From President to Distiller
In 1797, after leaving the presidency, George Washington planned to enjoy a quiet retirement at his Mount Vernon estate. But when Scottish plantation manager James Anderson joined the property, he spotted an opportunity Washington had overlooked.
With abundant rye crops, a modern gristmill, and a steady water supply, Anderson proposed turning Mount Vernon into a whiskey-producing powerhouse. Washington, initially hesitant, agreed after corresponding with a friend in the rum trade and reviewing Anderson’s detailed plans.
Building the Nation’s Largest Distillery
Anderson began small, using just two stills in the estate’s cooperage during the winter of 1797. The results were so successful that Washington authorized construction of a dedicated distillery, completed in 1798. Equipped with five copper stills, it became the largest whiskey distillery in the United States by 1799.
That year alone, it produced 11,000 gallons of clear, unaged rye whiskey, bringing in $1,800—roughly $120,000 today. Washington’s recipe used 65% rye, 35% corn, and 5% malted barley, distilled with techniques remarkably similar to those still used today.
Fire, Decline, and Rediscovery
After Washington’s death in 1799, the distillery passed to his nephew Lawrence Lewis, who struggled to maintain the business. In 1814, a fire destroyed the distillery, and it was never rebuilt. For nearly two centuries, the site lay dormant until 1997, when archaeologists discovered the original foundation.
With funding secured from the Distilled Spirits Council of the United States (DISCUS) in 2001, a collaborative team of archaeologists, historians, and distillers reconstructed the distillery using original designs and historical records. By 2007, Washington’s distillery reopened to the public.
Reviving Washington’s Whiskey
Today, Mount Vernon’s distillery is fully operational, recreating Washington’s original whiskey using 18th-century methods. Since 2009, historic trades manager Steve Bashore has led a team producing whiskey twice a year, in March and November.
The process involves grinding grains in the gristmill, fermenting the mash, and distilling it in copper stills heated by wood fires. The first modern batch of Washington’s rye whiskey sold out in two hours. While Washington sold his whiskey unaged, some batches today are aged to meet market demand. In recent years, the distillery also began producing peach brandy using Washington’s own recipe.
In 1797, after leaving the presidency, George Washington took on a new role at Mount Vernon: whiskey maker.
A Scottish manager, James Anderson, saw that rye cover crops, a modern gristmill, and ample water could power a distillery…🧵👇 pic.twitter.com/BMYT3Iq6d1
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