What to Look for in a Distillery Layout (Before You Build)

Your layout can make or break your efficiency. Whether you’re starting from scratch or renovating an existing space, getting the flow right early saves a lot of headaches down the road.

Step One: Workflow Mapping. Begin by charting how materials and people will move through your space. From grain delivery to mashing, fermentation, distillation, bottling, and storage—each area should flow into the next without backtracking. This minimizes handling time and contamination risk.

Think Safety and Compliance. Local code often dictates minimum clearances and ventilation requirements. Leave ample room around stills for maintenance and emergency shutoff access. Install proper drainage under all wet areas, and plan exits and fire suppression systems with inspections in mind.

Equipment Placement: Place the mash tun close to the fermenters, and fermenters close to the still to avoid long hose runs. Cooling systems and chillers should be easily accessible. Bottling lines should be near dry storage and packaging areas.

Plan for Growth: Don’t just build for today. Distillers who start with one still often add a second within a few years. Create modular space that can accommodate larger tanks, additional fermenters, or more staff.

Tip from the Field: One distillery lost months of time (and thousands of dollars) because their still was placed under a ceiling beam too low for safe cleaning and maintenance. Don’t assume—measure everything.

A thoughtful layout enhances not just production but morale, safety, and expansion. A smart design sets the stage for a distillery that runs like clockwork.

Cheers!