Modeled after the French aperitif “vin de noix”, Tamworth Distilling’s Black Jupiter adds fermented cider and blueberries to the traditional combination of black walnut and warm spices like clove, cardamom and cinnamon for a juicy wine-like sipper. But we didn’t stop there – to finish off the liquid, we partnered with our good friends at Ball Square Fine Wines in Boston. After sourcing bourbon barrels from Taconic in update New York, Ball Square passed along the barrel to Tamworth Distilling where we to rested the liquid for an added depth of flavor.

The result? A tannic aperitif characterized by spicy green walnuts. Low and deep vanilla notes with a slightly perfumed floral quality become the backbone to the liquid’s dry cider fruitiness and the crisply fermented apple cider supplies a lasting freshness. To balance out the tannic walnut we sweetened and spiced the liquid with clove, cardamom, and cinnamon to fortify the nutty piquancy.

Stop by our tasting room this weekend only for a sample of our favorite Black Jupiter cocktails.


Jupiter & Cola
Black Jupiter Walnut Aperitif, cola, Fee Brothers Cherry Bitters, fresh cherry garnish

Thunderbolt Cold Brew
Black Jupiter Walnut Aperitif, half and half, cold brew coffee,grated cinnamon, cinnamon stick garnish

Black Manhattan
Black Jupiter Walnut Aperitif, Chocorua Rye Whiskey, aromatic bitters, rhubarb bitters, strawberry garnish

Following the global acclaim of our beaver castoreum-infused whiskey, Eau de Musc, we’re excited announce our next incredible experiment in the “House of Tamworth” line: Lait de Romalea. Our 90-proof bourbon whiskey is infused with the foam (or milk) excreted as a defense mechanism from the Easter Lubber grasshopper. The result is a surprisingly delightful bourbon with a unique floral, rosy, and fruity nose and plum, berry, and subtle tobacco notes on the palate.

Lait de Romalea is the result of our continued experimentation with unusual flavor sources. In this case, it’s the brown, Skoal-like exudate of the Eastern Lubber grasshopper. The romalea exudate is extracted through a process similar to how snakes are milked for anti-venom, where tactile stimulation of the abdomen with the thumb and forefinger elicits the secretion discharge.

“Working at the chemical level, we found that this malodorous stuff is composed of a type of molecule that is a precursor to the ones that give roses (and bourbon) their deep, enriching scent. To unlock this pleasant quality, the grasshopper foam is first milked, then fermented with wilted tea leaves, whose enzymes prep the smelly substance for an acidic distillation that completes the chemical rearrangement.”

“The final product is the desirable aroma molecule, beta-damascenone. The result is infused in our bourbon to create a super charged aromatic note,” explains our lead distiller and resident chemist, Matt Power.

After the exudate is extracted and fermented with black tea leaves, the liquid is refluxed in acidic ethanol to instill the final chemical rearrangements prior to infusion. At this point, the dehydrated extraction is infused into our signature bourbon and is ready for consumption.

Get ready, this springtime spirit hits our shelves early next week!



Art in the Age Ginger Quince Cordial


Available March 7th, 2019 only at Tamworth Distilling and Art in the Age

while supplies last.


Not quite a pear. Not quite an apple. The quince is a fruit that has fallen into obscurity, though its beginnings were auspicious. It was given as gifts to brides in Greece, traded in China, prized by Tudors in England — some speculate it was not the apple but the quince that was the Forbidden Fruit in the Garden of Eden. Part of its decline in popularity has to do with the effort required to unlock its potential, as the quince is too tough and bitter to eat raw. However, its incredible fragrant aroma offers a hint to why the fruit was prized for centuries.


For Art in the Age’s Ginger Quince Cordial, we gathered all of the fruit we could find in New Hampshire: about 10 bushels. Once ripe, the fruit was pressed, and the rich, rosy nectar was combined with a brandy-like spirit distilled from the reserved skin and pomace. This allowed the finished product to retain as many of the delicious fragrant compounds (called carotenoids) as possible. Finally, to balance the zesty quince, we added ginger for notes of wood and spice. The finished product is slightly sweet and delicate, with a fruity, floral aroma on the nose and a distinct quince flavor that lingers on the palate. Try it in a simple ginger beer cocktail like a mule, or with white spirits like gin or vodka and some citrus.


Quince Cocktails


Left to right:


Dark & Quincey

1 oz AITA Ginger Quince Cordial
1 oz Aged rum
Top with ginger beer
Lime wedge garnish

Combine all ingredients except for beer in a collins glass over ice. Top with ginger beer. Garnish with a lime wedge.


Ginger Prince

1 oz AITA Ginger Quince Cordial
1 oz Irish whiskey
3/4 oz Carrot juice
1/2 oz Cara Cara orange juice
Parsley garnish

Combine all ingredients to a cocktail shaker with ice. Shake and strain into a chilled coupe glass. Garnish with parsley.


