Food Service & Agriculture, Manufacturing, and Retail

Craft spirits maker opens restaurant

October 15, 2015
| By Pat Evans |
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Staymaker at Journeyman Distillery
Staymaker is the restaurant at Journeyman Distillery in Three Oaks, which features a menu based on “scratch cooking.” Photo via

A distillery in the region has opened a restaurant with a menu that incorporates its craft spirits.

Journeyman Distillery in Three Oaks opened the 125-seat Staymaker at its site, at 109 Generations Dr., on Oct. 1, two days shy of the distillery’s fourth anniversary.

A grand opening will be held on Oct. 31, including a small release of Journeyman’s cask-strength wheat whiskey.

"People have long told us of the need for a full-service restaurant here at the distillery,” said Bill Welter, owner, Journeyman Distillery.

“With production currently at capacity on our original still, we immediately jumped at the opportunity when the northern half of building became available last year. Using the space as both a way to add expanded dining options and more production capacity just made sense.”

A 500-person event space is also available for weddings and corporate meetings.

A staymaker was a person who made corsets, which was what the Featerbone Factory — where the restaurant is located — made in its past life.


The distillery had offered a limited menu of soups, salads and sandwiches in the past, but head chef Luke Caenepeel is ready to take on the new opportunity. A limited menu will still be available in the distillery’s tasting room.

"I'm beyond excited to make use of our brand-new kitchen," Caenepeel said. "The new equipment and expanded space will allow us create dishes we could only dream of in the past."

The menu uses Journeyman spirits where possible.

Its Detroit-style pizzas use similar grain bills to the bourbon and whiskey made at the distillery.

Mussels are steamed in the apple cider liqueur.

The beverage menu includes six taps for cocktails and coffee on draft.

"Each of our dishes has been constructed with the distillery in mind," Caenepeel said. "Just like our spirits, the food is small batch and artisanal."  

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