Distilleries are hip and are popping up all over the country. The irony is that distilling spirits is a very old process, but then again, everything old is new again. We  asked some of our RealFoodTraveler.com writers for their favorite distilleries that they’ve encountered on their travels.

Pamela McKuen suggests: Old Sugar Distillery & Tasting Room, in Madison, Wisconsin, was founded in 2010 by University of Wisconsin graduate Nathan Greenawalt on a shoestring budget and leap of faith. His original plan was to produce spirits for wholesalers only. But shortly after beginning production, Wisconsin changed its laws to allow distilleries to operate tasting rooms, and Nathan expanded his vision. The name Old Sugar stems both from the use of sugar as a base for many of the distillery’s products and from Madison’s history of sugar beet production. All spirits are handcrafted, from beginning to end, in-house. Four flagship products–Old Sugar Factory Honey Liqueur, Cane & Abe Small-Barrel Rum, Queen Jennie Sorghum Whiskey and Americanaki Ouzo–are joined by limited releases. The distillery also makes its own mixes and cocktail cherries (called “Madischinos”) for the specialty drink menu in the tasting room.

Offerings at Old Sugar Distillery & Tasting Room in Madison, Wisconsin. Photo by Pamela McKuen.

Pamela also suggests: Tucked within the Blue Ridge Mountains of Virginia, Boones Mill has long been known as the “Moonshine Capital of the World.” The hamlet was a prime rendezvous point during the Prohibition era for local bootleggers to transfer their illicit cargo to ganger-owned syndicates for national distribution. It’s taken decades to unwind a web of legalities, but in 2015, Franklin County Distilleries became the first lawful distillery in the county since Prohibition. The FCD product line includes the flagship White Label Corn Whiskey as well as rye whiskey, dark rum and apple and grape brandies. Nodding to historic tradition, all are processed with local grains and pure mountain water using time-tested distilling techniques. Try them–straight or mixed in FCD signature cocktails–at the tasting room.

Elizabeth Margolis suggests: Maine Craft Distilling, in Portland, Maine, is home of Margolis’ latest obsession, indie botanical spirits. “We had our first taste of their Alchemy gin in a tasty Negroni at Lolita. Here at the source, served as a naked sip, it’s even better.  We continued with Chesuncook, a divine distillation of carrot and barley infused with mint, basil and cucumber. We blaze through tiny sips of Black Cap vodka, triple-distilled through local maple charcoal — as clean and clear as Cold Stream Pond with a tasty wallop. Maine blueberry “Blueshine” is a little sweet, but hey, along with cleverly named Queequeg and Ration rums, we decide that Maine Craft distills something for everybody over 21.”

George Washington’s Distillery in Mount Vernon.

Rich Grant suggests: Three miles from Mount Vernon is George Washington’s Distillery & Gristmill, a re-creation of the 200-year-old buildings that George opened in 1797.  When he switched from growing tobacco to wheat, his farm manager, a former distiller, suggested he start making whiskey.  By 1798 the gristmill and distillery were completed, and a year later it was the largest distillery in the United States, producing 11,000 gallons of whiskey a year.  Today, they are (after a 200-year hiatus) producing rye whiskey to George’s original mash bill of 60% rye, 35% corn and 5% malted barley.  The excellent museum and tour by costumed guides walks you through every step of how whiskey was made in 1798, and how it is still made the same way today.  It’s a beautiful setting, with a waterwheel, operating gristmill, and scenic river location, that can’t look much different today than it did when George would ride over to inspect the operation. Read about other places you can drink where George Washington drank in Rich’s series.

They celebrate the end of prohibition daily at Ghost Coast Distillery.

Matthew Bruster suggests: Savannah, Georgia’s love affair with alcohol can be seen everywhere: The people strolling the cobblestone streets of the historic district with a beer or mixed drink in hand; the four wonderful breweries found in the town; and last but not least, the first distillery in Savannah since Prohibition, Ghost Coast Distillery. At the west edge of the historic district off Indian Street, the Distillery offer tours of their facilities, tastings of their expertly-crafted spirits, and merchandise (including bottles of vodka) to take home. Be sure to take a tour which begins with a 360-degree multimedia experience that details the roughly 300-year, love-hate relationship Savannah has with the devil’s nectar.

The garden outside helps feed the mash in barrels at Leopold Bros. in Denver.

Courtney Drake-McDonough suggests: The Leopold Bros. experience begins before you ever open the door of this Denver, Colorado distillery. The flowers, trees and plants outside the distillery windows are planted intentionally to inoculate the entire distillery, but primarily the large, wooden fermenters. The lovely garden propagates pollens and wild yeast strains that can only occur in their garden. It’s an investment to create “terroir,” unique flavors that are specific to Leopold Bros.’ aged spirits.

To read about other distilleries, go here.