Three brothers, one shared love of bourbon, and a label they all sign. The brand carries our name because the work carries our hands.
The strategist. Brought us together around a single idea: open a distillery, and own it. Sets direction, talks to retailers, signs releases.
The builder. Runs the rickhouse, the bottling line, and every barrel that leaves the warehouse. Knows the floor better than the floor knows itself.
The closer. Keeps the books straight so the bourbon can stay slow. Approves the cap-ex, the casks, the next expansion.
Brough Brothers begins in the United Kingdom as a bourbon import/export business.
The brothers move operations stateside and begin planning the distillery.
The Federal Alcohol and Tobacco Tax and Trade Bureau approves Brough Brothers Distillery.
Kentucky recognizes Brough Brothers as the first African American-owned distillery in the state's 228-year history.
Brough Brothers distills and fills its first barrel of bourbon — on New Year's Eve.
Production scales from one barrel per week toward ten. Doors open to the public for tours.
The bourbon is on shelves in 90+ locations. The brothers are still on the floor.
Five-day fermentation. Copper pot still. Time in oak that can't be hurried.
Small batches mean we taste every barrel before it leaves the warehouse.
We fill, age, and bottle every barrel ourselves. No co-packing. No outsourcing.