Dear Friends of Tamworth Distilling,

We have been thinking and reflecting on this historic global movement, and what we as a small business can do to continue the forward momentum.

At Tamworth Distilling we have always made spirits with the finest scratch-made ingredients, many of which come from small family farms. From now through the entire year, all purchases from our distillery will include a donation to the National Black Farmers Association.

The National Black Farmers Association (NBFA) is a non-profit organization representing African American farmers and their families in the United States. As an association, it serves tens of thousands of members nationwide. NBFA’s education and advocacy efforts have been focused on civil rights, land retention, access to public and private loans, education and agricultural training, and rural economic development for black and other small farmers.

We encourage you to learn more about this incredible organization and their outreach efforts, technical assistance, and nationwide advocacy to help socially disadvantaged and limited resource farmers.

-Tamworth Distilling

Come in from the cold with a grown-up riff on everyone’s favorite snowday sipper, the classic hot cocoa:

Cocoa Loco
1.5 oz Old Man of the Mountain Bourbon
.5 oz Art in the Age Sierra Fig Cordial
2 dashes Dashfire Bitters Mole Bitters
4 oz hot cocoa

Add all ingredients to your favorite mug. Top with whipped cream and a sprinkle of cinnamon

Vote of Tamworth Distilling as ‘Best Distillery’!

We need your help! Voting is officially open for New Hampshire Magazine‘s ‘Best of NH 2020‘ and we’d love if you voted us ‘Best Distillery’!

HOW TO VOTE: tap the link below, add your info, and when you get to ‘Best Distillery’ – write us in! Be sure to vote in at least 10 categories and click ‘submit’. Easy!

TAP HERE TO VOTE

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.

 

 

VISIT US.

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 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.

Skâl!

 

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

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Cider Cider Rye on the Rocks

2 oz Chocorua Cider Rye over rocks in rocks glass

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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.

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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.