Berkshire Mountain Distillers

Visit #13, November 14, 2015SIGN

Just south of Great Barrington, Massachussets, lies the oldest town in the Berkshire Mountains called Sheffield.  Settled in 1725, Sheffield is filled with working farms, antique shops, and a great craft distillery, Berkshire Mountain Distillers.  Established in 2007 by Chris Weld, the distillery’s initial idea grew out of an abundance of apples at the Soda Springs Farm (dating back to the 1860s) and the granite-fed spring located on the property.  In those eight years, the location of the distillery has moved to a new facility and has continued to evolve into new innovative spirits, including vodka, gin, rum, bourbon and corn whiskey.BUILDING

Our tour was led by Michael Sharry, the farm manager at the distillery.  Berkshire Mountain Distillers uses a ‘Grain to Glass’ mentality where most of their ingredients are sourced locally, with the exception of the blackstrap molasses used for their rum.  Many of the gin botanicals are grown right outside of the production building in the greenhouse on the property.  It is always great to see a craft distillery try and source everything right on site or nearby.

Greenhouse
Greenhouse

The main production room houses the mash tank, 5 fermentation tanks and the still.  Here are some of the notes from our tour about their mash bill, fermentation and distillation process:

  • The mash composition of the corn whiskey is 90% corn.
  • The bourbon uses 72% corn, 18% rye and 10% barley.
  • They make a high ester-count rum with a “banana peeley” and “tropical fruit” nose.
  • Fermentation takes about one week to produce a 10-15% ABV wash.
  • The original 500 gallon still is from Louisville, KY and it dates back to 1967.  Two pieces were added, a pot still used for the rum, whiskies and gin, and a column still producing a neutral spirit which is vodka-like.
  • The condensed vapor from the column still, at about 160 proof, is sent to the pot still with ingredients to steep for a day.
  • A shotgun condenser is used (cold pipes) for the distillation.
  • The rum and whiskey are triple-pot stilled.
  • 5 cuts of heads and 3 cuts of tails.
    Mash Tank
    Mash Tank
    Fermentation Tanks
    Fermentation Tanks

    Still
    Still

The adjacent room is the bottling and barrel room.  Here they use American Oak barrels for the aging of the bourbon.  They add oak and cherry wood to their corn whiskey, which is added like tea for about 12 months.  Bottling and labeling is done on site.  There is a warehouse in Sheffield where barrels are stored and whiskey is aged.

Bottling Station
Bottling Station

BARREL

The tour ended with a tasting of almost all of the different spirits produced by Berkshire Mountain Distillers, including the rum, gin, corn whiskey and bourbon.  Outside in the gift shop we also tasted some of the cask-finished bourbons.

Tasting
Tasting

TASTING

In 2013, Berkshire Mountain Distillers collaborated with 10 different craft brewers across the United States to use their barrels to add a different finish to their bourbon.  Their cask-finished bourbon includes casks from Sam Adams, Founders, Full Sail, Terrapin, Brewery Ommegang, Big Sky, Hale’s Ales, Smuttynose, Troegs and Cigar City Brewing.  At the distillery, many of these bourbons are available for tasting.  Even more recently, they have started a new venture called the Craft Brewers Whiskey Project.  This project is going to include using the actual beer from 15 different brewers, not just the barrels.  One of the first releases from this new style will be in February, 2016, with the release of a Cinder Bock whiskey (a collaboration with Cinder Bock beers), branded as Shay’s Rebellion, and the release of a Sam Adams whiskey called Two Lantern.  This will be incredible to try and we will definitely make a visit back to check these out.BARREL II

Charles’ Notes:  Berkshire Mountain Distillers has a great vibe.  The tour itself was casual and open for questions and pictures.  The use of both local and different ingredients with their variety of spirits is definitely noted.  I love the fact that they have a greenhouse on site.  They are taking chances with some of their whiskies, but isn’t this what the spirit of craft distilling is all about?  There is a trend in the whiskey industry towards using different flavors or finishes and they have taken this on with a passion.  Their rum has performed well and has been given a lot of respect in many different articles.  It will be great to revisit them next year as they continue to evolve and produce.  I purchased a cask-finished Brewery Ommegang bourbon and it is one of my favorites.  Also, on a side note, there is a great craft brewery just down the street called Big Elm Brewery.  Excellent beers and a great stop to include with a trip to Berkshire Mountain Distillers.

