New England Distilling is open for tours and tastings starting on the hour Monday-Friday 12-4pm, Saturdays 10-4pm
I feel very strongly that technology has its place and so too does history. Distilling is one of those crafts that offers a unique meeting ground between history and technology, art and science. There is no doubt that amazing spirits have been produced on the simplest of pot stills as well as the most high tech column still. When I am creating something, I want to get close to it, get my hands on it and get involved; I’d rather turn a valve than press a button. I believe that every valve turn, every flame adjustment, and every bucket poured adds to the final product like a brush stroke. At New England Distilling we blend history and technology, with a little more history maybe. You see it in our art work, in our distillery and experience it in our products.
Our whiskeys and gin are distilled from grain grown in New England, our rum from Caribbean molasses. We ferment our wash with yeast harvested from Maine Beer Company’s Mean Old Tom and Zoe.
At the heart of New England Distilling is a custom designed, hand-made copper pot-still. The design of the still allows us to produce robust whiskeys and rums alongside clean, crisp gin. The still is heated with direct fire which creates more caramelizing reactions in the pot leading to a more complex, robust spirit. The spirit leaves the pot and passes through two thumpers, driving the proof up and picking up flavor compounds on its way to the worm where it is cooled and condensed back into a liquid. The spirit is collected as it leaves the worm, and matured in oak barrels or, as with our Ingenium Gin, allowed to rest a while and get its wits about it before bottling.
We traveled to Maryland to rescue several racks from the last standing rick house of the Sherwood Distillery and put them back to work. Now, our barrels rest on the same racks as those my great grandfather laid down.