ABOUT THIS PROJECT

Conecuh Brands contracted with Luckett & Farley to create a distillery and destination experience similar to the ones along Kentucky’s Bourbon Trail for Clyde May’s Alabama Style Whiskey. The expertise of our Corporate Commercial & Hospitality and Distilled Spirits studio are collaborating from site master planning through construction administration to design an attraction that will draw visitors from Alabama and beyond even though a distillery tour might be a foreign concept to them.

Inspired by the legacy of Clyde May, Luckett & Farley has created a vision for an immersive distillery experience by capturing the local tradition and Clyde’s trailblazing ingenuity. The tenets of experience design guided the design process to craft an authentic, one-of-a-kind day for guests, building upon the distillery essentials of a mill, still house, rickhouses, and bottling factory with a restaurant, museum, gift shop, apple orchard, and amphitheater.

ABOUT THIS PROJECT

After years of doing evaluations and repairs on wooden rickhouses, the team at Luckett & Farley began to reconsider how rickhouses were being built and if there was a way to make them stronger from the start with steel. Rabbit Hole Distillery has a reputation for pushing the boundaries of traditions and was eager to benefit from the reduced maintenance costs a steel rickhouse would deliver. 

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As the Rabbit Hole brand grew, its operations expanded beyond the original urban campus in downtown Louisville. Luckett & Farley helped bring this vision to life with a thoughtfully designed concept for an event center in Henry County, Kentucky. 

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In response to the growing global demand for Jack Daniels, Luckett & Farley played a pivotal role in designing and expanding key facilities for the brand.

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This unique, urban infill project presented our architects and engineers the opportunity to design a space for research and development, quality management and brand innovation for Rabbit Hole Distillery. 

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The University of Louisville Athletic Association sought to update the former Brown & Williamson Club, originally designed by Luckett & Farley in 1997 as a part of the original Cardinal Stadium. 

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To bring the architect’s vision of a glass-structured distillery to life, Luckett & Farley provided comprehensive structural, electrical, mechanical, plumbing, and civil engineering services for Rabbit Hole Distillery.

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Luckett & Farley designed a new sawmill for Brown-Forman Corporation to process American white oak into staves for whiskey barrels. The facility includes interior and exterior debarking and milling operations, as well as operations offices and maintenance facilities. Key site features include log unloading and storage, weight scales, truck circulation roadways, and a pond for log sprinkling operations.

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Brown-Forman Corporation needed a state-of-the-art cooperage facility to support its growing whiskey production while optimizing efficiency, sustainability, and worker safety.

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Luckett & Farley worked with the Brown-Forman team to develop a campus of palletized whiskey aging barrel warehouses for their premium bourbon whiskey brand Woodford Reserve near the distillery in pristine surroundings of rolling meadows and horse farms. The project involved the design of four warehouses and a barrel transfer building. Each warehouse is 91,000 SF with clear height to store pallets seven high.

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A 140-year-old distillery in the heart of Bluegrass Country was completely renovated and rejuvenated for a new premium bourbon whiskey. The historic buildings were restored to preserve their exterior appearance; however, the interiors were completely revamped for a modern distillery including copper kettles from Scotland. Luckett & Farley provided complete architectural and engineering services for this monumental project. 

ABOUT THIS PROJECT

Luckett & Farley designed the first phase of a new greenfield multi-level distillery for production of whiskey for Jack Daniel Distillery Campus. This project is the first phase of a $100 million expansion by Brown-Forman. The process included grain handling and mixing operations, yeasting, mash cooking, fermenting, charcoal mellowing, scale house, distillery, and barrel fill operations. This phase of the distillery featured fourteen 40,000-gallon fermenter tanks and fourteen 3,500-gallon charcoal mellowing vats with expansion of four times this amount planned to complete the campus.