Chris Uyehara was looking for a passion project. He had been teaching food studies courses at Syracuse University for over a decade, and wanted an additional source of income to help his family.

Thinking of opening a new eatery, Uyehara considered sushi restaurants, coffee shops and even a fast-food ramen place. But the high-risk aspect of these ventures steered him away. When a friend told him about the lower failure rates of distilling, Uyehara knew what he wanted to do — and Last Shot Distillery was born.

“I’ve been doing this for two years now, and I’m still learning,” he said. “It’s fun for me, still.”

Tucked away alongside a stream in Skaneateles, the family-owned distillery produces spirits in small batches and distributes to local restaurants, bars and stores all over upstate New York. Last Shot is looking to expand its products, and is currently developing a gin with plans to bottle it in the next month, Uyehara said.

The distillery allows visitors to view the brewing and barreling process and gives them a chance to taste liquors for themselves. Anyone coming to Last Shot Distillery will get an inside look at the distilling process and will be able to taste high-quality spirits for a low price, Uyehara said.

Dan Lyon | Staff Photographer

Uyehara came into the liquor-making business with nothing but a desire to learn. A chef by trade, he’d spent the better part of 40 years making pastries all over the country. Though he admits his passion lies in teaching, he wanted to explore something new.

When he decided on spirit making, Uyehara began watching YouTube videos to learn more about the process. He also took a distilling course at Cornell University to perfect the craft.

Once he mastered the art, Uyehara looked for the perfect space to open his distillery. He was eventually connected with John Menapace, who would soon become his co-owner.

Last Shot, which opened in 2015, is a family-run business: Uyehara’s extended family pitches in, and Uyehara hopes the distillery will be available for his children.

Andrew Leubner, Uyehara’s son-in-law, is currently training under Uyehara to distill.

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“I’m watching and just seeing what he does, helping out a little bit and slowly doing things myself,” Leubner said.

Leubner said his favorite aspect of the job is how unconventional it is. It’s a time-consuming process, but it’s worth it in the end, he said. His drink of choice? Bourbon.

The top portion of the distillery is the tasting room. Bottles available for purchase line the walls, and at one end of the room sits a long wooden bar, fashioned from a tree that fell in Uyehara’s yard last year.

At the bar, for $3 per three tastings, visitors can select from a vast number of spirits. All liquors are made from locally-grown ingredients and average around $30-35 a bottle. Classics include vodka and lightning whiskey. The distillery also offers two different types of fermented maple syrup, Uyehara said, which have a similar smell and taste to tequila.

Dan Lyon | Staff Photographer

Visitors have the chance to purchase bottles in-store and can sip on a custom-made cocktail for $5. Uyehara is hands-on with the distilling process, and his inner teacher comes out when talking to visitors: He’s quick to tell a story or go in-depth on how to create the perfect whiskey.

Last Shot is located just a couple of miles away from the lakefront in Skaneateles, on 4022 Mill Road. Visitors can come visit the tasting room on Friday, Saturday and Sunday afternoons. Last Shot products can be found in several local restaurants, bars and liquor stores in the area, and online at New York Craft Spirit’s website.

Sitting in the basement of Last Shot, on one of the workbenches, is a bottle of the first batch of whiskey Uyehara ever brewed. He said he keeps it there on purpose.

“My dad said the first ingredient you have to put into anything is quality,” Uyehara said. “Use good ingredients, pay attention to what you’re doing, and you get success. I still hear him telling me that every day.”

Published on March 7, 2018 at 8:29 pm

Contact Hanna: hrhorvat@syr.edu