Shortly after departing the presidency in March of 1797, George Washington set out on an entirely new endeavor.  He opened a whiskey distillery at Mount Vernon.

Encouraged by his farm manager, James Anderson, Washington set out to simplify his farming operations.  Always keen to enterprises that might earn him extra income, Washington was intrigued by the profit potential that a distillery might bring in so, despite having no prior experience in distilling, he quickly became acquainted with the process.

The estate at Mount Vernon proved an ideal location for a distillery.  Washington was able to build a vertically integrated business taking advantage of an extant gristmill, a plentiful water supply, extensive acreage that could be employed to grow barley and rye, a ready river port, and the means to build several malt houses. This distillery capitalized on the country’s high esteem for the Washington name and soon became a highly profitable business venture for Washington.

Construction of a stone house large enough for five stills began in October of 1797.  By 1799, the distillery was producing nearly 11,000 gallons of spirits annually. Other Virginia-based distilleries, by comparison, produced an average of around 650 gallons each year. The Mount Vernon distillery was known for its cinnamon whiskies as well as apple and peach brandies, and rather than bottle, brand, or age its whiskey, the distillery quickly delivered its product to local merchants in 30-gallon wooden barrels, which meant a rapid influx of cash.  Generating about valued at $7,500/year (roughly $185,000 in today’s dollars).

When Washington died on December 14, 1799, his nephew Lawrence Lewis inherited the operation and ran it until around 1808; in 1814, the original distillery burned down in a fire. It was not rebuilt and the remaining stones were taken away for use in local construction projects.  The Mount Vernon Ladies’ Association rebuilt the distillery in 2007 and it operates as a living history museum today.

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