Cask-Finished Bourbon with Brewery Ommegang
Cask-Finished Bourbon with Brewery Ommegang

 

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Glenfiddich Distillery

Visit #4, September 22, 2015

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It was a cool, damp Speyside morning.  One that begs to be distilled.  The visit this morning was to the Glenfiddich Distillery just outside of Dufftown.  Upon driving into the parking lot, you are greeted by huge antlers shaped from two-by-fours and other plant material.  Quite a sight.  The antlers are appropriate since Glenfiddich means “Valley of the Deer” in Scottish Gaelic and they can be seen on every bottle.P1020288

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Founded in 1886 by William Grant and sons, Glenfiddich is one of the few remaining distilleries to remain family-owned.  You could feel the pride in this from our tour guide.  This is quite amazing since they are such a large producer of single malt Scotch and since 2000 they have received more awards than any other single malt Scotch whisky in both the International Wine & Spirit Competition and the International Spirits Challenge.  We took the Explorers Tour, one of three tours that are available at Glenfiddich.

The water that sources the world’s best-selling single malt whisky is the Robbie Dhu spring.  100 tons of barley a day are used and this is taken down to 9 1/2 tons during processing.  They use two mills for grinding the barley and two mash tuns that hold up to 60,000 liters each.  The three water sparges in the mash tun are at 68 degrees, 75 degrees and 86 degrees.  41,000 liters of mash are converted into wort and then cooled in a heat exchanger before being sent to fermentation.  Glenfiddich uses 32 washbacks made of Douglas Fir for fermentation.  It was an interesting note that they use the high branch line of the Douglas Fir (over 17ft) for their washbacks.  Fermentation takes approximately 72 hours and produces a wash of 9.6% ABV.

Mash Tun
Mash Tun

WASHBACK

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There are two still buildings at Glenfiddich containing a total of 28 stills.  The life of their stills is between 8 1/2 to 9 1/2 years and they use gas heating, not coils.  Once the wash stills have started to produce the condensed, cleaned-up spirits, the first 1/2 hour comprises the head or the foreshots and this is then taken to be redistilled.  The heart, or the runoff with the proper high percentage of alcohol, runs for about 2 1/2 hours at 21% ABV.  This tail or the feints are the last runoff and they last for about 1/2 hour and are redistilled.  The low wines (heart) is then heated and condensed again in the spirit stills.  Glenfiddich has two differently shaped spirit stills, one that is a pot belly where vapor spirals up and the other which is a witches hat or lantern where the vapor goes straight up.  The heart from this new distillation will produce a ‘new make’ spirit of about 70% ABV.

Entrance to one of the still buildings
Entrance to one of the still buildings

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Glenfiddich houses its own onsite cooperage where the coopers build and char new casks and do repairs as needed.  They store 1 million barrels and casks among 46 warehouses.   Amerian oak and Spanish Oloroso oak casks are used.   We visited one warehouse with a marrying tub where spirits of 85% bourbon and 15% sherry were being married.   Here also is where Glenfiddich uses the Solera process for its 15-year old whisky.

Warehouses
Warehouses

Our Explorers Tour ended with a tasting of four Glenfiddich whiskies.  The first taste was the 12-year old which is comprised of 85% bourbon casks and 15% sherry casks.  The second taste was the 14-year old Rich Oak, also a mix 85% bourbon casks and 15% sherry casks.  The third taste was the 15-year old Solera Unique Reserve.  The last and my favorite was the 18-year old which is comprised of 80% bourbon casks and 20% sherry casks.

Matt and Charles taking notes
Matt and Charles taking notes
Tasting Room
Tasting Room
Glenfiddich Artwork
Glenfiddich Artwork

Charles’ Notes:  I was not sure what to expect from this distillery visit.  I was thinking it was going to have more of a corporate feel since it is such a large producer worldwide, but the family influence came across nicely.  Our guide also made it feel that way which was nice.  I think he was the only guide on our 11-distillery visit that even wore his tartan clothing!  The tour itself was very well done with a movie to start in a nice facility and then a full visit to each stage of the operation.  The tasting room was nicely laid out with artwork and Glenfiddich memorabilia.  It made me want to come back and do their other tours which I will definitely do the next time I am in the Speyside.   Just a quick note, if you are a driver and visit this distillery, they do provide “to go” drams so that you can taste at your leisure when you return back to the hotel or home.P1020279