As President, head distiller, and custodian at Oak and Grist Distilling Company, William wears many hats. He graduated from Warren Wilson College with a B.S. in Sustainable Agriculture. His degree led him to work for several years as an artisanal cheese maker for a small family creamery.
After visiting the father of his business partner in the Moray region of Scotland, William returned with the inspiration, drive, and mentorship to craft an American Single Malt whisky.
Quite literally raised in a distillery, Russell was born the son of Edwin Dodson, the eventual distillery manager at Glen Moray. After attending the University of Aberdeen where he earned his B.E. in Mechanical Engineering with honors, Russell has spent years building some of New York City’s finest performing arts venues and educational institutions. Oak and Grist Distilling Company marks a return to his roots.
Bob has devoted the last four decades of his life to overseeing the creation of inspirational spaces for the artistic and non-profit communities of New York City and the surrounding areas. The spaces that he has overseen the creation of, are helping to foster continual growth within the arts community. He brings invaluable management experience to Oak and Grist.
Having officially retired from distilling after more that 40 years, Edwin along with his son Russell are the inspiration behind the spirits that Oak and Grist produces. Having forgotten more about Single Malt production than most people will ever know, his influence reaches every aspect of the brewing, distilling, and aging process at the distillery.
In Oak and Grist’s tasting room you’ll find Ashley, who has lived in Asheville for over a decade. Before booze, she worked with cheese, chocolate, pasta, and other delights in which one might overindulge. Things that really get her going include thinking about food and drinks, talking about food and drinks, eating, drinking, and pretty handwriting. Oak and Grist’s guests mean a lot to her, and she loves nothing more than seeing locals return and visitors to the area have the best time possible.