Our Story
A pitmaster, a barrel, and a stubborn idea.
How a championship Nashville pitmaster turned a hobby of bourbon-by-the-fire into one of the most awarded small-batch whiskeys in the South.
How a championship Nashville pitmaster turned a hobby of bourbon-by-the-fire into one of the most awarded small-batch whiskeys in the South.
He planned on making barbecue. The bourbon part snuck up on him over a few hundred competition cooks, a stack of empty bottles, and the slow-burning realization that nobody was making the kind of whiskey he wanted to drink.
A Nashville native and championship pitmaster, Carey spent two decades on the competition trail before opening Peg Leg Porker BBQ — the joint that put The Gulch on the map for ribs. Along the way, he was sponsored by Jim Beam and fell hard for bourbon: not the trophy bottles, but the everyday workhorses you'd actually pour at a cookout.
In 2013, he laid down his first barrels of Tennessee straight bourbon. The rules were simple: source the best mash, age it properly, and never put a bottle on the shelf that wasn't worth your name on the label.
Patience makes the whole hog. Patience makes the bourbon. The two have more in common than most folks ever stop to notice.
Carey Bringle starts cooking competition BBQ across the Southeast. The smoker becomes the classroom.
The Nashville restaurant lands in The Gulch — and turns into a pilgrimage site for ribs, dry-rubbed and slow-smoked over hickory.
Peg Leg Porker Tennessee Straight Bourbon is born. Small batch, properly aged, no shortcuts.
Eight years of patience yields a deeper, darker, more contemplative pour. Critics take notice.
Operations come home to Tennessee. Public tours, tasting bar, and signed-bottle releases follow.
Named World's Best Bourbon by the Tasting Alliance World Championship — vindication for a decade of stubbornness.
For the country's 250th, a Bottled-in-Bond limited release at 100 proof — a Memorial Day pour for the cooks, the patriots, and everyone in between.
Great barbecue isn't a recipe — it's a temperament. So is great bourbon.
We don't chase trends, we don't bottle young, and we don't water anything down to hit a price point. Each release is laid down for the years it needs, married in small batches, and bottled when it's ready, not when it's convenient.
Same way he cooks a hog, same way he raised a restaurant, same way he raises every bottle on the shelf.
Aging Warehouse
From flagship to limited release — the bottles that earned the porker on the label.
See the Whiskies →