Carlos Lovell has been making spirits since he was 16 years old. He and his brother, Fred, learned the family recipe from their father back in the 1940’s and have been perfecting it (and drinking it) ever since.
The Lovell family closed their bootleg operation in the 1960s, and Carlos Lovell spent the next 30 years developing mountain property. In 2012, at the ripe age of 84, he decided to get back into the distilling business (legally, this time) and created Ivy Mountain Distillery with his daughter, Carlene.
The ideal in real estate is for property to be at its “highest and best use.”
Well, the Lovell family has been doing that for 150 years, turning the area’s sweetest corn and purest mountain spring water into one of the most remarkable sour mash whiskeys you’ll ever taste.
Master Distiller, Carlos is a true virtuoso. He simply knows when the rare Hickory Cane corn is ready for fermentation, when to toss in a handful of barley and when a batch has reached its peak flavor. One sip, and you’ll be glad Carlos went from developing property back to developing friends.
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