Springbrook Hollow Farm Distillery

Visit #15, December 19th, 2015Spring XVISpring XVSpring XIV

The Christmas holidays were close at hand when we visited this northern oasis in Upstate New York just outside of Queensbury and Lake George.  Springbrook Hollow Farm Distillery is set on a beautiful property tucked back in the foothills of the Adirondacks.  Co-owned by Mike Forcier, Dave Bannon, Tony DeSantis and Ken Rohne, the distillery has been opened to the public since December of 2014.  In this time they have done some remarkable work crafting their spirits and drafting plans that should make them known outside of New York state and possibly the USA.

Our tour was led by owners Dave and Ken and they provided us with a great overview of how their distilling operations work and the plans they have for the future.  It is very much a local operation with ingredients coming from many of the local farms and providers found in New York state.  They use all New York state grains and most of the grain comes from the Ellsworth Farm in Easton, NY.  The cider, cinnamon and maple all come from local farms in the area as well.

Here are some notes from our tour of their equipment and process:

  • 600-gallon mash tun / 1000 lb of grain
  • Bulk farm milk tank is used for both cold water and fermentation
  • Fermentation takes approximately 5 days
  • 2 days of distillation on Thursday and Friday
  • Kothe German Pot Still – 300 gallons – has a stainless steel jacket
  • The still is steam-fired with a 1 million BTU steamer
  • Hot water is solar-produced
  • Whiskey Helmet – shape configured for whiskey
  • Hybrid still produces 30 gallons of hearts
  • Barrels come from US Barrel in Wilmington, NY
  • They currently use 15 gallon and 53 gallon barrels
  • 4-bottle labeler machine – takes 30 seconds
  • Bottles dipped in wax similar to Maker’s Mark
    Mash Tun
    Mash Tun
    Mash Tun
    Mash Tun
    Farm milk tank
    Farm milk tank

    Spring IV

    Kothe Still
    Kothe Still

    Spring XVIIISpring XVII

    Grain storehouse
    Grain storehouse
    Mill
    Mill
    Work Station
    Work Station
    Wax melting and dipping
    Wax melting and dipping
    Upstairs in a barrelhouse
    Upstairs in a barrelhouse

    Spring IXSpring VIISpring VIII

The tour itself was great.  You can see the passion that both Dave and Ken had for their products.  Dave took us upstairs to see the spirit aging in barrels in the hay loft.  He mentioned that they would like to remodel the space upstairs for special events and possibly dinners.  I think it would be a great idea.   Out back we saw their grinder/mill and storage area for grain.

Back inside we were able to taste some of their products, including their Double Gold National winner Two Sisters Vodka, the Gold International winner Sly Fox Gin, the varied flavored moonshines (both apple cider and maple), and their “cellos”, the Limoncello and the Orangecello.  After talking to them for a while about their whiskey aging upstairs, Dave thought that we needed to see how it was doing.  Before I knew it Ken went upstairs and pulled a small sample from one of the barrels that has been aging for almost 16 months.  Now this was a cask-strength taste and it was very good.  I really look forward to tasting the final product.  This could be special.  Thanks to Dave and Ken for a great tour and taste!Spring XXVSpring XIIISpring XII

Charles’ Notes: What’s nice about a small operation like this is that you can really see the amount of work it takes to run a distillery like this.  And the modifications that are made to make things work.  To see a farm milk tank being used as a fermentation tank was new to me.  But what a great dual use of this piece of equipment.  This distillery is a combination of science and function.  The location is really beautiful, set above the property with the woods as a backdrop.  I look forward to revisiting soon to see what projects are in the works.Spring XXVISpring I

 

Jersey Spirits Distilling Co.

Visit #14, November 21, 2015Jersey VI

As I drove into the commercial, industrial park in Fairfield, NJ, a certain HBO theme song kept popping up in my mind.  But I did not run into Tony Soprano as I turned the corner, fortunately.  Rather, it was a progressive business that is changing the landscape of the spirits industry in New Jersey.  Co-owned by John Granata, Sue Lord, and Betty MacDonald, Jersey Spirits Distilling Co. is a new operation created out of a true passion for craft distilling.

Jersey Spirits Distilling first opened its doors for tastings in mid-August, 2015.  It is the youngest distilling operation that I have visited, but there is a knowledge-base that runs deep.  John and Sue come from a food (restaurant) and science background.  They visited many distilleries prior to starting their own and mentioned the High West Distillery in Utah as one of their favorite inspirations.  After workshops and intense research, Jersey Spirits Distilling was started.

On the Saturday afternoon that I showed up for a tour they were having a group Infusion class.  This is just one of the different programs and classes that the distillery offers.  Also offered is a barrel share program which includes the ability for members to be involved in the process of distilling and aging a spirit.  There are monthly tastings where barrel-share members can come back and sample the changes that take place as the spirit is aged.  Not only that, you get to take home six bottles when it is aged to your liking.  Other classes include mixology and an apprentice class on being a distiller.

TJ, the assistant distiller
TJ, the assistant distiller
Top of the column still
Top of the column still
Fermentation tanks
Fermentation tanks
The gin still
The gin still

I was able to participate in the tour that was included with the Infusion class.  Here are some of my notes regarding their products and distilling process:

  • Boardwalk Rum uses Grade A molasses – sourced from LA or Caribbean
  • Water Filtration System, calcium is added
  • Fermentation for vodka takes between 3-8 days
  • Bourbon mash bill is 60% corn, 30% rye, and 10% malt
  • Rum fermentation takes between 2 to 3 weeks
  • There is a separate gin still
  • Ingredients such as honey (gin) and maple (bourbon) are sourced in New Jersey
  • Column still produces 150-200 bottles a week
Part of barrel operation
Part of barrel operation

After the tour I tasted three of their offerings: the Boardwalk Rum at 43% ABV, the Barnegat White Whiskey at 46% ABV and the Jersey Apple Hootch at 23% ABV.

Distillation Chart
Distillation Chart

Charles’ Notes: I wasn’t sure what to expect on my quick stop at Jersey Spirits Distilling Co.  I knew that an Infusion class was starting at about the same of my arrival, but this worked out well since I could join their tour which was given by TJ, the assistanct distiller.  Both John and Sue were gracious owners and spent time answering my questions.  I do look forward to coming back to New Jersey to try out their bourbon once it has aged longer, hopefully in 2016.  It had a great bar for tastings and a great vibe overall.  There is also a brewery, Magnify Brewing Company, in the same complex so this could make for a nice double visit.  I did not have time to visit them.  Overall, it was a very nice visit and tour and I look forward to meeting them all again.