Silver Tree Spirits: From Field to Flask
At Silver Tree Spirits, brothers Will and Dallas Glazik turn the grains grown on their fifth-generation family farm into deeply local, thoughtfully crafted spirits—connecting land, history, and community in every bottle.
Farm History
Will and Dallas Glazik, along with their brother and sister, own and operate Silver Tree Spirits in Paxton. Their grain-to-alcohol distillery is integrally linked to their family farm, Cow Creek Farm, where the four siblings represent the fifth generation to steward the land. Will currently lives in the historic farmhouse with his young family, while his parents, Rita and Jeff, live in a cabin at the other end of the farm. In 2002, Rita and Jeff converted their 400-acre, mixed grain and livestock farm to certified organic production—making Will and Dallas the second generation to farm the land organically.
The decision felt natural; their grandfather had long practiced what we now recognize as organic: planting cover crops, rotating diverse grains, and raising livestock as part of a holistic system. In the early 2000s, as many central Illinois farms expanded or were sold off, the Glazik family made a deliberate choice to stay small, keep the land in the family, and prioritize conservation. Specializing in organic grains made that possible.
Looking to add value to what they grew, Will, Dallas, and their siblings began distilling their grains into spirits. They first partnered with a custom distiller to make vodka from their heirloom corn, then expanded into whiskey and bourbon. As demand grew, they purchased an old car dealership in downtown Paxton and transformed it into a distillery and tasting room—built largely by the family themselves. Today, the distillery is open for tours and tastings by appointment and during special events throughout the year.
Learning from the Land
For Dallas and Will, the magic lies in the connection between their fields and their finished bottles. They can trace specific batches of bourbon back to individual farm fields—connections that make farming and distilling fun and deeply meaningful. They also enjoy putting a "face" to their grains. Some of their heirloom corn is sold to Maize Mexican Grill in Champaign, where owner and chef Armando Sandoval transforms it into fresh tortillas. Those relationships—between farmer, maker, and eater—are central to their mission.
Family continuity matters as well. They want current and future generations of Glaziks to feel invested in the farm and distillery. Their younger brother, Clayton, brought his marketing and graphic design expertise to the business and now designs spirit labels and helps organize special events. Dallas’s passion for forestry and natural resource conservation has led him to source local oak trees for aging barrels.
They also value strong partnerships with fellow farmers, food artisans, and the local organic grain mill, Janie's Mill (in nearby Ashkum). Together, they're quietly building a resilient “circular bioeconomy”—pushing back against consolidation and export-driven commodity agriculture.
Favorite Things to Share & Unique Aspects
Both brothers enjoy sharing the history of Paxton and their corner of central Illinois. Many visitors are surprise to learn how vital alcohol and whiskey production once were to Illinois grain farmers pre-Prohibition. In fact, Illinois produced more whiskey than anywhere else in the world at that time. Distilling was a practical way to preserve and add value to grain long before modern storage existed.
During distillery tours, visitors see how the family has repurposed old dairy and food-processing equipment into fermentation tanks and stills. They also learn that 100% of the grain used in Silver Tree Spirits is grown on their own farm. (Will is especially passionate about their heirloom bloody butcher corn and proud of the work they've done to improve its genetics and expand its versatility.) Given that their grain is organic and coated in natural bacteria and yeasts, fermentation can begin without adding commercial yeast. Tours also dive into sustainable farming practices, barrel making, and the local sourcing of the wood used for aging.
Future Plans
In December 2025, several barrels of 100% Illinois-sourced whiskey—including the wood used for the barrels—turned five years old. This release marked the first 100% Illinois-grown whiskey produced since Prohibition, and the Glaziks expect it to sell out quickly.
They're also working toward organic certification for the distillery itself, completing the full circle from organic grain to organic spirits and allowing distillery byproducts to be returned to the farm into the soil.
With their other siblings’ help, Will and Dallas plan to host more events and tastings, including local food dinners with cocktail pairings. Their younger brother is currently training to become a certified bourbon taster, adding even more depth to guided tastings. They're exploring multi-day workshops on growing grains for distilling, expanding into private-label bottling, and collaborating with chefs and artisans on new products—think Worcestershire and hot sauces aged in their barrels. And they recently produced a spirit made from kernsa, a perennial type of wheat.
For now, tours and tastings are offered by appointment, as farming and distilling keep the family pretty busy. Visitors are encouraged to call Will to schedule a visit—and stay tuned for what's next.
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