In February 2021 our bourbon columnist Susan Reigler previewed an emerging distillery (Log Still) and its accompanying bourbon tourism destination campus, Dant Crossing. This week we learned that Chef David Danielson is taking his culinary talents to Gethsemane to direct the food and drink operation at the campus.
Let’s begin with Susan’s primer from last year.
Log Still Distillery Coming to Nelson County
A new distillery scheduled to open this spring has an authentic history. Log Still Distillery is being built near Gethsemane by Wally, Lynne, and Charles Dant, fifth generation descendants of J.W. Dant, who started making whiskey in 1836 with a copper still contained in a hollowed-out poplar log. Hence, the new distillery’s name.
Dants made bourbon in Nelson County until Prohibition. The family reopened the distillery after Repeal and ran it until the 1950s, when they sold the property. The current generation bought it back and has been restoring some of...
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