First and foremost we are Whiskey Craftsmen and we are very passionate about our field. Crafting Whiskey came very natural to us due to our passion for not only the art of distilling, but for the spirit as well. This passion of ours is far from new, in fact it’s a family tradition. In 1851 Matthew Henebery set the stage for our family by entering the Whiskey distilling industry; he turned rectifying whiskey into a lifelong profession. We spoke to Jesse Fanning, the proprietor of the Henebery Whiskey.
Jesse, tell us about yourself. What is your background.
JF: I come from a hospitality background with an entrepreneurial heart. I worked in a Casino as a bellman then table games dealer and finally a Pit Boss. It was a great stepping-stone in what I consider the core of all business, which is relationship building.
Please tell me how the distillery came about? Tell us about the name.
JF: The name Henebery comes from my great, great, great grandfather in law Matthew Henebery. He owned a distillery in Peoria Illinois in 1851 and through family lineage we were presented with all of his brand assets and it was clear we needed to resurrect the family name.
What are the maturation conditions like?
JF: We haven’t been in our location in Vista Ca. too long so we are still finding out the effects of the location but we are liking it thus far. We don’t get the extreme cold and hot fluctuations like Kentucky but plenty of swelling and shrinking occurs.
What exactly does your job entail?
JF: At this point I wear many hats, being a part of a very small family owned and operated business I’ve had the opportunity to do a little bit of everything. Sales, marketing, distilling, janitor, you name it I do it. There is something satisfying about knowing that whatever obstacle comes our way we will be able to figure it out and address it.
What whiskey expressions do you currently produce:
JF: Our flagship is Henebery Celebrated Whiskey, it is a Rye based whiskey that has a small infusion after the aging process that really respects and compliments what the American Oak does throughout aging (Henebery Celebrated is being distributed through Young’s Market in California). We are also making American Single Malt, a Straight Rye, and a Bourbon. We are always experimenting so we have plenty of very private reserves for distillery guests and Whiskey Club members.
Talk for a minute about your choice of still – how did you know it would create the flavor profiles you were looking for?
JF: We knew we would always focus on Whiskey and wanted a still that would compliment our vision. We choose a custom built Vendome. Vendome to me is synonymous for American Whiskey so it was a no brainer. We have paired a 300 gallon stripping still with our 100 gallon Vendome to account for growth productivity and the ability to try more things.
What led you to start your own business?
JF: I have always had an entrepreneurial spirit, so in essence I have always been running some sort of side business. This opportunity hit every aspect of what I was looking for in life so I jumped all the way in. It feels good to walk every step of my day with 100 percent passion.
What – in your opinion – makes the spirits produced at your distillery unique?
JF: We are a very innovative and outside of the box thinking team. Our Whiskey is truly unique, we struggled with the idea of coming into the market with a straight whiskey but really wanted to offer the consumer something completely new and different all while being extremely respectful to the process of making Whiskey. Our infusion sets us apart and the way we did it with grace and respect for the process makes us even that much more different. We wanted to really grab and annunciate flavors from the grain and the barrel, so that was what we did.
Where or who do you feel is the driving, innovative force behind our craft distilling industry right now?
JF: Besides us there are a few guys out there pushing the envelope, without naming names the San Diego distillers as a whole understand the idea of craft due to the amazing breweries we grew up watching push the envelope. I spent some time in Washington and the distillers out there have done a great job with the laws and educating a hyper local movement.
Your favorite thing about going into the distillery each day?
JF: My favorite thing about going into the distillery is it is a quick and strong reminder for me to not only be grateful but also act out of gratitude. I try to take a moment every time I open the doors to be present and thankful for how far we have come.
What three words do you want people to associate with your whiskey?
JF: Delicious, complex smooth
Can you tell us a bit about the distillery, stills, warehousing, casks, etc.
JF: Our distillery is a platform for education, innovation, and quality. We want to showcase this at any and all opportunity. I am a barrel fanatic; I tend to over document and analyze anything and everything barrel related. I may or may not have named all of them.
What are your hopes for the distillery 5 years from now? What do you want to be known for?
JF: I want to continue to push the envelope and shake this industry up a bit more. I feel strongly that the consumer benefits tremendously when people work hard to create things that are somewhat unconventional or not thought of. I want to be known for listening carefully to what is wanted or needed and making remarkable products that satisfy those wants and needs.
Tell us briefly about the Whiskey Club?
JF: The Whiskey Club is an education platform of content we create in effort to bring knowledge to people that care about it. We do Whiskey classes, distilling classes, cocktail classes live and via email; furthermore, we offer Whiskey club members the first opportunity to sample and buy our reserved projects. We also throw many private events that only Henebery Whiskey Club members get the invite to.
Anything else you’d like to share with our readers?
JF: We love private events, charitable causes, and connecting with movers and shakers of the community.
