home in Charleston where our passionate supporters can come visit us, but having a distillery so close will enable us to be more hands-on with the product.
“By eliminating the middleman, we can personally ensure each and every bottle of Virgil Kaine is as good as it possibly can be.”
The distillery on James Island also includes a 7,500 square foot event space called The Rickhouse, which features full catering services, a tasting area and a tasting shop.
Virgil Kaine products will join the Cannon Collective’s portfolio, alongside Nippitaty Gin.
Virgil Kaine’s products comprise a cask-finished Bourbon called Eight Notch; a ginger-infused, cherry-infused and green tea-infused Bourbon chef series; Robber Baron Rye Whiskey; and Rip-Track Bourbon, which is described as having the ‘spice of a high-rye mash bill with a dash of sweetness’.
Speaking on the partnership between the two Lowcountry brands and the benefits, Kincaid added: “It enables us to really focus on what we do best – use our culinary know-how to create unique, flavourful, high-quality spirits, and ultimately enhance the customer experience.
“Both of our teams have cut our teeth in the Charleston hospitality scene and navigated the distribution school of hard knocks. Those experiences are invaluable to our partnership. But we aren’t hardcore accountants or hospitality executives focused solely on the bottom line.
“We are bringing a new perspective to the game, and I think we are creating something incredibly special that customers will love.”
In other US news, last month the Alcohol and Tobacco Tax and Trade Bureau (TTB) officially recognised American single malt as a whiskey category.
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