There’s a new name behind some of the most compelling American whiskeys today, and it belongs to a Le Cordon Bleu–trained chef turned Head Distiller: Will Fabry.
As Head Distiller for CraftCo., Fabry oversees the blending and finishing programs for standout labels Jos. A. Magnus and Fox & Oden, working alongside none other than the industry’s north star of blending, Nancy Fraley. But before he was evaluating barrels, he was plating courses … over two decades in the culinary world, in fact.
Will joined CraftCo. in 2018 as Executive Chef and Tasting Room Manager at Coppercraft. It didn’t take long before his deep knowledge of ingredients, layered flavor, and balance naturally led him into the world of whiskey blending. His chef’s instincts for palate development and raw material quality made the transition seamless.
Today, he manages barrel inventory and maturation strategy and serves as a lead member of the tasting panel. His work is grounded in technical expertise but elevated by a thoughtful, flavor-first mindset … one that mirrors the care and precision of a well-executed dish. Whether he’s balancing bold bourbon notes or revealing delicate layers of complexity, Will brings both heart and method to every barrel he touches.
Though he’s not a Michigan native, Will has made the state home, drawing inspiration from its seasons, landscapes, and tight-knit communities. That sense of place, the slow rhythm of lake life, the drama of Midwest weather … has made its way into the spirits he creates. His approach is less about chasing trends and more about crafting spirits that feel rooted and intentional.
We recently caught up with Will for a rapid-fire Q&A that digs deeper into his process, mentorship under Nancy Fraley, and how a chef’s palate reshaped his path in American whiskey.
Q&A with Will Fabry
You’ve worked under the legendary Nancy Fraley. What’s one lesson from her mentorship that’s really stuck with you, both in whiskey and in life?
Nancy taught me the importance of slowing down and really being present with the work, whether that’s evaluating a barrel or spending time with my kids. Her approach isn’t just about technique; it’s about intention. That lesson has carried over into other parts of my life. The best things, whether in whiskey or in relationships, come from patience, thoughtful attention, and respect for the time the process takes.
Your path to distilling started in the culinary world. How did a Le Cordon Bleu–trained chef end up crafting whiskey? Was there a moment when it all just clicked?
For me, the connection between food and whiskey was always there. Both demand discipline, creativity, and a deep respect for the quality of ingredients. As a chef, I was trained to coax the best from raw elements, and when I started working with spirits, I realized it was the same approach. The turning point came during a blending session: I approached it like I would a composed dish by layering complexity, balancing flavor, and trusting my palate. That’s when I knew I was exactly where I was supposed to be.
Blending whiskey seems a bit like creating a great recipe. Do you approach barrels the way you’d approach ingredients in the kitchen?
Absolutely. Like unique ingredients in the culinary space, I’ve found that each barrel has its own personality. Some are bold, some are subtle … and each one brings something different to the table. The craft in whiskey blending is understanding how these barrels interact, how to balance them like I would balance the layers of a dish. Just like in the kitchen, you don’t overpower delicate flavors, you lift them up and find ways to reveal them.
For folks who may not be familiar, how would you describe what sets Jos. A. Magnus and Fox & Oden apart in the crowded American whiskey scene?
Both of our brands have been trailblazers in honoring tradition and heritage techniques, while also elevating the art of blending and finishing in innovative ways. With Magnus, we’re restoring old-world techniques like slow proofing and extended aging … processes that are labor-intensive but yield elegance and complexity. With Fox & Oden, there’s a sense of place that inspires what we do and how we do it. We’re embracing Michigan’s seasonal elements and creating bourbon that reflects what we love about our surroundings with its rugged and pastoral qualities.
You oversee barrel inventory and maturation. What’s the most underrated part of that process people don’t usually think about?
Most people assume barrels just sit quietly aging, but there’s a surprising amount of hands-on work. We monitor each lot constantly, where a barrel is placed in the rickhouse, what the humidity levels are, how temperature changes are impacting its development. A few degrees can change a whiskey’s entire character. It’s not just passive aging, it’s active stewardship of flavor development over time.
Michigan may not be the first place people think of when it comes to whiskey, but you’ve really connected to the area. How does the state influence the spirits you help create?
Michigan gives us a unique advantage: four distinct seasons that shape the spirit as it rests. Hot summers push whiskey deep into the wood, while cold winters pull it back out creating complexity over time. I’ve come to appreciate how much the land and climate are part of our process. There’s a wild beauty to West Michigan that finds its way into every barrel.
American whiskey is evolving fast. What excites you most about where the industry is headed? Are there trends or techniques you’re keeping an eye on?
There’s this undeniable spirit of experimentation happening right now, and not just with finishes. I’m especially drawn to projects where terroir plays a role, where distillers are using local grain, native yeast, even regional wood, to create a true sense of place. That’s something we’re passionate about too. We’re also refining our approach to cellaring and focusing not just on age, but on when a barrel is harvested. For us, it’s less about a number on a label and more about artfully managing all the factors that contribute to a whiskey’s maturation.
Can you share a recent blending project or release that you’re especially proud of, and maybe what made it a challenge?
One of the projects I’m most proud of is the creation of our Fox & Oden Double Oaked. I knew I was working with a really solid base … a blend of 9- to 16-year-old bourbons. The challenge was to enhance that blend’s richness through a second barreling without overdoing it. Double oaking can easily become heavy-handed if you’re not careful. I wanted to add depth, dark caramel, baking spice, toasted oak … but still keep the structure and mouthfeel elegant. I spent a lot of time dialing in the toast and char profile of the second barrel and timing its rest in our cellar across seasons. It all paid off. The release was a finalist for Best of Class Special-Barrel Finished Bourbon at the San Francisco World Spirits Competition and won a Platinum medal after a third consecutive Double Gold. It’s a project that started in a quiet corner during Covid and turned into something truly special. That recognition has inspired the next expression, which I’m working on now.
You’ve worn a lot of hats … from chef to tasting room manager to head distiller. How do those experiences shape how you lead a team today?
Having built experience in several areas of the food and beverage industry, I’ve developed a lasting respect for how every role, no matter where it falls on the organizational chart, contributes to the final product. I try to lead with humility and transparency. I know how hard each job is, and how fulfilling it can be when people feel empowered. I want my team to feel not just involved … but invested.
When you’re not thinking about whiskey (or sipping it), where would we find you unwinding? Any favorite Michigan spots or hidden gems?
You’ll usually find me with my family somewhere off the beaten path in the woods or by the water. The beauty of Northern Michigan and the Upper Peninsula is unmatched … rugged, peaceful, and grounding. Whether I’m fishing a quiet stream or walking through the forest, it’s where I reconnect and reset.
Keep your eyes on Will Fabry. From kitchens to casks, he’s proving that the best flavor journeys are the ones driven by patience, purpose, and a palate that knows no boundaries.
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