By Bob Barnes
The Las Vegas Distillery in The Henderson Booze District opened as the first distillery in Southern Nevada in 2011 after its founder, the late George Racz, had helped pass the Nevada Craft Distillery Bill making it legal for distilleries to hold tastings and sell bottles at their own stores. In 2022, Las Vegas Distillery was sold to new owners, and after being closed to the public during a two-year, top-to-bottom renovation, it has reopened with new life and a completely new look.
The original hybrid pot and column stills are being put to good use, and several more fermenters and barrels have been added, more than doubling the capacity. One hundred percent of the milling, mashing, fermenting, distilling, barreling and bottling are done in-house. The spirit-making process has been in production for the past two years, and in October the first bottles of bourbon will be released.
Currently, the spirits being bottled and offered in the tasting room are:
• Cane- and grain-based vodka made with hard white winter wheat and unrefined cane sugar
• Single-blend white rum with a base of black strap molasses and unrefined cane sugar
• Rum-based coffee liqueur with anaero bic-processed Colombian beans roasted and cold brew extracted by Dark Moon Coffee Roasters in Henderson, Belizean cacao, Mexican vanilla and cane sugar
• A special limited-edition release of Overproof Rum, a pure single rum, 100% molasses fermented and distilled twice in copper pot stills at 126 proof
• And two New Makes that are the start of the progression series tracking the aging of the bourbon whiskey and American single malt from unaged to 6-, 12- and 18-month unaged versions of the American Single Malt mash bill and unaged version of the bourbon mash bill.
Immersive tours are offered during which guests are walked through each step of the spirits production. The cost of the 45-minute tour is $25 (1/2 off for locals) and includes a welcome cocktail and three tasters at the end of the tour. The tours often sell out, so it’s best to book in advance at LasVegasDistillery.com.
The original tasting room was gutted to create an upscale cocktail lounge with décor that pays homage to the glory years of Las Vegas in the 1950s and 1960s. An Old Vegas vibe is enhanced with vintage black and white photos and a video loop of the movers and shakers of the time and iconic Las Vegas moments. A nice touch is a 1960s RCA Victor television that has been retrofitted to show videos of the distillery team in action. The color scheme is rust and black with a dark brown hardwood floor, cushioned chairs and couches, which lead to a classy feel.
Tasting Room Manager & Brand Mixologist Cody Fredrickson is an industry veteran of 18 years with stints at Paris Las Vegas, The Cromwell, Sparrow and Wolf and Scotch 80 Prime. He has now come full circle, as he worked for George Racz at the distillery back in 2011. Fredrickson oversees the cocktail program and the distillery tours and designed the cocktail menu of which his pride and joy is the Pineapple Upsi-Daiquiri made with Las Vegas Distillery Spiced Rum, roasted and smoked pineapple, brown sugar, vanilla and lime.
Adding to the fun is a Ripple printer that can print any picture in the foam topping your drink. “The Las Vegas Distillery’s cocktail program is all about using the freshest, highest-quality ingredients to create cocktails that truly showcase our expertly crafted spirits,” Fredrickson said. “For those who prefer their spirits neat, our tasting room also offers the option to taste all our spirits in a curated flight, with educational insights provided by our knowledgeable team.”
Complementing the spirts and cocktails is a food menu of assorted nuts, soft pretzel basket, artisanal pizzas and charcuterie and cheese boards featuring a selection of meats and cheeses from local provider Cured and Whey and bread from local Italian restaurant Monzú Italian Oven + Bar.
There is no distribution yet, so for now, the only place to purchase bottles are at the Las Vegas Distillery, which is open 12-8 p.m. Thursdays, 12-9 p.m. Fridays, 12-9 p.m. Saturdays and 12- 8 p.m. Sundays.
