At a profit if we can, at a loss if we must, but always Fine Bourbon.
If I were to start distilling, I would first concentrate on the quality of your grains, not taking lightly the effect of terroir. I know most Kentcuky Bourbon uses Indiana corn, I would start there. Not sure where the rye and and malt usually come from.
I would try out locally grown grains to see what impacts the agriculture has on your grains, maybe MT doesn't have good Bourbon Corn, but maybe it has good rye like PA once did. I would much rather be prone to buy a product that uses Locally grown MT grain than one that tried to duplicate a recipe that is not natural to the local.
A quick google search tells me MT has Barley and Wheat locally grown, maybe focus on a single malt product, maybe not, its your still, but there are only a few (5 or so) Domestic producers of single malt whiskey. Sure you are not going to compete with Scotch, but you shouldn't be trying to.