
The Ingram Distillery is Now Available in Texas, Latest Evidence of Continued Momentum
Our westward expansion begins in earnest with our launch in Texas, and we have plans to keep growing our footprint in this part of the country.
The Ingram Distillery is the maker of the highly-acclaimed Ingram River Aged series, as well as its annual ultra-premium Flagship bourbon. All Ingram whiskies are aged in Columbus, KY directly on the Mississippi River for their entire lives. Three main factors in the river aging process – motion, humidity, and intense heat cycles – combine to create complexity through a unique interaction between whiskey and oak.
'Our westward expansion begins in earnest with our launch in Texas, and we have plans to keep growing our footprint in this part of the country,' said Founder and Proprietor Hank Ingram. 'We know that this state has a remarkable history all its own and that its people feel great pride in calling Texas home. We share that passion. Our goal at the Ingram Distillery is to craft bourbons that can be enjoyed at any occasion – a small gathering of friends and family or a big event. We know that everything is bigger in Texas, so we are ready to meet the challenge!'
Inside the original floating barrelhouses, The Ingram Distillery whiskey barrels spend their years exposed to the magic of the Mississippi River. The motion of the river, its high humidity, and natural daily heat cycling ensure that the whiskey never stops working. We call it Mellowed on the Mississippi. You can see full details about the unique aging process here.
To learn more about The Ingram Distillery and sign up for updates, please visit IngramWhiskey.com, where invitation-only floating barrelhouse tours are available. You can also follow on Facebook and Instagram.
About The Ingram Distillery
The Ingram Distillery was founded in 2015, when Hank Ingram pioneered the first permanent floating rickhouses to age award-winning whiskies in Western Kentucky.
Moored on the banks of the Mississippi River in Columbus, KY, The Ingram Distillery's barrelhouses were custom built inside former grain barges. They now house a 2-story barrel maturation operation that never leaves the water. While having a similar look to those on land, Ingram's barrelhouses have a very different feel.
The Ingram Distillery creates the only whiskey in the world that spends its entire life on the Mississippi River – years of exposure to the microclimate and humidity of the river, along with its constant motion, creates complexity through a unique interaction between whiskey and oak.
Presently available on shelves in Georgia, Kentucky, Louisiana, Minnesota, Tennessee, Texas and Wisconsin, as well as online via Seelbach's, The Ingram Distillery offers its award-winning O.H. Ingram River Aged series, the limited release Flagship bourbon, and a single barrel program.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
2 days ago
- Yahoo
Franklin's Wyelea community on the Harpeth River completes phase 1 of construction
Wyelea a 600-acre, multimillion-dollar community in Franklin, has officially entered Phase 2 of the project. The residential community and private members club was originally unveiled in 2023. The land that the 68 lots reside on was first purchased from the Ingram family for $28.1 million. 'It's such a beautiful piece of land, and it needs to be treated thoughtfully,' said Trevor Cross, the project's principal developer. The scenery around the planned community helped give birth to its name, a combination of the words wye and lea. Wye is "an old English word for a place where two rivers come together,' Cross said, "and this project, or this property, rather, has two miles of river frontage on the West Harpeth River. The second part translates to a high meadow.' Phase 1, which consisted of construction of roads and utilities, has been completed. Additionally, the first homesite closings have begun, with over 40% under contract. "This is an exciting moment for Wyelea,' Cross said. 'It's not just progress on paper. You can see the roads, walk the lake's edge, and feel the rhythm of the site coming to life. We're proud of how far we've come and are equally committed to doing it with care. This place is unlike anything else, not only in Middle Tennessee, but across the country, and that is resonating with our future residents and members.' Phase 2 includes additional roads and infrastructure under construction in preparation for The Commons, Wyelea's central amenity village. Construction of Wyelea's club amenities is set to begin this fall. This area is designed to be the heart of the community, with spaces that balance wellness, gathering, dining and recreation. The amenity village will also be home to Hale House, where residents can expect to indulge in a state-of-the-art fitness center designed in partnership with Technogym, a thermal spa with hot pools and cold plunge, infrared sauna, steam room, red-light therapy, and numerous treatment rooms. 'Designing for Wyelea begins with listening to the land,' said Scott Torode, lead architect and principal at Pfeffer Torode. 'At The Commons, that meant creating buildings that felt quiet and natural, with a rhythm that responds to how people actually want to live — spaces for wellness and gathering that feel warm, not overly programmed.' Homes are now in design review, with the first permit submissions projected for late summer. For more information or updates on the Wyelea development, visit This article originally appeared on Nashville Tennessean: Wyelea community in Franklin finishes phase 1 of construction Solve the daily Crossword


Chicago Tribune
6 days ago
- Chicago Tribune
Jack in the Box returns to Chicago after 40 years with long lines, but no clown drive-thru
