Distilleries in US Northeast (Broom's book)

Question 1

Whistle Pig

Answer 1

-Vermont
-founded by the late distiller/consultant Dave Pickrell
-Started with sourced whiskey - now increasing amount of whiskey made at distillery
-Today program headed by Liz Rhodes and head blender Meghan Ireland
-mashing and fermentation regime focused on enhancing 4G-hyroxycinnamic acids in rye’s cell walls - precursors to baking spice
-eight tray hybrid still

Question 2

King’s County

Answer 2

-New York (Brooklyn)
-Law to distill in NY didn’t change until 2004
-King’s County started in 2009
-Pot still distillation
-Higher than average use of barley in mash bill

Question 3

New York Distilling Company

Answer 3

-Brooklyn based
-Founded by Tom Peter in 2008 (one of the founders of Brooklyn Brewery)
-Bourbon, Rye, Single Malt, and Ragtime Rye (from NY rye)

Question 4

Tuthliltown

Answer 4

-Founded in 2003 by Ralph Erenzo
-lobbied to pass the Farm Distillery Act - allowing state’s farms to establish distilleries and retail on site
-Now owned by William Grant and Sons
-Hudson Whiskey Bright Colors, Big Bourbon and the three year old grain forward Bourbon made from 95% Corn and 3% Malted Barley
-Do the Rye Thing - 95% Rye

Question 5

Sagamore

Answer 5

-Founded in 2015 in Baltimore
-harkening back to Maryland style ryes of pre-prohibition
(in 1910 there were 44 distilleries making rye - half of which were in Baltimore
-all of it’s grain comes from 100 farmers in the state

Question 6

Triple Eight Distilling

Answer 6

-Massachusetts (Nantucket)
-founded in 2000 by Randy Hudson
-brewery with no facility for distilling grain - so it had to be Single Malt
-Stripping Column and Holstein Pot produces spirit at 73-80% abv
-barreled at 55%
-took a cue from brandy using “Whisky Faibles” to slowly lower the proof

Question 7

Sons of Liberty

Answer 7

-Rhode Island
-Founded in 2009 by Mike Reppucci
-first distillation since prohibition
-Dave Pickrell consulted
-Distilled in a pot still with rectifying plates
-Single Malt and Four flavored releases

Question 8

Litchfield

Answer 8

-Conneticutt
-Baker family started distillery in 2014
-Mineral rich terroir of New England
-Mash bill of 70% non-GMO corn, 25% Rye, 5% MBarley
-Agreement with local Maple Syrup producer that uses ex-Bourbon barrels and then returns to distillery to be filled with Bourbon

Question 9

Tamworth Distilling

Answer 9

-New Hampshire
-founded in 2015 by Stephen Grasse
-“Terrior is a refutable part of our ethos”
=wide range of spirits made with
-hyperlocal flora, all foraged within 150 miles of distillery
-“Crab Trapper” (82.4% organic corn, 11% Maine Rye, 6.6% Malted Barley) blended with distilled green crab stock