When Sean and Tia Edwards filed incorporation papers for Fresh Bourbon Distilling Co. in 2017, they made an accidental discovery: no African American had ever registered a bourbon distillery as a business entity in the Commonwealth of Kentucky. A state that built a $9 billion industry on a spirit with deep roots in enslaved labor had never, in its entire history, had a Black-owned bourbon brand. The Edwardses decided to change that.
This profile is compiled from published interviews and public sources, including VinePair, The Local Palate, Wine & Whiskey Globe, Smiley Pete, and the Kentucky Senate Resolution SR176.
Three Things Kentucky Is Known For
Sean and Tia Edwards are both Kentucky natives who traveled extensively. Every time they told someone where they were from, the conversation circled to one of three things: KFC, horses, or bourbon. "When you're in another state or country and you say you're from Kentucky, people ask about one of three things," Sean told Wine & Whiskey Globe. They'd visit distilleries everywhere and wonder why they weren't doing it back home.
Tia, by her own admission, didn't even like bourbon at first. She'd bring ginger ale to Bourbon Trail tastings because she couldn't drink it neat. That frustration became the seed of the business — if a Kentuckian didn't enjoy most bourbon, how many others felt the same?
As they went through the registration process, the weight of their discovery settled in. "There had been no African Americans producing bourbon that weren't slaves," Sean has said. In February 2020, the Kentucky Senate formally recognized the significance with Resolution SR176.
"This is history in a bottle," Tia told Smiley Pete.
The Four-Grain Mash Bill
Fresh Bourbon runs a distinctive four-grain recipe: 60% corn, 20% honey malt, 10% malted wheat, and 10% malted rye. The honey malt is the wildcard — it undergoes a slow-drying process where rising temperatures allow melanoidins to form, producing flavors of honey and sweet baked goods without any actual honey in the bourbon.
Tasting notes from published reviews describe roasted corn, fresh fruits, and honeycomb on the nose, with cherry cola, vanilla, oak tannins, peaches, and a touch of spearmint on the palate. The finish is medium-length with cocoa and vanilla. It's bottled at 95 proof and retails around $42.
The recipe was developed in partnership with Tim Knittel of Distilled Living and Andrew Buchanan of Hartfield & Co. Distillery in Paris, Kentucky, which serves as their production partner. The bourbon won a gold medal from the MicroLiquor Spirit Awards.
"The story sells the first bottle," Sean has said, "but what's in it will sell the second bottle — and the one after that."
Breaking Down Doors
Entering Kentucky's bourbon industry as its first Black-owned brand came with barriers beyond the usual startup challenges. The VinePair investigation into Black-owned Kentucky distilleries documented the financial reality: Black households hold only $15 in wealth for every $100 held by white households, and only about 27% of Black business owners receive full funding they request versus 43% for white applicants.
"It's different for Sean and I, being African American" when seeking loans, Sean told VinePair. Then there was the pigeonholing: "Maybe this is a bourbon just for African American people," he's recalled hearing — as if bourbon has a racial demographic.
But the Edwardses have also focused on the doors they're opening. Their bartender Tobie Brown, a Black woman who'd struggled to break into the bourbon industry, found her opportunity through Fresh Bourbon. "We have been truly excited to break down some doors but also to open doors and garner excitement in the industry for diversity and inclusion," Sean told Smiley Pete.
Pre-Prohibition Aging and Swarovski Chandeliers
Fresh Bourbon ages in multiple barrel sizes — 6, 10, 15, 30, and 53-gallon — a practice that started from necessity when larger barrels weren't available but evolved into a deliberate approach. "Because we're true craft, and it's the ultimate small batch," Sean explained to The Local Palate. Smaller barrels provide more surface-area contact, faster flavor development, and different character. Readiness is determined by flavor profile, not calendar age.
The tasting room on Main Street in Lexington's Distillery District reflects the same boundary-breaking philosophy. Swarovski crystal chandeliers, a marbled bar top, and a Napa wine tasting-style experience — intentionally designed to welcome women into a category that has historically marketed itself with dark wood and leather chairs. Tastings are paired with complementary snacks that highlight the honey malt sweetness.
"Fresh is not an age statement," Sean has said. "It's our approach to an existing industry. It's our approach in creating a fresh bourbon experience for everybody."
What's Next
The Edwardses are building a full-scale 34,000-square-foot distillery in Lexington — production, tours, a music hall, a lounge, the complete experience. They've secured national distribution and are already in multiple states.
"Our aspirations and dreams are to be a world-recognized brand," Sean told Smiley Pete. "We would love to be a top-10 bourbon. We're in it to go to the highest level possible."
They're not a small story about diversity. They're a bourbon company that happens to be making history while they do it.
Fresh Bourbon Distilling Co. is located on Main Street in Lexington's Distillery District. Fresh Bourbon is a 95-proof, four-grain Kentucky bourbon. Visit their tasting room or find them online at freshbourbon.com.
