Go Behind the Scenes Inside Obbink’s Distilling in St. Joseph

Last Friday, my wife and I were invited to attend an event that peaked both of our interests. This was an event we knew nothing about and thought it would be a great chance to learn a little about an unknown topic; Barreling Whiskey.  

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To be honest, we’re not big drinkers. We will occasionally enjoy a drink, but it’s not a regular occurrence for us. So, when Obbink's Distilling in St. Joseph invited us to attend their barreling event, we took advantage of the opportunity.  

If you don’t know, Obbink's is named after its founder Greg Obbink. Greg used to work for NASA with their satellites and when he decided he wanted to do something else, he and his wife, who are graduates of Saint John’s University, returned to the area to open Obbink's Distillery. 

Greg has taken his love of science and whiskey and created a proprietary formula to rapidly age whiskey. In other words, instead of waiting months, he can have a finished product in 30 days or so.  

Craig was our tour guide of what they call “The Test Lab”, and Emily, who is the director of sales, was also on hand to explain what they could about their process and answer any questions we had. 

Kim and I were in a small group of just a few other folks who were able to watch a barrel being filled and then we were asked to sign that barrel. 

Then we each had the chance to hammer in the plug to seal the barrel. Eventually, we’ll have a chance to get a bottle from the barrel we signed.  

Obbink’s Distilling makes every effort to use ingredients and companies that are Minnesota based, or Mid-West based. They attempt to harvest as many trees from the area as possible to make their staves which come from a local sawmill. A recent storm downed a lot of trees which Obbink’s plans to use for their staves.  

Their distillery recipe comes from New Richmond Wisconsin. They use all Mid-West grains and the corn for their Vodka comes from right here in Minnesota. The barrels that are used to store their product come from Avon and Park Rapids.  

When I asked about the reasoning they strive to use as many products and ingredients that are at least regionally based, the answer was simple; “we’re a local business so we need to do our part to support other locally based or regionally based businesses. Plus, with shipping costs being as high as they are, it only makes good economic sense to buy from as nearby as possible” Craig and Emily replied.  

Obbink’s has what they call the “Infinity Barrel”, they take some of each generation of their whiskey and put it into the barrel. They even displayed small containers that showed how the coloring changed with each generation.  

The “Infinity Barrel” was created from a 100-year-old Oak Tree, and the size of the barrel is a pretty good indication of that.  

Obbink’s Distilling makes Whiskey, Vodka, Gin and Bourbon. They say they aren’t after the “traditional” whiskey drinker who may not approve of their process of rapid aging.  

Emily and Craig told me that a lot of people are intrigued by what they’re doing, and they have been well received in the marketplace. Obbink’s was not even a year old when they launched to distribute 1,000 cases, which is not the norm for an operation their size.  

Obbink’s Distilling is proud of the different types of wood they use which has included Sugar Maple, Cherry, French Oak, a mix of charred oak, toasted oak and raw oak.  

This industry is one that is highly regulated by the Federal Government and what Obbink’s is doing pushes the envelope of what the government has known in the production process in the past. So, everything they serve, they must make in their building.  

Craig and Emily were both excited to talk about their process, which includes experimenting and then talking with their customers and their thoughts on what they’ve tasted. They compile the results and feedback into the next experiment they decide to try.  

Now, remember, I’m not an avid drinker or an expert in any form, but I have drunk enough Bourbon in my life to know that the sample I tried was smooth, and went down easy. Unlike a lot of bourbon I’ve had over the years, Obbink’s didn’t weigh heavy in my mouth, or leave a strong after-taste.  

The environment they’re working to create is one to be accommodating to their clients and offer an area of relaxation and comfort.  

Obbink’s Distilling in St. Joseph desires to be a contributing member of the community, which was proven with a recent fundraiser for the Tri-County Humane Society and their plans to have a “Smores Station” at the upcoming “Ciderfest”.  

The staff at Obbink’s Distilling was every friendly and helpful and made Kim and I feel welcome even though we knew very little about what they do there.  

My wife and I are both big believers in supporting locally owned businesses, and we encourage you to pay a visit to Obbink’s Distilling and see and taste for yourself.