The 125-gallon still produces about one barrel’s worth of finished spirit, he said, compared to the 465-gallon capacity of the Lake Monster brewhouse. Their distillation capacity is not massive, which gives King Coil some creative flexibility to make limited-run liqueurs and spirits, Lange said. Barrel-aging whisky takes time, though, so it’ll be a while before we can taste it. Having a brewery and distillery work in tandem, co-owner Matt Zanetti said, makes both processes more efficient and less wasteful. When King Coil opens in late summer, Lange will have a few spirits ready to roll: vodka, white rum, some liqueurs and amaros, a dry martini-style gin and another gin that’s more modern and citrus-forward.Īnd of course, malt whisky is in the plans - after all, they’ve already got grain mash over at Lake Monster. Both sides have full bar access the speakeasy side will typically be open but can be closed off for events, too. The back half of the space will have more of a speakeasy vibe with exposed brick, lower ceilings, vintage glassware, and a full view of the distillation room.

Inside the cocktail room, the front half of the space has a modern, light-filled, industrial feel and an overhanging mezzanine balcony that can be rented out for private events. The name refers both to the building’s origins as the King Koil mattress factory and to a component in a distillation still called a coil.

The distillery, called King Coil Spirits, will be across the plaza from Lake Monster’s taproom and will also serve Roman-style pizza, brewmaster Matt Lange said. Paul’s Vandalia Tower this summer from the team behind Lake Monster Brewing. A new small-batch distillery and cocktail room is coming to St.

Pizza place near twin towers