The Taproot

1 oz AITA Ginger Quince Cordial
1/2 oz Rye whiskey
3/4 oz Apple cider
1/2 oz Lemon juice
India pale ale
Ginger slice garnish

Combine all ingredients except for beer in a collins glass. Top with beer. Garnish with ginger.




Supplies are limited – enjoy our latest small-batched, scratch made spirit before we’re out!




The holidays are just around the corner, and the pressure to find those last-minute gifts is on. Look no further than our newest release: Tamworth Garden Damson Gin. We took inspiration from our cousins across the pond to create our version of a British Christmas classic.



Damson Gin is made by infusing tart, sweet damson plums into gin, and is the lesser-known cousin of Sloe Gin. Both damsons and sloes are commonly found growing through Britain’s iconic hedgerows. Since the 1700s, while Colonial Americans were preserving their apple crops by fermenting cider and cold-distilling applejack, commoners and farmers in Britain were harvesting sloe berries (much too tart and astringent to eat on their own) and making them consumable by soaking them in alcohol. Since both fruits are harvested in the fall, they were infused just in time for holidays, and thus, a winter tradition was born.



Fans of our Art in the Age Black Walnut Damson Cordial are already familiar with the small plum’s tart, jam flavor. This time, we’ve paired damson with juniper, bitter orange, anise hyssop, and hops to create a tartly sweet and herbaceous spirit, which sits at a low proof for perfect sipping. Damson plums are naturally sweeter than sloes, which is why sloe gins typically require added sugar for a syrupy sweetness.


Enjoy Damson Gin on its own as a pre or post-dinner sipper, or mix yourself a Damson Gin Fizz. No matter how you drink it, it’s a surefire way to get you and yours into the Christmas spirit this year!



What’s better than a partridge in a pear tree? The gift of spirits!

Join us this holiday season as we celebrate 12 Days of Tamworth at our distillery! During this festive time, we’ll be featuring notable gifts to shop for as they’re available, including a brand new, limited-release spirit each week! Leading up to our three releases, our experts will share recommendations on tools, bitters, mixers and more to compliment the spirit of your choosing. After all, there’s more to cocktails than booze!

Impress your guests this year with a stocked home bar, tools you know how to use, and delicious cocktails. Don’t miss out on the next few weeks of our latest creations and tips from the pros. Grab a bottle before they’re gone!

Happy Holidays, Cheers!



The Bottled In Bond act of 1897 was spearheaded by Colonel Edmund Haynes Taylor, Jr and Secretary of Treasury John Carlisle. It was signed into effect by President Grover Cleveland as one of his last enduring effects of his 2 (separate) term presidential career, retiring on March 4th 1897. After years in New Jersey, he found summer retreat in his second home in Tamworth, New Hampshire. In fact, the Tamworth Distilling and Mercantile site is one of the first addresses of the start of Cleveland Hill Road, which leads to the president’s second home.

As an homage to connect the history of Tamworth and the rebirth of integrity in aged spirits in the United States, Tamworth Distilling set out to mature apple brandy (another regionally historic spirit) under the careful guidelines of the Bottled in Bond Act of 1897 which was initiated to reform 1800’s distillers from using unscrupulous tactics of falsifying quality of rye whiskey, bourbon and apple brandy by offering an industry standard.

Under the act – “Bottled In Bond” criteria deems that liquid must be from one distiller, in one distilling season, and matured in oak barrels under U.S. government supervision for at least 4 years and left at no lower than 50% ABV. This level of transparency and traceability still proves to this day to be upheld by few.

To undergo this task, we employed simple and flavorful distillation techniques to ensure the barrels were packed with flavor for the 4 year journey. Apples were sourced from Carter Hill Apple Orchard, one of the oldest active orchards in the United States. The result is a caramel colored spirit that begins with a custard richness on the nose and a full bodied nature with hints of rosy stewed apples and tobacco smoke.

To reserve your bottle click here or call Tamworth Distilling. Please note that no digital reservations are confirmed until credit card information has been processed via phone.

The seventh annual Aquavit Week, the week-long celebration of the signature spirit of the Nordics, returns for 2018 from November 4 to 10th. Aquavit Week is devoted to celebrating the wonderful diversity of aquavit, its pairing possibilities with food, beer, and cider, and its exciting potential in cocktails. Learn more about Aquavit Week here!

Aquavit background

The Nansen Ski Club was founded in 1872 by a group of Nordic settlers, and has since become a ski institution — in fact, it is the oldest operating ski club in the country. A non-profit organization, it maintains cross-country ski trails in the area as well as its famous ski jump, which was recently restored to its former glory after being decommissioned in 1988. This interesting piece of New Hampshire heritage inspired the creation of Skiklubben Aquavit, a traditional Scandanavian spirit flavored with spices and herbs. The result is a delightfully warming dram, usually sipped neat or taken as a shot. Aquavit is a large part of Scandanavian drinking culture, consumed at celebrations and as an aperitif before dinners. Often, it is drunk as a finale to a drinking song called a snapsvisa, with a toast of “Skål!”.

