Our first aged spirit typically follows the same grain bill as our corn whiskey. This base spirit is then aged in a 10 or 15 gallon barrel for close to 2 years or more, a process which gives it beautiful color and distinct flavors derived from the natural oak tannins. This whiskey noses initially of dried hay or tobacco - reminiscent of the corn - before molding into the barrel notes of caramel, butterscotch, and even praline. These borderline “sweet” notes make way for a baking spice-like finish.
Similar to our bourbon, this spirit keeps the same grain bill as its unaged equivalent, and is aged in 10 to 15 gallon barrels for close to 2 years or more. Those same beautiful spicy, herbal notes pull through after aging, but they are accompanied by notes of charred cedar chip and vanilla. The phenomenally smooth mouth-feel of the earth and barrel-tannins combine to make an easily sippable whiskey.
Single Malt Whiskey
Our longest aged spirit begins when our single malt base is added to 10-gallon barrels and is aged for close to 2 years or more. It begins like an Isla scotch, boldly earthy and smoky - a thick peaty body. As the spirit begins to settle on your tongue it will garner more of its natural barley character; finishing like a lowlands scotch, a tea-like or grassy herbal-ness.
We took one of our used Bourbon barrels and filled it with honey from our farm for a few months. Then we emptied out the honey and re-filled it with Corn Whiskey for up to a year or more. What we get is this slightly sweet honey with a kick.
Imagine taking the same idea as the honey whiskey only doing it with local organic maple syrup, a used rye barrel, and the unaged rye whiskey. Well that’s exactly what we’ve done with our Maple Whiskey using Finding Homes Maple Syrup from Greenville, NY. This particular spirit drinks subtle of the maple itself, picking up hints here and there, holding closely to that exquisite rye whiskey form.
This wildly unique spirit is concocted by aging our gin in a spent single malt barrel. The gin, which is grain based, picks up a lot of the smoked peat and tannins from the barrel, despite being aged for short periods of time. This helps form a spirit that is up front with its whiskey-esque body, as the spirit reaches the edges of your palate it begins to show it’s true gin form with a lingering botanical herbal and floral-ness.
This particular whiskey is 85% corn and 15% malted barley, being high corn it has a distinctive grassiness to it. This creates a canvas for the beauty of the Black Dirt to shine through, in the form of a dense organic matter, or earthy, overtone. On the palate the hot grassy ethanol pulls through initially, before ending on a lovely sweet corn or even creamed corn note.
Unaged Rye Whiskey
Each whiskey derives its own unique character from the grains used to compose it. In our rye whiskey’s case, it is 100% rye, of which 15% is malted. Being entirely rye, this whiskey has a wonderful herbal - white pepper or arugula - spiciness to it. This is contrasted by an equally wonderful, and smooth, mouth-feel, which makes for a truly sippable white whiskey.
Unaged Single Malt Whiskey
This non-barreled whiskey is made in a true ‘Scotch’ style. It is 100% malted barley, 50% of which is smoked over peat‡ that we dig up from our Black Dirt fields. Thus making this spirit incredibly earthy and smoky. All of that smoke upfront, with the earthiness filtering through afterwards. Although this whiskey is upfront in attacking your palate it ends on the pleasant herbal-note.
Sugar Beet Vodka
Where it all started for us. These large white beets make up 100% of this spirit, each bottle taking roughly six pounds to create. The high level of congeners* that this vodka retains gives it a phenomenally aromatic nose and taste. Nosing true of the earthy beet, with hints of banana peel as well as raspberry fruit and leaf. This earth complexity carries over to the taste, which with a smooth, palate coating mouth-feel, forms a perception of “sweetness”. Great for Sipping.
Originally devised to act as a more neutral mixing vodka for our cocktail bar, Brown Barn Farms. This spirit is 100% wheat in its make-up and is distilled various times to diminish the congeners. Although it is more restrained in its aroma and taste, the wheat vodka does withhold that almost-signature earthy, mouth-feel. It lends itself beautifully to the cocktail, due in part to its subtle grassy, grainy body.
At the base our gin is made from 80% corn and 20% wheat. Built upon that is layers of botanicals; a blend of cedar juniper, angelica root, green coriander, citrus mint, lemon balm, staghorn sumac, and lavender. Our gin has a mild complexity about it - a thicket of herbal and grassy-notes, followed by streaks of floral, earthy, and even anisette -none of which are particularly ‘in your face’