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Indian Creek Distillery: A Sip of History with America’s Oldest Working Stills

Nestled along the serene banks of Indian Creek in New Carlisle, Ohio, lies a living testament to America’s whiskey-making heritage: Indian Creek Distillery. Situated on the historic Staley Mill Farm, this family-owned artisan distillery is home to the oldest working stills in the United States, copper pot stills that have been crafting whiskey since 1820. Operated by sixth-generation distillers Missy and Joe Duer, Indian Creek Distillery is not just a place to savor award-winning rye and corn whiskeys—it’s a journey back to the rugged, spirited days of the Ohio frontier.

A Legacy Forged in Copper
The story of Indian Creek Distillery begins in the early 1800s, when Elias Staley, a millwright and distiller from Pennsylvania, ventured west to the Northwest Territory. In 1818, Elias purchased a 160-acre tract in Miami County, Ohio, where he built a gristmill and a distillery along Indian Creek. His double copper pot stills, affectionately called “the girls” by the current proprietors, were the heart of the operation, producing Staley Rye Whiskey that became renowned for its quality. Customers, including local Native Americans, traveled miles to fill their jugs with this “liquid gold,” which was sold for as little as 10 cents a quart.

The distillery thrived, producing 30 to 35 gallons of rye whiskey daily, with up to 100 barrels aging in the bond house. But in 1862, Elias shuttered the stills in protest of a federal whiskey tax imposed to fund the Civil War. After his death in 1866, his sons—Andrew, Simon, and John—reopened the distillery, registering it as Distillery No. 5 in Ohio’s District 10. The operation continued until Prohibition in 1920, when George Washington Staley, Elias’s grandson, hid the stills and equipment from government agents, preserving them for future generations.

Reviving a Frontier Tradition
Fast forward to 2010, when Missy Duer, a sixth-generation Staley, and her husband Joe took up the mantle to revive the family legacy. With distilling illegal in Ohio until the early 2000s, no Staley had distilled since Prohibition. Armed with the original 1820 copper stills, George’s handwritten 200-year-old rye whiskey recipe (titled “Method of Operation”), and a passion for authenticity, the Duers built a new stillhouse on the farm, designed to reflect the architectural style of the early 1800s.

Relearning the craft was no small feat. Joe faced a “steep learning curve,” deciphering cryptic instructions from old letters, such as “heat your water and cool your water.” He discovered that “heating” meant water warm enough to hold a hand in for a minute, and “cooling” referred to the temperature of fresh cow’s milk—an issue, as Joe quipped, since “I didn’t have a cow.” Despite these challenges, the Duers stayed true to the original process, using locally grown rye and non-GMO corn, artisanal spring water, and an open-top mashing method influenced by the weather, just as Elias did.

Today, those 1820 stills—America’s oldest working stills—are once again flowing with whiskey. At roughly 100 gallons each, they produce small-batch rye and corn whiskeys that capture the essence of early American distilling. The Duers age their whiskey in 10-gallon barrels (originally to meet demand quickly) and hickory barrels, a nod to the hickory trees abundant in the area during Elias’s time, imparting unique flavors of hickory and hops.

A True Sip of History
Indian Creek Distillery’s whiskeys are a bridge between past and present. The flagship Staley Rye Whiskey, made with a mash bill of 65% rye, 20% corn, and malted barley, is bright and flavorful, with earthy, grassy notes and a long, pleasant finish. The distillery also offers unaged “white rye” (straight from the still, clear as water) and corn whiskey, both aged and unaged, each batch reflecting the distiller’s mood and the ancient art of double copper pot distillation. Their whiskeys have earned medals of excellence in international tasting competitions, a testament to their quality and authenticity.

Beyond whiskey, the Duers produce StillHouse Maple Syrup, aged in used whiskey barrels, which has found its way to Whole Foods and local stores. The distillery’s Mercantile Shop offers whiskey glasses, candles, soaps, and other small-batch goods, while the tasting room, adorned with historic photos and artifacts, invites visitors to savor the farm’s 200-year legacy.

Stepping Back in Time
A visit to Indian Creek Distillery is like stepping into the “Old Northwest Territory.” The 160-acre Staley Mill Farm, listed on the National Register of Historic Places, features Ohio’s oldest original gristmill (built in 1818), remnants of the original brick distillery, and the intact warehouse and mash house. The Duers offer Stillhouse tours on Saturdays ($20, including a guided tasting flight) and tastings Tuesday through Saturday, drawing historians, whiskey enthusiasts, and “whiskey historians” alike. For a deeper dive, the Legendary Tour ($45, by reservation) explores the entire farm, from the gristmill to the modern distillery.

