If you’ve ever sipped a well-crafted spirit and wondered how it got from grain to glass, Belle of Dayton Distillery has you covered, and it’ll only cost you ten bucks.
Every Thursday at 6:30 PM, the distillery at 122 Van Buren Street opens its doors for a behind-the-scenes tour of their production space. A knowledgeable spirit expert walks you through the copper still, fermentation tanks, and bottling line, plus gives you a peek at their limited-release spirits. Along the way, you’ll learn about the distillation process and get a few liquor myths busted for good measure. The tour wraps up with a guided tasting of their handcrafted spirits, right in the heart of the production area.
At $10 per person, it’s one of the more affordable nights out you’ll find in Dayton, and a genuinely fun one. Whether you’re planning a date night, a friends’ outing, or just looking to geek out about craft spirits, this is the kind of low-key, high-quality experience the 937 does well.
Plan to arrive at least 30 minutes early to check in and grab a drink in the Van Buren Room before the tour kicks off. Spots are first-come, first-served, but you can reserve your place online ahead of time, and the payment is collected at check-in. Note that all guests must be 21+ with a valid ID.
Reserve your spot at belleofdayton.com/pages/tours.
Belle of Dayton Distillery | 122 Van Buren Street, Dayton, OH 45402
Every Thursday at 6:30 PM | $10/person | 21+
Dayton, it’s time to step back into the shadows.

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“From 1933 until about 15 years ago, you could not build a distillery in the state of Ohio, but recent law changes have allowed my husband Joe and I to bring my family’s distilling legacy back to life,” Missy said. “Most importantly was that my great-grandfather, George Washington Staley, saved the stills, mash tubs, fermenters and assorted distilling equipment from the revenuers during Prohibition. We also have the original Rye Whiskey recipe!”
There were numerous challenges in figuring out how to make Pre-Prohibition whiskey; Joe did most of the distilling when they first re-opened in 2012 and he had a tremendous challenge learning what the Staleys used to know.
“Our national history is a very personal one, at least it is for me,” Missy said. “Staley Mill Farm & Indian Creek Distillery tells the story of our country and of my family, one generation at a time. This beautifully preserved pioneer complex is a remarkably intact view into a vanishing landscape. My husband Joe and I share the past, the present and the future of our true heritage, timeless history and the spirit of liberty. We are preservationists by choice, pioneers by birth, dreamers of things to come and we are proud to produce America’s spirit… a true sip of history.”
Joseph W. Green was born in Dayton, Ohio and worked for his father’s cracker company, the Green & Green Co. It was famous for supplying 6.5 million pounds of cracker-like bread, known as hardtack, to American military forces in WWI. The company custom-designed machinery to make special soldered tins that would ensure the product remained fresh and palatable in the worst of conditions.

Mike-sell’s Potato Chips. A Dayton Favorite!
Fast forward to 1965. After the death of Dan Mikesell, leadership of the chip company fell to Leslie C. Mapp. Under Mapp’s direction during the next 30 years, Mike-Sell’s expanded geographically, retained its quality focus, and continued to be an industry innovator.
Daniel W. Mikesell was born March 12, 1883 and died May 19, 1965 at the age of 82. He is resting peacefully at Dayton Memorial Park in Section 2 Lot 490.
He put an ad in the paper that an energetic young man was seeking employment as a salesman and he secured a position with a pipe tobacco company. His first assignment was in Boston, then later Philadelphia. After seven years, he was assigned to the Chicago office which included St. Louis in the territory.
In John’s own words “Well, Cleveland went over with a bang. We had a car-load of Oh Henry! on the railroad track worth $8,000 and before we were through, we didn’t have a bar left.”
Ever ready with aid for others, he once said, “When you love people, you have to help people.”





on expanding the building over the course of the year, and that kitchen is going to be part of it. The pizza we had was delightful. Whatever spices they are adding to it, they should keep it up. There were plenty of toppings, from the more traditional pepperoni and sausage to black olives and jalapeno peppers. After a few beers, that pizza was just what we needed.
















