Lonerider Spirits

by Jason Frye
photography by Smith Hardy

Rumor has it that Sumit Vohra and Chris Mielke were sipping a dram of small batch whiskey in their favorite saloon when they decided to expand Lonerider Brewing Company into craft-distilled spirits. While questions surround the origin story, fans of Shotgun Betty Hefeweizen and Sweet Josie Brown ale, as well as fans of boutique bourbon have been asking questions since word of Lonerider Spirits hit the streets. What does it taste like? Where can I try it? And, how do I drink it?

Thirsty folks across the Triangle have been plagued by questions, but the cure has arrived in the form of Lonerider’s Sherry Cask Finished Bourbon Whiskey. Vohra, Lonerider CEO and Chief Drinking Officer, says he chose to expand into the world of whiskey in part because he likes to drink it himself. “Bourbon is a true craft drink. It’s a personal favorite of mine, and it can stand alone or in a cocktail. I also see the craft whiskey business attaining new heights like craft beer was able to do.”

This rye-forward bourbon comes in hot at 90 proof, meaning it can stand up and stand out in a cocktail, but the sherry cask finish helps each dram deliver big flavors. Open the bottle and you’ll sense toffee followed by notes of spices like cinnamon and clove, and on the first sip there’s a richness of cacao or custard. The sherry cask really kicks in and you find buttery vanilla reminiscent of stroopwafels. The finish is toasted oak with a peppery kick.

The blend of flavor makes for a fine sipping bourbon, and that’s only one way to enjoy it. Now that Lonerider Bourbon Whiskey is on the shelf, pick up a bottle at your neighborhood ABC store, head to the nearest cocktail lounge, or mix up your own drink at home.

Lonerider CEO and Chief Drinking Officer, Sumit Vohra


Femme Fatale


1.5 ounces Lonerider Bourbon Whiskey

2 ounces Lonerider Sweet Josie Brown Ale

1 ounce brown sugar syrup

.75 ounce simple syrup

1 egg white


Combine all ingredients into ice-filled shaker. Shake vigorously until egg white is frothy. Double strain into a coupe glass. Add a dash of cinnamon for garnish.