Dry Fly Expansion to include restaurant space/new bar
By Colin Anderson
Photo courtesy of Dry Fly Distilling
Dry Fly Distilling is no longer just a regional name—and hasn’t been for some time. Add Michigan, Missouri, Massachusetts and Oklahoma to the extensive distribution list for the award-winning Spokane distillery. With demand continuing to rise, now was a time to make a move. “We are actually in two facilities now, which requires shuttling of barrels and materials back and forth across town, which is very inefficient,” explained Co-Owner and Vice President Terry Nichols. To help alleviate those issues, streamline production and create a welcoming environment for visitors, Dry Fly will be moving into a 20,000-square-foot facility at Riverside and Monroe that once housed the Spokesman-Review’s printing operations. The owners are hopeful they will be operational in the new location in March.
The new Dry Fly Distilling Company will boast a full-service restaurant, tasting bar and bottle shop as well as event space. Tours will be offered of the new production area, so everyone can get a firsthand look at the operation. It will also be home to all Dry Fly business offices. “Having everything under one roof with ample space will not only give us 10 times our current capacity, it will also make us more efficient,” said Terry.
While its staple of whiskeys, gins and vodkas are at the forefront of growth and expansions, the distillery’s canned cocktail line is also exploding in popularity. “We get constant calls and emails inquiring about when and where they can purchase them. All of the various cocktails have a following, but the one that people just can’t seem to get enough of is the Huckleberry Lemonade,” said Terry.
Other flavors include Spicy Lemonade, Moscow Mule and Gin & Tonic. The recently released Bloody Mary was done in collaboration with Spokane’s Spiceology Company for a perfect balance suitable for brunch or whenever! Winter will also see a Spiced Cranberry Craft Cocktail added to the lineup.
Despite the massive growth, Dry Fly will continue to stay true to its original roots in sourcing as many of its ingredients as close to home as possible. “As we grow and expand into new markets across the country, we will always keep the focus on high-quality local ingredients as we have since day one. If we can source raw materials locally or regionally and keep those dollars here in the great Northwest, we will definitely do so.”
Two fly fishing buddies have come a long way since opening one of the first post-prohibition craft distilleries in the country more than a decade ago. With a thriving business, they aren’t able to hit the rivers as often as they used to, but still manage to squeeze in a few casts. “Don (Poffenroth) has gotten out on the Clark Fork a little bit this year, and he was fishing on the Spokane the other day, albeit only so we could capture some footage for a promotional video we are working on! Maybe 2021 will be less hectic,” laughed Terry.
Dry Fly Distilling
1003 E. Trent Ave., Ste. 200