Traditionally, aquavit’s main spice is caraway. Tamworth’s version includes a ginger twist for a floral piquant along with cardamom, star anise, and pink peppercorn. The flavorful shot is a perfect winter sipper, and can also be used as a seasonal twist on classic cocktails like a Manhattan or a Swedish Mule. The baking spices combine with the malty sweetness of root vegetables to create a surprisingly unique mixing tool. The whiskey base (a blend of bourbon, barley and wheat whiskey) also adds complexity, serving as a rich background for the balanced spice of the other ingredients.



Fall brings a lot of northeastern hallmarks: the foliage changes, county fairs, apples picking and grain harvests. Rye, being largely considered a ‘northern grain,’ tends to be a little hardier and robust in flavor than bourbon. This graininess and zest plays very well with the iconically sweet and fruity apple. Building from another tradion, the practice of making French Pommeau utilizes fresh pressed apple cider aged with calvados. We took that premise and experimented with substituting the base with a rye whiskey. The result is much different than Pommeau, but equally as quaffable. 2 year old rye whiskey is comingled with fresh pressed NH apple cider and rested in the rye barrel. The added time in the barrel mellows any sharper flavors and allows for added oxidizing.



Flavor Profile/Tasting Notes:

The nose is that of a fruit turnover, warm earthy grain mixed with baked apple. There are hints of grassy rye, along with some cherry aroma gained from the rye/fruit combo. The headspace gives way to more raisin bread and cinnamon characteristics. The first sip brings with it the taste of caramel covered apple. There is an almost apricot like mid-palatte, stonefruit and acidity extend to a medium finish. The mouthfeel remains not-too cloying or sweet, while maintaining a slight viscosity.

Would be great as a stand alone sipper, in a snifter. Would also work well mulled or in a hot toddy.


Pictured cocktails (left to right): Chocorua Cider Rye on the Rocks, Hot Cider Toddy, & Apple of my Rye

Cider Cider Rye on the Rocks

2 oz Chocorua Cider Rye over rocks in rocks glass


Hot Cider Toddy

2 oz Chocorua Cider

1 tablespoon honey

2 teaspoons fresh lemon juice

1/4 cup hot water

Lemon garnish

Directions: Combine Cider Rye, honey, and lemon juice in a mug. Top off with hot water and stir until honey is dissolved. Garnish with lemon.


Apple of My Rye

2 oz Chocorua Cider Rye

½ oz AITA Chicory

½ oz lemon juice

1/8 tsp smoked paprika

1/8 tsp ground cardamom

Top with hard cider

Mint sprig and apple slice garnish

Directions: Shake all ingredients except for hard cider in a shaker with ice and strain over crushed ice in an oversized rocks glass. Top with hard cider, then garnish with mint and apple.

Fall is here! ‘Tis the season for all things apple — including spirits!

Hear from the expert: Jamie Oakes, Head Distiller at Tamworth Distilling

“We are happy to announce we will be releasing two apple-forward products over the next two weeks: Chocorua Cider Rye and the re-release of Tamworth Garden Pommeau. Both spirits use apple cider roughly the same way. We take a base spirit and proof it down with fresh pressed apple cider, instead of our filtered water. We then place the new concoction back into a barrel to mellow out for a period of time.”

“The fresh quality of cider will age into a stewed apple/ honeyed aroma and flavor. The cider adds natural sweetness as a key ingredient, but furthers the velvety mouthfeel. It softens some sharp edges of higher proof spirits without giving up flavor or flattening the spirit. The structure of the cider allows for much lower proof and gives way to a more approachable distilled spirit with a more session-able ABV — something between wine and typical distilled spirits.” — Jamie

Cheers to fall-friendly spirits!

Cider rye base: 2 year-old rye whiskey

Pommeau base: Apple brandy

Take a look at some other apple-based spirits produced by Tamworth Distilling: Art in the Age Maple Jack and Old Hampshire Applejack!

Tamworth Distilling had a very special visitor recently! Governor Chris Sununu of New Hampshire, who is a tireless advocate for supporting small business, stopped by for a distillery tour and a taste of our Old Hampshire Applejack.

Now we can say that even our great state’s governor supports Old Hampshire! Do you? Be sure to sign our online petition to help make Applejack the official booze of New Hampshire!

Why make Old Hampshire Applejack the official spirit of the state of New Hampshire?

Well, for starters, it’s a distilled version of New Hampshire’s state drink, apple cider. The apple-based spirit encapsulates New Hampshire’s past, including its agricultural heritage — the result is a true taste of Old Hampshire past and New Hampshire present.

…And our governor says it tastes good! 😉