In Nevada, “estate” is defined as a distillery that grows 85% of its raw materials on land that is owned by the distillery’s owner. There is no federal designation for estate for distilleries at the moment.
No. While we grow, malt, mill, cook, mash, distill, age, blend, and bottle all of our own spirits, “Craft” is defined as a particular scale of production; we are built to exceed at some point.
We aim to fill over 3,000 barrels per year, and are close to that now.
Reservations are required for all visitors to Bently Heritage Estate Distillery.
All guests must be at least 21 years of age to visit Bently Heritage Estate Distillery.
The architect/design team includes:
LEED is a third-party green building certification program and the globally recognized standard for the design, construction and operation of high-performance green buildings and neighborhoods.
Addressing all building and space types through different rating systems and adaptations, LEED gives building owners and operators the tools they need to have an immediate and measurable effect on their buildings’ performance. By promoting a whole-building approach to sustainability, LEED recognizes performance in location and planning, sustainable site development, water savings, energy efficiency, materials selection, waste reduction, indoor environmental quality, innovative strategies and attention to priority regional issues.
Achieving LEED certification requires satisfying all prerequisites and earning a minimum number of credits. Reference guides, designed to help project teams, explain credit criteria, describe the benefits of complying with the credit and suggest approaches to achieving credit compliance. The levels of certification generally follow these thresholds:
The Bently Heritage campus is rated LEED Gold, the second-highest rating.
We are serving small bites such as charcuterie and spirit pairings; however, we do not have a full kitchen or the capacity to produce any food on-site.
Please see available positions on our careers page.
There is no approved analytical test for the presence of zero gluten in spirits. The only spirit we’re aware of that the TTB will allow “gluten free” on is corn spirit, as they’ve determined a zero gluten content in the grain itself. We haven’t sought the label, as the government is very vague at the moment on this topic.
We have begun distilling whiskies, but do not currently have a specific release date. Making great whiskies takes time and we’re going to release whiskies as they meet our quality and flavor profile standards.
We’re experimenting with bourbon, and plan to use heritage corn varieties. We’ve also settled on Earth Tones grain, but are testing at least twenty-five other varieties. We’re using standard American oak barrels with a #3 char for a good portion of the whisky to do a classic bourbon. We’ll be finishing in anything from port and sherry to red wine, our own liqueur barrels, cognac, or maybe even tequila barrels. It will be at least four years until we release any bourbon.
In the distilling world we call that “louching.” It is the result of oils from the botanicals coming out of the solution when the gin cools down. We’re looking at ways to filter some of the oils out to reduce the louche, but won’t do that if it reduces the bold flavors we love in the gin.
We use very small barrels that yield a high surface-to-volume ratio; this colors the spirit quickly. Meanwhile, the sherry that’s left inside the wood continues to oxidize and darken. The resting vodka takes on the color of the wine and pulls sherry out of the wood, giving it an intense color and flavor. The sherry itself is almost black when we pull samples of it from the barrel.