Ashby Marshall

The Climb

Today, the co-founder and distiller role at Spirit Works Distillery has been Ashby Marshall’s since 2012. The work is built on sequence and control: grain in, fermentation, distillation, bottle. Marshall’s focus stays on what each step asks of the material, and on how that material carries through to the finished spirit.

Today

Sourcing is kept to a simple standard: "We strive to be as local and organic as possible while never sacrificing the highest quality ingredients." In practice, that means holding the line on ingredient quality without losing sight of the raw grain itself. That early reference point shows up in the work as a grain-first frame of mind. Ashby Marshall treats grain as the starting point, not a background note, and the distillation style follows that logic: restrained, deliberate, and built to let the base material stay legible.

Signature

Ashby's signature wines include Straight Wheat Whiskey, Vodka, Straight Rye Whiskey, and sloe gin. Together, they show a range built on the same foundation: grain-led spirits with different expressions, from whiskey to gin. Across the lineup, the work stays tied to the raw material and to the form each spirit is meant to take.

In Their Words “This concept of farm-to-still or grain-to-glass production is at the very core of Spirit Works Distillery.” “We strive to be as local and organic as possible while never sacrificing the highest quality ingredients.”

Recognition

The clearest signature note here is grain-forward whiskey with barrel used second. Marshall says it directly: "I really fell in love with those grain-forward, barrel second styles of whiskey we now make." That preference points to a style that gives grain priority and uses oak as support, not cover. The result is a spirit profile that stays rooted in process and material rather than ornament.