Mill Street Still - WhippleHead Brewer and Distiller, Will Whipple, was born and raised in Northern Nevada and graduated from UNR with a degree in chemical engineering.  Since then, a major portion of his work has involved distillation (of advanced biofuels). He has designed and fabricated equipment and processes in many large and small industrial facilities. Will also has a passion for brewing and distilling. See where this is going?

In 2015, Whipple and his partners leased space at 490 Mill Street. A building that was built in 1938 and for many years, was the home of Ring-Lee & Company, a local grocery store. This is where the fun starts…  The building was one story with a high ceiling and a basement. What the designers did was essentially remove the main floor in the brewery operation portion of the building and build the brewery and distillery from the basement up.  The taproom sits on the main floor. The building still maintains the original truss ceilings, brick masonry and maple hardwood floors. Great efforts were made to preserve the original old character of the building to uniquely blend with the new modern brewery and distillery usage.Brewery - Distillery Whipple

After construction, the team at Whipple began creating a new state-of-the-art brewery and distillery, led by Will Whipple who was the lead engineer and designer of the brewery and distillery. With only a few exceptions, all the equipment in brewery and distillery was designed and fabricated in-house.

The Distillery uses a vacuum distillation process (also known as cold 10 Torr Vodkadistillation) where distillation occurs at low pressure and ambient temperature (no boil). Will said, “the benefit of not boiling is it reduces chemical reactions that lead to harsh flavors so that all of the natural flavors are completely preserved”. The conversation went WAY over my head shortly after that when “PV=nRT” became part of the discussion.  All spirits carry the “10 Torr” brand. Currently they are selling vodka in 750 ml bottles. Gin should follow later in 2017 and Whiskey is several years down the road.

Micron Pale Ale

The Brewery is build around a 15 bbl brew house. Two – 45 bbl fermenters and two – 45 bbl brite tanks site beside two – 30 bbl fermenters and two – 30 bbl brite tanks. Currently there is a Blonde, Brown, IPA and Pale Ale ready to be served. By the opening there will probably be a couple more. All beer will carry the “Micron” brand.

Day-to-day brewery operations, recipe creation and distillery operation are handled by Head Brewer & Distiller, Melissa Test.

The taproom is large and has great character. The tables were built using Mill Street Still Taproomreclaimed wood from construction.  There are great views of the brewery operations from a large window at the end of the concrete bar. 12 taps will host house beers, seasonals and some guest ciders. Wine will also be available. The outdoor space is large as well. No food is served but outside food is welcome and there will be food truck events.

The ball gets rolling on Wednesday, June 7 at 3 pm. with a Sneak Peak event which will kick off regular hours in the Mill Street Still and Brewery taproom, 4 days a week; Wednesday & Thursday: 3 pm– 8 pm, Friday: 3 pm-11 pmand Saturday: 12 pm– 11 pm.

Sneak Peek: Wednesday, June 7, 3 pm – 10 pm.

See a lot more photos of our tour HERE.

Melissa Test & Will Whipple

Will Whipple & Melissa Test


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