When I sat down with Kate Mead, co-founder of Wyoming Whiskey, she reflected on how she and her team built something no one had before—a whiskey that captures Wyoming’s essence. Before Wyoming Whiskey, distilling wasn’t just uncommon in the state; it was illegal.

Kate, her husband Brad Mead, and business partner David DeFazio set out to change that—not just by making bourbon, but by bottling Wyoming’s land, climate, and independent spirit. Today, Wyoming Whiskey is a national brand, yet its roots remain firmly planted in the rugged high desert.

The Birth of Wyoming Whiskey: A State Without a Distillery

When Wyoming Whiskey was founded in 2006, state laws didn’t allow for distilling. Kate, a lawyer with nearly four decades of experience, helped rewrite legislation, securing Wyoming’s first-ever distillery license.

“We had to rewrite the law to allow a distillery to be legal,” Kate told me. “Before that, there was no status for distilleries in Wyoming.”

The Meads envisioned a product that embodied Wyoming—something tourists could take home and locals could take pride in.

“We wanted to create an agricultural product that people in Wyoming could be proud of,” Kate said. “Wyoming is a big producer of oil and gas, but there isn’t much you can take home in your hand.”

Despite early hurdles, Wyoming’s raw materials made bourbon the perfect choice. The state had corn, wheat, and barley—everything needed to craft an authentic Wyoming whiskey.

Wyoming’s Landscape in Every Sip

From the start, Wyoming Whiskey committed to using only local ingredients. Their grain is grown entirely in Wyoming by Brent Rageth, a farmer who now supplies multiple distilleries.

“If you looked at the land where our corn grows, you’d never believe it was a cornfield,” Kate said, acknowledging that oftentimes Wyoming’s landscape is very desert-like. “But at certain times of the year, it’s amazing.”

Water was another challenge. Initially, they shipped in water because local wells contained too much sulfur. The water, drawn from a 5,000-foot-deep limestone well, was exceptionally pure.

“That water was ancient and very, very pure,” Kate said.

Later, Wyoming built a pipeline to Kirby, allowing easier access.

“It was meant for a bigger town, but they stopped in Kirby because we had an industry that needed the water,” Kate explained.

The harsh Wyoming climate also shaped the whiskey’s character.

“Nobody knew how the spirit would mature,” Kate admitted. “Winters here are much colder than in Kentucky, and that affects aging in ways we had to learn from scratch.”

Despite early skepticism from bourbon traditionalists, Wyoming Whiskey proved itself over time.

Building a Distillery That Belongs to Wyoming

The Mead family wanted their distillery to blend into Wyoming’s landscape, designing it to resemble grain silos and railroad buildings. But one decision sealed their commitment.

“My husband came home from Kentucky and said, ‘Kate, I’ve bought a still,’” Kate recalled. “I thought, ‘Oh great, will it fit in the garage?’ Then he told me—it’s 38 feet tall.”

Building the distillery wasn’t easy. The 2008 financial crash made finding contractors difficult. Eventually, local builder Dale Cowan stepped in and finished the project.

The Mead family also enlisted Rob Sherman from Vendome Copper & Brass Works, a major still manufacturer, to design the production setup. Former Maker’s Mark master distiller Steve Nally joined to develop their recipe—a wheated bourbon designed to complement Wyoming’s climate.

Defining Wyoming Through Whiskey

For the Meads, Wyoming Whiskey is about more than bourbon—it’s about preserving Wyoming’s heritage. Their ranching background fuels a deep commitment to open spaces and conservation, leading to a partnership with the National Park Foundation.

“The Western way of life—real ranching, real cowboys—is disappearing,” Kate said. “I want Wyoming Whiskey to keep representing that ethic, that way of life, and the glories of our landscape here in Wyoming.”

Not everyone believed in their vision. When they first pitched Wyoming Whiskey to distributors, they met resistance.

“We walked into a meeting in Texas, and the guy said, ‘Don’t tell me you’re here to sell another flavored vodka,’” Kate recalled. “Then he heard ‘Wyoming Whiskey’ and said, ‘What’s next, Kansas Whiskey?’”

The Meads refused to change their brand’s identity. Later, that same distributor apologized and asked to carry their product.

The Wyoming Whiskey name, in my opinion, tells you exactly what this brand is about—bottling the spirit of Wyoming’s people, landscape, and climate. What better representation could you ask for?

Bottling Wyoming’s Spirit

What began as a small idea on a Wyoming ranch has grown into a national whiskey brand. Now 80% owned by Edrington, the company behind The Macallan, Wyoming Whiskey has expanded while staying true to its roots.

Through local ingredients, Wyoming’s extreme climate, and an uncompromising vision, Kate Mead and her team have truly put Wyoming in a bottle.

Read the full article at How Kate Mead & Wyoming Whiskey Put The State In A Bottle