Copperworks Distilling has announced three projects that will see the Seattle distillery expand its business.

Copperworks has acquired the Pike Brewing’s brewhouse, after Pike moved its operations last year. The acquisition is a full circle for co-founder Jason Parker, who has spent decades in brewing and distilling.

Copperworks’ spirits are unusual in that they are distilled from beer. Now, through the brewhouse, distillery will brew its own beer for distillation, having previously partnered with brewers to make their base.

Parker said: “Copperworks had always aimed to establish our own brewing facility. However, the high costs of building a new brewery and the innovative contract partnerships we have in place with local breweries have continuously postponed this plan for the future. When Pike Brewing relocated its production in October 2023, the opportunity arose for us to finally have our own brewing facility.”

Since its founding in 2013, Copperworks has brewed beer from malted barley and without hops before distilling the liquid in its custom-built copper stills. As well as the centre of operations for its brewing, the brewhouse will act as a cask storage warehouse.

Co-owner and vice president Jeff Kanof added: “Our team is already trained and available to do the brewing without any additional hires necessary. Increased production can allow us to make more product. We can make more vodka, more gin and put up more whiskey for ageing. This can be an opportunity for us to immediately be a leader in the industry as an independent craft American single malt whiskey producer.”

Further projects from Copperworks will see the distillery expand in the hospitality sector. Within the Pike Brewing space, Copperworks will open a cocktail bar and direct-to-consumer bottle shop.

The new bar will serve “a completely different demographic of tourists” to the brand’s current venue, said Kanof.

Copperworks Kenmore is the current on-site hospitality venue, and is the site of the brand’s third project. Copperworks Kenmore will partner with De La Soil, a farm-to-table kitchen owned and run by chefs Cody and Andrea Westerfield.

De La Soil at Copperworks Kenmore, and will source the majority of its produce from its local restaurant farm Tuk Muk Farm.

Timelines are yet to be confirmed, but according to Parker the team are looking to move the project quickly. “We would love to open as soon as possible so we can serve the Kenmore community drinks from Copperworks and food from De La Soil.”