The guys behind Millvale’s Lucky Sign Spirits have experienced a lot of good fortune since debuting the distillery in August 2020, so an expansion was written in the stars.
Owners Christian Kahle and Matt Brudnok are opening an 11,700-square-foot production facility and retail shop at 50 Oak Road in Gibsonia. The site is located one mile from both Strange Roots Experimental Ales and Narcisi Winery.
Although it’ll be a few years before you can sit and have a drink at the new spot, the large space will allow Lucky Sign to quadruple its output. Right now, the company operates two stills inside a 900-square-foot storefront at 215 North Ave. in Millvale, which will serve as a craft cocktail bar once the booze-making equipment is running in Gibsonia this spring.
Kahle and Brudnok say more Lucky Sign tasting rooms are in the cards and they have their eyes on the South Hills.
There are 11 Lucky Sign products, ranging from bourbon, rye whiskey, and vodka to the bestselling Limoncello liqueur, a Turkish spirit called Raki and Aquavit. Lucky Sign also makes several types of gin. The business was named Pennsylvania Gin Distillery of the Year at the 2021 New York International Spirits Competition, where its London Dry Gin earned a silver medal.
Online ordering is in the works, but for now, you can stock up in Millvale every Thursday through Sunday from 11 a.m. to 8 p.m. or find Lucky Sign products at local bars and restaurants including The Beer Hive, Rear End Gastropub & Garage, DiAnoia’s Eatery, gi-jin, Poulet Bleu, Red’s Good News, Brick & Barrel and Cornerstone.
The owners, who are passionate about the science behind distilling, chalk up their winning streak to hard work, a loyal customer base — and a bit of luck.
Regular patrons head to Millvale to sample offerings, buy bottles and grab to-go beverages. The cocktail menu changes each week.
“We try to make it as interesting as possible so there’s a reason to come back,” Kahle says.
They plan to offer classes soon, to not only teach people about the distilling process, but to educate them about spirits from around the world, such as rice-based booze from Asia and Italian Amaro.
The courses will also teach folks about different types of alcohol so that they can avoid the bottom-shelf poison that got them sick in college and turn their luck around with high-quality spirits from a local distillery.