For fast-food fans of a certain age, a familiar name has begun popping up again in the Chicago suburbs this summer. Jack in the Box, which exited the Chicago market four decades ago, returned last month to open the first of eight company-owned restaurants, a converted Arby's in southwest suburban Plainfield that continues to draw long lines of diners on a gastronomical trip down memory lane. Nostalgic visitors will find that Jack in the Box's signature tacos are still on the menu, but its once ubiquitous clown mascot is mostly missing, relegated to the pantheon of bygone fast-food icons along with Burger Chef. That apparently hasn't dampened enthusiasm for the brand's Chicago-area revival. Since launching July 14 in Plainfield, the San Diego-based chain has opened restaurants in Countryside and Naperville to similarly large crowds, with Lake in the Hills welcoming customers beginning Monday. Jack in the Box is also planning to add locations in Tinley Park, New Lenox, Carol Stream and near Midway Airport in Chicago. 'We'll have all eight open before the last day of September,' said Van Ingram, vice president of franchise development for Jack in the Box. If all goes well, Jack in the Box could go from zero to 30-plus Chicago-area locations in short order, with plans for extensive franchising in the pipeline, Ingram said. The publicly traded restaurant chain, which has struggled recently with declining same-store sales and a falling stock price, may need more than nostalgia to win market share in the hometown of fast-food giant McDonald's, but early returns at the first three locations have been promising. 'Obviously, when a new restaurant opens, there's always pent-up demand,' Ingram said. 'People like to try the new place out, and so we experienced that clearly. But then the good thing is, we've sustained those sales beyond that initial honeymoon period.' Launched in 1951, Jack in the Box has nearly 2,200 restaurants in 22 states, of which only 142 are corporate owned. The restaurants are most plentiful in California with about 950 locations, followed by Texas and other states west of the Mississippi River. Returning to Chicago is part of an ambitious eastward expansion of the West Coast staple, which is looking to catalyze growth in the competitive fast-food arena on the eve of its 75th anniversary. The eight inaugural Chicago-area Jack in the Boxes are all corporate owned and occupy former Arby's restaurants acquired in one fell swoop from a large franchise operator to get the brand reestablished quickly in the market, Ingram said. Jack in the Box has invested more than $10 million to relaunch in Chicago, with the eight restaurants costing between $1 million and $2.5 million each to convert from an Arby's, he said. But with 94% of its stores nationwide operated by franchisees, that model will be key to long-term growth in the Chicago market, Ingram said. Jack in the Box has signed three franchisees committed to developing 25 more locations in the Chicago area over the next two to six years, Ingram said. That should enable the chain to reach enough critical mass for coordinated advertising to compete with more established fast-food restaurants for market share. Down the road, Jack in the Box is targeting another 80 to 90 potential franchise locations in the Chicago area to develop as the market matures, Ingram said. When Jack in the Box pulled up stakes and left the Chicago market more than 40 years ago, the quirky California-based fast-food chain was perhaps best known for its talking clown head taking orders at the drive-thru. Its return this summer may spark some nostalgic memories, but Jack in the Box long ago dispensed with the clown image, focusing instead on a diverse menu beyond the burgers that includes all-day breakfast, tacos and even egg rolls, among other items. Jack in the Box restaurants are also open later than many fast-food competitors to sate those after-hours cravings. Darren Tristano, CEO of FoodserviceResults, a Chicago-based research and consulting firm, said nostalgic older customers and curious newbies should give Jack in the Box an initial boost, but it remains a tall order to become a major fast-food player in Chicago. 'Many consumers are drawn to the shiny new operator but price, quality and service will be important to building return patronage and longer-term success,' Tristano said. 'It will be hard for Jack in the Box to build in a market McDonald's calls home and compete with Burger King and Wendy's.' Even nostalgia may have its pitfalls. For some older customers, the warm and fuzzy memories may be tainted by a 1993 food poisoning outbreak — a decade after Jack in the Box left Chicago — where hundreds of its customers on the West Coast were sickened and four children died from E. coli contamination traced to undercooked hamburger meat. Jack in the Box subsequently raised the hamburger cooking temperature to 155 degrees, which also became the new FDA standard for fast-food restaurants. Tristano said the 30-year-old incident and Jack in the Box's previous failure to conquer the Chicago market during its first go-round will likely be forgotten by most consumers in the 2025 reboot. 'Jack in the Box's return to the Illinois market is evidence that consumers have short memories and because of this, they will likely get a reset,' Tristano said. For Jack in the Box, there may be a lot riding on a successful reentry into Chicago. Jack in the Box ranked 23rd among U.S. fast-food restaurants for 2024 with just under $4.4 billion in total sales, a slight decline that dropped it one position in the annual Technomic Top 500 Chain Restaurant Report. Sales are projected to decline 3.5% this year, according to Technomic, a Chicago-based research firm. Same store sales were down 7.1% in the third quarter, according to the Jack in the Box earnings report filed last week. Meanwhile, the company's stock price is down nearly 60% in 2025. Lance Tucker, who was elevated from CFO to CEO in March, blamed the dismal third quarter sales on demographics during an earnings call. 'Jack in the Box significantly over-indexes with Hispanic guests, who, especially in our core markets, face uncertainty and have pulled back their spending,' Tucker said. 