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J. Rieger & Co. Tasting with Dave Pickerell and Nathan Perry

Please join us for a complimentary open house tasting with Master Distiller Dave Pickerell and J. Rieger & Co. Head Distiller Nathan Perry. Come mingle, talk whiskey and bourbon distillation and taste J. Rieger & Co. Kansas City Whiskey.

In addition, we will be tasting their Midwestern Dry Gin, Midwestern Premium Vodka, Cafe Amaro, as well as a Kansas City Whiskey signature cocktail.

Receive 10% all J. Rieger & Co. spirits during the event. RSVP appreciated.

Jacob Rieger & Co. was founded in 1887 in Kansas City's West Bottoms Livestock Exchange District.J. Rieger & Co. was the largest mail-order whiskey house in the United States prior to the onset of federal Prohibition in 1920. They are proud to be back as Kansas City, Missouri’s first distillery in nearly a century.

Dave's career in the liquor industry stems from his education and training as a chemist and chemical engineer. He graduated from the US Military Academy at West Point with a Bachelor's in Chemistry and later went on to receive his Master's in Chemical Engineering. Dave is well known for his breadth of knowledge in the production of bourbon. He has been a past chair of the Kentucky Distiller's Association and been on the technical committee of Distilled Spirits Council of the U.S. In addition to providing engineering consultation for systems of many bourbon and Tennessee Whiskey distillers, he has helped beverage facilities in Russia, Scotland, China, Mexico, Dominican Republic and Canada. Dave spent more than 14 years overseeing the handmade production of Maker's Mark bourbon in Loretto, Kentucky from 1994-2008. In 2014, Dave joined J. Rieger & Co. as an operating partner, overseeing the Whiskey program and facility engineering. 

Nathan joined J. Rieger & Co. in 2015. He has studied whiskey production under Dave Pickerell, former master distiller of Makers Mark, and gin production with Tom Nichol, the former master distiller of Tanqueray. Distillation was a natural transition from his previous training at Boulevard Brewing Company. He worked in the microbiology department for five years, and developed a passion for the complexity of the production process, with oversight of new beer development, refining yeast propagation and quality assurance. A graduate of University of Missouri-Kansas City, Nathan has a BS in Biology.