The farm also hosts events like concerts, weddings, and tastings with a mixologist crafting cocktails. Visitors praise the gorgeous setting, the warmth of Missy and Joe, and the chance to taste history. As one Yelp reviewer noted, “If you like history and whiskey, then you will love visiting this beautiful distillery. Oldest working copper stills in the country.”

A Family Legacy for the Future
Missy and Joe’s dedication goes beyond whiskey—they’re preserving a way of life. Missy, who says she’s got “whiskey in my blood,” radiates confidence in her role as a docent of this legacy. Their daughter, Carmony, oversees bottling and is poised to carry the tradition forward, perhaps with her own daughters someday. The Duers’ commitment to local sourcing (partnering with farmer Greg McGlinch for grain) and American-made materials underscores their pioneer spirit.

Indian Creek Distillery isn’t just about making whiskey; it’s about distilling truth, aging it with wisdom, and crafting a spirit as old as America itself. As Missy puts it, “Six generations later, the Staley Farm is a living monument to the past, where history is alive and well.” Whether you’re sipping their rye, strolling the farm, or marveling at the 200-year-old stills, a visit to Indian Creek is a chance to taste the spirit of the frontier.

Plan Your Visit: Indian Creek Distillery is open Tuesday–Saturday, 12:00 PM–5:00 PM, at 7095 Staley Road, New Carlisle, OH. Call 937-846-1443 for tour reservations or whiskey availability. Products are sold on-site, in over 150 Ohio liquor stores, and at select locations in Kentucky.

 

 

 

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Celebrate National Bottled in Bond Day
March 3rd marks National Bottled in Bond Day, a tribute to a landmark moment in American whiskey history. It was on March 3, 1897 that the Bottled in Bond Act was signed into law, ensuring the quality and authenticity of American spirits. Before its passage, whiskey was often adulterated with harmful additives like iodine, tobacco, and even kerosene. The act established strict regulations, requiring that any whiskey labeled “Bottled in Bond” be aged for at least four years, produced in a single distillery, and bottled at 100 proof under government supervision.

For whiskey lovers, this designation remains a mark of quality and trust. On National Bottled in Bond Day, distilleries and aficionados celebrate by showcasing classic bonded spirits and sharing the rich history of this law. Bars and tasting rooms offer special flights of bonded whiskey, allowing patrons to taste the craftsmanship that has endured for over a century.

One such distillery, Harrison & Sons, carries on the Bottled in Bond tradition with a limited release every year on March 3rd. The master distiller, Amelia Harrison, recounts her great-grandfather’s role in advocating for the law. “He was a barrel inspector back in the early 1900s. He always said that Bottled in Bond wasn’t just about whiskey—it was about protecting people. It was about trust.”

At this year’s celebration in Kentucky, whiskey enthusiasts gather at historic distilleries, where experts lead discussions on the impact of the act. Some distilleries open their bonded warehouses to the public, giving visitors a rare glimpse of aging barrels stamped with the telltale Bottled in Bond seal.

Whether enjoyed neat, in an Old Fashioned, or as part of a tasting flight, Bottled in Bond whiskey continues to symbolize integrity in American spirits. So, on March 3rd, raise a glass to the legacy of quality, tradition, and the enduring standards that make American whiskey truly great.

The Bottled in Bond Act of 1897
The Bottled in Bond Act of 1897 was a significant piece of legislation in American whiskey history, designed to ensure the quality and authenticity of distilled spirits.

Why Was It Needed?
Before the Act, whiskey was often tampered with, diluted, or mixed with harmful substances like iodine, tobacco, and even kerosene. Many distillers and rectifiers (who blended spirits) would sell whiskey that was unsafe or falsely advertised. Consumers had no way of knowing if they were buying pure whiskey or a dangerous concoction.

What Did the Act Do?
The Bottled in Bond Act created strict regulations for whiskey to be labeled “Bottled in Bond,” including:

1. Single Distillery: The whiskey must be produced at one distillery during one distillation season (January–June or July–December).
2. Minimum Aging: It must be aged for at least four years in a federally bonded warehouse.
3. 100 Proof Standard: It must be bottled at 100 proof (50% alcohol by volume) to maintain purity and consistency.
4. Government Supervision: It must be stored and bottled under U.S. government supervision, ensuring that it is not tampered with.