'This issue is having an outsized impact on our sales.' At the same time, Tucker expressed optimism about the 'very strong opening' with the first three stores in Chicago. 'We're excited about the early returns on Chicago,' Tucker said. Amplifying the buzz, Steve Dahl, former Chicago radio personality and current podcaster, went on a multiday social media-documented quest to battle the lines and procure a Jack in the Box taco, which has a cult-like following among some fast-foodies. A recent visit to the Plainfield store offered a glimpse into the enthusiastic response Jack in the Box has generated among new and old fans. A weekday lunchtime crowd descended on the restaurant by 11 a.m., forming a slow-moving drive-thru line stretching into the neighboring parking lot. Meanwhile, those who could find a parking space were queued up at the restaurant's entrance by a security guard, who carefully let customers filter inside to keep capacity within village codes. At one point, tempers flared in the drive-thru lane as a driver in a pickup truck gave up and somehow managed to pull off a U-turn, precipitating a hangry window-down exchange of epithets with the car behind him. None of that deterred Bill Fouts, 72, a retired manufacturer's supervisor from Minooka, who stopped into the Plainfield Jack in the Box looking to buy a gift card for his son-in-law and to check out the restaurant chain where he had worked as a teenager in Harvey. He returned to his car in the busy parking lot empty-handed, smiling nonetheless. It was his fourth attempt and his first success at getting inside, but Fouts said the Jack in the Box didn't have any gift cards. He plans to return soon with his wife to share the Jack in the Box tacos he loved growing up. 'I want to enjoy this with my wife,' Fouts said. 'We both enjoyed them, and actually, that's when we started going together. We've been married 53 years, and when I was 16 and working at the Jack in the Box, that's where we kind of met.' Susan Maluck, 66, of Florida, who grew up in Evergreen Park and regularly hung out at a local Jack in the Box on 95th Street while in high school, was in town visiting her brother, Tony Brazzale, 61, who now lives in Plainfield. They decided to take a trip down memory lane via Route 59 to try the fast food of their youth. After successfully navigating the gridlocked parking lot, the siblings were stopped for a brief crowd control wait in the entrance before making their way to the ordering lines. Maluck was there to try the 'cheap tacos' she scarfed down regularly as a teenager. 'I want to see if they're as greasy as they used to be,' she said. The tacos were a 'good greasy,' added her brother, who nonetheless planned to order a hamburger.


Business Wire
7 days ago
- Business Wire
The Ingram Distillery is Now Available in Texas, Latest Evidence of Continued Momentum
COLUMBUS, Ky.--(BUSINESS WIRE)-- The Ingram Distillery announced today that it has come to the Lone Star State, meaning its award-winning fleet of whiskies is now available in the 2 nd most populous state in the country. The entry into Texas shows the continued momentum for the company – with plans this fall to make even more noise in the industry. Our westward expansion begins in earnest with our launch in Texas, and we have plans to keep growing our footprint in this part of the country. The Ingram Distillery is the maker of the highly-acclaimed Ingram River Aged series, as well as its annual ultra-premium Flagship bourbon. All Ingram whiskies are aged in Columbus, KY directly on the Mississippi River for their entire lives. Three main factors in the river aging process – motion, humidity, and intense heat cycles – combine to create complexity through a unique interaction between whiskey and oak. 'Our westward expansion begins in earnest with our launch in Texas, and we have plans to keep growing our footprint in this part of the country,' said Founder and Proprietor Hank Ingram. 'We know that this state has a remarkable history all its own and that its people feel great pride in calling Texas home. We share that passion. Our goal at the Ingram Distillery is to craft bourbons that can be enjoyed at any occasion – a small gathering of friends and family or a big event. We know that everything is bigger in Texas, so we are ready to meet the challenge!' Inside the original floating barrelhouses, The Ingram Distillery whiskey barrels spend their years exposed to the magic of the Mississippi River. The motion of the river, its high humidity, and natural daily heat cycling ensure that the whiskey never stops working. We call it Mellowed on the Mississippi. You can see full details about the unique aging process here. To learn more about The Ingram Distillery and sign up for updates, please visit where invitation-only floating barrelhouse tours are available. You can also follow on Facebook and Instagram. About The Ingram Distillery The Ingram Distillery was founded in 2015, when Hank Ingram pioneered the first permanent floating rickhouses to age award-winning whiskies in Western Kentucky. Moored on the banks of the Mississippi River in Columbus, KY, The Ingram Distillery's barrelhouses were custom built inside former grain barges. They now house a 2-story barrel maturation operation that never leaves the water. While having a similar look to those on land, Ingram's barrelhouses have a very different feel. The Ingram Distillery creates the only whiskey in the world that spends its entire life on the Mississippi River – years of exposure to the microclimate and humidity of the river, along with its constant motion, creates complexity through a unique interaction between whiskey and oak. Presently available on shelves in Georgia, Kentucky, Louisiana, Minnesota, Tennessee, Texas and Wisconsin, as well as online via Seelbach's, The Ingram Distillery offers its award-winning O.H. Ingram River Aged series, the limited release Flagship bourbon, and a single barrel program.